PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE
Pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. Serve this dish with saffron rice
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
- Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
- Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.
Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium
STICKY MAPLE PORK WITH APPLES
Pork fillet makes a quick supper and is quite low in fat. Try this dish with crispy onion rice on the side
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.
- Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with plain or Crispy onion rice (recipe below).
Nutrition Facts : Calories 303 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.52 milligram of sodium
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
PORK TENDERLOIN -- GINGER CRUSTED WITH MAPLE MUSTARD SAUCE
From Food and Drink magazine. I have finally had the opportunity to try this after having clipped it ages ago. IT IS AMAZING! This is now our new favourite recipe! I was able to use a very very good quality REAL maple syrup which really added to the flavour. I am sure you'll enjoy this.
Provided by Just Call Me Martha
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make sauce: melt butter over medium heat in small saucepan.
- Cook onion, stirring for about 5 minutes or until soft and starting to brown.
- Sprinkle with flour and cook, stirring for 1 minute.
- Whisk in stock, then mustard, syrup and soy sauce.
- Increase heat to medium high.
- Bring to boil.
- Boil gently, whisking, for about 5 minutes or until slightly thickened.
- Check seasoning.
- For pork: preheat oven to 375 degrees.
- Combine bread crumbs, ginger, salt and pepper in shallow dish.
- Separately, combine mustard and syrup and brush all over pork tenderloins.
- Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
- Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
- Roast for 20-25 minutes or until internal temperature is 160 degrees.
- (Pork should still have a tinge of pink in the centre).
- Let pork sit for 5 minutes on cutting board.
- Slice diagonally into ½ inch thick slices.
- Place slices on serving dish and serve sauce on the side.
WEIGHT WATCHERS MAPLE-MUSTARD PORK TENDERLOIN WITH CARAMELIZED
Make and share this Weight Watchers Maple-Mustard Pork Tenderloin With Caramelized recipe from Food.com.
Provided by Miss V
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425ºF.
- Trim fat from pork. Place pork on a broiler pan coated with cooking spray.
- Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork.
- Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF.
- While pork is baking, heat nonstick skillet over medium-high heat untilpar hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup.
- Simmer 10 minutes or until apples are tender, stirring occasionally.
- Cut pork crosswise into slices; spoon cooked apples over pork.
MAPLE APPLE PORK TENDERLOIN
This is from an Uncle Ben's Long Grain & Wild Rice box. So simple to make and everyone in the family loved it. I used zaar recipe #5408 for the pork and topped with the sauce. Delicious!
Provided by Candy C
Categories Pork
Time 25m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Season pork tenderloin with spices in recipe #5408, wrap in plastic wrap, and marinate for 4 hours or overnight.
- Grill 15-20 minutes until done.
- In a small saucepan, spray non-stick coating spray and add diced apple.
- Cook over medium heat for 10 minutes.
- Add nuts and maple syrup (the real thing, not pancake syrup) and continue to cook for 3 to 4 minutes.
- Remove from heat and let stand until pork is done.
- Slice pork, place on serving plate, and spoon maple apple sauce on top.
- Serve with Uncle Ben's Long Grain & Wild Rice.
Nutrition Facts : Calories 331, Fat 11.4, SaturatedFat 3.1, Cholesterol 99.8, Sodium 77.1, Carbohydrate 25, Fiber 1.4, Sugar 20.9, Protein 31.9
MAPLE GLAZED PORK TENDERLOIN
A rich, bold-flavored balsamic maple sauce is the crowning glory of this succulent glazed pork tenderloin. Simple and mouth-watering.
Provided by Cheryl
Categories Main Course
Time 32m
Number Of Ingredients 10
Steps:
- PREPARE TENDERLOIN: If necessary, remove any silver skin left on the tenderloin (stringy white silvery connective tissue) with a small sharp knife. To prepare for grilling, rub with oil and sprinkle with salt, pepper and rosemary (or thyme if you prefer). Note 1 to brine
- HEAT GRILL to medium high - about 400F/204C.
- PREPARE GLAZE: In a microwavable small bowl or measuring cup, add all glaze ingredients and stir. Microwave on high for 1 minute. Stir again.
- GRILL TENDERLOIN: (see Note 2 to roast instead). Grill tenderloin about 4-5 minutes, turn, then baste with glaze mixture. Cook several more minutes, then turn and baste the other side with glaze. You will use about 1/2 the glaze. Cook for about 8-13 minutes in total or until instant read thermometer indicates 140F/60C for medium with a little pink center (or 145F/62.8C for little to no pink). Both temps will rise by 5 degrees with resting. Cover loosely with aluminum foil and let meat rest for 10 minutes.
- SLICE AND SERVE: Transfer pork to a cutting board and slice pork, drizzle with remaining glaze, (that has been warmed in microwave), and serve with apple sauce or your favorite sides.
