Mustard Garlic Pork Tenderloin Food

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.

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.

MUSTARD GARLIC PORK TENDERLOIN

Steps:

• trim any fat from tenderloin.
• cut lengthwise almost all the way thru (butterfly), open like a book.
• in a bowl, combine mustard, oil, vinegar, sugar, sesame oil, salt, pepper, garlic.
• place tenderloin in marinade; let stand for 10 min and up to 4 hours if you are making ahead.
• Grill in skillet or BBQ for about 10 minutes or until done.
• Let stand for 5 minutes before cutting diagonally before serving.

ROSEMARY PORK TENDERLOIN

Steps:

• In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

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 GARLIC MUSTARD SAUCE

Steps:

• Salt and pepper pork. Lightly flour.
• Heat butter and oil in fry pan.
• Add pork and cook until browned.
• Remove and keep warm.
• Add garlic and green onions to pan. Cook 1 minute.
• Add broth and bring to a boil.
• Add mustard.
• Pour over pork.

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Mist a baking sheet with cooking spray.
• Combine mustard, garlic, fennel seeds, thyme, oregano, and pepper in a bowl. Spread onto the pork tenderloin. Place on the prepared baking sheet.
• Roast pork in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let sit for 5 minutes; slice and serve.

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil; place pork tenderloin in pan. In small bowl, mix remaining ingredients; brush over pork tenderloin.
• Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes. Cut diagonally into slices.

FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE

Steps:

• In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
• Reserve 3 Tbsp of this mix for basting.
• Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
• Cover and refrigerate at least two hours.
• Preheat oven to 450°F.
• In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
• Whisk or shake until blended.
• Bake Pork for 30 minutes, basting browned side with set aside marinade.
• Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
• Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
• Note: The cooking time does not include marinating time.

GARLIC PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees.
• Melt the butter and oil in a large, oven safe pan with a lid.
• Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.
• Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.
• Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.
• Cover the pan and return to the oven for 45 - 60 minutes until the pork is done.
• Remove the pork from the pan, and add the cream to lightly thicken the sauce.
• Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.