Herb And Garlic Roast Pork Loin With Honey Mustard Sauce Food

GARLIC AND MUSTARD PORK ROAST

Steps:

• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
• Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

HONEY MUSTARD & HERB OVEN ROASTED PORK LOIN

Steps:

• Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.
• In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.
• Preheat the oven to 400 degrees Fahrenheit.
• Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.
• Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.
• Remove from the oven and cover with aluminum foil and let it rest for 5 - 10 minutes. Slice and serve.

ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS

Steps:

• Preheat oven to 350F degrees.
• Slice small slits all over the pork loin; insert the garlic slivers into the holes.
• Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
• Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
• Remove from the oven, and let rest for 5-10 minutes before slicing.

MARINATED AND OVEN ROASTED PORK TENDERLOIN WITH SPICY MUSTARD SAUCE

Steps:

• Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.
• Add the mayonnaise, sour cream, vinegar, mustard and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.
• Preheat oven to 325 degrees F.
• Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined cookie sheet.
• Add the reserved marinade to a small saucepan, heat over medium-high heat and bring to a boil. Cook for 1 minute. Set aside.
• Bake the tenderloins until a meat thermometer registers 140°F to 145°F in the thickest part of the meat, which should take about 45 minutes depending on the size of the tenderloins. Baste the tenderloins with the reserved marinade every 15 minutes while they are cooking.
• When the tenderloins are done, remove from the oven, tent loosely with foil and let rest for 10 minutes.
• To serve, slice the tenderloins and serve with mustard sauce on the side.
• Optional: garnish with chopped fresh parsley

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425*F.
• Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
• Remove any excess fat or silverskin from the tenderloin.
• Season the tenderloin with salt and pepper.
• Heat the vegetable oil in a large saute pan over medium high heat.
• Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
• Remove the tenderloin and place it on the rack in the roasting pan.
• Roast to the desired doneness.
• (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
• while the tenderloin is roasting, return the saute pan to medium heat.
• Add the garlic and shallots; cook until fragrant, about 1 minute.
• Add the tomato paste and cook until slightly browned.
• Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
• Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
• Keep warm.
• Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
• Carefully skim and discard the fat from the pan juices.
• Pour the degreased pan juices into the sauce.
• Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
• Serve the pork sliced with the warm honey-mustard sauce.

HONEY DIJON GARLIC ROASTED PORK TENDERLOIN

Steps:

• Heat a cast iron skillet or oven safe skillet to high heat. Preheat oven to 400 degrees F.
• Meanwhile, in a small bowl whisk together dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.
• Pour olive oil into the skillet. Sear tenderloins on each side, using tongs to turn. Use any remaining sauce to coat the pork again. Once the outside is seared, slide the skillet into the preheated oven and roast until the pork reaches an internal temperature of 145 degrees F, about 10 to 15 minutes.
• Let rest for 5 minutes before slicing and serving.

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.