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.

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.

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

DOUBLE MUSTARD CRUSTED PORK ROAST WITH JUS

Steps:

• In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
• Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
• Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
• Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.

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.

HERB CRUSTED PORK ROAST

Steps:

• 1. In a small bowl, combine the ground mustard, herb seasoning, salt and pepper, rub over roast. Allow roast to reach room temperature before placing it in a large skillet, brown roast in 2 tablespoons olive oil and place roast fat side up on a rack in a shallow roasting pan. Brush top with spicy mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast.
• 2. Bake, uncovered at 350 degrees for 2 - 2 1/4 hours or until meat thermometer reads 160 degrees. Place on a warm serving platter. Let stand for 10 - 15 minutes before slicing. Stir wine into roasting pan, scraping to loosen browned bits. Pour into saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

PAM'S MUSTARD AND HERB CRUSTED STUFFED PORK LOIN

Steps:

• 1. Prepare the pork loin by removing any "silver skin" that might be present but leave the fat cap on. Double butterfly the loin as described in step #2.
• 2. 1. Insert chef's knife about 1 inch from bottom of roast and cut horizontally, stopping just before edge. Open meat like a book. 2. Make another cut diagonally into thicker portion of roast. Open up this flap, smoothing out butterflied rectangle of meat. Salt and pepper the cut sides of the roast.
• 3. Mix all crumb ingredients together in a small bowl. Set aside.
• 4. Mix Mayonnaise and mustard in another small bowl. Set aside.
• 5. For stuffing, finely chop onion and celery. Heat margarine or butter called for on the box in a medium saucepan and saute the chopped vegetables for 2 to 3 minutes until softened. Add the liquid called for and bring to boil, then add stuffing mix, stir and cover to rest for 5 minutes. Add chopped herbs and stir. If the stuffing is too dry, add some chicken broth or water (listed in gravy ingredients) to moisten so it will stick together when rolling.
• 6. With roast laying flat, place the prepared stuffing over the entire surface, leaving about 1/2" on the edges. Press stuffing to hold it together and start rolling the roast to enclose it. When completely rolled, tie the roast with butchers twine in 5 or 6 places to secure. Push any lost stuffing back into the ends of the roast.
• 7. Place the rolled and tied roast into a Dutch oven with fat side up. Pat dry with a paper towel and spread the mayonnaise and mustard mixture liberally over the surface, trying to cover as much of the roast as possible including sides but not ends.
• 8. Sprinkle a layer of crumb topping over the top of the roast and press lightly to adhere. Use the rest of the crumbs to coat the sides of the roast, patting them in place with your hand or a spoon. Again, cover as much of the roast as possible. Carefully pour about 2/3 c. of water, chicken broth, or dry white wine in the bottom of the Dutch oven around the roast.(Listed in gravy ingredients)
• 9. Roast uncovered at 350° for approximately 2 to 2 1/2 hours or until internal temperature is 155-160°. Check several times during roasting to see if you need to add more liquid to the pan. Remove from Dutch oven and place on cutting board to rest for about 15-20 minutes, tented loosely with foil.
• 10. Skim off excess fat from broth and discard. Place Dutch oven on burner over medium heat and add remaining water, broth or wine to pot. Scrape any brown bits up and bring to a boil. Add the slurry of flour and water stirring constantly. Turn down the heat to medium low and simmer for 10 to 15 minutes until thickened. Slice roast with electric knife for ease of slicing and serve with the gravy.

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.).