Pork Loin With White Wine Mustard Sauce Food

PORK TENDERLOIN AND MUSTARD-WINE SAUCE

Steps:

• Preheat oven to 450 degrees. Whisk together wine, water, andmustard. Season pork on all sides with salt and pepper.
• Heat a 12-inch ovenproof saute pan over medium-highheat; add oil. Sear pork until browned on all sides, about 6minutes total. Remove from heat. Carefully add mustard-winemixture. Transfer pan to oven.
• Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. Let pork rest for 10 minutes before slicing. Drizzle with sauce.

PORK LOIN WITH WHITE WINE-MUSTARD SAUCE

Steps:

• Finely chop shallot. Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté pork until just cooked through, about 4 minutes on each side. Transfer pork to a warm platter and keep warm, covered.
• Pour off all but 2 teaspoons fat from skillet and sauté shallot, stirring, 15 seconds. Add wine and simmer until reduced by about half. Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
• Serve pork with sauce.

PORK LOIN WITH WINE SAUCE

Steps:

• Heat oil in a large skillet and brown loin on all sides.
• Remove loin from skillet, add onion and cook until tender.
• Add flour; cook and stir until lightly browned.
• Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
• Cook and stir over low heat until sauce is thoroughly blended.
• Place browned loin in small roasting pan; pour wine sauce over top.
• Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
• Remove loin and slice thinly.
• To serve, arrange loin on platter and drizzle with reserved sauce.
• Pass remaining sauce.

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

SLOW-COOKED PORK WITH DIJON MUSTARD AND WHITE WINE SAUCE

Steps:

• Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
• Remove the pork and place in a colander to drain.
• Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
• Transfer the fried vegetables to the colander with the pork.
• Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
• Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
• Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
• Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
• Drain the pork and vegetables, reserving the gravy.
• Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
• Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
• Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
• Gently heat through and serve with mashed potato.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
• Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
• To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
• Mixed Green Salad with Citrus Dressing
• Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.