HONEY DIJON MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
ROSEMARY DIJON PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
- Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
- rosemary evenly all over the top.
- Place the pork in roasting pan lined with a rack and roast for 20 minutes.
- Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.
WINE AND DIJON MARINATED PORK LOIN
I created this recipe through a series of trial and error. As they say, practice makes perfect. You can make the marinade and cook the loin immediately or you can let the pork soak overnight. Either way, I promise this will be the best pork tenderloin you've ever had. It may seem like a lot of ingredients, but it is a very simple recipe and well worth the effort.
Provided by Jamie M
Categories Pork Tenderloin
Time 1h55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork tenderloin in a deep baking dish. Mix together the garlic, onion, parsley, mustard, wine, yogurt, olive oil, salt, pepper, red pepper flakes, oregano, basil, thyme, bouillon, and lemon juice in a bowl; pour over the pork. Cover the entire dish with aluminum foil.
- Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes.
- Remove the tenderloin from the dish and cover with aluminum foil on a cutting board. Allow to rest for 20 minutes before slicing. Reserve the sauce from the dish and serve on the side.
Nutrition Facts : Calories 281 calories, Carbohydrate 6.5 g, Cholesterol 98.8 mg, Fat 10.2 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 2.6 g, Sodium 1337.9 mg, Sugar 1.9 g
WINE MARINADE FOR POULTRY AND PORK
This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine.
Provided by queenbeatrice
Categories < 15 Mins
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
- Add the meat or poultry.
- Turn to coat all sides.
- Cover or seal tightly.
- Marinate for at least 6 hours or overnight, turning occasionally.
- Cooked in preferred method.
Nutrition Facts : Calories 816.8, Fat 47.2, SaturatedFat 12.8, Cholesterol 259.9, Sodium 471.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 88.5
PORK LOIN WITH WINE SAUCE
This makes a superbly tender loin. Have also used recipe with venison loin and the results are excellent. When I use a venison loin, I marinate in salt water, beer or other marinade for several hours to remove wild game taste and use meat tenderizer before cooking.
Provided by June8715
Categories Pork
Time 3h20m
Yield 1 loin, 4-6 serving(s)
Number Of Ingredients 10
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
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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