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Makes

4 servings

Ingredients

For the pork spice rub

  • 1 ½ tablespoons whole black peppercorn
  • ½ teaspoon coriander seeds
  • 1 teaspoon juniper berry
  • ½ teaspoon crushed red pepper flakes
  • 1 tablesoon Kosher salt
  • 1 ½ tablespoons light brown sugar
  • 4 pieces pork tenderloin 7 ounces each

For the cabbage purée

  • 1 head red cabbage
  • ¼ cup extra-virgin olive oil
  • ½ cup red wine
  • ½ cup red wine vinegar aged French preferred
  • Salt and pepper to taste

For the apple mostarda

  • ½ yellow onion finely julienned
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic minced
  • 1 teaspoon yellow mustard seeds
  • ½ cup white wine
  • ½ cup cider vinegar
  • ½ cup granulated white sugar
  • 1 teaspoon Dijon mustard
  • 3 green apples diced
  • 3 tablespoons scallions minced
  • Salt and pepper to taste

For the rye topping

  • 4 slices rye bread crusts removed
  • 2 tablespoons olive oil
  • Salt to taste

Instructions

For the pork spice rub

  • Combine the pepper, coriander, juniper, and red pepper flakes in a spice grinder, and grind finely. Mix together the ground spices with the salt and sugar. Generously coat the pork in the spice mixture. Reserve any left-over spices in a tightly sealed container for future dishes.

For the cabbage purée

  • Remove the core from the cabbage, and julienne. In a pot, sauté the cabbage in olive oil over a low heat for 20 minutes, stirring constantly. Lightly season with salt. Add the red wine and cook off the alcohol, about 3 to 4 minutes. Next add the vinegar and simmer on a low heat until the cabbage is very tender. Transfer the mix to a blender, purée until smooth, and adjust the seasoning with salt and pepper.

For the apple mostarda

  • In a pot, sweat the onions on low heat with olive oil, cooking until they begin to turn translucent. Add the garlic and cook until tender and translucent. Add the mustard seeds to toast lightly.
  • Add the wine to cook off alcohol (3 to 4 minutes). Add the vinegar, sugar, and Dijon, and simmer on a very low heat until sugar dissolves.
  • Transfer the diced apples to the pot, and simmer until they turn fork tender, but still have a little bite to them. Remove apples from the heat, and cool to room temperature. Once the mixture is cooled, add the scallions, and adjust the seasoning with salt and pepper.

For the rye topping

  • Preheat oven to 350°.
  • Grind bread into crumbs. Toss the crumbs in olive oil and bake in a sheet pan until golden brown. Remove from the oven, and lightly season with salt. Reserve at room temperature.

To plate

  • Roast the pork tenderloin in a cast iron pan until the temperature reaches 135° internally. Make sure to sear all sides of the tenderloin. Line a plate with paper towels and rest the seared tenderloin there.
  • Warm the cabbage purée. When you are ready to plate, swipe the purée across the plate with a spoon. Slice the pork into 3 pieces and spread out along the purée. Lightly spoon the mostarda onto each piece of tenderloin. Sprinkle 1 teaspoon of rye crumbs on top of each piece of pork.