Mustardcrustedporktenderloins Recipes

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
• 3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
• 4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
• 5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta.
• In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.

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.

Steps:

• PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish. Whisk the eggs and mustard in a medium bowl.
• MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
• BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of the pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated.
• FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F). Line a plate with paper towels. Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets.
• SERVE: Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce.

Steps:

• Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt mixture. Cover with plastic wrap and refrigerate for several hours or overnight. Let the pork stand at room temperature for 1 hour before roasting.
• Preheat the oven to 350 degrees. Wipe the marinade off of the pork and place in a roasting pan. Combine the sugar and mustard seeds and coat the pork with the mixture. Sprinkle with the remaining 1/2 teaspoon salt. Roast for 1 hour 20 minutes. Increase the oven temperature to 450 degrees and continue roasting until the pork reaches 145 to 150 degrees on a meat thermometer and the top is crisp, about 10 minutes longer. Let stand for 15 minutes, cut into slices and serve with the pan juices.

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.

Steps:

• Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 425°F with rack in middle.
• Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
• Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
• Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
• Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
• While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

Steps:

• Pat the tenderloin dry.
• Mix together the mustard and thyme; spread all over the tenderloin.
• Sprinkle all over with the peppercorns.
• Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
• To serve, cut into 3/4-inch thick slices.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Whisk mustard, brown sugar, parsley, thyme, salt, and pepper together in a large bowl. Place tenderloin into the bowl and roll through the mustard mixture until evenly coated on all sides.
• Place potatoes, green beans, and olive oil into a separate bowl. Season with salt and pepper to taste and stir until evenly combined. Set aside.
• Place tenderloin into the basket of the preheated air fryer and cook, undisturbed, until slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a cutting board and let rest for 10 minutes.
• Meanwhile, place green beans and potatoes into the air fryer basket and cook for 10 minutes, shaking halfway through cook time.
• Slice tenderloin and serve with potatoes and green beans.

Steps:

• In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.

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.