Mustard-Crusted Pork Tenderloin with S..

Cooking Instructions

METHOD:

Preheat the oven to 400°F. In a bowl, toss the squash with 1 Tablespoon blended oil, and lay on a baking sheet. Roast in the oven for 10 to 12 minutes, or until al dente. Remove from oven and set aside.

Heat 1 Tablespoon blended oil in a large heavy bottom skillet over medium heat until smoking. Add the onion and celery and saute until the onions are translucent. Add the squash and honey and cook for another 2 to 3 minutes. Add the vinegar and cook for another 2 to 3 minutes, or until the vinegar has reduced by half. Pour mixture into a large mixing bowl, and add the olive oil, mint, pine nuts, currants, and season with salt and pepper. Set caponata aside.

Increase oven to 500?F. Heat remaining 1 Tablespoon blended oil in a skillet over high heat. Season the pork with salt and pepper, and add to the skillet. Sear until golden brown on all sides. Place a stick of rosemary under each of tenderloins, smear with the mustard, and cook until medium, about 8 to 10 minutes. Remove from pan, and let rest on a cutting board for 3 to 4 minutes. Slice into 1/4-inch slices and distribute evenly between the 4 plates. Serve with the caponata, and drizzle the vin cotto.

Round Out the Meal:

With steamed wild rice.

Kid Friendly:

Omit the vin cotto.