Mustard And Herb Crusted Pork Roast Recipes

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

ROAST PORK WITH MUSTARD HERB COATING

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 CRUSTED PORK ROAST

Steps:

• CROUTONS *** Preheat oven to 350°F.
• Combine all crouton ingredients in large bowl and gently toss to coat.
• Bake until crispy, about 20 minutes, turning once or twice during cook time.
• When done, set aside to cool.
• Place 1 cup of the croutons in a plastic bag and crush by using a rolling pin.
• PORK ROAST *** Increase oven temperature to 400°F.
• Season roast with salt and pepper, place in a shallow pan and roast for 30 minutes.
• Remove from oven, spread surface with mustard and sprinkle with crouton crumbs.
• Return to oven and continue to roast for 10-15 minutes longer until meat thermometer registers 155°F.
• Remove from oven, let stand for 5 minutes, slice, serve and enjoy!

PAM'S MUSTARD AND HERB CRUSTED STUFFED PORK LOIN

Steps:

• 1. Prepare the pork loin by removing any "silver skin" that might be present but leave the fat cap on. Double butterfly the loin as described in step #2.
• 2. 1. Insert chef's knife about 1 inch from bottom of roast and cut horizontally, stopping just before edge. Open meat like a book. 2. Make another cut diagonally into thicker portion of roast. Open up this flap, smoothing out butterflied rectangle of meat. Salt and pepper the cut sides of the roast.
• 3. Mix all crumb ingredients together in a small bowl. Set aside.
• 4. Mix Mayonnaise and mustard in another small bowl. Set aside.
• 5. For stuffing, finely chop onion and celery. Heat margarine or butter called for on the box in a medium saucepan and saute the chopped vegetables for 2 to 3 minutes until softened. Add the liquid called for and bring to boil, then add stuffing mix, stir and cover to rest for 5 minutes. Add chopped herbs and stir. If the stuffing is too dry, add some chicken broth or water (listed in gravy ingredients) to moisten so it will stick together when rolling.
• 6. With roast laying flat, place the prepared stuffing over the entire surface, leaving about 1/2" on the edges. Press stuffing to hold it together and start rolling the roast to enclose it. When completely rolled, tie the roast with butchers twine in 5 or 6 places to secure. Push any lost stuffing back into the ends of the roast.
• 7. Place the rolled and tied roast into a Dutch oven with fat side up. Pat dry with a paper towel and spread the mayonnaise and mustard mixture liberally over the surface, trying to cover as much of the roast as possible including sides but not ends.
• 8. Sprinkle a layer of crumb topping over the top of the roast and press lightly to adhere. Use the rest of the crumbs to coat the sides of the roast, patting them in place with your hand or a spoon. Again, cover as much of the roast as possible. Carefully pour about 2/3 c. of water, chicken broth, or dry white wine in the bottom of the Dutch oven around the roast.(Listed in gravy ingredients)
• 9. Roast uncovered at 350° for approximately 2 to 2 1/2 hours or until internal temperature is 155-160°. Check several times during roasting to see if you need to add more liquid to the pan. Remove from Dutch oven and place on cutting board to rest for about 15-20 minutes, tented loosely with foil.
• 10. Skim off excess fat from broth and discard. Place Dutch oven on burner over medium heat and add remaining water, broth or wine to pot. Scrape any brown bits up and bring to a boil. Add the slurry of flour and water stirring constantly. Turn down the heat to medium low and simmer for 10 to 15 minutes until thickened. Slice roast with electric knife for ease of slicing and serve with the gravy.

MUSTARD & HERB GRILLED PORK CHOPS

Steps:

• Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
• Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
• Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.).