Dorie Greenspan's Quick-Cook Honey-Mustard Pork 4.000

Goran Kosanovic for The Washington Post

Everyday Dorie Oct 14, 2016

Sure, this dish comes together quickly, but the reason to make it is taste -- specifically, the layers of flavor in the meat's spice rub, the honeyed sauce and a last-minute application of tart mustard.

The recipe doubles or triples easily.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • One-pound piece pork tenderloin, trimmed of silver skin and excess fat
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon fine sea salt, or more as needed
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons water
  • 2 tablespoons Dijon mustard
  • Freshly ground black pepper
  • White sesame seeds, for serving (optional)
  • Chopped cilantro and/or parsley, for serving

Directions

Cut the meat in half lengthwise, then cut it crosswise into slices about 1/2-inch thick. Pat the slices dry with paper towels, then toss them into a mixing bowl.

Combine the chili powder, ginger, cumin, curry powder and the 1/2 teaspoon of salt in a small bowl, then sprinkle the mixture over the pork, tossing to coat evenly.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Once the oil shimmers, add the pork and cook for a minute or so, turning the pieces so they brown lightly all sides.

Pour in the honey, stir to coat the meat and cook for 1 minute. Add the vinegar, quickly followed by the water; stir to deglaze the pan, dislodging any browned bits. Reduce the heat to medium-low; whisk in the mustard to form a smooth sauce, cooking and whisking for a few minutes, just until slightly thickened. Remove from the heat.

Taste, and season lightly with salt and/or pepper; it will probably need both.

Transfer to a serving platter; sprinkle with the sesame seeds, if using, and the cilantro and/or parsley. Serve warm.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Bonnie S. Benwick.

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