Burgundy Mustard Marinated Pork Recipes

BURGUNDY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
• Bake in the preheated oven for 45 minutes.
• When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

BURGUNDY PORK TENDERLOIN

Steps:

• Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
• Remove pork and gently pat dry with a paper towel.
• Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
• Deglaze with the marinade and braise for 3-5 minutes.
• Remove the filets when fully cooked(170° inside), set aside, and keep warm.
• Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
• Cook for another 5 minutes, or until thickened.
• Cut the pork into medallions, and pour the sauce on top to serve.

DIJON MUSTARD PORK MARINADE

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

KATHLEEN'S BURGUNDY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F.
• Place pork in a 9x13 inch baking dish and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery and pour wine over all.
• Bake in preheated oven for 45 minutes.
• When done baking, remove meat from baking dish and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices and stir until thickened. Slice meat and cover with the gravy.

MUSTARD MARINATED PORK CHOPS

Steps:

• Put chops in ziploc bag and add all except salt and pepper.
• Refrigerate chops in fridge for at least 2 hrs or overnight.
• Heat 2 T evoo in lrg pan and heat over medium-high.
• Salt and pepper both sides of chops and place in pan.
• Cover with lid and cook 5 minute Flip them to sear for 5 min more, covered.
• Remove pork to place and tent foil for 5 min to lock in the juices.