Dijon Pork Loin Recipes

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PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  • Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  • Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

HONEY DIJON MUSTARD PORK LOIN



Honey Dijon Mustard Pork Loin image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 (3 to 4-pound) boneless pork loin
Salt and freshly cracked black pepper
2 tablespoons white wine vinegar
3/4 cup Dijon mustard
1 tablespoon freshly chopped parsley leaves
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped tarragon leaves
3 tablespoons vegetable oil

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.

PORK TENDERLOIN WITH DIJON MARSALA SAUCE



Pork Tenderloin with Dijon Marsala Sauce image

Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.

Provided by KOALAGIRL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

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.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g

ROSEMARY DIJON PORK LOIN



Rosemary Dijon Pork Loin image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

1 (4-pound) boneless pork loin
2 tablespoons Dijon mustard
2 tablespoons chopped red onion
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnish
Equipment: roasting pan

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.

DIJON PORK LOIN



Dijon Pork Loin image

Make and share this Dijon Pork Loin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 tablespoons McCormick's Montreal Brand steak seasoning
2 tablespoons all-purpose flour
1/4 cup butter, melted
2 tablespoons Dijon mustard
1 (3 1/2-4 lb) boneless pork loin roast, trimmed
fresh basil leaf, for garnish
cherry tomatoes, for garnish

Steps:

  • Combine the first 4 ingredients; rub mustard mixture evenly over roast.
  • Place roast on a foil-lined broiler pain.
  • Bake in a preheated 475° oven for 20 minutes; decrease heat to 350° and bake 50-55 minutes or until a meat thermometer reads 155°.
  • Remove from oven, let stand 15 minutes before slicing.
  • Garnish, if desired.

Nutrition Facts : Calories 519.5, Fat 29.9, SaturatedFat 9.1, Cholesterol 189.7, Sodium 248.7, Carbohydrate 2.2, Fiber 0.2, Sugar 0.1, Protein 57

DIJON PORK LOIN



Dijon Pork Loin image

Learn how to make Dijon Pork Loin. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Provided by Southern Living Test Kitchen

Time 1h40m

Yield Makes 6 to 8 servings

Number Of Ingredients 6

4 tablespoons steak seasoning
2 tablespoons all-purpose flour
1/4 cup butter, melted
2 tablespoons Dijon mustard
1 (3 1/2- to 4-lb.) boneless pork loin roast, trimmed
Garnishes: fresh basil leaves, cherry tomatoes

Steps:

  • Combine first 4 ingredients in a small bowl. Rub mustard mixture evenly over roast. Place roast on an aluminum foiled-lined broiler pan.
  • Bake at 475° for 20 minutes. Reduce heat to 350°, and bake 50 to 55 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 15 minutes or until thermometer reaches 160° before slicing. Garnish, if desired.
  • Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY



Dijon-Crusted Pork Tenderloin Honey-Glazed Carrots Recipe by Tasty image

Here's what you need: dijon mustard, fresh thyme, fresh rosemary, kosher salt, ground black pepper, pork tenderloin, olive oil, broccolini, medium carrots, honey, lemon, fresh parsley

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

3 tablespoons dijon mustard
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped
½ teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 ½ lb pork tenderloin
3 tablespoons olive oil, divided
2 bunches broccolini, woody stems removed
8 medium carrots, cute into ½-inch (1-cm) coins
2 tablespoons honey
1 lemon, cut into 4 wedges
fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 375°F (190˚C).
  • In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
  • Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
  • Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
  • Brush the mustard mixture evenly over the top and sides of the tenderloin.
  • Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
  • Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
  • While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
  • Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
  • Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
  • Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 8 grams, Protein 33 grams, Sugar 17 grams

DIJON-RUBBED PORK WITH RHUBARB SAUCE



Dijon-Rubbed Pork with Rhubarb Sauce image

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar

Steps:

  • Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

DIJON ENCRUSTED PORK TENDERLOIN



Dijon Encrusted Pork Tenderloin image

This is SO easy and quick. Each tenderloin should serve 2 people; simply double or triple for more people. This is a favorite at our house and the leftovers (if there are any) make a great sandwich to take to work or school the next day.

Provided by Just Call Me Martha

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 5

1 pork tenderloin (usually a little less than 1 pound)
2 tablespoons Dijon mustard
1/8 teaspoon fresh ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary

Steps:

  • Place tenderloin in greased baking dish.
  • Spread Dijon mustard over top of tenderloin.
  • Sprinkle pepper, thyme and rosemary on top of Dijon coating.
  • Bake at 350 for 45 minutes, or until done as shown by meat thermometer.

GRILLED DIJON PORK ROAST



Grilled Dijon Pork Roast image

I created this recipe one day when I was scrambling to find ingredients for dinner. My husband absolutely loved it. Now it's the only way I make pork!-Cyndi Lacy-Andersen, Woodinville, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 5

1/3 cup balsamic vinegar
3 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon salt
1 boneless pork loin roast (3 to 4 pounds)

Steps:

  • In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. , Drain pork, discarding marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1 to 1-1/2 hours or until a thermometer reads 145°, turning occasionally. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

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