Dijon mustard and fruity jam belong together, as evidenced by this delightfully zingy pantry sauce served with pork tenderloin and a simple side salad.
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.
In this recipe, sharp Dijon and your jam of choice 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.
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