Recipe

Step 1: In a medium bowl, stir together the mustard and 1 tbsp water until smooth. Let stand for 15 minutes. Stir in the salt until well combined.

Step 2: Meanwhile, in a medium saucepan, boil the cherries, red wine vinegar, port, and sugar over high heat, stirring occasionally, until syrupy, about 10 minutes. Transfer to a blender and purée until smooth.

Step 3: Return the mixture to the saucepan and bring to a boil over high heat. Boil, stirring occasionally, until the consistency of ketchup, about 5 minutes. Stir the cherry mixture into the mustard mixture, a little at a time, until completely incorporated*. This mustard will keep in the refrigerator for up to 3 days.

Step 4: Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.

Step 5: In a small bowl, stir together the cumin, sherry vinegar, and honey. Reserve 1 tbsp in another bowl and use the rest to brush all over the pork. Let the pork stand for 5 minutes while the grill heats.

Step 6: Grill the pork, turning every 45 seconds to cook evenly, until the centre is still a little pink, about 8 minutes. Remove from the grill, brush with the reserved honey mixture, and let rest for 10 minutes. Serve with the cherry mustard.

* Whenever I’m adding a very hot mixture to a room temperature one, as with the cherry and mustard here, I add just a tiny bit at first and gradually add more and more. It’s important to temper it; otherwise, you’ll end up with globs of mustard paste in your sauce.

See more recipes from Jean-Georges Vongerichten.

Reprinted with permission from Jean-Georges Vongerichten’s Home Cooking with Jean-Georges (2011 Clarkson Potter).