MUSTARD PORK FILLET WITH APPLE LENTILS & HERB AIOLI
An elegant dinner party dish which is inexpensive and easy to prepare
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
- Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
- To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.
Nutrition Facts : Calories 738 calories, Fat 45 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 1.53 milligram of sodium
MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
- Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
- Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.
MAPLE-MUSTARD PORK TENDERLOIN WITH APPLES (LITE!)
Got this out of a Cooking Lite magazine. People will think you went to culinary school after tasting this savory meal. Only you will know how simple it is to prepare. It's delicious, and even kids will like it!
Provided by Debidoo
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425. Place pork on a broiler pan coated with cooking spray.
- Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl. Pour half of it over pork and spread with pastry brush, being mindful not to place the brush back into the mustard mixture (in order to avoid contaminating it in case you want extra sauce for dipping).
- Bake for 30-40 minute or until internal temperature reaches 160 (meat should be slightly pink).
- Meanwhile, slice and peel apples.
- Heat a large skillet over med-high heat. Saute apples (no oil or spray needed) for about 5 minute or until lightly browned.
- Reduce heat to low. Combine syrup, cornstarch, sugar, and cinnamon and add to apples. Simmer 10 minute or until apples are tender, stirring occasionally.
- Excellent served with a side of potatoes and a salad! Enjoy!
Nutrition Facts : Calories 480.3, Fat 5.3, SaturatedFat 1.5, Cholesterol 73.7, Sodium 536.2, Carbohydrate 88.3, Fiber 9.8, Sugar 69.9, Protein 25.1
PORK TENDERLOIN WITH LENTILS AND MUSTARD SAUCE
Make and share this Pork Tenderloin With Lentils and Mustard Sauce recipe from Food.com.
Provided by dicentra
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small skillet, heat 1/3 cup of the extra-virgin olive oil.
- Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
- Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
- In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
- Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
- Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm.
- Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
- Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
- Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm.
- Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.
- Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat.
- Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
- Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.
Nutrition Facts : Calories 616.4, Fat 37.2, SaturatedFat 6.6, Cholesterol 117, Sodium 480.6, Carbohydrate 20.4, Fiber 4.4, Sugar 4.5, Protein 45.7
MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW
Pork loin roast recipe with cooked apples and cabbage
Provided by Stuart O'Keeffe
Categories HarperCollins Pork Roast Apple Cabbage Mustard Dinner Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
- Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
- In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
- Remove foil from pork and slice.
- Spread cabbage on a platter, top with pork slices, and serve.
MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS
Provided by Maggie Ruggiero
Categories Mustard Roast Quick & Easy Pork Tenderloin Lentil Carrot Fall Healthy Thyme Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with rack in middle.
- Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
- Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
- Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
- Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
- While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
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