Jam and Dijon mustard is an IYKYK situation. While the pair may seem like an unlikely pair, meeting each other only when stored side by side in the refrigerator, they actually go together and are integral parts of a delightfully tangy sauce. Think about it: You get sweetness and richness from jam and brightness and acidity from mustard. Add a splash of soy sauce for saltiness, a dash of crushed red pepper flakes for heat, and you’re off to business without having to think about what you might already have in your kitchen.
In this recipe, sharp Dijon and your choice of jam (I like the rich color of raspberries, but any flavor will do) form the base of the pork tenderloin topping. This quick-cooking cut is perfect for weeknight dinners. After searing the pork in a hot pan, you’ll make the sauce and then return the meat to finish cooking as the fruity mixture thickens. This glaze also does double duty as an ingredient in a vinaigrette drizzled over a simple salad of delicately bitter radicchio and quickly pickled red onions. It all makes for a delicious 35-minute meal with minimal shopping.