PORK TENDERLOIN WITH DIJON BROWN SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Roasted Garlic Pepper Seasoning. Leave refrigerated for 2 hours.
- Preheat oven to 350 degrees F.
- Transfer pork to a covered roasting pan or a large saute pan with an oven safe handle, and roast covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy for a few minutes to integrate flavors and to thicken. Season with salt and pepper and strain the sauce. Lay slices of pork loin on serving dish and spoon brown sauce over. Garnish with chopped rosemary.
Nutrition Facts : Calories 303 calorie, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 147 milligrams, Sodium 360 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 48 grams, Sugar 0 grams
DIJON PORK LOIN WITH COGNAC CREAM SAUCE
Make and share this Dijon Pork Loin With Cognac Cream Sauce recipe from Food.com.
Provided by FoodieFinn
Categories Pork
Time 30m
Yield 2 pork servings, 2 serving(s)
Number Of Ingredients 8
Steps:
- Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
- Trim fat off chops, slather oil on both sides
- salt and pepper both sides.
- Pat mustard on both sides to create a 'crust'.
- Fry oil and butter in pan until little bubbles appear on medium high heat
- Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
- add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
- reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
- serve on pork
- Enjoy with oven roasted herb potatoes, and honey glazed carrots.
- wine pairing- crisp cold Sumac Ridge Guwertztraminer.
Nutrition Facts : Calories 785.3, Fat 66.2, SaturatedFat 27.5, Cholesterol 237, Sodium 423.6, Carbohydrate 4.9, Fiber 0.7, Sugar 0.3, Protein 42.6
PORK TENDERLOIN WITH CREAMY DIJON SAUCE
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
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
ROAST PORK LOIN WITH CREAMY DIJON SAUCE
This is adapted from Miss Vickie's Big Book of Pressure Cooker Recipes. The original Recipe calls for more sour cream and flour, I reduced them to change the final sauce consistency to my personal preference. The Dijon gives the sauce a slight bite, and the roast is juicy, tender and perfectly done. Miss Vickie's directions specify not to remove the netting, but I find that removing it after cooking pulls off the brown crust, so I remove it and tie with kitchen string before browning.
Provided by IngridH
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In your pressure cooker, heat the oil and butter over medium heat.
- Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
- Add the onions, and cook for a few minutes, until they start to soften.
- Add the wine and mustard to the onions, and stir to combine.
- Place the roast back in the cooker, lock the lid, and raise the temperature to high.
- Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
- Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
- Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
- Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
- Serve the roast and sauce.
PORK TENDERLOIN WITH DIJON MARSALA SAUCE
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
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
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