GRILLED PORK STEAK WITH MUSTARD GLAZE
Pork blade steaks are thin, so they cook up in a flash: 10 minutes on the grill, and they're done. These are shellacked with mustard, dusted with fennel pollen, and plated alongside grilled melon, squash blossoms, and pickled garlic scapes. Nothing is more summery.
Provided by Justin Smillie
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will in turn light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the chimney and pour the charcoal into the grill. Using oven mitts, replace the grill rack.
- Season the pork: Set the pork on a parchment-lined rimmed baking sheet. Brush with mustard, then season with pepper and several generous pinches of salt. Flip the meat, press down so it absorbs the seasonings, and repeat on the other side. Sprinkle fennel pollen over the meat on both sides and set aside.
- Grill: Cut the melon in half, scoop out the seeds, and cut into 7 or 8 wedges. Place on the outer edges of the grill, where the heat is indirect, and cook 4-6 minutes, turning halfway through. Lay the pork steaks in the middle of the grill over the hotter, direct heat. Place foil-wrapped bricks on top of the pork to keep the meat's edges from curling. Remove every 2 minutes to flip the meat, then replace bricks. If the meat flares up, move it to another spot on the grill. Halfway through grilling (which will take a total of about 6-10 minutes), baste the pork on both sides with the butter mop, and sprinkle with sugar to aid the caramelization. When the melon and the pork are both nicely charred, switch their locations on the grill: move the pork to the cooler edge of the grill and the melon to the hot center for about a minute, to warm through. Meanwhile, cut the radishes into large slices and set aside.
- Finish the dish and assemble: Grill the pickled garlic scapes for 1-2 minutes. On a serving platter or wooden board, plate the pork steaks, melon, charred garlic scapes, and radishes. Sprinkle everything with fresh lemon juice, a pinch of fennel pollen, and salt. Drizzle olive oil over the melon and scatter torn squash blossoms just before serving.
- For the garlic confit, preheat oven to 300 degrees F. In a small saucepan, add the garlic cloves, olive oil, lemon peel, and bay leaf. Cover and bake 1-1½ hours, until the garlic is tender and golden. For the butter mop, heat a small saucepan over medium-high heat. Add half the garlic confit (the remainder will last, refrigerated, up to two weeks); break it up and let it sizzle, 2-3 minutes. Add the vinegar and cook, stirring occasionally, until the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat to low. Whisk in the mustard and black pepper, and set aside until it's time to baste.
- Place 10 garlic scapes in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil; pour the liquid over the scapes to scald them. Seal the jar and place in a cool, dark place for 10 days to ferment.
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
PORK WITH MUSTARD SAUCE
Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.
Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
MUSTARD PORK
Steps:
- Preheat the oven to 350 degrees F/175 degrees C.
- Rub the oil in a roasting pan. Sprinkle the pork with salt and pepper and rub the pork all over with the mustard. Set it in the pan and pour in 1/2 cup/125 ml water. Roast until the pork is tender, about 1 hour 30 minutes. (If the water evaporates in the pan, add a little more.)
- Remove the pork to a serving dish and keep warm. Fry the shallot in the roasting pan on the stovetop. Deglaze with wine and boil to reduce by half. Stir in the creme fraiche and rosemary, and reduce to sauce consistency. Check the seasonings. Slice the pork, pour the sauce on top and serve.
MUSTARD GARLIC PORK TENDERLOIN
This recipe is very yummy, fast, simple and you will have no leftovers. I love pork tenderloin for it's versatility. Goes well with rice and a salad
Provided by Deantini
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
GRILLED PORK WITH HOT MUSTARD
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 408mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
DIJON PORK LOIN
Make and share this Dijon Pork Loin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 4 ingredients; rub mustard mixture evenly over roast.
- Place roast on a foil-lined broiler pain.
- Bake in a preheated 475° oven for 20 minutes; decrease heat to 350° and bake 50-55 minutes or until a meat thermometer reads 155°.
- Remove from oven, let stand 15 minutes before slicing.
- Garnish, if desired.
Nutrition Facts : Calories 519.5, Fat 29.9, SaturatedFat 9.1, Cholesterol 189.7, Sodium 248.7, Carbohydrate 2.2, Fiber 0.2, Sugar 0.1, Protein 57
MUSTARD PLUS GLAZED PORK CHOPS
Tasty chops with a nice presentation. If you prefer, you can substitute any other jam or jelly E.G. Apricot
Provided by Bergy
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mustard, marmalade, soy sauce, hot pepper flakes.
- Stir in the water and set aside.
- Warm oil in pan over medium heat.
- Season pork chops with black pepper, and increase heat to medium-high.
- Brown the chops (about 2 minutes each side).
- Spoon mustard/marmalade mixture over the chops and bring to a boil.
- Cover and simmer until done, about 15 minutes.
- Stir in the green onions.
- Place chops on a platter and garnish with orange slices.
Nutrition Facts : Calories 200.1, Fat 7, SaturatedFat 2.1, Cholesterol 59, Sodium 600.8, Carbohydrate 11.4, Fiber 0.5, Sugar 9.5, Protein 22.5
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