Seared Pork Tenderloin Medallions in a Grain Mustard Pan Sauce — Culinary Seasons

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Pork pairs well with Gain Mustard. As an ingredient in a pan sauce it adds a tangy earthiness to the sauce. Depending on the brand of grain mustard, the flavor profile can vary from spicy to tangy.

In this recipe I used a German style grain mustard. It brought a great acidic nature to the sauce with a bit of a bite of spice from the mustard.

This sauce also goes well with a pork chop or as a sauce for a smoked or roasted pork loin.

Mustard from Seed to Jar

Asian Origins

Researching mustard and where it originated from, once again like other foods, it has origins in several countries. But mustard greens and a yellow paste type of mustard was used in China as early as 1000 BCE.

Mustard seeds have a history in Indian curries, they are often sauteed whole in oil and the seeds will pop, adding to the flavor profile of Indian cuisine.

French Mustard

French Dijon Mustard is well known, and many of the grain mustards I have found on the shelves in grocery stores are either a variation on a dijon or may even say dijon with grain mustard. But there are some differences in how grain mustard is made compared to dijon.

France regulates how dijon is made to keep their style of mustard consistent within the country. But with whole grain mustard there isn’t an exact recipe that is held as a standard.

Some distinct differences between the two, dijon uses white wine with vinegar or instead of vinegar where grain mustard uses only vinegar.

Different Varieties of Grain Mustard

Grain Mustard uses brown or black mustard seeds instead of yellow seeds. Grain mustards are often times partially ground to add to the mustard style paste it may have. There are grain mustards that do not grind the seeds and give a look and flavor to the mustard.

This recipe calls for grain mustard but if you don’t have it in the refrigerator, dijon can be substituted but the addition of the mustard seeds in the sauce is a nice addition.

Not to mention, the flavor differences between dijon and grain mustard influence the flavors of the final dish.

I suggest you pick up a jar to keep in the fridge for a quick pan sauce that not only goes well with pork but would make a nice addition to a roasted chicken.

Enjoy!

Servings: 4 servings

Author: Chef Tony Zentgraf

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