This is a sponsored post on behalf of Colman’s Mustard. As always, any personal opinions expressed are my own.
I cannot believe it. June has arrived. The summer entertaining season is now underway here at the Jersey shore, starting off with a big bang over the recent Memorial Day weekend. Once the warm weather arrives I literally hate the idea of turning on the oven. Often we will use the grill during the summer. This past week I had a really nice looking pork tenderloin that had to be cooked. As I am sure you’ve noticed, pork can be on the bland side. I really wanted to serve up a super flavorful pork, so I decided to try making a rub using Colman’s Mustard.
You probably remember from my recent Deviled Egg Potato Salad that Colman’s is a gourmet hot mustard made from a blend of locally grown brown and white mustard seeds from Norwich, England. The dry form of Colman’s works exceptionally well for making a rub. Now with a rub I usually grill. But, since I couldn’t use the grill that night I had to find another solution. I had a choice of heating up the house using the oven or using the Instant Pot. I decided to use the Instant Pot. Obviously the rub I put together can be used either way, so if you don’t happen to have an Instant Pot there’s no worry. Your finished tenderloin will be nice and tender, so tender you could probably get away with not using a knife if you tried.
The main ingredient in the rub that gave the pork it’s flavor was Colman’s Dry Mustard. I combined it with a few other spices and wound up with a simple rub that really woke up the taste buds. The great thing about Colman’s Dry Mustard is that it is really versatile. A little gives you a little heat. Want more heat? Add more of it to the rub and a little less of something else. I also put on a thin layer of apple butter, because apple and pork are perfect together. The apple butter is on the sweet side, so if you really, really, really want a lot of heat you might try adding a little Colman’s Mustard to it.
Hubby was totally thrilled with the pork. He loved how the amount of flavor it got from the Colman’s and really appreciated how tender it was. Here’s how I made it.
Instant Pot Apple Mustard Pork Tenderloin
- baking pan
- 1 small bowl
- measuring cups
- measuring spoons
- Instant Pot and steamer basket (only if making with an Instant Pot)
- 2.5 lb pork tenderloin
- 1.5 cups apple cider
- 1 tsp Colman’s Mustard powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- olive oil
- apple butter (optional)
Place the spices into a small bowl and mix thoroughly.
Trim any excess fat off of the pork.
Spread the spice mixture onto the tenderloin and pat. Be sure to cover all sides of the pork.
Place a thin layer of olive oil into the bottom of the Instant Pot. Sear the tenderloin on all sides.
Once the pork is browned, remove it from the Instant Pot.
Add the apple cider to the bottom of the Instant Pot.
Place a thin layer of apple butter on the top and bottom sides of the tenderloin.
Return the tenderloin to the Instant Pot.
Set the Instant Pot to cook on manual high pressure for 26 minutes.
Once the cooking cycle has finished, allow the pressure to naturally release for 15 minutes, then do a quick pressure release.
Serve with your favorite hot or cold side. This pork pairs very well with the Deviled Egg Potato Salad recipe that I shared recently, as well as any amount of different rice or pasta dishes.