Le Cordon Bleu Institute of Culinary Arts Austin, TX
Student Recipe Competition with Texas Traditions

Mesquite Smoke Mustard Tenderloin

By Culinarian Alicia Hatter

20 oz Pork Tenderloin
½ T Oregano – minced
½ T Rosemary – minced
½ T Thyme – minced
1 ½ T Garlic powder
2t Black pepper
1 ½ t kosher salt
½ T Texas Traditions Texas Hot Salt Add to Cart
4 oz canned spinach – drained
1 ¾ oz Cream Cheese - softened
1 ¾ oz Mozzarella – grated
1 oz Fontina – grated
1/2 C Texas Traditions Mesquite Smoke Mustard Add to Cart
1 ea Garlic Cloves – minced
½ t Brown Sugar
1 t white wine

Yield: 4 portions

Trim excess fat from tenderloin. Trim away the narrowest end. Butterfly the tenderloin and pound to about ¼ of an inch in thickness. Combine ½ t black pepper, 1 T kosher salt, and 1T garlic powder to make a dry rub. Generously sprinkle the rub on both sides of the tenderloin

In a bowl, add spinach, cream cheese, mozzarella, fontina, Oregano, Thyme, Rosemary, Texas Hot Salt, remaining garlic powder, and ½ t pepper. Combine thoroughly. Place the filling mixture lengthwise in the center of the tenderloin. Pull the sides of the tenderloin up and secure by trussing with Butcher’s Twine.

In a medium-sized sauté pan, sear the tenderloin over medium-high heat until browned on all sides. Allow to cool for 10 minutes. In a small bowl, combine mustard, minced garlic, brown sugar, white wine and remaining salt and pepper. Generously brush the tenderloin with the paste. You may not use all of the paste, depending on the final size of your tenderloin after trimming and stuffing. Place the tenderloin on a roasting rack over a sheet pan. Cook the tenderloin in a 350 F oven until the internal temperature reaches 145 F. Cool at least 10 minutes before slicing.