Roast Pork With Mustard Herb Coating Food

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MUSTARD-AND-HERB-CRUSTED PORK ROAST



Mustard-and-Herb-Crusted Pork Roast image

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 16

1 cup kosher salt
6 tablespoons granulated sugar
8 cloves garlic, smashed
8 bay leaves
3 tablespoons dried juniper berries, lightly crushed
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
For the crust:
1 cup panko breadcrumbs
4 tablespoons unsalted butter, at room temperature
1 scallion, cut into 1-inch pieces
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 teaspoons dried juniper berries, lightly crushed
3 tablespoons dijon mustard

Steps:

  • Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
  • Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
  • Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
  • Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
  • Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
  • Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

HERB-CRUSTED PORK ROAST



Herb-Crusted Pork Roast image

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

ROASTED FILET OF BEEF WITH WHOLE-GRAIN MUSTARD & HERB CRUST



Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust image

If you have a heavy-duty roasting pan, sear the filets right in the pan on the stove. Otherwise, use a large, heavy-based skillet.

Provided by Katherine Alford

Categories     Main Course

Yield 10

Number Of Ingredients 8

1/4 cup whole-grain mustard
3 Tbs. extra-virgin olive oil
1 Tbs. dried savory, finely crumbled
1 Tbs. dried thyme, finely crumbled
1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper

Steps:

  • In a small bowl, mix together the mustard, olive oil, savory, and thyme.
  • Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You'll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.
  • Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear.
  • When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts : ServingSize 10, Calories 430 kcal, Fat 200 kcal, SaturatedFat 7 g, TransFat 23 g, Carbohydrate 2 g, Fiber 1 g, Protein 51 g, Cholesterol 140 mg, Sodium 790 mg, UnsaturatedFat 15 g

ROAST PORK WITH MUSTARD HERB COATING



Roast Pork with Mustard Herb Coating image

The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.

Provided by Patrick Corrigan

Categories     Garlic     Herb     Mustard     Pork     Roast     Low Carb     Quick & Easy     Vinegar     Rosemary     Pork Rib     Bon Appétit     Santa Monica     California

Yield Makes 6 to 8 servings

Number Of Ingredients 7

6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
4 small bay leaves, finely crumbled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
1 2 1/2-pound boneless pork rib roast

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 MUSTARD RUB



Pork Roast With Mustard Rub image

This succulent pork roast is flavored with a tasty mustard rub. The seasonings include Creole seasoning, dried herbs, and garlic powder.

Provided by Diana Rattray

Categories     Dinner     Entree     Main Course

Time 2h25m

Yield 6

Number Of Ingredients 8

2 tablespoons spicy mustard or Creole mustard
1 teaspoon Creole seasoning or a seasoning salt blend
1 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon dried rosemary (crumbled)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 bone-in pork loin* roast, about 5 pounds
Kosher salt and freshly ground black pepper

Steps:

  • Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
  • In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
  • Pat the pork loin with paper towels to dry; trim and discard excess fat.
  • Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
  • Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
  • Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
  • Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.

Nutrition Facts : Calories 499 kcal, Carbohydrate 1 g, Cholesterol 160 mg, Fiber 0 g, Protein 55 g, SaturatedFat 10 g, Sodium 606 mg, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 16 g

HONEY MUSTARD & HERB OVEN ROASTED PORK LOIN



Honey Mustard & Herb Oven Roasted Pork Loin image

This Pork Loin Roast is coated with a mixture of honey mustard, balsamic vinegar, garlic and fresh rosemary then baked over vegetables until perfectly tender and juicy. This pork loin recipe is easy to make yet impressive enough to serve during the holidays.

Provided by Chef Kathy McDaniel

Categories     Dinner     Main Course

Time 1h15m

Number Of Ingredients 11

1 (3-4 pounds) boneless center-cut pork loin, trimmed of excess fat
Salt and ground black pepper to taste
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey mustard
5 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 onion, quartered
2 carrots, peeled and cut into big chunks
2 celery ribs, cut into big chunks
1/2 cup chicken broth or more, if needed.

Steps:

  • Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.
  • In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.
  • Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.
  • Remove from the oven and cover with aluminum foil and let it rest for 5 - 10 minutes. Slice and serve.

