Cooper’s Hawk Winery & Restaurant: Maple Mustard Pretzel Crusted Pork Recipe
Yield: Serves 3-4
8-3oz Pork Tenderloin Medallions (Berkshire or Duroc breeds of pork are best and offer the most flavor)
2 TBL, Unsalted Butter, Melted
Kosher Salt & Fresh Cracked Black Pepper to season
Maple Mustard Glaze :
6 TBL. Whole Grain Mustard
1 TBL. Dijon Mustard
3 TBL. Maple Syrup
Mix ingredients well to combine and set aside.
8oz. Unsalted Butter, Softened
1 TBL. Whole Grain Mustard
1 ½ tsp. Dijon Mustard
¼ tsp. Kosher Salt
¼ tsp. Fresh Cracked Black Pepper
4 tsp. Maple Syrup
2 oz. Panko Bread Crumbs
2 oz. Salted Pretzels, crushed into a medium/fine crumb mixture
Place softened butter in kitchen aid mixer with the paddle attachment.
Mix butter on speed 2 for 5 minutes until butter is soft, fluffy and smooth.
Add mustards through maple syrup and mix until fully incorporated, about 2 minutes.
Add bread crumbs and pretzels and mix at speed 1 for about 1 minute until crumbs are fully incorporated. Wrap crust in plastic wrap in a 2” diameter tube and refrigerate until firm. When firm, slice 8-1/4” slices and keep cold.
To Finish Pork:
Preheat grill to medium high and a broiler to medium high. Brush pork medallions with melted butter and liberally season with kosher salt and fresh cracked black pepper.
Begin grilling the pork medallions. About half way through the cooking process, brush the maple mustard glaze on the top and sides and continue cooking until they are medium, about 145 degrees with a thermometer.
Move the pork medallions onto a sheet pan and top them with the pretzel crust and place under a broiler until they are golden brown.
Serve with your favorite vegetable and potato dish.
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