PORK TENDERLOIN WITH MUSTARD SAUCE
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
- To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
- Slice pork thinly and serve with pan sauce.
Nutrition Facts : Calories 206 g, Fat 9 g, Protein 29 g
PORK TENDERLOIN WITH HOT MUSTARD SAUCE
Make and share this Pork Tenderloin With Hot Mustard Sauce recipe from Food.com.
Provided by KPD123
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 9 ingredients. Rub mixture all over pork. **Note: At this point, you could put pork in a large ziplock and marinate in the fridge until you are ready to use. Remember to let meat come to room temperature before roasting.
- Place pork in a casserole sprayed with nonstick cooking spray or use a roasting pan. Sprinkle sesame seeds all over pork.
- Bake pork at 400 degrees for 45 minutes or until internal temperature reaches 160 degrees. Remove pork from oven and let rest for 5 minutes.
- For the sauce: combine horseradish, mustard and honey in a bowl. Microwave 1-2 minutes, just until sauce is heated through. If sauce is too strong or spicy, you can tame it down by adding more honey and a tablespoon of water.
- Slice pork and serve with hot mustard sauce.
Nutrition Facts : Calories 196.2, Fat 5.5, SaturatedFat 1.5, Cholesterol 73.7, Sodium 747.7, Carbohydrate 10.4, Fiber 1.4, Sugar 7.4, Protein 25.6
PORK TENDERLOIN WITH MUSTARD SAUCE
A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
- In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
GRILLED PORK WITH HOT MUSTARD
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 408mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
PORK TENDERLOIN WITH GRAINY MUSTARD SAUCE
Make and share this Pork Tenderloin With Grainy Mustard Sauce recipe from Food.com.
Provided by Irmgard
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over high heat.
- Season the pork with salt and pepper.
- Transfer to the skillet and cook, turning, until browned all over, 5 to 10 minutes.
- Reduce the heat to medium-low and cover the skillet.
- Cook the pork, turning occasionally, until done, 20 to 25 minutes.
- Remove the pork from the skillet, cover with aluminum foil and let rest for 10 minutes.
- Reserve the pan juices.
- To the juices in the skillet, add the mustards, sour cream and any accumulated juices from the resting pork.
- Whisk over medium heat until heated through. Do not boil.
- Add water if the sauce is too thick.
- Slice the pork thinly and serve with the sauce.
Nutrition Facts : Calories 219.5, Fat 9, SaturatedFat 2.6, Cholesterol 100.5, Sodium 256.4, Carbohydrate 0.9, Fiber 0.5, Sugar 0.3, Protein 32
ASIAN PORK WITH HOT MUSTARD SAUCE
You're not likely to have many leftovers when you serve this taste-bud-tingling pork dish. Does it ever go fast when I make it for a party!-Alice Hoffman, Perry, Iowa
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate. , In a large resealable plastic bag, combine the soy sauce, ketchup, sugar, molasses and garlic; add pork. Seal bag and turn to coat; refrigerate for 4-6 hours, turning occasionally., Discard marinade. Place pork in a shallow roasting pan. Bake, uncovered, at 325° for 15-17 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Slice pork; sprinkle with sesame seeds if desired. Serve with mustard sauce.
Nutrition Facts :
PORK TENDERLOIN WITH MUSTARD SAUCE
This is a dressy way to serve pork tenderloin. It has a subtle mint flavor.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2-3 servings.
Number Of Ingredients 8
Steps:
- Place pork on a greased rack in a roasting pan. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. , Meanwhile, combine flour, milk and mint in a small saucepan until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in mustard and broth; remove from the heat. Whisk in sour cream and pepper. Serve with the pork.
Nutrition Facts :
ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE
Delicate and lean, pork tenderloin is an excellent cut that can be roasted whole or sliced into medallions. This recipe will allow you to prepare the rest of the meal while the tenderloin is roasting in the oven. I like to serve this with sauteed apple slices, sweet potato cakes and haricotes vert with walnuts.
Provided by Stinkerbell
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425*F.
- Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
- Remove any excess fat or silverskin from the tenderloin.
- Season the tenderloin with salt and pepper.
- Heat the vegetable oil in a large saute pan over medium high heat.
- Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
- Remove the tenderloin and place it on the rack in the roasting pan.
- Roast to the desired doneness.
- (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
- while the tenderloin is roasting, return the saute pan to medium heat.
- Add the garlic and shallots; cook until fragrant, about 1 minute.
- Add the tomato paste and cook until slightly browned.
- Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
- Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
- Keep warm.
- Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
- Carefully skim and discard the fat from the pan juices.
- Pour the degreased pan juices into the sauce.
- Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
- Serve the pork sliced with the warm honey-mustard sauce.
PORK TENDERLOIN WITH MUSTARD SAUCE
Steps:
- Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
- Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
- To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
- Mixed Green Salad with Citrus Dressing
- Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.
PORK TENDERLOIN WITH SWEET AND HOT MUSTARD
Provided by Marian Burros
Categories dinner, quick, main course
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Wash and trim excess fat from tenderloins and dry.
- Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
- Place tenderloins in marinade, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.
- To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil. Arrange tenderloins on foil and broil for 10 minutes on one side. Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
- Boil remaining marinade. Slice tenderloins and pour marinade and pan juices over slices. Serve with polenta.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 0 grams, TransFat 0 grams
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