Cold-Activated Hot Mustard Glazed Pork Tenderloin
20min
25min
4
280
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Chef's Note
By hydrating the mustard powder with ice-cold water and resting it for 10 minutes before adding the vinegar, we maximize the chemical reaction that produces allyl isothiocyanate (AITC). The vinegar then locks this heat in. We only glaze the pork at the very end of cooking because AITC is highly volatile; prolonged high heat would cause all that beautiful, sinus-clearing spiciness to evaporate into the air!
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Ingredients
3 tbsp Dry yellow mustard powder
3 tbsp Ice-cold water
2 tbsp Apple cider vinegar
3 tbsp Honey
1 tbsp Soy sauce
1.5 lbs Pork tenderloin
1 tbsp Olive oil
1 tsp Garlic powder
1 tsp Kosher salt
1/2 tsp Coarse black pepper
2 tbsp Fresh chives, finely chopped
Instructions
- 1
In a small bowl, whisk together the dry mustard powder and ice-cold water until a smooth paste forms. Let this mixture sit undisturbed at room temperature for exactly 10 minutes to allow the cold water to fully activate the myrosinase enzyme.
- 2
After 10 minutes, pour in the apple cider vinegar and whisk thoroughly. This acidifies the mixture, halting the enzyme reaction and locking in the maximum heat level. Whisk in the honey and soy sauce until fully emulsified, then set the glaze aside.
- 3
Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Pat the pork tenderloin dry with paper towels and season all sides evenly with garlic powder, kosher salt, and black pepper.
- 4
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until a golden-brown crust forms, about 2 minutes per side (6 to 8 minutes total).
- 5
Transfer the skillet directly into the preheated oven and roast for 10 to 12 minutes, or until the internal temperature reaches 135 degrees Fahrenheit (57 degrees Celsius).
- 6
Carefully remove the hot skillet from the oven. Brush a generous layer of the cold-activated mustard glaze over the entire surface of the tenderloin. Return the skillet to the oven for just 2 minutes to set the glaze without vaporizing the delicate, heat-sensitive allyl isothiocyanate compounds.
- 7
Transfer the pork to a cutting board and let it rest for 5 minutes to allow the juices to redistribute (the internal temperature will rise to the recommended 145 degrees Fahrenheit or 63 degrees Celsius).
- 8
Slice the tenderloin into half-inch medallions, drizzle with the remaining glaze from the bowl, garnish with chopped fresh chives, and serve immediately.
Nutrition Information (per serving)
280
36g
12g
8g
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