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 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
ROAST PORK LOIN WITH CREAMY DIJON SAUCE
This is adapted from Miss Vickie's Big Book of Pressure Cooker Recipes. The original Recipe calls for more sour cream and flour, I reduced them to change the final sauce consistency to my personal preference. The Dijon gives the sauce a slight bite, and the roast is juicy, tender and perfectly done. Miss Vickie's directions specify not to remove the netting, but I find that removing it after cooking pulls off the brown crust, so I remove it and tie with kitchen string before browning.
Provided by IngridH
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
CROCK POT ROAST PORK LOIN WITH CREAMY DIJON SAUCE
This is an adapted recipe prepared for the ZWT 8 France Crock Pot Challenge. The original recipe was IngridH's recipe #437150 #437150. I adapted this recipe to be used in a crock pot by adding some additional liquid, and using creme fraiche instead of sour cream. I used creme fraiche because it is more heat stable and doesn't curdle when added to hot liquids.
Provided by Bayhill
Categories One Dish Meal
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil and margarine in a skillet over medium high heat.
- Add the roast and brown on all sides. Remove roast from skillet.
- In a 4-quart crock pot, add the chopped onions.
- Place browned roast in crock pot on top of the onions.
- In a small bowl, whisk together the wine, water, and Dijon mustard; pour mixture over roast in crock pot.
- Put lid on crock pot and cook on "low" for 6 to 8 hours, or until internal temperature of roast reaches 165º when using an instant read thermometer.
- Remove roast from crock pot and cover with foil.
- Remove excess fat from liquid in crock pot and turn crock pot to "high".
- In a small bowl, whisk together creme fraiche and flour. When liquid in crock pot comes to a boil, whisk in creme fraiche mixture; stir occasionally until sauce thickens. Add salt and pepper, to taste.
- Serve sauce over the roast.
PORK LOIN WITH CREAMY DIJON YOGURT SAUCE
Make and share this Pork Loin With Creamy Dijon Yogurt Sauce recipe from Food.com.
Provided by Parsley
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Place pork in small roasting pan. Sprinkle with herbs, garlic, salt and pepper. Cover tightly and bake about 1 hour or until inside is 160 degrees (*Or place all previous ingredients in a foil pack and grill for about 30 minutes or until inside is 160 degrees ).
- While pork cooks, whisk together all sauce ingredients in a small bowl; allow to come to about room temperature. When pork is done, slice and top with sauce. Garnish with more dill, if desired.
Nutrition Facts : Calories 280.9, Fat 18.2, SaturatedFat 6.2, Cholesterol 76.5, Sodium 174.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 25.9
ROAST PORK LOIN WITH DIJON HERB CRUST
This is a tasty roast that my husband has made for us. His original recipe is from a yellowed newspaper clipping - probably the Boston Globe.
Provided by mermaidmagic
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set the oven at 450 degrees.
- Use a small, sharp knife to make tiny slits all over the meat.
- Insert pieces of garlic in the slits.
- Pull the rosemary and sage from their stems.
- Finely chop the herbs and transfer them to a bowl.
- With a fork, mash the mustard in to the leaves.
- Add olive oil, a few drops at a time.
- Blend in salt, pepper, and flour.
- Place the pork, fat side up, in a roasting pan fitted with a rack.
- With the back of a spoon, spread the herb mixture all over the meat.
- Transfer the pork to the hot oven and roast it for 30 minutes.
- Turn the oven temperature down to 350 degrees.
- Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
- Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.
DIJON PORK LOIN WITH COGNAC CREAM SAUCE
Make and share this Dijon Pork Loin With Cognac Cream Sauce recipe from Food.com.
Provided by FoodieFinn
Categories Pork
Time 30m
Yield 2 pork servings, 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 785.3, Fat 66.2, SaturatedFat 27.5, Cholesterol 237, Sodium 423.6, Carbohydrate 4.9, Fiber 0.7, Sugar 0.3, Protein 42.6
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