Mustard Rubbed Pork Loin With Blackberry Mustard Sauce

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Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment.

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Steps

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In a dry skillet over med heat , place mustard seed , fennel , coriander , cumin , and peppercorns.

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Keep moving skillet , to keep the seeds from burning.

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Cook until aromatic , about 2 minutes.

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Transfer to a spice grinder , or use a mortar and pestle to finely chop the spices , but do not grind completely to a powder.

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Transfer to a small bowl and add the thyme , dry mustard , ginger , 1 / 2 tsp salt , and sugar.

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Set aside.

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Heat oven to 425f rub pork with 1 tbsp dijon mustard , sprinkle with 1 / 2 tsp salt and 2 tbsp spice mixture.

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Pat with hands to stick.

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Spray a small roasting pan with cooking spray and place pork in pan.

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Bake about 25 minutes , transfer to cutting board and let rest covered loosely with foil.

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Place roasting pan on stove over med-high heat , stir in wine and deglaze the pan.

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Stir in chicken stock.

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Cook , stirring occasionally , until reduced by half , about 5-7 minutes.

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Whisk together flour and 1 / 4 cup water , then whisk into the sauce.

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Whisk in remai.

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Ingredients

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brown mustard seeds, fennel seed, coriander seed, cumin seed, whole black peppercorn, dried thyme, dry mustard, ground ginger, coarse salt, sugar, pork tenderloin, dijon mustard, dry white wine, chicken stock, flour, blackberry, fresh thyme