Dijon Encrusted Pork Tenderloin Recipes

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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 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.

PORK TENDERLOIN WITH DIJON MUSTARD AND ROSEMARY



Pork Tenderloin With Dijon Mustard and Rosemary image

This easy pork tenderloin is seared and then roasted to perfection with a simple Dijon mustard rub. The tangy sauce is seasoned with rosemary.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pork tenderloins (about 2 pounds)
For the Rub:
2 tablespoons mustard (spicy or Dijon )
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1/4 cup mustard (spicy or Dijon)
1 tablespoon vegetable oil
3 tablespoons apple cider vinegar
1/4 cup brown sugar (packed, light or dark)
1 teaspoon dried rosemary (crumbled)

Steps:

  • Heat the oven to 350 F/180 C/Gas 4.
  • In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.
  • In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork , 145 F/63 C.
  • Remove pork to a serving plate and tent loosely with a sheet of foil.
  • Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.
  • To serve, drizzle the sauce over the sliced pork tenderloins.

Nutrition Facts : Calories 366 kcal, Carbohydrate 10 g, Cholesterol 126 mg, Fiber 1 g, Protein 43 g, SaturatedFat 3 g, Sodium 268 mg, Fat 16 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 11 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.

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

PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN



Parsley and Parmesan Crusted Pork Tenderloin image

An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.

Provided by Leanne Cooke

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 10

cooking spray
2 (12 ounce) pork tenderloins
½ cup bread crumbs
½ cup chopped fresh parsley
⅓ cup grated Parmesan cheese
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Dijon mustard
2 cloves garlic, minced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
  • Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
  • Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
  • Sprinkle the bread crumb mixture over the mustard coating.
  • Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Allow pork to rest for 5 minutes before slicing.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g

MUSTARD-CRUSTED PORK TENDERLOINS



Mustard-Crusted Pork Tenderloins image

This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (1 lb) pork tenderloin (about 1-pound each)
salt and pepper
3/4 cup Dijon mustard
3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
cooking spray

Steps:

  • Set oven to 400 degrees.
  • Sprinkle the tenderloins generously with salt and pepper.
  • Using a spatula spread the mustard all over the tenderloins.
  • In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
  • Prepare a baking sheet, and generously coat with cooking spray.
  • Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
  • Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
  • Transfer the tenderloins to a platter and let rest for 5 minutes.
  • Slice the pork and serve.

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