Introducing Guest Chef Recipes: Jody Denton's Mustard Roasted Pork Tenderloin

I am thrilled to present a new section for WU: Guest Chef Recipes. We will be featuring chefs from the around the country each month. The recipes they present will be economical and, if possible, healthy. This is a great way to inspire your tastebuds as well as providing wine-food inspiration. It is all about synergy here at WU!! This month, we are featuring Chef Jody Denton, a very dear friend of mine as well!! Jody was the executive chef for Lulu, Azie and Zibibbo, as well as being the driving force behind all the Lulu gourmet food products. Let’s just say that the man has talent, and boy, is he passionate about his craft! I am constantly in awe of his creativity and vision. If you find yourself in Bend, Oregon, you must stop by his restaurants, Merenda and Deep. You will not be disappointed. Chef Denton’s recipe for WU’s inaugural entry is a hearty main course salad, great for the fall. Serve with the Zweigelt from this month’s selections, it’s a match made in heaven.

Mustard Roasted Pork Tenderloin with Spinach, Pancetta and Mushroom Salad Makes about 4 to 6 servings
  • 3 pounds pork tenderloin, trimmed of excess fat and sinew
  • 2 cups Mustard Marinade (see recipe)
  • ½ pound Pancetta bacon, cut in ¼ inch cubes
  • 3 tablespoons extra virgin olive oil
  • 2 shallots, minced
  • 2 cups sliced button mushrooms, or other mushrooms if you prefer
  • 2 tablespoon Dijon mustard
  • salt and pepper to taste
  • 3 tablespoons red wine vinegar
  • ¼ cups stock (veal, beef or chicken)
  • 6 cups spinach leaves, stem removed, washed and torn into pieces
  • 4 to 6 eggs
Mustard Marinade for Pork makes about 1 cup
  • ¼ cup dijon
  • ¼ cup whole grain mustard
  • ¼ cup extra virgin olive oil
  • ¼ cup dry white wine
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh savory
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon honey
Mix all ingredients together.

  1. One or two days in advance, rube the pork with the marinade, cover and refrigerate.
  2. Remove from the refrigerator and place in a preheated 375 degree oven and immediately reduce the temperature of the oven to 325 degrees. Cook the pork to an internal temperature of 150 degrees. Remove from the oven and immediately wrap in foil. Set aside to rest for about 20 minutes before serving. In that time, prepare the salad.
  3. To prepare the salad, place the cubes of pancetta into a large sauté pan and turn to medium heat. Slowly allow the pancetta to brown on all sides. Once the pancetta is browned, add the olive oil and shallots to the pan and stir for about a minute, then add the mustard. Stir for one more minute, then add the mushrooms. Cook for about 5 minutes or until the mushrooms have softened. Remove from the fire.
  4. When you are ready to serve, bring an sáute pan of lightly salted water to a low simmer and add a tablespoon of the vinegar. Drop the eggs into the water slowly and one at a time, keeping the yolks intact.
  5. Return the skillet of pancetta and mushrooms to the fire on high heat. Add the remaining 2 tablespoons of vinegar and the broth. Bring to a full boil and cook for about 1 minute.
  6. Toss the hot pancetta and mushrooms along with all of the liquid in a large bowl with the spinach leaves. Check the seasoning and add salt and pepper to taste.
  7. Arrange the salad onto a large platter or individual plates, remove the poached egg from the water and place atop the salad. Slice the still warm pork and arrange at the base of the salad. Serve immediately.