Nutrition Facts : Calories 322 kcal, Carbohydrate 5 g, Protein 38 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 120 mg, Sugar 2 g, ServingSize 1 serving

MARINATED AND OVEN ROASTED PORK TENDERLOIN WITH SPICY MUSTARD SAUCE



Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce image

Marinated and Oven Roasted Pork Tenderloin with Spicy Mustard Sauce is an easy and healthy dinner entrée the whole family will love. In this recipe, the pork is marinated overnight in a decadent marinade of bourbon, brown sugar and soy sauce and then roasted in the oven. An easy make-ahead, mustard sauce is served on the side and completes this delicious dish.

Provided by Sharon Rigsby

Categories     Main Dish

Time P1DT1h

Number Of Ingredients 10

2 pork tenderloins ((About 1-1/2 pounds each))
1/4 cup low-sodium soy sauce
1/4 cup bourbon
2 Tbsp brown sugar
2/3 cup mayonnaise
2/3 cup sour cream
2 Tbsp dry mustard
2 Tbsp green onions or scallions (thinly sliced)
1 tsp white vinegar
Kosher salt to taste

Steps:

  • Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.
  • Add the mayonnaise, sour cream, vinegar, mustard and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.
  • Preheat oven to 325 degrees F.
  • Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined cookie sheet.
  • Add the reserved marinade to a small saucepan, heat over medium-high heat and bring to a boil. Cook for 1 minute. Set aside.
  • Bake the tenderloins until a meat thermometer registers 140°F to 145°F in the thickest part of the meat, which should take about 45 minutes depending on the size of the tenderloins. Baste the tenderloins with the reserved marinade every 15 minutes while they are cooking.
  • When the tenderloins are done, remove from the oven, tent loosely with foil and let rest for 10 minutes.
  • To serve, slice the tenderloins and serve with mustard sauce on the side.
  • Optional: garnish with chopped fresh parsley

Nutrition Facts : Calories 212 kcal, Carbohydrate 10 g, Protein 20 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 557 mg, Fiber 0.1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

CRUMB-CRUSTED PORK ROAST WITH ROOT VEGETABLES



Crumb-Crusted Pork Roast with Root Vegetables image

Perfect for a cold-weather feast, this hearty pork roast comes with sweet roasted veggies and a savory crumb coating. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

1 boneless pork loin roast (2 to 3 pounds)
4 teaspoons honey
1 tablespoon molasses
1-1/2 teaspoons spicy brown mustard
2 teaspoons rubbed sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 cup soft whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1 large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
1 large celery root, peeled and cubed
1 large onion, cut into wedges
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast., In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast., Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.

Nutrition Facts : Calories 302 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

BAKED PORK TENDERLOIN WITH MUSTARD CRUST



Baked Pork Tenderloin with Mustard Crust image

Baked Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection!

Provided by Olya

Categories     Main Course

Time 40m

Number Of Ingredients 7

1.4 lb. pork tenderloin
Salt and Pepper
1 tbsp dijon mustard
1.5 tbsp olive oil
3 large cloves garlic (chopped)
1 tbsp italian seasoning
1/2 tsp coarse sea salt

Steps:

  • Preheat oven to 350 F.
  • Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
  • Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
  • Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
  • Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

Nutrition Facts : Calories 246 kcal, Carbohydrate 1 g, Protein 33 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 103 mg, Sodium 416 mg, ServingSize 1 serving

HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY



Herb roast pork with vegetable roasties & apple gravy image

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy

Provided by Sara Buenfeld

Categories     Dinner

Time 2h5m

Number Of Ingredients 16

1 ¼kg boneless pork leg roasting joint
1 tbsp wholegrain mustard
2 tbsp chopped parsley
2 tbsp chopped thyme , plus a few extra sprigs
1 tsp chopped sage
80g pack prosciutto
4 good sprays of oil
3 carrots , halved lengthways, then cut across
6 small potatoes (500g), halved
2 red onions , cut into wedges
12 garlic cloves
1 small celeriac (650g), peeled and cut into 12 wedges
2 tbsp cornflour
600ml reduced-salt chicken stock
1 small Bramley apple , diced
Savoy cabbage and peas, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
  • Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
  • Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
  • Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium

ROAST PORK WITH MUSTARD HERB COATING



Roast Pork With Mustard Herb Coating image

This recipe is based on one from Bon Appetit magazine. It is really delicious and makes the gravy taste terrific. The original recipe calls for a rib roast and cooking for 1 hour. I used pork butt roast and it took closer to 2 hours to cook. I also cut down the garlic a bit, but I think the 6 cloves called for would not be overpowering. I served as a regular roast dinner with mashed potatoes, gravy, apple sauce,and vegetables.

