PORK WITH HORSERADISH-MUSTARD SAUCE
Wonderful way to easily prepare a pork tenderloin. I found this in the local newspaper and it was described as "heart healthy". The sauce adds quite a kick! The recipe calls for unsalted stone ground mustard, but I had the regular stone ground mustard on hand and used that.
Provided by kitchendiva
Categories Meat
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic, pepper and salt to taste, rub over tenderloins.
- Cover and chill 1 hour.
- Preheat oven to 425 degrees.
- Lightly coat rack of shallow roasting pan with non-stick cooking spray.
- Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
- Place in roasting pan on rack.
- Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
- Let stand 10 minutes before slicing.
- Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
- Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
- Serve over tenderloin.
Nutrition Facts : Calories 187.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 76.1, Sodium 191.8, Carbohydrate 5, Fiber 0.4, Sugar 4.2, Protein 26.1
PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
- Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
PORTERHOUSE STEAK WITH HORSERADISH SAUCE
Steps:
- Heat a grill or grill pan to medium-high heat.
- Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
- Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.
PORK TENDERLOIN WITH HORSERADISH SAUCE
"This delicious match receives rave reviews each time I make them and I've shared the recipes with numerous fans," writes Ann Berger Osowski from Orange City, Florida. "They're very versatile; the pork can be served hot or cold and the sauce can also be used as a zesty dip for fresh veggies."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.
Nutrition Facts : Calories 258 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 450mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
GRILLED STEAKS WITH HORSERADISH-MUSTARD SAUCE
Horseradish, a natural partner with grilled beef, proves its stuff again in this easy recipe for boneless steaks.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, combine all sauce ingredients; mix well. Refrigerate while cooking steaks.
- Heat closed contact grill for 5 minutes.
- Meanwhile, brush steaks with oil. Sprinkle both sides of each steak with garlic-pepper blend and seasoned salt.
- When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until of desired doneness. Serve sauce with steaks.
Nutrition Facts : Calories 305, Carbohydrate 3 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 470 mg, Sugar 2 g
PORK-SHOULDER STEAKS WITH HOT PEPPER DIP
This is pork barbecue as you've probably never experienced it, with the shoulder cut crosswise into pencil-thin steaks and grilled directly over hickory embers. Note we're saying grilled, not barbecued (smoked), the way most pork shoulder is cooked in the South. But it's not complete until it's dipped in a fiery bath of vinegar, melted lard or butter, and cayenne. And no one makes it better than Anita Hamilton Bartlett at R&S Barbecue in Tompkinsville, Ky. To be strictly authentic, you'd grill over a wood fire; barring that, add hickory or other hardwood chunks or chips to your charcoal fire, or place wood chunks under the grate and over the burners of your gas grill. An added advantage: this is "barbecue" you can cook in 15 minutes.
Provided by Steven Raichlen
Categories steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dip: Place the ingredients in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or black pepper to taste. Transfer 2 cups of the dip to a baking dish large enough to fit the steaks.
- Grill the pork: Set up your grill for direct grilling (see note below), and heat to high. Brush or scrape the grill grate clean, and oil it with a tightly folded paper towel dipped in vegetable oil.
- Immerse the steaks in the dip in the baking dish, turning with tongs to coat both sides. Season with salt and pepper. Arrange the steaks on the grill grate. Grill until browned on both sides and cooked to taste, 3 to 5 minutes per side for medium. Baste the steaks with more dip as they grill.
- Dunk the steaks in the pot (not the baking dish) of dip before serving. For extra excitement, ladle more dip into small bowls or cups for serving on the side.
FLANK STEAK WITH HORSERADISH SAUCE
An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.
Nutrition Facts : Calories 225 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
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