HERB ROASTED PORK WITH HONEY DIJON MUSTARD
Steps:
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.
PORK FILLET WITH MUSTARD & HERBS
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste. Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.
- Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over. Transfer to a roasting tin and roast for 30 minutes.
- Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this). Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.
Nutrition Facts : Calories 468 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.67 milligram of sodium
ROAST PORK WITH MUSTARD HERB COATING
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Provided by Patrick Corrigan
Categories Garlic Herb Mustard Pork Roast Low Carb Quick & Easy Vinegar Rosemary Pork Rib Bon Appétit Santa Monica California
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.
MUSTARD-AND-HERB-CRUSTED PORK ROAST
Provided by Food Network Kitchen
Categories main-dish
Time 10h30m
Yield 6 servings
Number Of Ingredients 16
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.
MUSTARD PORK FILLET WITH APPLE LENTILS & HERB AIOLI
An elegant dinner party dish which is inexpensive and easy to prepare
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
- Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
- To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.
Nutrition Facts : Calories 738 calories, Fat 45 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 1.53 milligram of sodium
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.
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