📝 About This Recipe
This dish celebrates the deep, earthy profile of whole-grain rye, transforming it from a humble cereal into a sophisticated, crunchy mantle for succulent pork. Drawing inspiration from the traditional flavors of Northern Europe, the crust is infused with aromatic caraway and toasted walnuts to complement the sweetness of the meat. It is a masterclass in texture, offering a satisfying snap that gives way to a perfectly pink, tender center.
🥗 Ingredients
The Pork
- 1.5 pounds Pork Tenderloin (trimmed of silver skin and patted dry)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Dijon Mustard (to act as a binder)
The Rye Crust
- 1.5 cups Rye Bread Crumbs (made from pulsed dark rye or pumpernickel bread)
- 1/4 cup Walnuts (very finely chopped)
- 1 teaspoon Caraway Seeds (toasted and lightly crushed)
- 1 tablespoon Fresh Thyme (leaves only, minced)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
For Searing and Sauce
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 1/2 cup Hard Apple Cider (dry, not sweet)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Cold Butter (cubed)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
-
2
Prepare the rye crumbs by pulsing 3-4 slices of dark rye bread in a food processor until they form coarse crumbs. Spread them on a baking sheet and toast for 5 minutes until slightly dry but not browned.
-
3
In a medium bowl, combine the toasted rye crumbs, finely chopped walnuts, crushed caraway seeds, minced thyme, garlic powder, and the melted butter. Mix thoroughly until the crumbs are evenly coated with the fat.
-
4
Season the pork tenderloin generously on all sides with kosher salt and freshly cracked black pepper.
-
5
Heat the grapeseed oil in a large, oven-proof skillet over medium-high heat. Once the oil is shimmering, sear the pork for about 2 minutes per side until a golden-brown crust forms. Do not cook through; we are just developing flavor.
-
6
Remove the skillet from the heat. Transfer the pork to a cutting board or plate temporarily. Wipe out any excess burnt oil from the skillet if necessary.
-
7
Brush the top and sides of the seared pork tenderloin with a thick, even layer of Dijon mustard.
-
8
Press the rye crumb mixture firmly onto the mustard-coated surfaces of the pork. You want a thick, even crust that adheres well to the meat.
-
9
Place the crusted pork back into the skillet (or onto a clean roasting pan). Roast in the oven for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reaches 140°F (60°C).
-
10
Transfer the pork to a warm plate and let it rest for 10 minutes. This is crucial for the juices to redistribute and the crust to set.
-
11
While the meat rests, place the roasting skillet over medium heat. Pour in the hard cider and chicken stock, scraping up any browned bits (fond) from the bottom.
-
12
Simmer the liquid until it reduces by half. Whisk in the cold cube of butter at the very end to create a glossy, emulsified pan sauce.
-
13
Slice the pork into thick medallions using a sharp serrated knife to avoid crumbling the rye crust.
-
14
Drizzle the pan sauce onto the plates and arrange the pork slices on top. Serve immediately.
💡 Chef's Tips
Use high-quality sourdough rye for the best flavor profile and texture. If the rye crust begins to brown too quickly in the oven, tent it loosely with foil. Always use a meat thermometer; pork tenderloin becomes dry very quickly if overcooked beyond 145°F. Ensure the walnuts are chopped very finely so they integrate with the crumbs rather than falling off. Lightly crushing the caraway seeds with a mortar and pestle releases the oils and prevents them from being too crunchy.
🍽️ Serving Suggestions
Serve alongside a warm German-style potato salad with bacon and vinegar. Pairs beautifully with braised red cabbage and tart green apples. A crisp, dry Riesling or a malty Amber Ale complements the rye and caraway notes perfectly. Add a dollop of lingonberry jam on the side for a traditional Nordic touch.