Mustard-crusted Pork Tenderloin with Balsamic Blueberry Reduction

21 Jul

Pork tenderloin or ‘varkenshaas’ is quite common in Belgium. We house many pig farmers near our coastal plains and the rural Ardennes in the South, and pork makes a frequent appearance in Flemish & Walloon cuisine. Pork is often served alongside a fruity ‘compote’ or warm, chunky fruit stew typically made from apples, rhubarb or apricots. It seems Belgian cuisine tends to favor fruity additions to savory dishes, and to date, I still like the sweetness fruits give to hearty stews or braised meats.

The problem with pork is, is that it often turns out a bit dry and flavorless. It doesn’t help that for years America’s preoccupation with food safety had everyone convinced that you have to cook pork until it’s well-done, and that’s a sad myth. It gave pork a bad reputation. While you shouldn’t eat pork raw, it’s perfectly safe to cook it to medium doneness, so it’s still juicy and a bit rosy on the inside.

Roasted into a tangy, caramelized feast and paired with a fruity sauce, pork is delicious! Below is my take on this Belgian classic.


(adapted from a recipe by ‘Het Waterhuis’)

– 2 cups of fresh or frozen blueberries
– ¼ tsp chipotle powder
– ½ cup applesauce
– 2 Tbsp whole-gain mustard
– ½ an orange, zested and juiced
– 1 Tbsp balsamic vinegar
– 1 Tbsp agave syrup
– ¼ cup low sodium chicken broth, more if needed
– ¼ tsp freshly ground nutmeg

In a medium sauté pan, add all of the ingredients and let simmer for 10-15 minutes. Meanwhile, prepare the meat. If the consistency is too thick, add a little more chicken broth.

Mustard-Crusted Pork Tenderloin
– 1 ¼ lbs pork tenderloin
– 1 ½ Tbsp whole-grain mustard
– salt and pepper, to taste

Rub salt and pepper on the tenderloin, then add the whole-grain mustard and coat all sides. On a foil-lined baking sheet, place the pork tenderloin under the broiler and rotate every 3-4 minutes, until the internal temperature reads 135F for a tender medium rare. Let it sit for 5 minutes before serving. Slice into medallions and serve with Balsamic Blueberry Reduction.


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