MUSTARD PORK LOIN RECIPES

Name: Honey Dijon Mustard Pork Loin
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 (3 to 4-pound) boneless pork loin; Salt and freshly cracked black pepper; 2 tablespoons white wine vinegar; 3/4 cup Dijon mustard; 1 tablespoon freshly chopped parsley leaves; 1 tablespoon freshly chopped chives; 1 tablespoon freshly chopped tarragon leaves; 3 tablespoons vegetable oil

HONEY DIJON MUSTARD PORK LOIN RECIPE | THE NEELYS | FOOD ...

Honey Dijon Mustard Pork Loin Recipe | The Neelys | Food ... image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 (3 to 4-pound) boneless pork loin
Salt and freshly cracked black pepper
2 tablespoons white wine vinegar
3/4 cup Dijon mustard
1 tablespoon freshly chopped parsley leaves
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped tarragon leaves
3 tablespoons vegetable oil

Steps:

Preheat oven to 350 degrees F.
Season the pork loin with salt and pepper.
In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

SLOW COOKER HONEY & MUSTARD PORK LOIN RECIPE | BBC GOOD FO…

Slow cooker honey & mustard pork loin recipe | BBC Good Fo… image

Prep this honey and mustard pork loin in the morning to get a head start on Sunday lunch. Cooking it in a slow cooker creates beautifully succulent meat

Provided by Cassie Best

Categories Dinner

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 6

Number Of Ingredients 12

Ingredients

1½ tsp fennel seeds
2 garlic cloves
5-6 thyme sprigs
2 tbsp rapeseed or olive oil
1.8kg pork loin, skin removed and fat well scored (cut from the thicker end of the joint)
300g shallots
1 small celeriac, peeled, quartered and cut into chunks
2 eating apples (such as Braeburn or Cox), peeled, cored and cut into wedges
150ml white wine
250ml chicken or pork stock
1 tbsp honey
1 tbsp Dijon mustard

Steps:

Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.
Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.
Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.
Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.
Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.

Nutrition Facts : Calories 597 calories, FatContent 41 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.7 milligram of sodium

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1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
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12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

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