A recipe for Pan Fried Maple Mustard Pork caught my eye while walking home from work. Unfortunately the grocery along the way did not have pork tenderloins but they did have the turkey version. Reasonable substitution, however turkey seems to dry out much faster so I tried a pre stir-fry technique I learned from a Chinese chef in San Francisco to retain moisture.
The technique is simple: slice the tenderloins about 1/4 inch then marinate them about an before cooking.
- 1C Water
- 2T Soy
- 2T Mirin
- 2T Maple Syrup
- 1T Grain Mustard
Marinate the turkey in the above about an hour in the fridge. Drain and proceed.
Maple Mustard Turkey
- 2T Flour
- 1t Salt
- 1t Ground Black Pepper
- 2T Olive Oil
- 1-2lb Turkey Tenderloin, sliced thin, marinaded in above, drained
- 1 Onion, chopped
- 2T Grain Mustard
- 2T Maple Syrup
- 1/2 C Chicken or Veg Stock
- 3T Lemon Juice
- Chopped Green Onion, Cayenne Pepper, Parsley to garnish
Put the flour, salt and pepper in a ziploc along with the turkey and shake to coat. In a large pan heat the oil over high heat then quickly fry the turkey 2-3 minutes on each side until browned. Remove turkey to a plate and cover to keep warm.
In the same pan add onions and fry until browned, about 6 minutes. Add stock and boil for about 2 minutes. Add mustard, syrup and lemon, boiling again for 2 minutes, stirring often. Place the pork into the pan, stirring gently to coat then simmer uncovered over medium heat for 3-4 minutes.
Plate up over rice or pasta garnishing with green onion, chopped cayenne peppers, parsley or whatever else suits.
All options were good but the black pasta was my favourite, oddly, since the black comes from squid ink and I was concerned the seafood overtones would clash. It didn’t!