Mustard Madness in Napa Valley
By St. Supéry winery chef, Ron Barber

This is a wonderful time to visit the Napa Valley. Mustard is in full bloom throughout the area and the vines are beginning to sprout. (Also known as bud break)  Mustard plants are cultivated between the rows of grape vines because of their valuable nitrogen contribution to the soil.  They also prevent erosion and provide a great habitat for beneficial insects

Mustard has been around for centuries.  In ancient times mustard seeds were added to the juice of crushed grapes. The Latin term for this was “mustum ardens,” which means burning wine. This is believed to be the origin of the word “must,” the term that we now use to describe unfermented grape juice.  Dijon, France is considered to be the birthplace of prepared mustard as we know it today.

Mustard is very versatile as a seasoning. In this recipe I use mustard both as a flavor enhancer and as a means of keeping the pork juicy.  

Mustard & Herb Rubbed Pork Tenderloin
Serve with St. Supéry 2003 Virtù

1 pound pork tenderloin
2 tablespoons Dijon style mustard
1 tablespoon sage – finely chopped
1 teaspoon fresh thyme leaves – finely chopped
1 teaspoon dried lavender flowers (available in many health
food stores)
2 tablespoons Panko (Japanese bread crumbs) or any dry bread crumbs
2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
Preheat the oven to 370 degrees.

Remove any silver skin and season the tenderloin with salt & pepper.  Rub the mustard all over the pork and then pat on the herbs and Panko. Heat the olive oil in a medium, oven proof, frying pan over medium heat and brown the tenderloin on all sides.  Place the pan in the oven and cook for 15 minutes or until an instant read thermometer reads 150 degrees.  Remove from the oven, cover loosely with foil, and allow to rest for 10 minutes before slicing.

Serves 4