Petite Pork Tenderloin Roast

Ingredients:

1 (2-pound) pork tenderloin roast
2 tablespoons soy sauce
1/4 teaspoon ground mustard
2 tablespoons fennel seeds
2 tablespoons caraway seeds
savory mustard sauce (recipe below)

Procedure:

Trim the tenderloin of fat and silverskin. Note: Silverskin is a silvery-white connective tissue. It doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the roast dry with paper towels. In a small bowl, combine soy sauce and ground mustard. Using your fingers, rub the soy mixture onto the roast. On a piece of wax paper, combine fennel seeds and caraway seeds; roll roast in seeds to coat evenly. Wrap tightly in plastic wrap and refrigerate 2 hours or overnight. Preheat oven to 375°F. Bring roast to room temperature before cooking. Unwrap roast. Place fat side up onto a rack in a shallow baking pan. Bake, uncovered, 30 to 45 minutes or until a meat thermometer inserted into thickest part of the roast registers 140°F. to 145°F. Remove from oven and transfer onto a cutting board; let roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and serve with Savory Mustard Sauce. Makes 4 to 6 servings.

Savory Mustard Sauce:
1/4 cup water
2 tablespoons ground mustard
1 teaspoon cornstarch
3 tablespoons light corn syrup
1 tablespoon cider vinegar

In a small saucepan over medium heat, combine water, ground mustard, and cornstarch. Stir in corn syrup and cider vinegar; cook and stir until thickened and bubbly. Cook and stir another 2 minutes. Remove from heat