Pork Tenderloin With Jam-and- Mustard Glaze

Pork Tenderloin With Jam-and- Mustard Glaze

By KENDRA VACULIN
Total time 45 MINUTES
Serves 4-6

Jam and Dijon mustard is an IYKYK kind of situation. While the duo may seem an unlikely pair, fated to meet only when stored next to each other in the fridge, they actually belong together as the building blocks of a delightfully tangy sauce. Consider this: You get sweetness and body from the jam and brightness and acidity from the mustard. Add a bit of soy sauce for savory saltiness and a pinch of crushed red pepper flakes for heat and you’re in business, without ever looking beyond what you probably already have stocked in your kitchen.

Ingredients

INGREDIENTS

3 Tbsp. Acid League Strawberry Rosé Living Vinegar

1 medium red onion, thinly sliced

Kosher salt

⅔ cup jam (such as raspberry, grape, cherry, or apricot)

½ cup Dijon mustard

2 Tbsp. soy sauce

¼ tsp. crushed red pepper flakes

2 1-lb. pork tenderloins

Freshly ground pepper

2 Tbsp. extra-virgin olive oil, plus more

for drizzling

1 large head of radicchio, cut into

2"-thick wedges

¼ cup torn mint leaves

Preparation

STEP 1

Place red onion in a small bowl. Drizzle vinegar over and season with salt; toss to combine, separating onion. Let sit, tossing occasionally, while you prep are the pork.

STEP 2

Whisk together jam, mustard, soy sauce, red pepper flakes, and 2 cups water in another small bowl.

STEP 3

Pat pork tenderloins dry with paper towels. Season generously on all sides with salt and black pepper. Heat 2 Tbsp. oil in a large skillet over medium- high. Cook pork, turning halfway through, until browned, about 5 minutes (pork will finish cooking in sauce). Transfer to a large plate.

STEP 4

Pour jam mixture into same skillet, scraping up any browned bits stuck to bottom of pan with a heatproof rubber spatula. Return pork and any accumulated juices to skillet and cook, turning occasionally, spooning glaze over top, and scraping down sides of pan, until glaze is thick and dark and an instant-read thermometer inserted into the thickest part of tenderloins registers 140°, 17–20 minutes. Remove from heat. Transfer pork to a cutting board, leaving glaze behind; let rest 10 minutes.

STEP 5

While the pork is resting, place radicchio in a large bowl. Drain pickled red onion, reserving pickling liquid, and add to bowl. Whisk 2 Tbsp. glaze into reserved pickling liquid; drizzle mixture over radicchio. Drizzle some oil over and season with salt and black pepper; toss to coat. Top salad with mint.

STEP 6

Slice pork and divide among plates; arrange radicchio salad alongside. Spoon additional glaze over pork. Serve with any remaining glaze alongside.

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