GRILLED PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE
Mustard sauce on grilled pork tenderloin is a perfect match! This recipe is Low Carb and Keto friendly.
Provided by Joanie and Chris
Categories Meat
Time 40m
Number Of Ingredients 16
Steps:
- Cut pork tenderloin into 2 inch pieces and use a mallet to pound the pork pieces to approximately 1 inch thick.
- Combine the olive oil, Dijon mustard, oregano, salt, and pepper in a plastic bag. Add the pork pieces and marinate for 30 minutes.
- Combine the remaining ingredients (except for the butter and parsley) in a saucepan and bring to boil over medium heat. Reduce and simmer for 10 minutes until thickened. Add the butter and melt at the end for a glistening sauce.
- While the sauce is cooking grill the pork tenderloin pieces on a hot grill for 3 minutes per side. Remove from the heat, garnish with parsley, and serve with the sauce on top.
Nutrition Facts : Calories 352.8 kcal, Carbohydrate 3 g, Protein 26.7 g, Fat 25.9 g, SaturatedFat 13.9 g, Cholesterol 131.4 mg, Sodium 481.4 mg, Fiber 0.7 g, Sugar 1.6 g, ServingSize 1 serving
GRILLED PORK TENDERLOIN WITH MUSTARD SAUCE
Grilled Pork Tenderloin is an easy flavorful dinner. Marinated in a honey mustard sauce and then grilled to perfection. An easy family dinner!
Provided by Deseree
Categories Main Dishes
Time 2h25m
Number Of Ingredients 9
Steps:
- Place pork in a shallow dish (or resealable plastic bag)
- Whisk together remaining ingredients until emulsified.
- Reserve 1/4 of the marinade to serve with cooked pork.
- Pour remaining marinade over the pork. Turn to coat. Cover and refrigerate for at least 2 hours.
- When ready to cook, preheat grill to medium.
- Cook pork 8 - 10 minutes on each side or until a meat thermometer inserted reaches 145 degrees.
- Remove pork from grill and allow to rest 5 - 10 minutes.
- Slice, drizzle with reserved marinade and serve.
Nutrition Facts : Calories 396 kcal, Carbohydrate 7.3 g, Protein 40 g, Fat 22.8 g, SaturatedFat 4.2 g, Cholesterol 110 mg, Sodium 802 mg, Fiber 0.3 g, Sugar 6 g, ServingSize 1 serving
PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
- Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
PORK TENDERLOIN WITH MUSTARD SAUCE
Steps:
- Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
- Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
- To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
- Mixed Green Salad with Citrus Dressing
- Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
PORK TENDERLOIN WITH CREAMY HERB SAUCE
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
Provided by Chippie1
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
- Add pork, and cook until lightly browned.
- Remove only pork, and keep warm.
- In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
- Whisk in light cream, stirring until thick.
- Stir in wine.
- Return pork to pan, reduce heat to low, and cover.
- Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 226.7, Fat 11.5, SaturatedFat 4.9, Cholesterol 91.5, Sodium 130.1, Carbohydrate 3.4, Fiber 0.6, Sugar 0.7, Protein 24.6
GRILLED PORK TENDERLOIN WITH MUSTARD-DILL SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mustard Low Cal Backyard BBQ Dinner Pork Tenderloin Spring Summer Grill Grill/Barbecue Dill Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
- Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
- Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.
PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE
Make and share this Pork Tenderloin with Creamy Mustard Sauce recipe from Food.com.
Provided by Crabbycakes
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 11x7 baking dish combine first 3 ingredients then add the tenderloin.
- Cover and refrigerate for 2 hours or more turning the meat at least twice.
- Remove meat from marinade and place on rack in a roasting pan.
- Reserve the marinade for basting, and bake for 45 minutes at 325 degrees, basting the meat occasionally.
- (Don't baste last 15 minutes as marinade could contaminate pork) Combine all ingredients for the sauce in a small mixing bowl, cover and chill.
- Serve pork either warm or cold with mustard sauce on the side.
Nutrition Facts : Calories 389.5, Fat 19.9, SaturatedFat 6.1, Cholesterol 121, Sodium 985.3, Carbohydrate 10.4, Fiber 0.6, Sugar 8.1, Protein 33.9
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