Jam and Dijon mustard is an IYKYK kind of situation. While the duo may seem an unlikely pair, fated to meet only when stored next to each other in the fridge, they actually belong together as the building blocks of a delightfully tangy sauce. Consider this: You get sweetness and body from the jam and brightness and acidity from the mustard. Add a bit of soy sauce for savory saltiness and a pinch of crushed red pepper flakes for heat and you’re in business, without ever looking beyond what you probably already have stocked in your kitchen.
In this recipe, sharp Dijon and your jam of choice (I love the rich color you get from raspberry but any flavor works) make up the base of a topping for pork tenderloin. This quick-cooking cut is ideal for weeknight dinners. After searing the pork in a hot pan, you’ll build the sauce and then nestle the meat back in, to finish cooking as the fruity mixture thickens. The glaze also pulls double duty as a component for the vinaigrette that is drizzled over a simple salad of delicately bitter radicchio and quick-pickled red onion. It all makes for a flavor-packed 35-minute meal with minimal shopping required.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
French Wire Whisk
$18 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Large Skillet
$74 At Amazon
Rubber Spatula
$13 At Amazon
Recipe information
Total Time
35 minutes
Yield
4–6 servings
Ingredients
1
3
⅔
½
2
¼
2
2
1
¼
Preparation
Step 1
Place 1 medium red onion, thinly sliced, in a small bowl. Drizzle with 3 Tbsp. red wine vinegar and season with kosher salt; toss to combine, separating onion. Let sit, tossing occasionally, while you make the pork.
Step 2
Whisk together ²⁄₃ cup jam, ½ cup Dijon mustard, 2 Tbsp. soy sauce, ¼ tsp. crushed red pepper flakes, and 2 cups water in another small bowl.
Step 3
Pat two 1-lb. pork tenderloins dry with paper towels. Season generously on all sides with salt and freshly ground pepper. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook pork, turning halfway through, until browned, about 5 minutes (pork will finish cooking in sauce). Transfer to a large plate.
Step 4
Pour jam mixture into same skillet, scraping up any browned bits stuck to bottom of pan with a heatproof rubber spatula. Return pork and any accumulated juices to skillet and cook, turning occasionally, spooning glaze over top, and scraping down sides of pan, until glaze is thick and dark and an instant-read thermometer inserted into the thickest part of tenderloins registers 140°, 17–20 minutes. Remove from heat. Transfer pork to a cutting board, leaving glaze behind; let rest 10 minutes.
Step 5
While the pork is resting, place 1 large head of radicchio, cut into 2"-thick wedges, in a large bowl. Drain pickled red onion, reserving pickling liquid, and add to bowl. Whisk 2 Tbsp. glaze into reserved pickling liquid; drizzle mixture over radicchio. Drizzle oil over and season with salt and black pepper; toss to coat. Top salad with ¼ cup torn mint leaves.
Step 6
Slice pork and divide among plates; arrange radicchio salad alongside. Spoon additional glaze over pork. Serve with any remaining glaze alongside.