Mustard Crusted Pork Loin With Apple Cabbage Slaw Recipes

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DIJON PORK WITH APPLES AND CABBAGE

A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.

Provided by Molly Gilbert

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 11



Dijon Pork with Apples and Cabbage image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
  • Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
  • Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
  • Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
  • Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g

½ head green or red cabbage, cored and cut into 1/2-inch-thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (16 ounce) pork tenderloins
1 tablespoon coarse-grain Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley

MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW

Pork loin roast recipe with cooked apples and cabbage

Provided by Stuart O'Keeffe

Categories     HarperCollins     Pork     Roast     Apple     Cabbage     Mustard     Dinner     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4-6

Number Of Ingredients 11



Mustard-Crusted Pork Loin With Apple-Cabbage Slaw image

Steps:

  • Preheat oven to 400°F.
  • Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
  • Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
  • In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
  • Remove foil from pork and slice.
  • Spread cabbage on a platter, top with pork slices, and serve.

1 1½-pound pork tenderloin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup grainy mustard, such as Grey Poupon
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon white wine vinegar
1 tablespoon light brown sugar
4 cups shredded cabbage
1 apple, grated through medium to large holes on grater
2 tablespoons chopped parsley

BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW

Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12



Breaded Pork Chops with Warm Apple-Cabbage Slaw image

Steps:

  • Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
  • Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
  • Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
  • Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
  • Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.

1/2 large head green cabbage, cored and cut into 2-inch chunks
1 large McIntosh or Red Delicious apple, cut into 1/2-inch chunks
2 tablespoons plus 1 teaspoon apple cider vinegar
1 tablespoon olive oil
3 teaspoons light brown sugar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill (about 1/2 bunch), optional
4 thin boneless pork chops (about 1 pound)
3 tablespoons sour cream
2 teaspoons Dijon mustard
1 cup panko bread crumbs
Cooking spray

PORK ROAST WITH APPLE MUSTARD GLAZE

Provided by Sandra Lee

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 7



Pork Roast with Apple Mustard Glaze image

Steps:

  • Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
  • Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
  • In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
  • After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast
Kosher salt and freshly ground black pepper
1 1/2 cups apple juice
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons spicy brown mustard

RYE-CRUSTED PORK MEDALLIONS

Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 6



Rye-Crusted Pork Medallions image

Steps:

  • In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
  • Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.

3 to 4 slices rye bread with caraway seeds
Coarse salt and ground pepper
1 large egg
1 1/2 pounds boneless center-cut pork loin, sliced into 8 medallions (each 1/2 inch thick)
2 tablespoons canola oil
Grainy mustard, for serving (optional)

APPLESAUCE PORK LOIN

I sampled this tasty pork roast in a commercial cooking course I took years ago and saved the recipe. Later, I converted it to family-size, and it's become a favorite. -Vikki Rebholz, West Chester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 8



Applesauce Pork Loin image

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 180 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.

1 boneless pork loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 fresh rosemary sprigs

MUSTARD-CREAM CABBAGE WITH PORK

Adapted from a recipe by Joy Manning and Tara Mataraza Desmond in their "Meat Lite" column at Serious Eats. http://bit.ly/cw0O0c

Provided by DrGaellon

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12



Mustard-Cream Cabbage With Pork image

Steps:

  • Preheat oven to 400°F.
  • In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
  • Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
  • Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
  • Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.

Nutrition Facts : Calories 425.8, Fat 29.2, SaturatedFat 12.7, Cholesterol 82.9, Sodium 926.3, Carbohydrate 29.8, Fiber 8.1, Sugar 18.1, Protein 15.5

1 teaspoon vegetable oil
1 slice bacon, chopped
1 medium onion, quartered and thinly sliced
1 medium apple, cored and shredded on a box grater
1/2 medium green cabbage, shredded
1/2 teaspoon salt
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 bone-in pork loin chop
kosher salt
ground black pepper

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7



Roast Pork with Maple and Mustard Glaze image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

MUSTARD-CRUSTED PORK TENDERLOINS

This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7



Mustard-Crusted Pork Tenderloins image

Steps:

  • Set oven to 400 degrees.
  • Sprinkle the tenderloins generously with salt and pepper.
  • Using a spatula spread the mustard all over the tenderloins.
  • In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
  • Prepare a baking sheet, and generously coat with cooking spray.
  • Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
  • Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
  • Transfer the tenderloins to a platter and let rest for 5 minutes.
  • Slice the pork and serve.

2 (1 lb) pork tenderloin (about 1-pound each)
salt and pepper
3/4 cup Dijon mustard
3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
cooking spray

BRAISED PORK WITH CABBAGE AND APPLES

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 14



Braised Pork with Cabbage and Apples image

Steps:

  • Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
  • Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
  • Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
  • Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.

2 1/2 pounds boneless pork loin, tied
Coarse salt and freshly ground pepper
2 to 3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
4 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon caraway seeds
2 tablespoons all-purpose flour
1/2 cup apple-cider vinegar, plus more for sauce (optional)
1 1/2 cups apple cider
1 cup low-sodium chicken broth
1/2 head red cabbage (about 1 1/2 pounds), cut through core into 1 1/2-inch-thick wedges
2 small bulbs fennel (about 1 pound total), trimmed and cut through core into 1 1/2-inch-thick wedges
3 small red apples, such as Empire (about 1 pound total), cored and cut into 1-inch-thick wedges
1 tablespoon unsalted butter

ROAST PORK WITH APPLES & MUSTARD

Tangy apples and hot mustard ensure this dish is packed full of punchy flavours

Provided by Jenny White

Categories     Dinner, Main course

Time 50m

Yield Serves 4

Number Of Ingredients 7



Roast pork with apples & mustard image

Steps:

  • Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
  • Remove from the heat and stir in the crème fraîche and some seasoning.

Nutrition Facts : Calories 246 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.39 milligram of sodium

1 tbsp olive oil
3 eating apples
500g pork fillets , sliced into medallions
200ml reduced-salt chicken stock
1 tbsp wholegrain mustard
1 tbsp chopped sage leaves
2 tbsp half-fat crème fraîche

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