Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries

[nverland]

Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries
Servings: 6

Ingredients

3 tablespoons brown mustard seed
1 teaspoon fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon whole black peppercorns
2 teaspoons dried thyme
1 tablespoon dry mustard
1 teaspoon ground ginger
2 teaspoons coarse salt
1 teaspoon sugar
2 large Idaho potatoes (1 ½ pounds), scrubbed
1 teaspoon extra-virgin olive oil
1 ¼ pounds pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons dry white wine
One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
1 tablespoon all-purpose flour
½ pint blackberries (about 5 ounces)
2 teaspoons chopped fresh thyme, for garnish
Vegetable-oil cooking spray

Directions

Place mustard seed, fennel, coriander, cumin, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but not powdery. Transfer mixture to a small bowl, and stir in the thyme, dry mustard, ginger, 1 teaspoon salt, and sugar. Set aside.

Heat oven to 450 degrees. Position two racks in oven. Spray a small roasting pan and a large cookie sheet with cooking spray; set aside.

Cut potatoes into 1/3-inch-thick sticks. In bowl, toss with oil and 3 tablespoons spice mixture. Spread in a single layer on cookie sheet; bake on bottom rack 15 minutes.

Meanwhile, rub pork with 1 tablespoon Dijon mustard. Sprinkle with 1/2 teaspoon salt and 2 tablespoons spice mixture; pat with hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place on upper rack in oven. Cook until fries are golden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board; cover both loosely with foil to keep warm.

Place roasting pan on stove over medium-high heat; stir in wine, scraping bottom of pan to release browned bits. Stir in stock; cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Whisk together flour with 1/4 cup water in a bowl; whisk into simmering stock mixture. Whisk in remaining tablespoon Dijon mustard; cook until mixture begins to thicken, 2 to 3 minutes more. Stir in berries; cook until they begin to soften, about 2 minutes. Season fries with remaining 1/2 teaspoon salt. Slice pork, and transfer to platter. Serve immediately with blackberry-mustard sauce and chopped thyme.