Crusted Pork Tenderloin And Honey Mustard Spinach Salad Food

BAKED PORK TENDERLOIN WITH MUSTARD CRUST

Steps:

• Preheat oven to 350 F.
• Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
• Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
• Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
• Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

MUSTARD CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425F.
• Combine mustard, sage, and parsley along with salt and pepper in a small bowl.
• Cut pork tenderloin in half width-wise and rub mustard mixture all over the pork. (Cutting it in half will make it easier to manage while you fry it.)
• Spread breadcrumbs onto a plate and gently press the pork into the breadcrumb mixture so all sides are covered.
• Place a cooling rack on top of a cookie sheet. This is what you will roast the pork on.
• Heat a large skillet over medium heat and add butter and oil. When the butter stops foaming add the pork tenderloin.
• Cook the pork, turning it very gently to brown it on all sides without losing too much of the coating. Transfer to the rack on the cookie sheet and into the oven.
• Bake until the pork is cooked to an internal temperature of at least 155F, this should take about 20 minutes. (The temperature will continue to increase while it rests.)
• Allow to rest for 10 minutes lightly tented with aluminum foil.
• Cut into 1 cm wide slices and serve.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

HONEY MUSTARD PORK TENDERLOIN

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.

PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
• Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
• Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
• Sprinkle the bread crumb mixture over the mustard coating.
• Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Allow pork to rest for 5 minutes before slicing.

CRUSTED PORK TENDERLOIN AND HONEY MUSTARD SPINACH SALAD

Steps:

• To make the salad:.
• Whisk the honey, vinegar, mustard and chives in a bowl to blend.
• Slowly add the oil whilst constantly whisking to blend.
• Season the vinaigrette to taste with salt and pepper.
• Just before serving, toss the spinach leaves in a large bowl with enough vinaigrette to coat.
• For the pork:.
• Place the pork between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pork until flattened to 1/2 inch thick. Cut the pork into 4 equal pieces.
• Mix the bread crumbs and cheese together in a pie plate.
• Lightly whisk the eggs in another pie plate to blend.
• Place the flour in a third pie plate.
• Sprinkle the pork generously with salt and pepper.
• Dip the pork pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere.
• Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat.
• Add 2 pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.
• Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil and butter.
• Cut the pork pieces in half. Mound the spinach on 4 plates. Arrange the pork on the spinach and serve.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil; place pork tenderloin in pan. In small bowl, mix remaining ingredients; brush over pork tenderloin.
• Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes. Cut diagonally into slices.

PORK TENDERLOIN SPINACH SALAD

Steps:

• Preheat oven to 350°F.
• Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
• Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
• Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
• Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
• Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
• Let pork stand at room temperature 10 minutes.
• (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
• Slice pork diagonally Prepare and assemble salad.

MUSTARD-CRUSTED PORK TENDERLOINS

Steps:

• Set oven to 400 degrees.
• Sprinkle the tenderloins generously with salt and pepper.
• Using a spatula spread the mustard all over the tenderloins.
• In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
• Prepare a baking sheet, and generously coat with cooking spray.
• Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
• Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
• Transfer the tenderloins to a platter and let rest for 5 minutes.
• Slice the pork and serve.