PORK AND MUSTARD HOW ABOUT THAT ENJOY DAN:

MUSTARD CRUSTED PORK LOIN by CHEF DAN:

Serves 4

 3-4 pound pork tenderloin

2 tablespoons butter

2 shallots, finely sliced

1 teaspoon dried thyme

1/2-cup dry vermouth

1/2-cup Dijon mustard

1 egg

 1/4-teaspoon ground Sichuan peppercorns (recipe to follow)

2 tablespoons olive oil

1-cup Panko and 1/2-cup Parmesan cheese, mixed with dried thyme and parsley

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)

1.  In a skillet, melt the butter.

2.  Add the shallots and thyme and cook over moderate heat for 2 minutes.

3.  Add vermouth and reduce to half.

4.  Transfer to a bowl and whisk in the mustard, egg, pepper and a pinch of salt.

5.  Heat the oil in an oven-proof skillet over medium-heat.

6.  Rub 1/2- the mustard rub all over the tenderloin.

7.  Add to the heated skillet and brown on all sides, about 7-8 minutes.

8.  Mix remaining mustard mixture to the Panko mixture.

9.  Pat the mixture all over the tenderloin and bake for 50 minutes or until internal temperature is 130 degrees.

10.              Let sit 15 minutes before carving.

PEPPERCORNS:

1 cup Sichuan peppercorns

2 tablespoon kosher salt

In a dry fry-pan add peppercorn and roast on low heat for a couple minutes or until they are popping, stirring often.

When cool place in a spice grinder with salt and grind until course, but not powdery. ENJOY DAN:   BON-APPETITE!!