Provided by Paja9203

Categories     Pork

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
4 small bay leaves, finely crumbled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, chopped
1 (2 1/2 lb) boneless pork rib roast

Steps:

  • Preheat oven to 375°F.
  • Combine mustard, garlic, herbs, oil, and vinegar.
  • Season pork roast with salt and pepper.
  • Spread the mustard mixture over the whole roast.
  • Put the roast on a rack in a baking dish.
  • Roast about 1 hour (see note above) or until thermometer registers 150°F.
  • Put on a platter, cover with foil and let rest 15 minutes.

PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST



Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust image

I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.

Provided by Tracy K

Categories     Pork

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
3 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Rinse tenderloin and pat dry.
  • Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
  • Use about half the garlic.
  • In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
  • salt to form a paste.
  • Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
  • Sprinkle the pork tenderloin with salt and fresh ground black pepper.
  • Rub dijon mustard all over surface of the meat.
  • Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
  • Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
  • Add oil, allow oil to get quite hot, just before the smoking point.
  • Add the tenderloin to the pan.
  • DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
  • Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
  • Some of the coating will adhere to the pan, that's OK.
  • Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
  • Allow meat to rest, covered, for about ten minutes before slicing and serving.
  • You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE



Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Steps:

  • 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
  • 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
  • 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

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  • for the pork loin roast: Pat the pork loin dry using paper towels. With kitchen string, tie up the pork loin every 2 inches. Reference the photo from this post that shows how this should look.
  • Create a simple garlic paste by sprinkling the salt over the minced garlic, right on the cutting board. Angle the knife blade (I like to use a knife with a larger blade, such as a Santoku knife or chef's knife.) so it's laying almost flat on the cutting board, pressing and scraping the garlic and salt together. The garlic pieces will start to soften and smash, and combine with the salt to form a paste. Keep pressing and scraping until you have a smooth paste. Sprinkle pepper over the paste, and then press and scrape a few more times to incorporate. Rub this mixture over all sides of the pork loin. Set aside at room temperature.


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  • Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
  • Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
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DIJON-HERB PORK ROAST - [STAGE] SWANSON
In this Dijon-herb pork roast recipe, pork tenderloins are rubbed with fresh herbs and pan-seared, then roasted until tender. A glaze made from sweet-tart red currant jelly and Dijon mustard adds another layer of flavor and is also stirred into a sauce to be served with the pork. Sounds fancy, tastes delicious- but it's really simple to make- give it a try! Ingredients. …
From stage.campbells.com
4/5 (6)
Total Time 55 mins
Servings 8
Calories 233 per serving


HERB-ROASTED PORK LOIN WITH MUSTARD BREADCRUMBS - FOODSWOON
Remove from heat. Add the bread crumbs and stir until evenly coated. Transfer to a baking pan and cook for 10-12 minutes until lightly browned and crispy. Set aside until ready to use. Pork Loin: In a bowl, whisk the mustard, thyme leaves, parsley and 2 tablespoons olive oil. Stir in the garlic. Smother the mustard marinade on the pork loin ...
From foodswoon.com
Estimated Reading Time 4 mins


BAKED PORK TENDERLOIN RECIPE - THESPRUCEEATS.COM
This baked pork tenderloin recipe—roasted with a flavorful combination of mustard, pepper, garlic, and thyme—couldn't be simpler. The secret to perfect pork is to cook it correctly. An inner temperature of 145 F will leave the center very slightly pink but it is perfectly safe to eat. Using a meat thermometer will ensure it stays moist and juicy. Overcook pork …
From thespruceeats.com
4.1/5 (27)
Total Time 50 mins
Category Dinner, Entree
Calories 175 per serving


DIJON-HERB PORK ROAST - SWANSON - CAMPBELL SOUP COMPANY
In this Dijon-herb pork roast recipe, pork tenderloins are rubbed with fresh herbs and pan-seared, then roasted until tender. A glaze made from sweet-tart red currant jelly and Dijon mustard adds another layer of flavor and is also stirred into a sauce to be served with the pork. Sounds fancy, tastes delicious- but it's really simple to make- give it a try! Ingredients. …
From campbells.com
4/5 (7)
Total Time 55 mins
Servings 8
Calories 233 per serving


