Roast Pork Loin With Thyme Honey Mustard Sauce Recipes

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HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE



Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Steps:

  • 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
  • 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
  • 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE



Roasted Pork Tenderloin With Honey Mustard Sauce image

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

3 lbs pork tenderloin, whole
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons minced shallots
1 tablespoon tomato paste
2 tablespoons whole grain mustard
2 tablespoons honey
2 1/2 tablespoons red wine vinegar
1 1/2 teaspoons thyme, chopped
1/2 teaspoon salt
1 teaspoon black peppercorns, crushed
1 1/3 cups vegetable broth or 1 1/3 cups chicken broth

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.

ROASTED PORK LOIN WITH HONEY MUSTARD SAUCE



Roasted Pork Loin With Honey Mustard Sauce image

I threw this together the other night. I'm trying to recall exact amount for the sauces I used for the sauce. You may need to adjust things a little to get the taste right. For the seasoning salt try my recipe #209434

Provided by ROV Chef

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 -4 lbs pork loin
2 tablespoons seasoning salt
1/2 cup prepare honey dijon mustard
1/4 cup honey
1/2 cup half-and-half cream
1/2 teaspoon kosher salt
2 tablespoons pork roast drippings (strained and skimmed of fat)
1 tablespoon cornstarch

Steps:

  • Pork Loin Roast:.
  • Pre Heat oven to 250.
  • Rub pork loin with seasoning salt.
  • bake for 1 hour, then turn up temp to 350 and bake for another 30 minutes, or until internal temp hits 140.
  • When roast hits 140, remove from oven and wrap in foil and let rest for at least 15 minutes.
  • Honey Mustard Sauce:.
  • While pork is resting, add mustard, honey, salt and half & half to a sauce pan and bring to a simmer.
  • Make sure the the roast drippings have cooled enough to handle and that all the chunks are skimmed out. Stir in the cornstarch.
  • Whisk in half of the starch slurry to simmering sauce. Stir until sauce thickens. Add more slurry if sauce is not thick enough.

Nutrition Facts : Calories 829.2, Fat 51.1, SaturatedFat 18.7, Cholesterol 215.3, Sodium 374.3, Carbohydrate 20.6, Fiber 0.1, Sugar 17.4, Protein 68.7

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE



Roast Pork Loin with Thyme-Honey Mustard Sauce image

A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 10

1 boneless pork loin roast (2 to 3 pounds)
1 cup chicken stock
1/2 cup honey
1/4 cup unsweetened pineapple juice
1/4 cup canola oil
1 teaspoon dried thyme
1/2 teaspoon spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Coarse sea salt

Steps:

  • Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.

Nutrition Facts : Calories 366 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.

HONEY MUSTARD ROASTED PORK LOIN



Honey Mustard Roasted Pork Loin image

An absolutely fantastic recipe for pork loin roast! Plan ahead the roast needs to marinate for 24 hours. If you like lots of sauce then double the marinade ingredients, but use only same amount of garlic and onion. I have made this many times for a dinner party and for my family and always get rave reviews.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup beer
1/2 cup Dijon mustard
7 tablespoons honey
1/3 cup olive oil
1 tablespoon dried rosemary
3 -4 tablespoons chopped fresh garlic
1 small onion, sliced
1/2 cup whipping cream, unwhippped
salt and pepper
2 -3 lbs boneless pork loin roast

Steps:

  • In a small bowl whisk together beer, Dijon mustard, honey, olive oil, rosemary, fresh garlic and onions.
  • Place the pork roast in a heavy-duty zip-lock plastic bag.
  • Pour the marinade into the plastic bag and seal; turn a couple of times to coat well with marinade.
  • Place the bag into a large bowl and refrigerate overnight (turning occasionally to coat roast).
  • Set oven to 425 degrees.
  • Place the roast onto a rack and place in a roasting pan; RESERVE MARINADE.
  • Season roast with salt and pepper.
  • Roast for 20 minutes at 425 degrees (to create a seared crust).
  • Reduce oven temperature to 350 degrees and continue to roast until a meat thermometer reads 150 degrees, about 1-1/2 hours (might take more or less time).
  • Let stand 15 minutes, then remove to a slicing board (do not slice as yet).
  • Strain the reserved beer/mustard marinade into a medium saucepan, and add in the whipping cream; simmer until it is reduced slightly (about 15-20 minutes).
  • Season with salt and pepper.
  • Slice the pork roast and arrange on a large platter.
  • Drizzle some sauce over the slices, and pass the remaining sauce.

Nutrition Facts : Calories 539.7, Fat 32.9, SaturatedFat 8.7, Cholesterol 123.9, Sodium 318, Carbohydrate 25.8, Fiber 1.3, Sugar 20.9, Protein 34.2

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
GLAZE:
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

THYME/MUSTARD PORK ROAST



Thyme/Mustard Pork Roast image

This recipe has been in my files for years, & I fall back on it everytime I want to get back to a basic pork roast! I usually serve it with a homemade apple sauce or a cranberry sauce, but the last time around I made Zaar chef JanetC-KY's Recipe #168092 for a nice-tasting raisin sauce!

Provided by Sydney Mike

Categories     Pork

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 5

4 teaspoons dried thyme leaves, crushed
2 teaspoons dry mustard
2 teaspoons celery seeds
1 teaspoon garlic powder
5 lbs boneless pork loin roast

Steps:

  • Preheat oven to 350 degrees F.
  • In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
  • Rinse the roast & pat it dry with paper towels.
  • Rub herb mixture over the roast [OR roll the roast in it].
  • Place fat side up on a rack in a shallow roasting pan.
  • Roast, uncovered about 3 1/4 hours.
  • About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.
  • Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.
  • Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.

Nutrition Facts : Calories 381.4, Fat 19.1, SaturatedFat 3.6, Cholesterol 145.2, Sodium 107.5, Carbohydrate 0.6, Fiber 0.2, Protein 48.6

SPICY HONEY MUSTARD PORK ROAST



Spicy Honey Mustard Pork Roast image

This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.

Provided by VGREER

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 6

3 pounds pork roast
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
½ teaspoon dried thyme, crushed
½ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  • Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  • Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g

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