Pork is a favorite food of many, and can be enjoyed in tons of different preparations. Pairing pork with apples dates back to medieval times, and continues to be a tradition. Chef Jorge Montes, owner and executive chef of Roho Kitchen, shared his recipe for mustard-crusted pork with apple, kale, and fennel with Money Talks News founder Stacy Johnson. Watch this video and read on for the recipe.
Great deal for just under $15! The tartness of the apple pairs perfectly with the savory mustard and delicate pork tenderloin. Fennel and kale add texture and depth in flavor to this dish.
Pork tenderloin is a great option for budget and health-conscious people. This very lean meat takes seasoning well and cooks quickly. You can use a meat thermometer to make sure it’s done. When inserted into the thickest part of the cut, temperature should read 150 degrees when finished. Allow the meat to rest for about three minutes before slicing to preserve natural juices. Pork tenderloin is often sliced into medallions, like a loaf of French bread, for serving.
You should be able to find the ingredients for this recipe in most supermarkets around the country for less than $15. Chef Jorge found his two small pork tenderloins for $6 at his local grocery store. To cut the per-serving cost of pork down, consider buying in a warehouse store and freezing what you don’t use or make extra and freeze it. Kale is another great warehouse store buy that can be used for other things such as soup and roasted kale chips. Chef Jorge encourages planning a shopping trip to include items that will work in several recipes, to stretch your food dollar farther.
This is an easy recipe that can be served in an elegant setting or for an everyday meal.
Mustard-Crusted Pork Tenderloin with Apples, Sauteed Kale, and Fennel – Courtesy of Chef Jorge Montes
2 pork tenderloins
1 Tbsp. Whole grain mustard
2 Tbsp. Dijon mustard
2 cloves of garlic, minced
1 Tbsp. rosemary, chopped
1 oz. olive oil
1 tsp. fennel seeds
1 granny smith apple, cored and cut into thick slices (about 10 slices)
½ cup heavy cream
Salt and pepper to taste
2 oz. olive oil
2 Tbsp. raisins
1 bunch of kale, cut into thin strips
1 fennel bulb, cut into thin slices
- Mix the mustards with the herbs, fennel seeds, garlic, olive oil, salt, and pepper in a bowl
- Marinate the pork tenderloins in the mustard mixture
- In a hot pan, sear the pork on all four sides with a little bit of olive oil
- Mix the apples and the cream in a bowl
- Place the apples on a baking tray
- Brush remaining mustard mixture over the loins and place on top of the apples and bake at 400 degrees for 10 minutes until you get an internal temperature of 150 degrees
- In the same pan where you seared the pork loins, saute the fennel for 1 minute in olive oil.
- Add the kale and raisins and cook for 2 minutes
- Adjust salt and pepper to taste
- Place the sauteed vegetables on a platter
- Slice the pork and top with roasted apples
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