Honey Mustard Pork Tenderloin | Burnt Apple | Parsnip By Come Chef This

2 persons | Kamado, Pork | Meat | Main dish

Prep time

This recipe is made in collaboration with Come Chef This

• Mix the Dijon mustard, wholegrain mustard, honey, olive oil, thyme, pepper and salt into a marinade.
   
• Remove the silver skin from the pork tenderloin, pat the meat dry and brush it all over with the marinade. Leave to marinate for about 30 minutes.
   
• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 180 °C. For this recipe you are working with indirect heat. Place the heat shield and then the grate in the Kamado.

Cook time

• Cut the parsnip into cubes and place them in the cast iron skillet with a drizzle of olive oil, pepper, salt and some fresh thyme.
   
• Place the skillet with parsnip alongside the whole apples on the grate above the indirect zone. Close the Kamado and roast everything in about 45 minutes until the parsnip is soft and the skin of the apples is dark coloured.
   
• Remove everything from the Kamado and let the apples cool slightly. Remove the stalk and puree the apples whole; the charred skin gives exactly that smoky depth you are looking for.
   
• Puree the parsnip with a dash of cream until smooth. Add the cream gradually until you reach the desired texture.
   
• Press both purees through the YAKINIKU Strainer for an extra smooth result. Spoon them into separate piping bags and keep warm.
   
• Heat the cast iron skillet well and sear the pork tenderloin all over. In a skillet you get more colour on the outside than directly on the grate.
   
• Then cook the pork tenderloin indirect at 180 °C to a core temperature of about 60 °C. Allow 15 to 20 minutes, depending on the thickness of the meat. The core thermometer remains your guide, because a pork tenderloin is thicker on one end than the other.
   
• Let the meat rest for at least 5 minutes; the core temperature will rise further to about 63 °C during resting. Check this with a core thermometer.
   
• Divide the parsnip puree and the burnt apple puree over the plates. Slice the pork tenderloin into neat medallions and place them on the puree. Finish with the pickled mustard seeds and some fresh herbs.