Mustard Seed–Crusted Pork Tenderloin with Cider Jus

Tender pork fillet coated in crushed mustard seeds, honey and herbs, then roasted until just blushing. Finished with a light cider jus, this dish balances warmth, acidity and texture, allowing mustard seed to take a leading but elegant role.

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Keyword: Pork, Mustard, Cider

Category: Main Courses

Course: Mains, Pork

Cuisine: French

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: Servings

Calories: 109kcal

Author: MJF

Cost: £10

Equipment

1 Small Mixing Bowl
1 Saute Pan
1 Roasting Tray
1 Small Saucepan
1 Carving Board & Knife

Ingredients

Pork

2 each Pork Tenderloins trimmed (approx. 400 g each)
10 g Yellow Mustard Seeds lightly crushed (2 tsp)
10 g Brown Mustard Seeds lightly crushed (2 tsp)
20 g Dijon Mustard 1 tbsp
15 g Honey 1 tbsp
10 ml Olive Oil 2 tsp
5 g Fresh Thyme Leaves chopped (1 tsp)
Fine Sea Salt to taste
Freshly Ground Black Pepper to taste

Cider Jus

1 each Shallot finely chopped
10 g Butter ¾ tbsp
150 ml Dry Apple Cider
150 ml Chicken Stock
5 ml Cider Vinegar 1 tsp

Instructions

Pork

Preheat the oven to 190°C.
Combine mustard seeds, Dijon mustard, honey, olive oil and thyme to form a coarse paste. Season lightly.
Season pork tenderloins evenly with salt. Sear in a hot pan with a little oil until lightly coloured on all sides.
Remove from heat, brush generously with the mustard paste, pressing gently to adhere.
Transfer to a roasting tray and roast for 12–15 minutes, until just cooked and faintly pink at the centre.
Rest loosely covered for 8–10 minutes before slicing.

Cider Jus

Melt butter in a small saucepan and sweat shallot gently until soft.
Add cider and reduce by half. Add stock and reduce again until lightly syrupy.
Finish with cider vinegar, adjust seasoning, and strain if a smooth finish is preferred.

Presentation

Slice the pork thickly and arrange on warm plates. Spoon the cider jus around the meat rather than over the crust to preserve texture. Serve with seasonal vegetables or a mustard seed–accented cabbage or potato dish.

Notes

Crushing mustard seeds lightly releases aroma while retaining texture.
Pork tenderloin benefits from gentle cooking and proper resting.
The jus may be enriched with a small knob of butter for a rounder finish.

Nutrition

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Mustard Seed–Crusted Pork Tenderloin with Cider Jus