Creamy Horseradish Pork Recipes

CREAMY HORSERADISH SAUCE

Steps:

• Combine all ingredients in a small bowl, mixing well.
• Cover and refrigerate until ready to use.
• If you've tried this recipe, come back and let us know how it was!

PORK TENDERLOIN WITH HORSERADISH SAUCE

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.

CREAMY HORSERADISH PORK

Steps:

• Slice pork into 1-inch medallions and season with the salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add pork to pan in a single layer and cook for about 3 to 4 minutes on each side, or until browned. Remove pork from pan and set aside.
• Turn the heat to medium and add the broth to the pan. Bring to a boil, scraping up any browned bits stuck to bottom of pan. Whisk in the horseradish, mustard and red pepper. Cook for an additional 3 to 4 minutes or until slightly reduced.
• Remove the pan from the heat while you whisk in the butter, half-and-half and chives. Put the pork back in the pan over low heat and cook for 1 to 2 more minutes or until pork is 145°F. Serve the pork medallions with the sauce.

CREAMY HORSERADISH SAUCE FOR PORK CHOPS

Steps:

• ***Directions For The Sauce
• Simply combine all the ingredients in a large mixing bowl
• Whisk them together vigorously until thoroughly combined
• It's best to serve chilled so store in the refrigerator
• ***Directions For The Pork Chops
• Preheat oven to 350 degrees F
• Pat the meat down with paper towels to remove extra moisture
• Sprinkle them with salt and pepper
• Bring a cast iron skillet to a medium high heat before placing pork chops in the pan (4 at a time is good)
• Sear the meat for 5 minutes per side then put the meat in the oven for 15 minutes

HORSERADISH PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
• Bake in the preheated oven until the chops are tender, about 45 minutes.

CREAMY HORSERADISH SAUCE

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

CREAMY HORSERADISH PORK

Steps:

• 1. Cut pork into 1-inch medallions; season with salt and pepper. Preheat large saute pan on medium high 2-3 minutes. Place oil in pan, then add pork in a single layer; cook 3-4 minutes on each side or until browned. Remove from pan. 2. Add broth to pan and bring to a boil. Whisk in horseradish, mustard, and red pepper; cook 3-4 minutes or until slightly reduced. Meanwhile, chop chives. 3. Remove pan from heat. Whisk in butter, half and half, and chives. Return pork to pan and reduce heat to low; cook 1-2 more minutes or until pork is 145 degrees.

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

ROAST PORK LOIN IN HORSERADISH CRUST

Steps:

• To make the roast pork loin:
• Preheat oven to 425°F.
• In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish.
• Pat pork dry and season with salt and pepper. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan and coat top and sides evenly with mustard. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 155°F. for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes.
• Cut pork into 1/4-inch-thick slices and serve with cabbage and onions.
• To make the cabbage and onions:
• In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes, or until just tender. Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes. Serves 2.