LOIN OF PORK DIJONNAISE
This has a lovely golden crust and the crackling is cooked separately to go with it. Pat the skin of the pork with kitchen paper and place the meat, uncovered, on a plate in the fridge for the skin to dry - a day or so before cooking, if possible
Categories Sunday roast One-pot recipes Easy Entertaining Pork recipes
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop! Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Then take off the skin, together with about half the layer of fat underneath - in one piece if possible. Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the oven for 15-20 minutes or until it is a very crisp and crunchy piece of crackling to accompany the meat. When you remove it from the oven, pour the fat into a bowl to use later for frying etc. Meantime, place the breadcrumbs in a mixing bowl, crush the peppercorns with a pestle and mortar or using the back of a tablespoon, and add them to the breadcrumbs together with the sage and about ½ teaspoon salt. Next spread the mustard all over the layer of fat left on the pork, then press the breadcrumb mixture firmly all over, making sure that it is well coated. Transfer the joint to a roasting tin and place a square of foil lightly on top. Place the meat on a high shelf in the oven, reduce the heat to gas mark 5, 375°F (190°C), and roast the pork for about 2 hours, basting occasionally, and removing the foil for the last 30 minutes. When the pork is cooked, leave it in a warm place to relax, then spoon off the fat from the roasting tin. Sprinkle a little flour into the juices and make some gravy with the cider. For the garnish, core the apples and cut into rings - but do not peel - and fry gently in butter until tender. Serve the pork cut in slices with the gravy and some crackling, garnished with the fried apple rings. New potatoes and a green vegetable would be good in summer, and in winter roast potatoes and braised red cabbage.
PORK TENDERLOIN WITH CREAMY DIJON SAUCE
This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.
Provided by cupcakes&wine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 7h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
- Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
- Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g
PORK FILLET WITH CREAMY DIJON MUSTARD SAUCE
Provided by Michelle Minnaar
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
- Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.
- Meanwhile, add the wine to the frying pan and increase the heat. Boil until the wine has reduced by at least half, then add the cream and bring back to the boil until lightly thickened.
- Some people might find the mustard in the sauce a bit strong, so you can easily temper it a bit by putting in less than stated in the ingredients list. Add the mustard one tablespoon at a time and taste. Repeat until you are happy with the result.
- Return the pork slices and any collected meat juices to the sauce and swirl until coated. Do not boil the pork in the sauce or it will toughen.
- Garnish with parsley and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 177 calories, Sugar 1 g, Sodium 237 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 3 g, Protein 26 g, Cholesterol 73 mg
ROAST PORK TENDERLOIN WITH DIJON SAUCE
This Tenderloin is so easy to cook, and results in juicy, tender pork every time!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
- Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
- Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.
Nutrition Facts : Calories 387 kcal, Carbohydrate 2 g, Protein 25 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 142 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS DIJONNAISE
Make and share this Pork Chops Dijonnaise recipe from Food.com.
Provided by spatchcock
Categories Pork
Time 45m
Yield 4 chops
Number Of Ingredients 8
Steps:
- Lightly dredge chops in flour; shake off excess.
- In a large skillet, heat oil over medium-high heat.
- Add the chops and brown them, about 5 minutes per side.
- Season chops with the salt and pepper and transfer to a baking dish.
- Bake in 350-degree oven 15 minutes.
- Pour off fat from skillet.
- Add wine, mustard, tomato purée, and chopped chives to skillet.
- Stir sauce over medium heat, scraping up any browned pieces.
- Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
- Turn off heat.
- Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
- Return chops to oven to keep warm.
- Add juices that have accumulated in baking pan to sauce in the skillet.
- Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
- Top each chop with a few spoonfuls of sauce and garnish with chive slivers.
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
EASY AND DELICIOUS PORK DIJONNAISE
So simple and tastes great! I am not a pork lover, but this was so good I ate the whole chop and wished for leftovers. I used julienned dill pickle slices instead of the gherkins.
Provided by hollyberry117
Categories Pork
Time 25m
Yield 6 Pork Chops, 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the pork chops in half the butter and oil, about 8-10 minutes each side.
- In a saucepan, heat the rest of the butter. Saute the onions and garlic until tender.
- Add the gherkins and sherry. Simmer until most of the liquid has evaporated.
- Whisk together mustard and cream. Add to sauce and simmer for 2 minutes.
- Pour over pork chops and serve.
Nutrition Facts : Calories 160.8, Fat 13.8, SaturatedFat 7.3, Cholesterol 37.4, Sodium 1237.5, Carbohydrate 5.4, Fiber 1.8, Sugar 2, Protein 1.6
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