Dijon Mustard Pork Loin Recipe Recipes Recipe For Deviled

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HONEY DIJON MUSTARD PORK LOIN



Honey Dijon Mustard Pork Loin image

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

Provided by mightyro_cooking4u

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 boneless pork loin, 3 to 4 pounds
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons white wine vinegar
3/4 cup honey dijon mustard
1 tablespoon fresh parsley leaves, freshly chopped
1 tablespoon chives, freshly chopped
1 tablespoon tarragon leaf, freshly chopped
3 tablespoons vegetable oil

Steps:

  • Preheat oven 350 Degrees F.
  • Season pork 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 internal thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

Nutrition Facts : Calories 61.8, Fat 6.8, SaturatedFat 0.9, Sodium 388.2, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

GRILLED DIJON MUSTARD PORK TENDERLOIN.



Grilled Dijon Mustard Pork Tenderloin. image

This recipe for Grilled Dijon Mustard Pork Tenderloin makes an easy, but succulent main course. If you're looking for the best recipe for grilled pork tenderloin, you've come to the right place! Everyone will love this recipe and it even works for those on a low-carb, keto, Atkins, gluten-free, dairy-free, or Paleo diet.

Provided by Annissa Slusher

Time 29m

Number Of Ingredients 7

1 tablespoon avocado oil
1 teaspoon dijon mustard (whole grain)
1 clove garlic (crushed)
1/4 teaspoon dried thyme
1 pinch red pepper flakes
1 12-ounce pork tenderloin
1/2 teaspoon sea salt

Steps:

  • In a small bowl, stir together the avocado oil, dijon mustard, garlic, dried thyme, red pepper flakes, and sea salt.
  • Rub the seasoning mixture on the pork tenderloin. If desired, allow pork tenderloin to soak in the seasoning and come to room temperature--10-20 minutes. Meanwhile, preheat the grill using high heat.
  • Grill tenderloin according to your grills instructions.* I grill over high heat with the lid open, turning the meat every 3-5 minutes until the center of the thickest point is one or two degrees below the desired temperature. If all sides are browned, but the tenderloin is not done, decrease the heat to low, allow the grill to cool a few minutes, then close the lid.
  • Allow the tenderloin to rest for about 10 minutes before cutting. During this time, the internal temperature of the meat will continue to rise a few degrees.

Nutrition Facts : ServingSize 3 ounces, Calories 125 kcal, Carbohydrate 1 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 294 mg, Sugar 1 g, UnsaturatedFat 4 g

ROAST PORK TENDERLOIN WITH DIJON SAUCE



Roast Pork Tenderloin with Dijon Sauce image

This Tenderloin is so easy to cook, and results in juicy, tender pork every time!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 40m

Number Of Ingredients 11

1 pound pork tenderloin
1 tablespoon dijon mustard
2 tablespoons olive oil (divided)
kosher salt & black pepper ( to taste)
1 tablespoon butter
1 clove garlic (minced )
¾ cup chicken broth
¾ cup heavy cream
½ teaspoon dry mustard powder
1 tablespoon Dijon mustard
½ teaspoon dried thyme (or two sprigs fresh thyme)

Steps:

  • Preheat oven to 400° F. Line a baking sheet with foil.
  • Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
  • Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
  • Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
  • Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.

Nutrition Facts : Calories 387 kcal, Carbohydrate 2 g, Protein 25 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 142 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB ROASTED PORK WITH HONEY DIJON MUSTARD



Herb Roasted Pork with Honey Dijon Mustard image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound pork tenderloin
1/2 cup honey Dijon mustard, divided (recommended: French's)
3 tablespoons fines herbs (recommended: Spice Islands)
1/2 cup organic chicken broth (recommended: Swanson)
1 cup frozen pearl onions (recommended: C and W)

Steps:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.

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 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

BUTTERY DIJON DEVILED EGGS



Buttery Dijon Deviled Eggs image

Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste

Provided by Kittencalrecipezazz

Categories     Christmas

Time 3h

Yield 24 deviled eggs

Number Of Ingredients 10

12 large hardboiled egg (hard-cooked, peeled and chilled)
1/4 cup soft butter
1/4 cup mayonnaise (or salad dressing, more if needed)
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
2 -3 green onions (very finely chopped)
1 pinch cayenne pepper (or use Tabasco sauce)
2/3 cup finely grated cheddar cheese, divided
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
paprika

Steps:

  • Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
  • Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
  • Spoon or pipe the mixture evenly between the egg white halves.
  • Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs).
  • Lightly dust with paprika.
  • Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 78.8, Fat 6.5, SaturatedFat 2.8, Cholesterol 115, Sodium 88.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 4

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.

"DEVILED" PORK CHOPS



Categories     Salad     Pork     Side

Yield makes 4 servings

Number Of Ingredients 5

4 pork chops, each 6 to 8 ounces
Salt and black pepper to taste
2 tablespoons or more Dijon mustard
3 tablespoons extra virgin olive oil
Chopped fresh parsley leaves for garnish

Steps:

  • Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
  • Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
  • Transfer the chops to a plate and add 1/2 cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.

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