Pork Tenderloin In Mustard Marinade With Cherry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Tenderloin In Mustard Marinade With Cherry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Tenderloin In Mustard Marinade With Cherry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Compote
• 1 (1 1/2 pound) pork tenderloin,
• trimmed
• 6 sprigs fresh rosemary, for
• garnish
• Mustard Marinade:
• 1/2 cup CRISCO® Oil
• 1 clove garlic, minced
• 1/4 cup Dijon mustard
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary,
• crushed
• Cherry Compote:
• 1/2 small red onion
• 1/4 cup shiitake mushrooms,
• roughly chopped
• 1 tablespoon CRISCO® Oil
• 1 cup beef broth
• 1 (18 ounce) jar SMUCKER'S®
• Cherry Preserves
• 1 1/2 teaspoons dried thyme
• 3 tablespoons chilled butter, cut
• into pieces
• Pork Tenderloin in Mustard Marinade: Whisk together CRISCO® Oil
• and garlic in a medium bowl. Add remaining ingredients and whisk
• well.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Marinate pork tenderloin in refrigerator for 4 hours to overnight

Step 2: Technique & Execution

Grill or broil tenderloin until medium, about 8 -10 minutes

Step 3: Technique & Execution

Slice on bias into 1/4-inch pieces

Step 4: Technique & Execution

Cherry Compote: Saute red onions and shitake mushrooms in CRISCO® Oil until lightly browned, about 3-5 minutes

Step 5: Technique & Execution

Add beef broth; bring to a boil and continue cooking until liquid is reduced by about half

Step 6: Technique & Execution

Reduce heat; add SMUCKER'S® Cherry Preserves and thyme