Panroastedporktenderloinwithherbandmustardcrust Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
• Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

Steps:

• Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare).
• Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat.
• Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
• Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork.

Steps:

• Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
• Prick pork with a fork, and place in marinade, turning to coat.
• Cover dish, or seal bag; Chill 2 hours.
• Remove from marinade, discarding marinade.
• Place pork on a rack in a roasting pan.
• Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.

Steps:

• Roast pork:
• Preheat oven to 350°F with rack in middle.
• Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
• Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
• Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
• Make sauce while pork rests:
• Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
• Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
• Serve pork with sauce.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Steps:

• Cut 24 small pockets into roast and insert garlic pieces.
• In a small bowl combine salt, thyme, sage, cloves and lemon rind.
• Rub mixture into roast.
• Pour 1/2 cup water into slow cooker/Crock Pot then add the roast.
• Cook on LOW for 9- 10 hours.
• Use the optional water and cornstarch to make a gravy with the juices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
• Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
• Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

Steps:

• Preheat oven to 325 degrees F.
• Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

Steps:

• Preheat oven to 450.
• Rinse tenderloin and pat dry.
• Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
• Use about half the garlic.
• In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
• salt to form a paste.
• Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
• Sprinkle the pork tenderloin with salt and fresh ground black pepper.
• Rub dijon mustard all over surface of the meat.
• Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
• Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
• Add oil, allow oil to get quite hot, just before the smoking point.
• Add the tenderloin to the pan.
• DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
• Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
• Some of the coating will adhere to the pan, that's OK.
• Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
• Allow meat to rest, covered, for about ten minutes before slicing and serving.
• You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
• Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
• Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
• Finish the bacon jam by stirring the bacon into the reduced beer mixture.
• Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

Steps:

• Preheat oven to 400 degrees F.
• Place pork tenderloin, fat side up, on a rack in a roasting pan.
• Pour olive oil, chicken stock and wine over the pork tenderloin.
• Brush both sides of pork tenderloin with Dijon mustard and place on rack in roasting pan with fat side up.
• Combine the rest of the seasonings in a small bowl and sprinkle over the pork tenderloin.
• Roast pork tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes.
• Test for doneness using an instant-read thermometer. When the internal temperature reaches 135-140 degrees, remove the roast from the oven. Allow it to sit for about 15 minutes before carving, as it continues to cook while resting.
• You can whisk a little flour into the pan juices to make a gravy.

Steps:

• Preheat oven to 350 degrees. Combine the olive oil with the garlic, salt, basil, thyme, parsley, rosemary and black pepper.
• Rub the pork all over with olive oil and herb mixture.
• Place the pork on a rack and roast at 350 degrees for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. The temperature will rise about 10 degrees while resting. If you prefer a higher than 160 degree final temp., cook longer as desired.
• Transfer to a serving tray, cover and let rest while making the sauce.
• For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until melted. Whisk in the flour until smooth and bubbly.
• Gradually whisk in the stock, tomato paste, sage and pepper; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened.
• Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.

Steps:

• Set the oven at 450 degrees.
• Use a small, sharp knife to make tiny slits all over the meat.
• Insert pieces of garlic in the slits.
• Pull the rosemary and sage from their stems.
• Finely chop the herbs and transfer them to a bowl.
• With a fork, mash the mustard in to the leaves.
• Add olive oil, a few drops at a time.
• Blend in salt, pepper, and flour.
• Place the pork, fat side up, in a roasting pan fitted with a rack.
• With the back of a spoon, spread the herb mixture all over the meat.
• Transfer the pork to the hot oven and roast it for 30 minutes.
• Turn the oven temperature down to 350 degrees.
• Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
• Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.

Steps:

• Preheat oven to 475 degrees F.
• Place the pork loin on a rack in a roasting pan.
• Combine the remaining ingredients in a small bowl.
• With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
• Roast the pork for 30 minutes, then reduce the heat to 425 degrees F. and roast for an additional hour.
• Test for doneness using and instant-read thermometer. When the internal temperature reaches 155 degrees F. remove from the oven.
• Allow the meat to sit for about 20 minutes before carving. It will continue to cook while it rests.

Steps:

• Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
• On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
• Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
• Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
• Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
• Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

Steps:

• Preheat oven to 400 degrees F.
• Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
• Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
• In small bowl mix the mustard and olive oil.
• Line a shallow roasting pan with foil lightly greased or pan sprayed.
• Place pork roast on foil, spread mustard mixture on sides and top.
• Take the garlic herb mixture and sprinkle over top and sides, press in gently.
• Insert oven proof meat thermometer near the center of the roast.
• Roast at 400' first 10 minutes.
• REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
• Remove roast to a platter, and let rest for 15 minutes.

Steps:

• Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.