Baked Pork Fingers With A Honey Mustard Sauce Recipes

BAKED PORK CHOP RECIPE WITH HONEY MUSTARD SAUCE

Steps:

• Adjust oven rack to the center position. Preheat oven to 450°F.
• Add cubed potatoes to a large bowl, season them with salt and pepper then toss then with the minced garlic and oil. Roast potatoes on a baking sheet for 15 minutes - gently toss at 8 minutes so they don't stick to the pan.
• Meanwhile season pork chops on both sides with salt and pepper.
• Then mix the honey, mustard and garlic in a small bowl and baste ½ of the mixture on the top of the pork chops.
• Remove potatoes from the oven and drizzle 1 more tablespoon of oil around the pan. Gently, turn a spatula upside down and use the flat edge to release any potatoes that are stuck to the pan. Then make 4 5x5 inch wells and add the pork chops to the pan with the honey mustard side up.
• Roast pork chops and potatoes for 10 minutes.
• Then leaving the pan in the oven turn on the broiler to high and broil for 2-3 minutes. The pork chops' internal temperature should reach 145-160 degrees.
• Spoon on more sauce, garnish with parsley and enjoy!

BAKED PORK FINGERS WITH A HONEY MUSTARD SAUCE

Steps:

• 1. PREP/PREPARE
• 2. THE DIPPING SAUCE
• 3. Gather your ingredients.
• 4. Combine all the ingredients into a small bowl and reserve.
• 5. THE PORK FINGERS
• 6. Gather your ingredients.
• 7. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 8. Add the pork strips to the buttermilk, and allow them to rest for 10 minutes.
• 9. Add the panko breadcrumbs, Parmesan cheese, oregano, salt, and pepper to a dish.
• 10. Remove a pork strip from the buttermilk, and then dreg in the breadcrumb mixture.
• 11. Add to a parchment-lined baking sheet.
• 12. Repeat for the remainder of the pork strips.
• 13. Place in the oven, and bake for 20 - 24 minutes.
• 14. Chef's Note: If you are not using a raised wire rack to cook the pork fingers, then flip them over halfway through the cooking process.
• 15. PLATE/PRESENT
• 16. Serve with the dipping sauce, while still nice and warm. Enjoy.
• 17. Keep the faith, and keep cooking.

PORK CHOPS IN A HONEY-MUSTARD SAUCE

Steps:

• Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425*F.
• Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
• Remove any excess fat or silverskin from the tenderloin.
• Season the tenderloin with salt and pepper.
• Heat the vegetable oil in a large saute pan over medium high heat.
• Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
• Remove the tenderloin and place it on the rack in the roasting pan.
• Roast to the desired doneness.
• (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
• while the tenderloin is roasting, return the saute pan to medium heat.
• Add the garlic and shallots; cook until fragrant, about 1 minute.
• Add the tomato paste and cook until slightly browned.
• Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
• Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
• Keep warm.
• Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
• Carefully skim and discard the fat from the pan juices.
• Pour the degreased pan juices into the sauce.
• Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
• Serve the pork sliced with the warm honey-mustard sauce.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

HONEY MUSTARD PORK TENDERLOIN

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.