Pork Fillet With Creamy Dijon Mustard Sauce Recipes

ROAST PORK TENDERLOIN WITH DIJON SAUCE

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.

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.

PORK FILLET WITH CREAMY DIJON MUSTARD SAUCE

Steps:

• Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
• Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.
• Meanwhile, add the wine to the frying pan and increase the heat. Boil until the wine has reduced by at least half, then add the cream and bring back to the boil until lightly thickened.
• Some people might find the mustard in the sauce a bit strong, so you can easily temper it a bit by putting in less than stated in the ingredients list. Add the mustard one tablespoon at a time and taste. Repeat until you are happy with the result.
• Return the pork slices and any collected meat juices to the sauce and swirl until coated. Do not boil the pork in the sauce or it will toughen.
• Garnish with parsley and serve immediately.

PORK MEDALLIONS WITH DIJON SAUCE

Steps:

• Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.

PORK TENDERLOIN WITH DIJON MARSALA SAUCE

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.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

PORK LOIN WITH CREAMY DIJON YOGURT SAUCE

Steps:

• Preheat oven to 375°F Place pork in small roasting pan. Sprinkle with herbs, garlic, salt and pepper. Cover tightly and bake about 1 hour or until inside is 160 degrees (*Or place all previous ingredients in a foil pack and grill for about 30 minutes or until inside is 160 degrees ).
• While pork cooks, whisk together all sauce ingredients in a small bowl; allow to come to about room temperature. When pork is done, slice and top with sauce. Garnish with more dill, if desired.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

DIJON PORK LOIN WITH COGNAC CREAM SAUCE

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.