1 Pork Tenderloin
½ lb thinly sliced Pancetta
2 Large russet potatoes
2 Tablespoons Dijon mustard
2 Tablespoons butter
¼ cup whole mil
2 radicchio leaves
2 large ripe tomatoes peeled & seeded
1 Tablespoon mustard seed
1 Tablespoon diced fresh ginger
¼ cup diced red onion
½ cup sugar
½ cup rice wine vinegar
salt & pepper to taste
chive & rosemary for garnish

Tomato Mustard Seed Chutney
The best way to peel and seed the tomatoes is to bring two quarts of salted water to a boil. With a knife score the two tomatoes on the bottom with an x and remove the dark stem area on the top. Then submerge the tomatoes for thirty seconds in to the boiling water. Remove them and immediately put them into an ice water bath to stop the cooking process. New the tomato skin will peel off with very little effort. Once the skin is removed, slice the tomato in half and squeeze the seeds out. Now you can dice the tomatoes.

To make the chutney you will need a heavy saucepan. Place the saucepan over moderate heat and add sugar. Melt the sugar until it caramelizes. Stir the rice wine vinegar into the sugar; once incorporated add the ginger, mustard seed, red onion, ad diced tomatoes. Cook on a low heat until the liquid is absorbed. Cool and set aside.

Dijon Mashed Potatoes
Bring 3 quarts of salted water to a boil. Peel and quarter the potatoes. Then add them to the boiling water. In a separate saucepan warm the milk, butter, and mustard. Drain the potatoes from the water. Return the potatoes to the pot they were boiled in and then add the milk-mustard solution. Using a potato masher, mash the potatoes. Salt and pepper to taste. Keep the potatoes warm until service.

Pancetta Wrapped Pork Tenderloin
With a sharp knife remove the fat and silver skin from the pork tenderloin. The Pancetta needs to be sliced almost paper thin. If you don no have a good meat slicer have your butcher slice the Pancetta for you. Take the sliced Pancetta and wrap it around the pork working your way from one end to the other. Once the pork is tightly wrapped slice one-inch thick medallions. Lay flat five of the pork medallions with the Pancetta, sides touching. Take a bamboo skewer and slide it from one side to the other securing the five pork pieces. Cook the pork over a hot barbecue for 4 to 5 minutes a side. Remove from heat and keep warm.

The Presentation
Place the radicchio leaf in the center of the plate and scoop the Dijon mashed potatoes into it. Remove the pork tenderloin from the skewer and alternate them in from of the potatoes. Spoon the tomato-mustard seed chutney over the top of the pork. Garnish with chive and rosemary sticks.

2001 Winner Mustard Competition Recipe
*By Richard Dixon, Executive Chef, Harvest Café, People’s Choice Chef 2001*