Herb And Garlic Roast Pork Loin With Honey Mustard Saucce Recipes

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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.

ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS



Roasted Pork Loin With Mustard Garlic and Herbs image

Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.

Provided by BecR2400

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 lb) boneless pork loin
2 garlic cloves, thinly sliced
3/4 cup coarse grain Dijon mustard
2 tablespoons herbes de provence (or Herbes De Napa)
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350F degrees.
  • Slice small slits all over the pork loin; insert the garlic slivers into the holes.
  • Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
  • Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
  • Remove from the oven, and let rest for 5-10 minutes before slicing.

ROASTED PORK LOIN WITH HONEY MUSTARD SAUCE



Roasted Pork Loin With Honey Mustard Sauce image

I threw this together the other night. I'm trying to recall exact amount for the sauces I used for the sauce. You may need to adjust things a little to get the taste right. For the seasoning salt try my recipe #209434

Provided by ROV Chef

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 -4 lbs pork loin
2 tablespoons seasoning salt
1/2 cup prepare honey dijon mustard
1/4 cup honey
1/2 cup half-and-half cream
1/2 teaspoon kosher salt
2 tablespoons pork roast drippings (strained and skimmed of fat)
1 tablespoon cornstarch

Steps:

  • Pork Loin Roast:.
  • Pre Heat oven to 250.
  • Rub pork loin with seasoning salt.
  • bake for 1 hour, then turn up temp to 350 and bake for another 30 minutes, or until internal temp hits 140.
  • When roast hits 140, remove from oven and wrap in foil and let rest for at least 15 minutes.
  • Honey Mustard Sauce:.
  • While pork is resting, add mustard, honey, salt and half & half to a sauce pan and bring to a simmer.
  • Make sure the the roast drippings have cooled enough to handle and that all the chunks are skimmed out. Stir in the cornstarch.
  • Whisk in half of the starch slurry to simmering sauce. Stir until sauce thickens. Add more slurry if sauce is not thick enough.

Nutrition Facts : Calories 829.2, Fat 51.1, SaturatedFat 18.7, Cholesterol 215.3, Sodium 374.3, Carbohydrate 20.6, Fiber 0.1, Sugar 17.4, Protein 68.7

HONEY-MUSTARD PORK ROAST



Honey-Mustard Pork Roast image

Family and friends are surprised when I tell them this impressive-looking roast is easy to prepare. I simply marinate the roast a few hours, then pop it in the oven. While it bakes, I whip up the sauce to serve alongside. -Grace Brennfleck, Clairton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups beer or ginger ale
1 cup Dijon mustard
2/3 cup honey
1/2 cup olive oil
16 garlic cloves, minced
1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed
1 boneless pork loin roast (2 to 2-1/2 pounds)
1/2 cup heavy whipping cream

Steps:

  • In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from pork. Place roast on a rack in a roasting pan. Bake, uncovered, at 350° for 55 to 65 minutes or until a thermometer reads 160°. Let stand for 10 minutes before carving., Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced. Serve with sliced pork.

Nutrition Facts : Calories 393 calories, Fat 21g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
GLAZE:
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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