Nutrition Facts : Calories 394 kcal, Carbohydrate 17 g, Protein 40 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 143 mg, Sodium 671 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
MAPLE-MUSTARD PORK TENDERLOIN WITH APPLES (LITE!)
Got this out of a Cooking Lite magazine. People will think you went to culinary school after tasting this savory meal. Only you will know how simple it is to prepare. It's delicious, and even kids will like it!
Provided by Debidoo
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425. Place pork on a broiler pan coated with cooking spray.
- Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl. Pour half of it over pork and spread with pastry brush, being mindful not to place the brush back into the mustard mixture (in order to avoid contaminating it in case you want extra sauce for dipping).
- Bake for 30-40 minute or until internal temperature reaches 160 (meat should be slightly pink).
- Meanwhile, slice and peel apples.
- Heat a large skillet over med-high heat. Saute apples (no oil or spray needed) for about 5 minute or until lightly browned.
- Reduce heat to low. Combine syrup, cornstarch, sugar, and cinnamon and add to apples. Simmer 10 minute or until apples are tender, stirring occasionally.
- Excellent served with a side of potatoes and a salad! Enjoy!
Nutrition Facts : Calories 480.3, Fat 5.3, SaturatedFat 1.5, Cholesterol 73.7, Sodium 536.2, Carbohydrate 88.3, Fiber 9.8, Sugar 69.9, Protein 25.1
MAPLE-DIJON-CIDER PORK TENDERLOIN
1 skillet and 30 minutes is all it takes to make Maple-Dijon-Cider Pork Tenderloin. Saucy and succulent, this scrumptious gluten-free dinner recipe will knock your socks off.
Provided by Iowa Girl Eats
Categories 30 minute meal, entree, light and healthy, sauce, skillet dinner
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Pat pork tenderloin dry with paper towels then season all over with seasonings.
- Heat a thin layer of high heat cooking oil in a 11-12" cast iron skillet over medium-high heat. Sear pork tenderloin for 1-2 minutes on all four sides, or until golden brown on each side, then place the entire skillet into the oven and roast until the internal temperature reaches 140 degrees, 8-15 minutes. Transfer the pork tenderloin to a cutting board to rest while you make the pan sauce.
- Place skillet back over medium-high heat being VERY CAREFUL with the skillet handle as it will be extremely hot from the oven (I keep a hot pad on the handle so I don't forget it's hot.) Add hard apple cider, maple syrup, and dijon mustard to the skillet then whisk to combine and simmer until sauce is slightly reduced, 5 minutes. Stir together water and cornstarch in a small bowl then pour into skillet and whisk to combine. Continue to simmer while occasionally whisking until sauce is thickened and glossy, 3-4 more minutes. Pour sauce through a fine mesh strainer or use a skimmer to remove any burnt herbs or bits if desired. Slice pork then serve with pan sauce.
MAPLE MUSTARD GLAZED PORK TENDERLOIN
Make and share this Maple Mustard Glazed Pork Tenderloin recipe from Food.com.
Provided by School Chef
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat ove to 425 F.
- Rub tender loin with oil and seasonings.
- Sear in oven turning often for 5 minutes.
- Turn down heat and continue to bake for 15 minutes.
- Mix mustard and syrup together.
- Glaze tenderloin with mustard/syrup mixture.
- Bake 5 more minutes.
MAPLE MUSTARD PORK TENDERLOIN RECIPE
Steps:
- Gather the ingredients.
- Line a baking dish with nonstick foil. Heat oven to 350 F.
- Trim excess fat and silver skin from the pork tenderloin and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.
- In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides. Meanwhile, combine the syrup and mustard in a large cup or small bowl, whisking until smooth.
- Arrange the pork in the baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for 5 more minutes, or until the pork registers about 145 F on an instant-read thermometer in the thickest part of a tenderloin.
- Put the remaining sauce in the microwave and heat to boiling, or put the sauce in a saucepan and heat on the stovetop.
- Let the pork rest for 5 minutes, then slice and drizzle with the remaining heated sauce.
Nutrition Facts : Calories 282 kcal, Carbohydrate 19 g, Cholesterol 83 mg, Fiber 0 g, Protein 30 g, SaturatedFat 2 g, Sodium 367 mg, Sugar 16 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MAPLE ROAST PORK
Make a sweet-and-sour maple syrup for covering the pork.
Provided by Georgia Downard
Categories Pork Dinner Fall Healthy Maple Syrup Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Position racks in upper and lower oven; heat oven to 450°F. Coat pork with 1 teaspoon oil; sprinkle with 1 tablespoon thyme, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Place pork in center of pan; roast on upper rack until browned, 10 minutes. In a bowl, combine syrup, vinegar and mustard. In another bowl, toss sweet potatoes and apples with remaining 1 tbsp thyme, 2 tsp oil, 1/2 tsp salt and 1/4 tsp black pepper; spread in a single layer around pork on pan. Coat pork with half syrup mixture; place pan on lower rack; roast until pork's internal temperature reaches 145°, 10 to 15 minutes. Transfer pork to a plate; cover loosely with foil; let rest 10 minutes. Turn sweet potatoes and apples; continue roasting until tender, 8 to 10 minutes. Spoon remaining syrup mixture over pork; slice and serve with sweet potatoes and apples.
