Cooper’s Hawk Winery Maple Mustard Pretzel Crusted Pork

Cooper’s Hawk Winery Restaurant Recipe

8 (3 oz.) pork tenderloin medallions
2 tablespoons unsalted butter, melted
kosher salt & fresh cracked black pepper to season

Maple Mustard Glaze:
6 tablespoons whole grain mustard
1 tablespoon Dijon mustard
3 tablespoons maple syrup

Mix all the ingredients well to combine and set aside.

Pretzel Crust:
8 ounces unsalted butter, softened
1 tablespoon whole grain mustard
1 1/2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
4 teaspoons maple syrup
2 ounces Panko bread crumbs
2 ounces salted pretzels, crushed into a medium/fine crumb mixture

Place the softened butter in a kitchen aid mixer with the paddle attachment. Mix the butter on speed 2 for 5 minutes until the butter is soft, fluffy and smooth. Add the mustards through maple syrup and mix until fully incorporated, about 2 minutes.

Add the bread crumbs and pretzels and mix at speed 1 for about 1 minute until crumbs are fully incorporated.  Wrap the crust in plastic wrap in a 2 inch diameter tube and refrigerate until firm. When firm, slice 8  (1/4 inch) 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. Serves  3-4.