Dijon Pork Loin Recipes Recipe For Banana

PORK TENDERLOIN WITH CREAMY DIJON SAUCE

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.

DIJON PORK LOIN

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.

HONEY DIJON MUSTARD PORK LOIN

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.

ROSEMARY DIJON PORK LOIN

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.

CRANBERRY-DIJON PORK ROAST

Steps:

• In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast., Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast.

DIJON ENCRUSTED PORK TENDERLOIN

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.

DIJON PORK WITH APPLES AND CABBAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
• Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
• Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
• Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
• Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

ROAST PORK LOIN WITH BALSAMIC, DIJON & THYME RECIPE - (4.8/5)

Steps:

• Pat the pork loin dry with paper towels. Whisk together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper and thyme in a small bowl and smother all over the pork loin. Let it sit for at least 20 minutes (or longer in the refrigerator) as you preheat your oven or grill. Oven preparation: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in deep sided sauté or roasting pan. Sear on all sides, about 3-4 minutes per side. Place in oven and roast for 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing. Grill preparation: Preheat the grill to medium high heat. If desired, use a cast iron pan, but you can also prepare this directly on the grill grates. Sear the pork loin on all sides, about 3-4 minutes per side. Continue to grill, rotating periodically, for about 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing.