This Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries is a delicious, elegant meal that brings together bold flavors and spices. The mustard-rubbed pork is tender and juicy, perfectly complemented by a tangy blackberry-mustard sauce. Paired with crispy spiced oven fries, this dish offers a balanced and flavorful experience that’s perfect for dinner parties or a special weeknight meal.
Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries
Course: MainCuisine: American4
servings15
minutes30
minutes420
kcalIngredients
- For the Mustard-Rubbed Pork
3 tablespoons brown mustard seed
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon whole black peppercorns
2 teaspoons dried thyme
1 tablespoon dry mustard
1 teaspoon ground ginger
2 teaspoons coarse salt
1 teaspoon sugar
1 1/4 pounds pork tenderloin
Vegetable-oil cooking spray
- For the Spiced Oven Fries
2 large Idaho potatoes (1 1/2 pounds), scrubbed and cut into wedges
1 teaspoon extra-virgin olive oil
1 teaspoon dry mustard
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon coarse salt
- For the Blackberry-Mustard Sauce
2 tablespoons Dijon mustard
2 tablespoons dry white wine
One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
1 tablespoon all-purpose flour
1/2 pint blackberries (about 5 ounces)
2 teaspoons chopped fresh thyme, for garnish
Directions
- Prepare the Spice Rub for the Pork: In a spice grinder or mortar and pestle, grind together the mustard seed, coriander seed, cumin seed, and black peppercorns. Combine the ground spices with thyme, dry mustard, ginger, salt, and sugar. Rub this mixture all over the pork tenderloin.
- Roast the Pork: Preheat the oven to 375°F. Lightly spray a roasting pan with vegetable-oil cooking spray. Place the seasoned pork in the pan and roast for 25-30 minutes, or until an internal thermometer reads 145°F. Remove from the oven, cover with foil, and let rest.
- Make the Spiced Oven Fries: While the pork is roasting, toss the potato wedges with olive oil, dry mustard, cumin, black pepper, paprika, and salt. Spread the potatoes in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, turning once, until golden and crispy.
- Prepare the Blackberry-Mustard Sauce: In a saucepan over medium heat, whisk together Dijon mustard, white wine, chicken stock, and flour. Bring to a simmer, then stir in the blackberries. Cook until the sauce thickens slightly, about 5-7 minutes. Crush some of the blackberries to release their juices, and adjust seasoning if needed.
- Serve: Slice the rested pork tenderloin and serve with the blackberry-mustard sauce drizzled over the top. Garnish with chopped fresh thyme. Serve alongside the spiced oven fries.
Notes
- Nutrition Facts (per serving):
Calories: 420
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Carbohydrates: 45g
Fiber: 6g
Protein: 32g
Sodium: 680mg
This Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries is a restaurant-quality meal that’s surprisingly simple to make at home. The blend of spices and tangy blackberry sauce elevates the dish, while the crispy oven fries add a perfect balance of texture and flavor.
