Pork Tenderloin With Mustard Sage Sauce Food

PORK TENDERLOIN WITH MUSTARD-SAGE SAUCE

Steps:

• 1. Season pork medallions with salt and pepper. Warm a large stainless steel or cast iron skillet over medium high heat; add 2 tsp oil to skillet, swirl to coat. 2. Add pork and cook on one side until golden. Turn and cook until just cooked through. Transfer to a plate and cover with foil. 3. Add 1 tsp. oil, shallot and sage to skillet; sauté until shallot is soft and translucent. 4. Add sherry wine to deglaze pan, stirring to release brown bits from pan. Lower heat to medium-low. Add cider vinegar and brown sugar and simmer until liquid has reduced by about half. 5. Remove skillet from heat; add mustard and butter and stir until sauce is creamy. Serve over pork.

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE

Steps:

• Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
• Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

SEARED PORK TENDERLOIN WITH SAUTEED TOMATO AND ASPARAGUS CREAM SAUCE

Steps:

• Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
• Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
• Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
• Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
• Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!

PORK TENDERLOIN SANDWICHES WITH HONEY MUSTARD

Steps:

• For the pork tenderloin: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
• Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices.
• For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper.
• To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside.

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.

PORK TENDERLOIN WITH SAGE & MARSALA SAUCE

Steps:

• Making the fried sage leaves, if using:.
• Pour enough olive oil in a heavy skillet to cover bottom by about 1/8 inch and heat over medium heat until oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15-30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.
• Cook the pork:.
• Position a rack in the center of the oven and heat the oven to 375°F Season the pork tenderloin with the salt and pepper and rub in evenly with the pink peppercorns, if using.
• Heat 1 tablespoons of the butter and the oil in a 10 inch ovenproof skillet or straight-sided saute pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat reads 140 F, 10-15 minutes. Move the pork to a cutting board and tent loosely with foil.
• Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to lossen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbsp of butter and chopped sage. Swirl or stir the sauce until the butter melts.
• Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat Garnish with the fried sage leaves, if using.
• Enjoy!

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Place pork on a greased rack in a roasting pan. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. , Meanwhile, combine flour, milk and mint in a small saucepan until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in mustard and broth; remove from the heat. Whisk in sour cream and pepper. Serve with the pork.

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
• Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

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 AND SAGE GRILLED PORK TENDERLOIN

Steps:

• Whisk together mustard, sage, salt, pepper, garlic and vinegar. Whisk in oil. Add pork and marinate for at least 30 minutes.
• Put pork on grill on direct high heat. Cook on high for ~4 minutes before flipping. Flip and turn heat down to medium, line upright side with sage leaves. Continue cooking, turning occasionally until the interior reads ~155°F Remove from heat, cover, and let rest for 10 minutes. Slice and serve.

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.