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- Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).
- While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.
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- Combine raisins and bourbon in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until hot. Remove from microwave; cover and let stand 20 minutes.
- Melt butter in a large nonstick skillet. Add onion and celery; sauté 5 minutes. Stir in apple and half of spice mixture. Sauté 3 minutes or until apple is crisp-tender. Stir in orange rind and raisins with liquid; cook 30 seconds. Set aside.
- Trim fat from pork. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butter-flied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
MUSTARD-MAPLE PORK TENDERLOIN - THE MOUNTAIN KITCHEN
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- In a small bowl, add 1 tablespoon of the Dijon mustard and season with salt and pepper, to taste. Whisk together to combine.Rub the mixture all over pork.Heat the oil in a large ovenproof skillet, over medium-high heat.Add the pork to the pan and brown on all sides; 3 to 5 minutes.
- Transfer the pan to the preheated oven. Roast until done; until the internal temperature is about 160 degrees F; about 15 to 30 minutes. When the tenderloin is done, Remove the pan from the oven and transfer the tenderloin to a cutting board. Tent with foil and allow the meat to rest for at least 5 minutes. Meanwhile, make the sauce from the pan juices.
- Place the skillet used to roast the tenderloin over medium-high heat (take care, the handle will still be hot)**.Add the vinegar, and boil, scraping up any browned bits with a spatula or spoon, about 30 seconds.Slowly whisk in maple syrup and the remaining 2 tablespoons mustard. Bring to a boil. Reduce the heat to a simmer. Cook until the sauce is thickened; about 5 minutes.
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- In a bowl, mix 1/2 tbsp olive oil, dijon mustard, salt and pepper together and rub over the tenderloin. Let marinate 30 minutes to 2 hours in fridge, once done marinating, remove from fridge and let rest for 10-15 minutes.
- While the pork is marinating, slice your onion, chop your apple, dice your rosemary and mince your garlic (if you haven’t done so already).
- Preheat oven to 400°. Heat 1 tablespoon oil in large cast iron or oven-safe skillet over medium-high heat. Wipe excess marinade from pork and cook until browned on all sides, about 2-3 minutes on each side.
MAPLE DIJON PORK WITH APPLES AND SWEET POTATOES - COOKS ...
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- Cut the sweet potatoes into 1/2 inch cubes (you can leave the skin on or remove it if prefered). Place on a lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Toss to combine evenly.
- Place the pork tenderloin in the center of the baking sheet. Remove 1/4 cup of the maple dijon sauce and brush it on all sides of the pork tenderloin. Sprinkle with kosher salt and pepper. Bake in a 400 degree oven for 15 minutes.
- Dice the apples (with skin on) into 1/2 inch cubes. Add them to the baking sheet and toss them with the sweet potatoes until evenly combined. Place the baking sheet back into the oven for an additional 20 minutes. Set the broiler to high for an additional 2 minutes for a golden, crispy top.
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- Remove the silverskin and any visible fat from the pork tenderloin and pat dry. Season with some salt and pepper.
- In an oven-safe skillet on the stove-top, heat 1 Tbsp. olive oil over medium high heat. Add pork and cook for several minutes on each side until lightly golden. Pour sauce over top and add prepared shallots to both sides of the pork.
- Place in the pre-heated oven and cook until pork registers about 150° on a meat thermometer (around 15-20 minutes).
EASY PORK CHOPS WITH APPLES AND MAPLE MUSTARD SAUCE
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- Put the pork chops on a plate and sprinkle both sides with the salt and a generous shower of black pepper.
- Put a cast iron or other large heavy skillet on the stove over medium-high heat. Leave it to get very hot, 2 to 3 minutes. Add the oil and tilt the pan so it coats the bottom and gets hot. Lay down the chops and cook until nicely browned on the first side, about 4 minutes. Turn them over and cook until an instant read thermometer measures 140 degrees in the thickest part, another 2 to 3 minutes. The time will vary depending on the size of the chops. If you don't have an instant read thermometer, cook them until the meat is just a hint pink when you cut into the center.
- While the chops brown, in a small bowl stir together the mustard, maple syrup, sour cream, and vinegar. Set aside.
- Transfer the cooked chops to a plate to rest. Add the sliced apple to the pan and sauté until golden and a little tender, a few minutes more. Return the chops to the pan. Spoon a little sauce over each chop and serve immediately.
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