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La Belle Cuisine - More Pork Recipes

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Roast Pork Tenderloin with
Peach Mustard Crust



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when unaccompanied by a good cut of meat."

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 Peaches and Cream
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Roast Pork Tenderloin with
Peach Mustard Crust

Summer Fruit – A Country Garden Cookbook
Edon Waycott

Rare and Out of Print Books

"Pork tenderloin is both economical and low in fat. The fruity mustard crust ensures that the meat will remain moist and flavorful during roasting. Thin
slices of the pork on rye bread spread with more of the mustard make perfect
picnic fare."

1/2 cup fresh breadcrumbs
1 teaspoon salt
1/2 teaspoon fresh, coarsely ground black pepper
2 tablespoon olive oil
1 cup Peaches and Honey Mustard (recipe follows)
1 1/2 to 2 pounds boneless pork tenderloin

In a small bow, combine the breadcrumbs, salt, pepper, olive oil and 1/2
cup of Peaches and Honey Mustard. Pat the mixture on the meat, wrap
it tightly in plastic wrap and refrigerate overnight, or let stand for several
hours at room temperature.
When ready to cook, bring the pork to room temperature and preheat the oven to 400 degrees F.
Place the pork in a shallow roasting pan and bake in the center of the oven for 40 to 45 minutes, or until the internal temperature registers 155 degrees
F. Slice into 1/2-inch pieces and serve. Accompany with the remaining Peaches and Honey Mustard. Serves 4 or 5.

Peaches and Honey Mustard

"I was looking for an ingredient to temper the fire of powdered mustard
and thought about mellow, sweet peaches. Not only do they provide a
good balance, they also help thicken the sauce naturally. This intense
sweet-hot mustard is perfect for spreading on rye bread for ham sand-
wiches, slathering on skinless chicken breasts before grilling, or
whisking into a basic vinaigrette."

3 very ripe yellow peaches
2 tablespoons yellow mustard seed
1 cup white wine vinegar
1/2 cup apple juice
1/4 cup honey
1/2 cup loosely packed brown sugar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 cup powdered mustard
1 1/2 teaspoons salt

Peel the peaches and cut them into 1-inch cubes. Grind the mustard seed briefly in a spice grinder until cracked but not powdered.
In a 9- or 10-inch nonreactive skillet, stir together the peaches, mustard
seed, vinegar, apple juice, honey, brown sugar, garlic, ginger, powdered mustard and salt. Cover and cook over low heat, stirring occasionally to prevent sticking, for approximately 1 hour, or until the peaches are very
soft and the liquid is the thickness of sour cream. Remove from the heat
and purée in a food processor or blender. Let cool.
If not using immediately, pour into a clean, dry jar or bowl, cover
tightly and refrigerate for up to 3 weeks. Makes 2 cups.

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