Roast Pork Tenderloin With Mustard Glaze And Fried Sage | Tasting Table Recipe

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Roast Pork Tenderloin with Mustard Glaze and Fried Sage
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Learn to make Roast Pork Tenderloin with Mustard Glaze and Fried Sage.
Prep Time
Cook Time
to 8 Servings
Total time: 1 hour, 15 minutes
  • :::For the Mustard Glaze:1 tablespoon corn starch1 tablespoon water1 tablespoon extra-virgin olive oil1 large shallot, diced2 garlic cloves, minced1 cup chicken stock, preferably homemade2 tablespoons Monk Fruit In The Raw®2 tablespoons Dijon mustard1 tablespoon apple cider vinegarSalt, to taste1 tablespoon finely chopped fresh thyme2 teaspoons ground coriander:::
  • :::For the Glazed Pork:2 1¼ pound pork tenderloins, trimmedSalt and pepper, to taste2 tablespoons extra-virgin olive oil1 cup mustard glaze1 cup canola oil1 bunch sage, leaves picked (about 1 loosely packed cup):::
  1. Make the mustard glaze: In small mixing bowl, combine the cornstarch with 1 tablespoon water; set aside. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring occasionally, until completely softened, about 6 minutes. Add the garlic and cook until the garlic is soft and fragrant, about 2 minutes. Add the chicken stock and Monk Fruit In The Raw® and cook, stirring occasionally, until the stock has reduced by half, about 15 minutes. Stir in the mustard and vinegar and season with salt to taste. Add the reserved cornstarch mixture and simmer until the glaze coats the back of a spoon, about 1 minute. Strain through a sieve over a small bowl and add the thyme and ground coriander.
  2. Preheat oven to 350 degrees. Remove the pork from the refrigerator and season with salt and pepper. Heat the olive oil in a large cast iron skillet over medium-high heat. When the oil is hot, sear the pork on all sides until golden brown, about 8 minutes. Transfer the skillet to the oven. Roast the pork, brushing periodically with the mustard glaze, until the pork is cooked through but still pale pink in the center, about 15 minutes. Remove and transfer to a cutting board and let the pork sit, uncovered.
  3. Meanwhile, heat the canola oil in a small saucepan over medium-high heat. When the oil is hot, fry the sage leaves in two batches until crispy, about a minute. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate and season with salt.
  4. Slice the pork into ½ inch-thick slices and transfer to a platter. Top with fried sage and serve.
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