OVEN ROASTED PORK TENDERLOIN WITH MUSTARD, GARLIC AND ...
Lean and tender pork tenderloin is coated with garlic, dijon mustard, and dried herbs then roasted to perfection. You won't believe how easy it is! Roasting mellows the sharp tastes of the garlic and mustard, giving the finished tenderloin a little bit of a tangy zip. It took all of 5 minutes to prep, and the rest of the time was spent in the oven. This recipe was very …
From hungrypinner.com
4.9/5 (4)
Estimated Reading Time 3 mins


MUSTARD - HERB CRUSTED PORK TENDERLOIN | FOR THE LOVE OF ...
How to Make Mustard – Herb Crusted Pork Tenderloin. Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray. Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked ...
From fortheloveofcooking.net
Reviews 11
Estimated Reading Time 1 min


ROAST PORK WITH MUSTARD HERB COATING | RECIPE | PORK ...
Oct 3, 2016 - The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a …
From pinterest.ca


MUSTARD COATED PORK LOIN - ALL INFORMATION ABOUT HEALTHY ...
Mustard-Herb Crusted Pork Loin Roast Recipe | Yummly hot www.yummly.com. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover. Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 30-45 minutes or until an instant-read thermometer inserted near center reads 145 degrees F. Loosely cover ...
From therecipes.info


MUSTARD PORK ROAST RECIPES
Mustard Pork Roast Recipes MUSTARD-AND-HERB-CRUSTED PORK ROAST. Provided by Food Network Kitchen. Categories main-dish. Time 10h30m. Yield 6 servings. Number Of Ingredients 16. Ingredients; 1 cup kosher salt: 6 tablespoons granulated sugar: 8 cloves garlic, smashed: 8 bay leaves: 3 tablespoons dried juniper berries, lightly crushed : 2 tablespoons …
From tfrecipes.com


ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS
Roasted Pork Loin With Mustard Garlic And Herbs. ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS. Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce. Recipe From food.com. Provided by BecR2400. Categories Pork. Time 1h15m. Yield 4 …
From tfrecipes.com


ROAST PORK WITH MUSTARD HERB COATING - PINTEREST.COM
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


PORK ROAST COATING - RECIPES | COOKS.COM
Home > Recipes > pork roast coating. Did you mean pork roast? Results 1 - 10 of 12 for pork roast coating. 1 2 Next. 1. ROAST PORK LOIN WITH MUSTARD HERB COATING. Combine Dijon mustard, minced garlic, ... to blend. Dry pork with paper towels. Sprinkle with ... on top of roast. Marinate for several hours, ... 6 to 8 servings. Ingredients: 7 (leaves .. mustard .. oil .. …
From cooks.com


ROAST PORK WITH MUSTARD HERB COATING | MAMA FOO • POTBELLY
Roast Pork with Mustard Herb Coating 6 tablespoons coarse-grained Dijon mustard 6 large garlic cloves, minced 4 small bay leaves, finely crumbled 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon chopped fresh rosemary 1 2 1/2-pound boneless pork rib roast Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, …
From mamafoo.wordpress.com


IFOOD.TV
Herb Crusted Pork Roast With Ginger Fig Compote . By admin ; 1 of 0.125 ›› ...
From ifood.tv


ROAST PORK WITH MUSTARD HERB COATING - MASTERCOOK
Roast Pork with Mustard Herb Coating. Roast Pork with Mustard Herb Coating. Date Added: 12/1/2018 Source: www.epicurious.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe …
From mastercook.com


PORK ROAST WITH MUSTARD SAUCE - ALL INFORMATION ABOUT ...
Pork with Creamy Mustard Sauce » Low Carb & Tasty trend www.lowcarbandtasty.com. Cook pork for about 10 minutes, turning occasionally, until brown on all sides. Place pork in slow cooker. Mix together wine (or broth), flour, salt, pepper, carrots and onion. Pour over pork.Cover and cook on low setting for 8 hours or until pork is tender. Remove pork from cooker; cover …
From therecipes.info


