Mustard And Herb Crusted Pork Roast Food

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
• 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
• 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

RACK OF PORK WITH AN HERB-MUSTARD CRUST

Steps:

• Heat the oven to 425°F. Trim any excess fat from the pork but leave on an even layer of fat to moisten the meat during cooking. Sprinkle the pork with salt and pepper. Heat the oil in a small flameproof roasting pan or a large ovenproof skillet over medium-high heat and brown the fat-covered surface of the pork until it turns a deep golden brown, 5 to 7 minutes. Turn the roast rib side down and roast in the oven, basting occasionally, for 30 minutes.
• Meanwhile, make the topping: In a 10-inch skillet over medium heat, melt the butter and sauté the garlic and shallots until soft and fragrant, 2 to 3 minutes. Stir in the cumin and paprika; continue cooking for 1 minute. Remove from the heat and stir in the parsley and breadcrumbs. Season with salt and pepper.
• After the pork has roasted for 30 minutes, brush the surface with the mustard and spread with the breadcrumb topping, pressing so it adheres. Turn the oven down to 375°F (if you're roasting potatoes, put them in the oven beside the pork now). Continue roasting the pork until an instant-read thermometer inserted in the center registers 145°F, about another 30 minutes. Transfer the meat to a carving board or platter and cover loosely with foil. If the potatoes are done, turn off the oven and leave them in until ready to serve. If they're not fully cooked, continue roasting them while the pork rests and you prepare the gravy.
• To make the gravy, put the roasting pan on the stovetop over high heat, add the wine, and boil, stirring to dissolve the cooked-on pan juices, until the wine is reduced almost to a glaze. Add the broth and simmer until well flavored, 2 minutes, or longer if necessary. Strain the gravy into a small pan, reheat it, and taste for seasonings.
• Carve the pork at the table, cutting down vertically between the rib bones to form chops. Pass the gravy separately.

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.

ROAST PORK WITH MUSTARD HERB COATING

Steps:

• Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

ROAST PORK WITH MUSTARD HERB COATING

Steps:

• Preheat oven to 375°F.
• Combine mustard, garlic, herbs, oil, and vinegar.
• Season pork roast with salt and pepper.
• Spread the mustard mixture over the whole roast.
• Put the roast on a rack in a baking dish.
• Roast about 1 hour (see note above) or until thermometer registers 150°F.
• Put on a platter, cover with foil and let rest 15 minutes.

CRUMB-CRUSTED PORK ROAST WITH ROOT VEGETABLES

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast., In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast., Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.

MUSTARD & HERB GRILLED PORK CHOPS

Steps:

• Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
• Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
• Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.).

MUSTARD CRUSTED PORK ROAST

Steps:

• CROUTONS *** Preheat oven to 350°F.
• Combine all crouton ingredients in large bowl and gently toss to coat.
• Bake until crispy, about 20 minutes, turning once or twice during cook time.
• When done, set aside to cool.
• Place 1 cup of the croutons in a plastic bag and crush by using a rolling pin.
• PORK ROAST *** Increase oven temperature to 400°F.
• Season roast with salt and pepper, place in a shallow pan and roast for 30 minutes.
• Remove from oven, spread surface with mustard and sprinkle with crouton crumbs.
• Return to oven and continue to roast for 10-15 minutes longer until meat thermometer registers 155°F.
• Remove from oven, let stand for 5 minutes, slice, serve and enjoy!

ROAST PORK WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
• Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
• In small bowl mix the mustard and olive oil.
• Line a shallow roasting pan with foil lightly greased or pan sprayed.
• Place pork roast on foil, spread mustard mixture on sides and top.
• Take the garlic herb mixture and sprinkle over top and sides, press in gently.
• Insert oven proof meat thermometer near the center of the roast.
• Roast at 400' first 10 minutes.
• REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
• Remove roast to a platter, and let rest for 15 minutes.

PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST

Steps:

• Preheat oven to 450.
• Rinse tenderloin and pat dry.
• Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
• Use about half the garlic.
• In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
• salt to form a paste.
• Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
• Sprinkle the pork tenderloin with salt and fresh ground black pepper.
• Rub dijon mustard all over surface of the meat.
• Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
• Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
• Add oil, allow oil to get quite hot, just before the smoking point.
• Add the tenderloin to the pan.
• DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
• Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
• Some of the coating will adhere to the pan, that's OK.
• Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
• Allow meat to rest, covered, for about ten minutes before slicing and serving.
• You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.