Herb Mustard Crusted Pork Loin & Peaches

Pork tenderloin marinated in herbes de provence and dijon mustard served with roasted peaches and brown basmati rice

By: Art Smith, Celebrity Chef

Prep Time: 8 hours and 30 minutes
Cook Time: 30 to 35 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Herb And Mustard Crusted Pork Loin:
18 ounces center cut boneless pork loin
1/3 cup Dijon mustard
1 3/4 teaspoons herbes de Provence
1 1/8 teaspoons salt
1 1/8 teaspoons black pepper

Brown Basmati Rice, Spinach And Peas:
1/2 teaspoon minced garlic
1 1/8 teaspoons minced ginger
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon whole cloves
1 1/3 cardamom pods
1 1/3 cinnamon sticks
1/2 teaspoon cumin seed
2 Tablespoons diced yellow onions
1 Tablespoon dried red chile peppers
2/3 cup raw brown basmati
1 1/4 cups water
1/3 cup chopped frozen spinach, thawed
2 Tablespoons frozen green peas, thawed

Roasted Peaches:
2 medium fresh peaches
3 1/2 teaspoons olive oil
2 Tablespoons fresh rosemary sprigs

Allergens:

Mustard

Nutritional Information

Directions:

To Prepare Herb And Mustard Crusted Pork Loin: Trim the fat and silver skin from pork. Place pork in a stainless-steel bowl. Rub both sides of pork with mustard. Place pork on sheet pan. Place herbes de provence on top of pork. Cover with plastic wrap. Place in refrigerator and marinate for 8 hours. Remove from refrigerator. Season pork with salt and pepper. Place pork on rack in roasting pan. Roast in a preheated 350-degree Fahrenheit oven for 25 to 30 minutes or until cooked through. Let stand for 15 to 20 minutes before slicing. Slice pork into 1/4-inch slices. Enjoy immediately.
To Prepare Brown Basmati Rice, Spinach And Peas: In a food processor, combine garlic, ginger and salt. Process until smooth paste is formed. Set aside. In a stock pot, heat oil over medium-high heat. Add cloves, cardamom pods, cinnamon stick and cumin seed. Stir for 30 seconds. Cook for 2 minutes or until spices are fragrant. Add onions. Cook for 3 minutes or until tender. Add garlic ginger paste and red chile peppers. Stir to combine. Cook for 1 minute. Stir in rice. Add water. Bring to a simmer. Cover and reduce heat to medium-low. Cook for 20 to 25 minutes or until rice is tender and most liquid is absorbed. Add spinach and peas. Do not stir. Cover and continue to cook until rice is tender. Let rest for 5 minutes. Fluff rice with a fork and fold in spinach and peas. Set aside. Remove cardamom pods, cinnamon sticks, and cloves before service. Enjoy while hot.
To Prepare Roasted Peaches: Cut peaches in half and remove pits. Cut each half into 4 wedges. Place olive oil in a bowl. Add peach wedges and toss to evenly coat. Place peaches in a single layer onto a parchment lined sheet tray. Place rosemary sprig on top of peaches. Place in a preheated 350 degree F. oven. Roast for 15 to 20 minutes or until peaches are slightly soft but still a little firm. Set aside. Discard rosemary sprig before serving.
To Plate Herb Mustard Crusted Pork Loin, Rice & Peaches: Divide rice, pork and peaches into 4 servings. Place rice in center of plate. Place pork over half of rice and peaches in center of pork. Enjoy immediately.