PORK LOIN RECIPE MUSTARD RECIPES
HONEY-MUSTARD PORK ROAST WITH BACON RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
- In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
- For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
- Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.
HOW TO COOK PORK LOIN | ROAST PORK LOIN RECIPE | FOOD ...
This simple roast solves three dilemmas: 1) you're nervous to cook a big hunk of meat 2) you want to impress on a budget and 3) your time is limited and precious. Whether this is your first holiday as host or you just don't want to stress about the main course, consider this dish a meat, sauce and side -- all in one!
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 35 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare).
- Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat.
- Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
- Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork.
More about "pork loin recipe mustard recipes"
BEST BONELESS PORK LOIN ROAST RECIPE - HOW TO COOK AN OVEN ...
This Pork Loin Roast will give you nostalgia for your mom's home cooking.
From delish.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category dinner
From delish.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category dinner
- Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.
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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- 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.
- Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
- Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
- Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
- Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
- Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
- For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
- Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
- Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
- Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
- Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
- Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
- Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
See details
BAREFOOT CONTESSA PORK LOIN - INA GARTEN RECIPE - FOOD.COM
Make and share this Barefoot Contessa Pork Loin - Ina Garten recipe from Food.com.
From food.com
Reviews 5.0
Total Time 11 minutes
Calories 928 per serving
From food.com
Reviews 5.0
Total Time 11 minutes
Calories 928 per serving
- Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
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HONEY DIJON MUSTARD PORK LOIN RECIPE | THE NEELYS | FOOD ...
From foodnetwork.com
Reviews 4.3
Total Time 45 minutes
Category main-dish
Reviews 4.3
Total Time 45 minutes
Category main-dish
- 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.
See details
HONEY-MUSTARD PORK ROAST WITH BACON RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 10 minutes
Category main-dish
Reviews 4.5
Total Time 2 hours 10 minutes
Category main-dish
- Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.
See details
BEST BONELESS PORK LOIN ROAST RECIPE - HOW TO COOK AN OVEN ...
This Pork Loin Roast will give you nostalgia for your mom's home cooking.
From delish.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category dinner
From delish.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category dinner
- Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.
See details
BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- 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.
- Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
- Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
- Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
- Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
- Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
- For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
- Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
- Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
- Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
- Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
- Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
- Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
See details
BAKED PORK LOIN ROAST RECIPE: HOW TO MAKE IT
Seasoned with a flavorful rub of sage, oregano, thyme and nutmeg, this mouthwatering roast is perfect for special occasions. The impressive entree will have guest asking for seconds.—Edith Fisher, Leyden, Massachusetts
From tasteofhome.com
Reviews 4
Total Time 01 hours 45 minutes
Category Dinner
Calories 219 calories per serving
From tasteofhome.com
Reviews 4
Total Time 01 hours 45 minutes
Category Dinner
Calories 219 calories per serving
- In a small bowl, combine the first seven ingredients. With a sharp knife, cut 1/2-in.-deep slits in fat side of roast. Rub spice mixture into slits and over roast. Place roast fat side up in a shallow roasting pan. Place onion and carrots around roast. , Bake, uncovered, at 350° for 1 hour 40 minutes or until tender. Let stand for 15 minutes before carving.
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Nov 29, 2017 · Andouille-Stuffed Pork Loin This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be …
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MUSTARD-MAPLE PORK TENDERLOIN RECIPE - EATINGWELL
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A …
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ROASTED LOIN OF PORK WITH PAN GRAVY RECIPE | ALLRECIPES
My pork loin was about twice as large as this recipe called for, so I just increased the ingredients accordingly. (Except for the pan gravy -- I used an 8 oz. bottle of apple juice for broth in the roaster, a …
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Aug 13, 2021 · Roasted pork loin is an ideal dinner choice, as it is easy to make and often requires just a few simple ingredients. This roast pork loin recipe calls for rubbing a boneless pork loin …
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THIN PORK CHOPS WITH CREAMY HONEY MUSTARD SAUCE | PORK ...
Feb 01, 2022 · You can use a different mustard such as your favorite whole grain one, but Dijon is the classic flavor for this type of sauce. Thyme or dill. For garnish, both herbs go really well with honey mustard. How to Cook Thin Pork Chops without Drying Them Out. The loin …
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10 BEST STUFFED BONELESS PORK LOIN ROAST RECIPES | YUMMLY
Mar 15, 2022 · The Best Stuffed Boneless Pork Loin Roast Recipes on Yummly | Stuffed Boneless Pork Loin Roast, Boneless Pork Loin Roast With Herbed Pepper Rub, Creole Garlic Pork Loin Roast ... Simple Maple & Mustard Pork Loin …
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My pork loin was about twice as large as this recipe called for, so I just increased the ingredients accordingly. (Except for the pan gravy -- I used an 8 oz. bottle of apple juice for broth in the roaster, a …
From allrecipes.com
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SLOW COOKER SAUERKRAUT PORK LOIN RECIPE | ALLRECIPES
Delicious. Based on other reviews we added baby red potatoes to the slow cooker. We also browned the pork loin before putting it in the slow cooker and draped 3 slices of bacon on the mustard-rubbed pork loin. Our neighbor tried some and immediately asked for the recipe …
From allrecipes.com
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THIN PORK CHOPS WITH CREAMY HONEY MUSTARD SAUCE | PORK ...
Feb 01, 2022 · You can use a different mustard such as your favorite whole grain one, but Dijon is the classic flavor for this type of sauce. Thyme or dill. For garnish, both herbs go really well with honey mustard. How to Cook Thin Pork Chops without Drying Them Out. The loin …
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Dec 02, 2019 · The Reason Brining is Different. The best way to ensure your pork tenderloin is not dry is to enhance the flavor with brining as opposed to using a marinade. You pork loin will be flavorful and exceptionally juicy every time. The reason your pork …
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