Mustard
Seed-Crusted Pork
2 pork tenderloins (each about 3/4 lb.)
1 tsp. coarsely ground pepper
5 to 6 tsp. mustard seed
1 Tbs. melted butter or margarine
Dijon mustard
salt and pepper to taste
Preparation:
With a
small sharp knife, trim surface fat and the thin silvery membrane
from tenderloins; rinse meat and pat dry. Sprinkle evenly with pepper.
Put mustard seed in a pan longer than the tenderloins; roll meat in
seeds until heavily coated. If made ahead, cover and chill up to overnight.
Place seed-coated
meat on a heated grill. Cook meat about 15 to 20 minutes or until
no longer pink in the center of the thickest part (cut to test), or
until meat thermometer registers 155 degrees. Turn often to keep browning
uniform. Transfer to a carving board and brush seeds with melted butter
to make shiny. Slice meat across the grain and serve with mustard
and salt to taste.
4 servings
This recipe
was donated by Sherrie Engler at Headed-West.com
