The Ferguson Recipes has 574 Recipes
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Ham Loaf PorkGronewold, Mrs. Dale E.
Plum Good Polynesian Ham PorkFerguson Jr., J. Carl
Quick And Easy Pork Chops PorkWoods, Mrs. John S.
Ozark Special Boneless Pork Loin Roast PorkHorak, Thumb
Saint Paul's Rice Casserole PorkPindell, Judy
Danish Pork Chops PorkGriffith, Dorothy
Spaghetti Sauce PorkFerguson, Dave
Garlic Rosemary Pork Tenderloin Recipe PorkFerguson, Dave
Pork Scaloppini PorkJancsi, Carol
Pork Tenderloin Diane PorkJancsi, Carol
Pork Tenderloin Crusted With Mustard Seed PorkJancsi, Carol
Pork Tenderloin Parmesan PorkJancsi, Carol
Southwestern Grilled Pork Tenderloin PorkJancsi, Carol
Roast Duck Poultry: OtherSkogg, Jean
Basic Slow-cooker Turkey Breast Poultry: OtherJancsi, Carol
Broiled Rock Cornish Hen Poultry: OtherJancsi, Carol
Canard Au Vin Poultry: OtherJancsi, Carol
Curried Game Hens With Cilantro Salad Poultry: OtherJancsi, Carol
Game Hens Braised In Apple Brandy Poultry: OtherJancsi, Carol
Roasted Cornish Hens With Lemon And Rosemary Poultry: OtherJancsi, Carol
Full Page 4 x 6 5 x 7

2 pork tenderloins (each about 3/4 pound)
1 teaspoon coarsely ground pepper
5 to 6 teaspoons mustard seed
1 tablespoon melted butter or margarine
Dijon mustard
Salt to taste

With a small sharp knife, trim surface fat and the thin silvery membrane from tenderloins; rinse meat and pat dry. Sprinkle evenly with pepper. Put mustard seed in a pan longer than the tenderloins; roll meat in seeds until heavily coated. At this point the tenderloins can be covered and chilled as long as overnight.
Place seed-coated meat on a heated grill. Cook meat about 15 to 20 minutes, or until only slightly pink in the center of the thickest part (cut to test), or until meat thermometer registers 155 degrees. Turn often to keep browning uniform. Transfer to a carving board and brush seeds with melted butter to make shiny. Slice meat across the grain and serve with mustard and salt to taste.

4 servings
Keywords: pork,mustard   Category: Pork    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: June 27, 2015 by deebeeeff
Last Recipe Updated is:
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