Sauteed Pork Loin With Mustard And Grapes Food

PORK TENDERLOIN WITH DIJON MARSALA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
• Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
• Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
• Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

PORK LOIN WITH GRAPES

Steps:

• Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
• One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
• Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
• Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
• Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
• When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.

PORK CHOPS WITH MUSTARD CORNICHON SAUCE

Steps:

• Melt 1 TBS butter with 1 TBS olive oil in each of 2 heavy large skillets over medium heat.
• Sprinkle chops with salt and pepper.
• Add 3 chops to each skillet and saute until lightly browned, about 3 minutes each side.
• Cover skillets and cook 9 minutes, until thermometer inserted into center of chops registers 145*F.
• Transfer chops to warm platter, tent with foil and keep warm.
• Add half of water, shallot and garlic to each skillet.
• Cook until shallot is soft, scraping up any browned bits, about 2 minutes.
• Add any juices from chops.
• Whisk in cornichons and mustard.
• Season with salt and pepper.
• Pour over chops and sprinkle with parsley.

PORK CHOPS WITH MUSTARD-CORNICHON SAUCE

Steps:

• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
• Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
• *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425*F.
• Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
• Remove any excess fat or silverskin from the tenderloin.
• Season the tenderloin with salt and pepper.
• Heat the vegetable oil in a large saute pan over medium high heat.
• Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
• Remove the tenderloin and place it on the rack in the roasting pan.
• Roast to the desired doneness.
• (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
• while the tenderloin is roasting, return the saute pan to medium heat.
• Add the garlic and shallots; cook until fragrant, about 1 minute.
• Add the tomato paste and cook until slightly browned.
• Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
• Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
• Keep warm.
• Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
• Carefully skim and discard the fat from the pan juices.
• Pour the degreased pan juices into the sauce.
• Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
• Serve the pork sliced with the warm honey-mustard sauce.

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.

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.