Per serving: 252 calories, 6 g fat, 87 mg cholesterol, 17 g carbs, 725 mg sodium, 29 g protein, 1 g fiber
- 3 tablespoons brown mustard seed
- 1 teaspoon fennel seed
- 2 teaspoons coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon whole black peppercorns
- 2 teaspoons dried thyme
- 1 tablespoon dry mustard
- 1 teaspoon ground ginger
- 2 teaspoons coarse salt
- 1 teaspoon sugar
- 2 large Idaho potatoes (1 1/2 pounds), scrubbed
- 1 teaspoon extra-virgin olive oil
- 1 1/4 pounds pork tenderloin
- 2 tablespoons Dijon mustard
- 2 tablespoons dry white wine
- One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
- 1 tablespoon all-purpose flour
- 1/2 pint blackberries (about 5 ounces)
- 2 teaspoons chopped fresh thyme, for garnish
- Vegetable-oil cooking spray
- Place mustard seed, fennel, coriander, cumin, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but not powdery. Transfer mixture to a small bowl, and stir in the thyme, dry mustard, ginger, 1 teaspoon salt, and sugar. Set aside.
- Heat oven to 450 degrees. Position two racks in oven. Spray a small roasting pan and a large cookie sheet with cooking spray; set aside.
- Cut potatoes into 1/3-inch-thick sticks. In a bowl, toss with oil and 3 tablespoons spice mixture. Spread in a single layer on cookie sheet; bake on bottom rack 15 minutes.
- Meanwhile, rub pork with 1 tablespoon Dijon mustard. Sprinkle with 1/2 teaspoon salt and 2 tablespoons spice mixture; pat with hands to make it stick. Lower oven to 425 degrees; place pork in prepared pan. Place on upper rack in oven. Cook until fries are golden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board; cover both loosely with foil to keep warm.
- Place roasting pan on stove over medium-high heat; stir in wine, scraping bottom of pan to release browned bits. Stir in stock; cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Whisk together flour with 1/4 cup water in a bowl; whisk into simmering stock mixture. Whisk in remaining tablespoon Dijon mustard; cook until mixture begins to thicken, 2 to 3 minutes more. Stir in berries; cook until they begin to soften, about 2 minutes. Season fries with remaining 1/2 teaspoon salt. Slice pork, and transfer to platter. Serve immediately with blackberry-mustard sauce and chopped thyme.
Unedited, from www.marthastewart.com