Mustard Crusted Pork With Carrots And Lentils Food

MUSTARD-CRUSTED PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
• Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
• Arrange in roasting pan.
• Press about 1/4-cup of the breadcrumb mixture on top of each chop.
• Bake pork chops until cooked through (about 30-35 minutes).
• Preheat the broiler.
• Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
• Serve immediately.

MUSTARD-CRUSTED PORK TENDERLOINS

Steps:

• Set oven to 400 degrees.
• Sprinkle the tenderloins generously with salt and pepper.
• Using a spatula spread the mustard all over the tenderloins.
• In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
• Prepare a baking sheet, and generously coat with cooking spray.
• Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
• Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
• Transfer the tenderloins to a platter and let rest for 5 minutes.
• Slice the pork and serve.

PORK TENDERLOIN WITH LENTILS AND MUSTARD SAUCE

Steps:

• In a small skillet, heat 1/3 cup of the extra-virgin olive oil.
• Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
• Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
• In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
• Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
• Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm.
• Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
• Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
• Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm.
• Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.
• Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat.
• Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
• Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.

MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS

Steps:

• Preheat oven to 425°F with rack in middle.
• Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
• Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
• Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
• Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
• While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.