1granny smith applepeeled, cored, and cut into medium dice
1peachpeeled, pitted, and cut into medium dice
1star anise pod
1tablespoonfresh thyme leaves
1 ½cupscider vinegar
Kosher salt and freshly ground black pepper
2tablespoonchopped crystallized ginger
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.