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Rustic recipes continue as cooler weather fills the air! Fall was here briefly, then Summer for a few days and now back to the cooler weather….Yes! As the leaves fall, rakes come out, warm hearty meals are stewing inside!
I went thru my cabinets and threw together a mustard rub that came out very well!
Most Rubs require brown sugar or some type of sugar to caramelize/add a crispy coating. I try not to use sugars and let the natural flavors come through.
Pork Tenderloin w/ Mustard Rub
Apples, Potatoes & Onion Hash
Dry Mustard Rub (all dry)
¼ C. Dry Mustard
1 T. Onion Powder
1 T. Parsley
2 Tsps. Garlic Powder
1 Tsp. Black Pepper
1 Tsp. Salt
1 Tsp. Thyme
1 Tsp. Rosemary
Mix all ingredients together and set aside.
1# Pork Tenderloin
2 Honey Crisp (or choice), cored, rough chopped
1 Med. Onion, peeled, rough chopped
Handful Baby Potatoes, washed, quartered (cut in half depending on size)
Olive Oil
Salt & Pepper
Rub tenderloin with dry mustard mix, press in until all used up.
Place meat on a greased baking dish on one side.
Add fruits and vegetables on other side.
Drizzle with veggies with olive oil, season with salt and pepper.
Roast in a preheated oven at 350deg. for 30 to 40 minutes or until meat thermometer registers 160deg. (see Chef Notes).
Serve with a chilled Sauvignon Blanc, Pinot Grigio or Chardonnay.
Bon Appetite!
Chef Notes:
The mustard rub above can be interchanged with other ingredients of choice, doubled, tripled, etc. Let your creativity flow! Fruits & Veggies were all locally sourced.
I used a baking apple in this recipe as I felt the flavor combos of the onion would mesh nicely together, with the potatoes as well. Any variety of apples would work. Adding in yams would be great too!
If using a baking stone, no need to grease.
I tend to cook meats just under what a meat thermometer states, as when you remove from the oven, they will continue to cook and can dry out if sliced too soon. It’s best to leave in baking dish, tent with foil for 10 minutes, while plates are prepped. If sliced too soon, juices will run out into a puddle.
For more fresh recipes and articles by Joe Scrizzi click here…
