Mustard Rubbed Pork Loin With Blackberry Mustard Sauce Food

MUSTARD-RUBBED PORK WITH BLACKBERRY-MUSTARD SAUCE AND SPICED OVEN FRIES

Steps:

• Place mustard seed, fennel, coriander,cumin, and peppercorns in a dry skillet.Place over medium heat, moving skillet tokeep seeds from burning, until aromatic,about 2 minutes. Mustard seeds will beginto pop. Transfer seeds to a spice grinder,cool slightly, and pulse until finely choppedbut not powdery. Transfer mixture to a smallbowl, and stir in the thyme, dry mustard,ginger, 1 teaspoon salt, and sugar. Set aside.
• Heat oven to 450 degrees. Position two racks inoven. Spray a small roasting pan and a largecookie sheet with cooking spray; set aside.
• Cut potatoes into 1/3-inch-thick sticks. In abowl, toss with oil and 3 tablespoons spicemixture. Spread in a single layer on cookiesheet; bake on bottom rack 15 minutes.
• Meanwhile, rub pork with 1 tablespoonDijon mustard. Sprinkle with 1/2 teaspoonsalt and 2 tablespoons spice mixture; patwith hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place onupper rack in oven. Cook until fries aregolden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board;cover both loosely with foil to keep warm.
• Place roasting pan on stove over medium-highheat; stir in wine, scraping bottomof pan to release browned bits. Stir in stock;cook, stirring occasionally, until reducedby half, 5 to 7 minutes. Whisk together flourwith 1/4 cup water in a bowl; whisk intosimmering stock mixture. Whisk in remainingtablespoon Dijon mustard; cook untilmixture begins to thicken, 2 to 3 minutesmore. Stir in berries; cook until they beginto soften, about 2 minutes. Season frieswith remaining 1/2 teaspoon salt. Slicepork, and transfer to platter. Serve immediatelywith blackberry-mustard sauceand chopped thyme.

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.

HONEY DIJON MUSTARD PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Season the pork loin with salt and pepper.
• In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
• In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

PORK WITH MUSTARD SAUCE

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.

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.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
• In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
• Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
• To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
• Slice pork thinly and serve with pan sauce.

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

Steps:

• BLACKBERRY MUSTARD SAUCE.
• Position knife blade in processor, add blackberries.
• Process 1 minute, strain and discard seeds (optional).
• Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
• Store sauce in airtight container in fridge for up to two weeks, if desired.
• OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
• TENDERLOIN.
• Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
• Trim fat from pork, rub pork with thyme mixture.
• Place in shallow dish, cover and chill at least 2 hours.
• Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
• Add pork, cook 4 minutes or until browned on all sides.
• Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
• Remove pork from skillet, set aside and keep warm.
• Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
• Strain mixture, discard solids.
• Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
• Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
• Remove sauce from heat; stir in remaining tsp of minced thyme.
• Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.

MUSTARD-RUBBED PORK LOIN WITH BLACKBERRY MUSTARD SAUCE

Steps:

• In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).
• Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.
• Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.
• Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
• Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
• Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.
• Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.