Mustard Glazed Pork Roast W Whiskey Cream Sauce Food

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.

PORK ROAST WITH APPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

WHISKEY BARBECUE PORK

Steps:

• In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender. , Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly. , Shred pork with two forks. Return pork and sauce to slow cooker; heat through. Serve on buns.

MUSTARD-GLAZED PORK ROAST

Steps:

• Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Pat the tenderloins dry with paper towels.
• In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
• Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
• Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
• Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
• Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

PORK ROAST WITH CREAMY MUSTARD SAUCE

Steps:

• Trip fat from pork roast.
• Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
• Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
• Cook on low 7 hours or until tender.
• Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.

SLOW-COOKER PORK ROAST WITH CREAMY MUSTARD SAUCE

Steps:

• Heat oil in 10-inch skillet over medium-high heat. If pork roast comes in netting or is tied, do not remove. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard in small bowl; pour over pork.
• Cover and cook on Low heat setting 7 to 9 hours.
• Remove pork from slow cooker; cover to keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover and cook about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

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.

SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender., Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.

SPICY HONEY MUSTARD PORK ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
• Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
• Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

MUSTARD GLAZED PORK ROAST W/ WHISKEY CREAM SAUCE

Steps:

• PREHEAT 375. HEAT VEG OIL IN MED SIZED PAN N SPRINKLEKOSHER SALT N BLK PEPPER ALL OVER ROAST N SEAR IN PAN OVER MED HIGH HEAT.
• COMBINE MUSTARD N VINEGAR IN A SMALL BOWL N BRUSH ALL OVER SEARD ROAST.
• PLACE ROAST IN ROASTN PAN N COOK FOR 35-40 MINUTES PLACE ROAST ON A CUTTN BOARD , LITELY COVERD WITH FOIL N LET REST FOR 10 MINUTES
• NOW IN A SMALL PAN MELT 1 TBLSPN OF BUTTER N SAUTÉ ONIONS JUST UNTIL STARTS TO BROWN (TURN HEAT OFF) ADD WHISKEY N ON MED HEAT REDUCE LIQUID TILL ALMOST GONE ...NOW ADD BEEF BROTH N S n P.
• IN A SMALL DISH CREAM 1 TBLSPN SOFTND BUTTER W/2TSP OF FLOUR N STIR INTO WHISKEY/BEEF BROTH LIQUID. BRING MIXTURE TO A BOIL THEN LOWER TO A SIMMER N ADD HEAVY CREAM n SIMMER FOR TEN MIN.
• SLICE PORK N SERVE WITH WHISKY GRAVY...ENJOY :)