Roast pork tenderloin with Chinese mustard sauce & broccoli rabe [Joey Beato] from Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests (page 221) by Maria Isabella

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Accompaniments: Danny's fried rice [Joey Beato]

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Notes about this recipe

  • EdM on July 16, 2019

    Great combination of three main elements, and result tasted good, but sauce didn't thicken enough. Not sure why, but could be I used broth instead of stock. Chinese mustard varies in strength, depending on brand - get a strong one. Sauce quantities can be cut in half, as in previous comment, and is still more than enough.

  • bwhip on October 24, 2017

    This one was really delicious, and relatively simple to prepare. I couldn't find Broccoli Rabe, so I substituted Broccolini (which I roasted). The recipe for the mustard sauce makes a really large quantity - I think next time I'll cut that in half and it will still be plenty for the amount of other components in the dish.

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