MUSTARD-RUBBED PORK WITH BLACKBERRY-MUSTARD SAUCE AND SPICED OVEN FRIES
A flavorful spice rub makes pork tenderloin and oven fries a meal that's both healthy and sure to be a hit with the family.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 20
Steps:
- Place mustard seed, fennel, coriander,cumin, and peppercorns in a dry skillet.Place over medium heat, moving skillet tokeep seeds from burning, until aromatic,about 2 minutes. Mustard seeds will beginto pop. Transfer seeds to a spice grinder,cool slightly, and pulse until finely choppedbut not powdery. Transfer mixture to a smallbowl, and stir in the thyme, dry mustard,ginger, 1 teaspoon salt, and sugar. Set aside.
- Heat oven to 450 degrees. Position two racks inoven. Spray a small roasting pan and a largecookie sheet with cooking spray; set aside.
- Cut potatoes into 1/3-inch-thick sticks. In abowl, toss with oil and 3 tablespoons spicemixture. Spread in a single layer on cookiesheet; bake on bottom rack 15 minutes.
- Meanwhile, rub pork with 1 tablespoonDijon mustard. Sprinkle with 1/2 teaspoonsalt and 2 tablespoons spice mixture; patwith hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place onupper rack in oven. Cook until fries aregolden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board;cover both loosely with foil to keep warm.
- Place roasting pan on stove over medium-highheat; stir in wine, scraping bottomof pan to release browned bits. Stir in stock;cook, stirring occasionally, until reducedby half, 5 to 7 minutes. Whisk together flourwith 1/4 cup water in a bowl; whisk intosimmering stock mixture. Whisk in remainingtablespoon Dijon mustard; cook untilmixture begins to thicken, 2 to 3 minutesmore. Stir in berries; cook until they beginto soften, about 2 minutes. Season frieswith remaining 1/2 teaspoon salt. Slicepork, and transfer to platter. Serve immediatelywith blackberry-mustard sauceand chopped thyme.
Nutrition Facts : Calories 252 g, Cholesterol 87 g, Fat 6 g, Fiber 1 g, Protein 29 g, Sodium 725 g
HONEY DIJON MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Season the pork loin with salt and pepper.
- In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
- In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
MUSTARD FENNEL PORK LOIN WITH CUMBERLAND PAN SAUCE
Steps:
- Roast pork:
- Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped.
- Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Oil roasting rack, then transfer pork, fat side up, to rack set in roasting pan and marinate, loosely covered and chilled, at least 12 hours.
- Let pork stand at room temperature 30 minutes before roasting.
- While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F.
- Roast pork 25 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes.
- Make sauce while pork stands:
- If there is fat in roasting pan, skim all but 1 tablespoon. Straddle roasting pan across 2 burners, then add 1/2 cup water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl.
- Discard string from pork. Slice pork and serve with sauce and cracklings.
- *Available at some supermarkets, some specialty foods shops, and Niman Ranch (866-808-0340; nimanranch.com).
PORK WITH MUSTARD SAUCE
Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.
Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
MUSTARD-RUBBED PORK LOIN WITH BLACKBERRY MUSTARD SAUCE
Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment.
Provided by TinyBubbles
Categories Pork
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).
- Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.
- Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.
- Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
- Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
- Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.
- Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.
Nutrition Facts : Calories 229.4, Fat 12.1, SaturatedFat 0.9, Cholesterol 2.1, Sodium 3119.5, Carbohydrate 20.9, Fiber 10.2, Sugar 5, Protein 13.9
PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE
I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!
Provided by Sodak1951
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- BLACKBERRY MUSTARD SAUCE.
- Position knife blade in processor, add blackberries.
- Process 1 minute, strain and discard seeds (optional).
- Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
- Store sauce in airtight container in fridge for up to two weeks, if desired.
- OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
- TENDERLOIN.
- Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
- Trim fat from pork, rub pork with thyme mixture.
- Place in shallow dish, cover and chill at least 2 hours.
- Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
- Add pork, cook 4 minutes or until browned on all sides.
- Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
- Remove pork from skillet, set aside and keep warm.
- Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
- Strain mixture, discard solids.
- Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
- Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
- Remove sauce from heat; stir in remaining tsp of minced thyme.
- Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.
Nutrition Facts : Calories 258.2, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 509.7, Carbohydrate 17.5, Fiber 3, Sugar 13.6, Protein 25.8
ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS
Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.
Provided by BecR2400
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F degrees.
- Slice small slits all over the pork loin; insert the garlic slivers into the holes.
- Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
- Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
- Remove from the oven, and let rest for 5-10 minutes before slicing.
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