Pork Tenderloin Smothered In Onion And Mustard Recipes

SMOTHERED PORK TENDERLOIN

Steps:

• Rinse the pork medallions and pat dry and season with salt and pepper. Dredge lightly in the flour. Heat the oil in a skillet and brown the pork on both sides. Remove from the pan and set aside.
• Place the onions in the pan and begin browning them. Then add the garlic and flour. Cook about 7 minutes.
• In a bowl combine the water chicken stock, Worcestershire, vinegar, and mustard. Pour over the onions and bring to a boil. Reduce to a simmer and add the pork back into the pan. Cover and simmer until the pork is very tender about 30 minutes
• Garnish with parsley

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

PORK TENDERLOIN SMOTHERED IN ONION AND MUSTARD

Steps:

• Season pork with salt and pepper and dust with flour. In a medium, deep skillet, melt the butter in the olive oil. Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes. Transfer pork to a plate.
• Add the onion to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the mustard and 1 teaspoons of flour and cook for 1 minute. Add the chicken broth and bring to a boil.
• Nestle the pork in the onion sauce. Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes. Transfer pork to plates. Stir the chopped dill into the sauce and spoon over the pork. Serve with buttered noodles.

PORK TENDERLOIN SMOTHERED IN CABBAGE

Steps:

• Preheat oven to 350 degrees.
• Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
• Blanche in boiling salted water for 5 minutes.
• Drain and rinse under cold water to cool.
• In a small bowl, combine flour, paprika, salt and pepper.
• Remove 2 tablespoons of the flour mixture and set aside.
• Dust the tenderloin in the remaining flour.
• In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
• Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
• Remove meat and set aside.
• Add onion and blanched cabbage to the casserole.
• Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
• In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
• Add wine and milk, continuously stirring until a smooth sauce forms.
• Add horseradish, mustard and cayenne.
• Stir sauce into cabbage mixture.
• Nestle the tenderloin into the cabbage so that it is completely covered.
• Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
• Carve the meat into medallions.
• Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
• If desired, serve steamed new potatoes on the same plate.
• Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.

ONION SMOTHERED BREADED PORK WITH MUSTARD SAUCE

Steps:

• combine the first 8 ingredients to make bread crumb mixture, and set aside. Chop onions in to slices by cutting onion in half then chopping.
• oil a 9x13 inch pan or larger. i use the bottom part of a broiler pan. Foil and oil it with canola oil. Dip chops in egg coating well. Then dip in bread crumb mixture. make sure to coat all sides well. Place in baking pan.put the onions slices slightly under chops,and around chops.place chops in top part oven at 400 degree's. bake 20 minutes.While baking make the mustard sauce.
• Make the mustard sauce: Melt 1 Tbs of butter in a sauce pan.Saute the onion until soft.remove onions from pan. Add 3 Tbs more of butter. to pan. melt on low heat.add the flour and stir to make a paste.remove from heat.
• in another pan heat milk to scalding,or microwave in a dish to scalding.Add the scalded milk to the flour roux in your pan,a little at a time stirring constantly to combine.Stir until thick and add the salt and pepper,dill,vinegar,and Dijon mustard to sauce. combine well. sauce should be thick like gravy. Add the onion you cooked and mix well.keep warm until time to pour over chops.
• After chops have baked for 20 minutes. Reduce heat to 350 degree's in oven.Pour sauce over chops and loosely cover with foil. Bake an additional 30 minutes,or until pork is not pink,and onions are soft. Serve and enjoy.