Cranberry Mustard Pork Loin Food

PRESSURE-COOKER CRANBERRY-MUSTARD PORK LOIN

Steps:

• Place roast in a 6-qt. electric pressure cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast and keep warm. Press cancel., Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. Return juices to the pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Press cancel. Serve sauce with pork.

CRANBERRY-MUSTARD PORK LOIN

Steps:

• Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.,

CRANBERRY-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
• Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

CRANBERRY-MUSTARD PORK TENDERLOIN

Steps:

• In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
• Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
• Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
• Allow meat to stand 10 minutes before slicing & serving.

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE

Steps:

• Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
• Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
• Yields: 2 1/4 cups

EASY CRANBERRY MUSTARD PORK CHOPS

Steps:

• In a bowl, combine the cranberry juice, mustard, and garlic.
• In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid.
• Cover the dish and refrigerate it all for at least 1 hour.
• Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine).
• Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy)
• Season to taste with salt and pepper.
• Makes 4 servings.
• Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)