Pork Loin With Creamy Dijon Yogurt Sauce Recipes

PORK TENDERLOIN WITH CREAMY DIJON SAUCE

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.

ROAST PORK TENDERLOIN WITH DIJON SAUCE

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.

DIJON PORK LOIN WITH COGNAC CREAM SAUCE

Steps:

• Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
• Trim fat off chops, slather oil on both sides
• salt and pepper both sides.
• Pat mustard on both sides to create a 'crust'.
• Fry oil and butter in pan until little bubbles appear on medium high heat
• Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
• add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
• reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
• serve on pork
• Enjoy with oven roasted herb potatoes, and honey glazed carrots.
• wine pairing- crisp cold Sumac Ridge Guwertztraminer.

ROAST PORK LOIN WITH CREAMY DIJON SAUCE

Steps:

• In your pressure cooker, heat the oil and butter over medium heat.
• Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
• Add the onions, and cook for a few minutes, until they start to soften.
• Add the wine and mustard to the onions, and stir to combine.
• Place the roast back in the cooker, lock the lid, and raise the temperature to high.
• Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
• Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
• Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
• Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
• Serve the roast and sauce.

CREAMY MUSTARD PORK

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.