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    Home » Recipes » Dinner

    Grilled Pork Tenderloin with Mostarda Recipe

    30 mins | Yield 6 | April 9, 2018 | Updated: July 1, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    This post was sponsored by Clarkson Potter (a publishing imprint under Penguin Random House), to celebrate a new Michael Symon cookbook. The opinions expressed on this site are my own.

    Unless you are new to the food scene, the last real Iron Chef, Michael Symon isn’t new to you. He’s Chicago’s carnivorous hometown hero. Symon has penned 5 cookbooks in between opening restaurants and starring on the Chew and a multitude of Food Network shows.

    Sticking to his roots, Playing with Fire is a celebration of meat worthy of his carnivore title. Now, let’s see how it stacks up in this girl’s hands.

    Shout Outs:

    This book doesn’t just have 70 recipes to get you inspired for live-fire cooking, but it honors some great American barbecue badasses as well. I was beyond stoked to see several iconic places listed as stops along Symon’s adventure to test barbecue across the country before opening up his own shop, Mabel’s BBQ in Cleveland. Each well-known pitmaster, from Rodney Scott to Chris Lilly and crew, lent a big hand in rounding out Symon’s bold flavors in his newest collection.

    Playing with Fire takes us on an exploration of this nation’s great barbecue scene from dry to wet and sweet to heat as Symon curates his own signature Cleveland-Style Que. The book breaks things down into proteins (similar to his previous staple, Carnivore) pork, beef, chicken, seafood and lamb and covers some sauces and sides towards the end.

    Live-fire cooking and the recipes in Playing with Fire aren’t for the faint of heart. But rather, the niched down sub-group that really loves cooking over a wood pit. It’s for the few that take grilling off the ease of propane and challenge themselves to control the embers and battle elements while perfecting a bite.

    Must-Try Recipes

    Mabel’s Cracklings
    Brisket Melt’s
    Campfire Mole Chicken
    Fireplace Clams with Sauerkraut and Bacon
    Grilled Lamb Shoulder Avgolemono
    Spicy Potato Gratin

    Tools used in this recipe

    Weber Grill

    Welding Gloves

    Lump Charcoal

    Anise Pods

    Coriander Seeds

    Mustard Seeds

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    Grilled Pork Tenderloin with Mostarda Recipe

    The Perfect Meal to feed everyone in your family. This grilled Pork Tenderloin is melt in your mouth delicious.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Servings: 6 servings
    Calories: 910kcal

    Ingredients

    For the Pork Tenderloin:

    • Juice from 1 lime
    • 1 tablespoon dijon mustard
    • 1 tablespoon soy sauce
    • 2 1-lbs pork tenderloins, trimmed of silver skin
    • 1 tablespoon ground toasted coriander seeds
    • 1 tablespoon kosher salt

    For the Mostarda

    • 1 ½ teaspoons coriander seeds
    • 1 ½ teaspoons mustard seeds
    • 1 medium shallot thinly sliced
    • 1 granny smith apple peeled, cored, and cut into medium dice
    • 1 peach peeled, pitted, and cut into medium dice
    • 1 star anise pod
    • 1 tablespoon fresh thyme leaves
    • 1 cup sugar
    • 1 ½ cups cider vinegar
    • Kosher salt and freshly ground black pepper
    • 2 tablespoon chopped crystallized ginger

    Instructions

    Make the pork tenderloin:

    • Prepare and preheat your lump charcoal grill to create two heat zones: high and medium.
    • In a small bowl, mix to combine the lime juice, mustard, and soy sauce. Pat the tenderloin dry with paper towels and apply this mixture to the exterior of the pork. Season the meat with the coriander and salt.
    • Sear the pork over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the medium side of the grill, cover the grill, and cook until the pork reaches an internal temperature of 140 degrees F.
    • Transfer the pork to a cutting board, tent it loosely with aluminum foil, and let rest for 15 to 20 minutes. Thinly slice the pork crosswise into ¼-inch-thick pieces. Serve with mostarda on top and more on the side for those who want it.

    Make the Mostarda:

    • In a medium saucepan, toast the coriander and mustard seeds over medium-high heat for 1 minute. Add the shallot, apple, peach, star anise, thyme, sugar, and vinegar and bring to a boil. Reduce the heat to low and simmer until the fruit softens and the liquid reduces and thickens about 20 minutes.
    • Remove from the heat and season with salt and pepper. Stir in the ginger and set aside to cool.
    • Use immediately or store in the refrigerator in an airtight container for up to 2 weeks.

    Notes

    Reprinted from Michael Symon’s Playing With Fire. Copyright © 2018 by Michael Symon. Photographs copyright © 2018 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

    Nutrition

    Nutrition Facts
    Grilled Pork Tenderloin with Mostarda Recipe
    Amount Per Serving
    Calories 910 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g44%
    Cholesterol 393mg131%
    Sodium 1678mg73%
    Potassium 2553mg73%
    Carbohydrates 43g14%
    Fiber 2g8%
    Sugar 39g43%
    Protein 126g252%
    Vitamin A 165IU3%
    Vitamin C 5.4mg7%
    Calcium 58mg6%
    Iron 6.7mg37%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

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