MUSTARD-CRUSTED PORK WITH FARRO AND CARROT SALAD
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Provided by Alison Roman
Categories Mustard Pork Roast Easter Dinner Carrot Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.
- Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.
- Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
- Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
- Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.
- Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
- DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
GRILLED MUSTARD PORK CHOPS WITH CARROT SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Combine the brown sugar, paprika and mustard powder in a small bowl. Season the pork chops with salt and pepper and rub all over with the spice mixture; set aside.
- Whisk the honey mustard, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; whisk in the olive oil. Add the carrots, parsley, chives and sunflower seeds and toss well. Refrigerate the carrot salad while you cook the pork chops.
- Lightly oil the grill grates. Grill the pork chops, covered, until marked, about 4 minutes per side. Uncover and cook until a thermometer inserted into the pork registers 145 degrees F, about 1 more minute. Serve with the carrot salad and honey mustard.
Nutrition Facts : Calories 600, Fat 39 grams, SaturatedFat 9 grams, Cholesterol 102 milligrams, Sodium 599 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 41 grams, Sugar 13 grams
DOUBLE MUSTARD CRUSTED PORK ROAST WITH JUS
Steps:
- In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
- Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
- Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
- Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.
MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
- Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
- Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.
Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams
MUSTARD-CRUSTED PORK CHOPS
A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 8 pork chops
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
- Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
- Arrange in roasting pan.
- Press about 1/4-cup of the breadcrumb mixture on top of each chop.
- Bake pork chops until cooked through (about 30-35 minutes).
- Preheat the broiler.
- Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
- Serve immediately.
DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad.
Provided by Katherine Sacks
Categories Pork Pork Tenderloin Dinner Dill Tomato Spring Grains Pea 30 Days of Groceries Feta Peanut Free Tree Nut Free Soy Free No Sugar Added Easter
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
- Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
- Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
- Do Ahead
- Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.
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- Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.
- Preheat oven to 425°. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350° and roast until a thermometer inserted in the thickest part registers 145°, 25-35 minutes longer, depending on thickness of roast.
- Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
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