Slow Cooked Pork With Dijon Mustard And White Wine 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.

SLOW-COOKED PORK WITH DIJON MUSTARD AND WHITE WINE SAUCE

Steps:

• Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
• Remove the pork and place in a colander to drain.
• Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
• Transfer the fried vegetables to the colander with the pork.
• Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
• Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
• Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
• Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
• Drain the pork and vegetables, reserving the gravy.
• Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
• Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
• Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
• Gently heat through and serve with mashed potato.

CROCK POT ONIONY PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
• In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
• Add flour and cook, stirring, for 1 minute.
• Add vinegar and wine and cook until thickened.
• Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
• Remove pork chops from slow cooker and place on a warmed platter.
• Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.

SLOW-COOKER PORK ROAST WITH CREAMY MUSTARD SAUCE

Steps:

• Heat oil in 10-inch skillet over medium-high heat. If pork roast comes in netting or is tied, do not remove. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard in small bowl; pour over pork.
• Cover and cook on Low heat setting 7 to 9 hours.
• Remove pork from slow cooker; cover to keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover and cook about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork.