Creole Mustard Pork Fingers

CHICKEN FRIED STEAK FINGERS RECIPE - (4.4/5)



Chicken Fried Steak Fingers Recipe - (4.4/5) image

Recipe From keyingredient.com

Provided by CandyH

Number Of Ingredients 18

Creole Mustard Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Creole mustard (or you can use any whole grain mustard)
1 tablespoon honey
1/8 teaspoon cayenne pepper
Steak Fingers
1 1/2 pounds cube steak
salt and pepper
1/2 cup flour
2 eggs, lightly beaten
1/3 cup milk
1 teaspoon Worcestershire sauce
1/2 cup flour
1/2 sleeve Saltine crackers, finely crushed
2 teaspoons Cajun seasoning
1/2 teaspoon black pepper
Vegetable oil

Steps:

  • 1.Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed. 2.Cut cube steak into 1-inch fingers, Season lightly with salt and pepper. 3.Place ½ cup flour on a plate. 4.Whisk together eggs, milk, and Worcestershire sauce in a medium bowl. 5.On another plate, combine ½ cup flour, saltine crumbs, Cajun seasoning and pepper. 6.Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees. 7.Dredge steak pieces in flour, shaking off excess. 8.Dip in egg mixture and then coat with flour/saltine mixture. 9.Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes). 10.Place on wire rack to drain.

BAKED PORK FINGERS WITH A HONEY MUSTARD SAUCE



Baked Pork Fingers with a Honey Mustard Sauce image

These are similar to your basic chicken fingers, but made with pork, and a few other ingredients. They are quick and easy to assemble, and taste so yummy. So, you ready... Let's get into the kitchen.

Recipe From justapinch.com

Provided by Andy Anderson !

Categories     Meat Appetizers

Time 35m

Number Of Ingredients 13

PLAN/PURCHASE
THE DIPPING SAUCE
2 Tbsp fresh clover honey
2 Tbsp dijon mustard, i like grey poupon
1 tsp tamari sauce
THE PORK FINGERS
1/2 lb thin sliced pork tenderloin, cut into strips
1/2 c buttermilk
1 c panko breadcrumbs
2 Tbsp parmesan cheese, grated
1 tsp dried oregano
1/2 tsp salt, kosher variety
black pepper, freshly ground, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. THE DIPPING SAUCE
  • 3. Gather your ingredients.
  • 4. Combine all the ingredients into a small bowl and reserve.
  • 5. THE PORK FINGERS
  • 6. Gather your ingredients.
  • 7. Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 8. Add the pork strips to the buttermilk, and allow them to rest for 10 minutes.
  • 9. Add the panko breadcrumbs, Parmesan cheese, oregano, salt, and pepper to a dish.
  • 10. Remove a pork strip from the buttermilk, and then dreg in the breadcrumb mixture.
  • 11. Add to a parchment-lined baking sheet.
  • 12. Repeat for the remainder of the pork strips.
  • 13. Place in the oven, and bake for 20 - 24 minutes.
  • 14. Chef's Note: If you are not using a raised wire rack to cook the pork fingers, then flip them over halfway through the cooking process.
  • 15. PLATE/PRESENT
  • 16. Serve with the dipping sauce, while still nice and warm. Enjoy.
  • 17. Keep the faith, and keep cooking.

CREOLE MUSTARD PORK FINGERS



Creole Mustard Pork Fingers image

This is from Justin Wilson's "Easy Cookin" cookbook. I haven't made it yet, but had to save it because I haven't seen anything like this before. I don't have a clue to the cooking time, so I just entered 30 minutes.

Recipe From food.com

Provided by Debbie R.

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
6 boneless pork ribs ("fingers")
1 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped mushroom (your choice of type)
1 cup dry red wine (Chianti preferred)
2 tablespoons chopped garlic
3 cups water
Tabasco sauce
2 tablespoons Worcestershire sauce
2 teaspoons peanut butter (melted in one cup of boiling water)
2 tablespoons creole mustard

Steps:

  • Heat oil over med-high heat. Brown the pork on both sides, then remove it to a plate.
  • Add onions, bell peppers to the pan. Cook, stirring, until softened, then add the pork, garlic, water, Tabasco, Worcestershire, peanut butter and mustard. Season with salt, if desired, and cook over medium heat until pork is done, stirring occasionally.

PAN-FRIED PORK MEDALLIONS WITH CREOLE HONEY-MUSTARD SAUCE



Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce image

Recipe From epicurious.com

Categories     Sauce     Mustard     Pork     Side     Roast     Kosher     Honey     Simmer

Yield feeds 4 to 5

Number Of Ingredients 13

The Sauce
2 tablespoons butter
5 large cloves garlic, chopped
Pinch of kosher salt
1 cup Creole mustard (preferably Zatarain's) or spicy brown mustard
1/2 cup white wine
1 cup Mutha Sauce (page 165)
3 tablespoons honey
1 teaspoon Creole Seasoning (page 167)
The Pork
1 boneless center-cut pork loin roast (2 to 2 1/2 pounds)
Creole Seasoning
1/2 cup vegetable oil

Steps:

  • Start with the sauce. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.
  • Sharpen your knife and slice the pork loin into 3/4-inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.
  • Drag a large cast-iron skillet over to the stove and turn the heat up to high. Heat the pan til smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions-don't crowd the pan-and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep warm while you cook the rest of the medallions.
  • Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve these tasty medallions with some of the sauce spooned over each one. Any sauce that's left can be passed for ladling at the table.

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