ROAST PORK LOIN WITH MUSTARD HERB COATING - COOKS.COM
Dry pork with paper towels. Sprinkle with salt and pepper. Spread mustard mixture all over pork. Place bay leaves on top of roast. Marinate for several hours, if possible. Preheat oven to 375°F. Place loin on rack in baking dish; roast until thermometer inserted into center registers 150°F F, about 1 hour. Let stand 15 minutes. Transfer pork ...
From cooks.com


ROAST PORK WITH MUSTARD HERB COATING RECIPE
ROAST PORK WITH MUSTARD HERB COATING. 0 min Makes 6 to 8 servings. Main Ingredient: PORK*MUSTARD*HERB Cuisine: American. Cooking: Active time: 45 min Start to finish: 2 3/4 hr Start to finish: 1 day min. 162 Share on: Ingredients. 6 tablespoons coarse-grained Dijon mustard. 6 large garlic cloves, minced. 4 small bay leaves, finely crumbled. 2 …
From friendseat.com


ROAST PORK LOIN WITH BLUE CHEESE HERB MUSTARD COATING
Roast pork in preheated oven 25-30 minutes per pound. When there are about 15 minutes left on the roasting time, remove the roast. Press the breadcrumbs into the mustard coating and return to the oven. Check with meat thermometer for doneness. (135 degrees F. for medium rare and 150 degrees F. for medium.) Remove roast and allow to “set” 10-15 minutes before carving …
From stonewallkitchen.com


16 PORK DINNERS THAT CAN HELP YOU LOSE WEIGHT
Recipes like our Garlic-Herb Roast Pork Tenderloin with Parsnip Puree & Kale and Honey-Mustard Pork with Spinach & Smashed White Beans are so tasty, you'll want to make them on repeat. In this 30 ...
From yahoo.com


PECAN CRUSTED PORK LOIN ROAST - ALL INFORMATION ABOUT ...
Bourbon Pecan Pork Roast Recipe - Food.com tip www.food.com. Heat oven to 325°F. Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides. Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
From therecipes.info


MUSTARD PORK ROAST RECIPES ALL YOU NEED IS FOOD
roast pork with mustard herb coating recipe | epicurious The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
From stevehacks.com


ROAST PORK WITH MUSTARD HERB COATING | RECIPE | PORK ...
Apr 6, 2017 - The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a …
From pinterest.com


MUSHROOM STUFFED PORK ROAST - ALL INFORMATION ABOUT ...
Wild Mushroom-Stuffed Pork Roast Recipe - BettyCrocker.com new www.bettycrocker.com. 1. Heat oven to 375°F. In small bowl, place dried porcini mushrooms.Cover mushrooms with hot water; let stand 10 minutes.2. Meanwhile, cut pork roast horizontally to 1/2 inch from one long side without cutting all the way through (pork will open like a book); set aside.
From therecipes.info


PORK ROAST RECIPES EPICURIOUS | DEPORECIPE.CO
Pork Roast Recipes Epicurious. Six hour pork roast recipe epicurious com roast pork with mustard herb coating recipe epicurious com roast pork loin with rosemary and garlic recipe epicurious com roasted double rack of pork with morel mushroom pan …
From deporecipe.co


MUSTARD RUB FOR PORK ROAST RECIPES
ROAST PORK WITH MUSTARD HERB COATING. The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon. Recipe From epicurious.com. Provided by Patrick Corrigan. Categories Garlic Herb Mustard Pork Roast Low Carb Quick & Easy Vinegar …
From wiki-recipes.info


ROAST PORK WITH MUSTARD HERB COATING RECIPE | …
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Roast Pork with Mustard Herb Coating Recipe. See original recipe at: epicurious.com. kept by alethiac recipe by Epicurious. Categories: Pork; Roast; print. Ingredients: 6 tablespoons coarse …
From keeprecipes.com


MUSTARD PORK LOIN | FRESH CHILE
Mustard Pork Loin 2+ lb pork roast brought to room temp. slathered with a mix of the following:4 large minced garlic cloves2 tsp kosher salt1/2 tsp fresh ground pepper1 tsp dried rosemaryI let it sit for about 30 or so minutesPreheat oven to 350 In a cast-iron skillet, I browned the roast about 4-5 min per side. Transferred to a roasting pan and slathered the entire roast …
From freshchileco.com


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