Pork Loin With Mustard Seed Crust Recipes

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MUSTARD-CRUSTED PORK TENDERLOINS



Mustard-Crusted Pork Tenderloins image

This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (1 lb) pork tenderloin (about 1-pound each)
salt and pepper
3/4 cup Dijon mustard
3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
cooking spray

Steps:

  • Set oven to 400 degrees.
  • Sprinkle the tenderloins generously with salt and pepper.
  • Using a spatula spread the mustard all over the tenderloins.
  • In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
  • Prepare a baking sheet, and generously coat with cooking spray.
  • Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
  • Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
  • Transfer the tenderloins to a platter and let rest for 5 minutes.
  • Slice the pork and serve.

MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW



Mustard-Crusted Pork Loin With Apple-Cabbage Slaw image

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

1 1½-pound pork tenderloin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup grainy mustard, such as Grey Poupon
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon white wine vinegar
1 tablespoon light brown sugar
4 cups shredded cabbage
1 apple, grated through medium to large holes on grater
2 tablespoons chopped parsley

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.

ROAST PORK LOIN WITH CRUMB CRUST



Roast Pork Loin with Crumb Crust image

Christmas dinner is the perfect time to pull out a roast recipe such as this one - tender pork loin crusted with herbed Progresso™ bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 8

1 boneless pork loin roast (4 1/2 lb)
2 teaspoons salt
1 teaspoon pepper
1 cup Progresso™ plain bread crumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped garlic
2 tablespoons coarse-grained mustard

Steps:

  • Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
  • In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
  • Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

Nutrition Facts : Calories 530, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 74 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!

Provided by THERRELLFAMILY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

⅓ cup red wine
⅓ cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
⅓ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoons mustard powder
1 tablespoon minced fresh chives

Steps:

  • Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
  • In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  • Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 6

1 tablespoon olive oil
2 pork tenderloins (3/4 - 1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream

Steps:

  • Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
  • To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
  • Slice pork thinly and serve with pan sauce.

Nutrition Facts : Calories 206 g, Fat 9 g, Protein 29 g

PORK LOIN WITH MUSTARD SEED CRUST



Pork Loin With Mustard Seed Crust image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield Six servings

Number Of Ingredients 7

8 ounces plain, nonfat yogurt
2 cloves garlic, peeled and minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 3-pound boneless pork loin
2 tablespoons sugar
2 tablespoons mustard seeds

Steps:

  • Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt mixture. Cover with plastic wrap and refrigerate for several hours or overnight. Let the pork stand at room temperature for 1 hour before roasting.
  • Preheat the oven to 350 degrees. Wipe the marinade off of the pork and place in a roasting pan. Combine the sugar and mustard seeds and coat the pork with the mixture. Sprinkle with the remaining 1/2 teaspoon salt. Roast for 1 hour 20 minutes. Increase the oven temperature to 450 degrees and continue roasting until the pork reaches 145 to 150 degrees on a meat thermometer and the top is crisp, about 10 minutes longer. Let stand for 15 minutes, cut into slices and serve with the pan juices.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 7 grams, TransFat 0 grams

MUSTARD-CRUSTED LOIN OF PORK WITH MUSTARD SAUCE AND CELERY A LA MODE



Mustard-Crusted Loin of Pork with Mustard Sauce and Celery a la Mode image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

4 tablespoons unsalted butter
2 celery hearts, cut short and split in half
4 cups chicken stock
1 tablespoon unsalted butter
1/2 cup sliced shallot
1 teaspoon fresh thyme
1 cup white wine
1/4 cup veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard, or to taste
Salt and pepper, to taste
2 pounds trimmed loin of pork
Salt and pepper, to taste
1/4 cup Dijon mustard
1/4 cup toasted and crushed mustard seed
1 cup bread crumbs
Peanut oil for sauteing
Unsalted butter, for sauteing
Minced chive or chervil, for garnish

Steps:

  • For the celery: Butter a shallow ovenproof pan with 1 tablespoon of the butter, place the celery in the pan, and season it with salt and pepper. Add the chicken stock to the pan to cover the celery by 3/4. Bring the liquid to a boil over high heat, cover the pan, and transfer it to a preheated 400 degree oven. Bake the celery for 35 to 40 minutes, or until it is tender. Drain the cooking liquid, reserving the celery, into a large casserole and reduce it over high heat to about 2 tablespoons. Add the remaining butter, a little bit at a time, until it is emulsified and keep the celery sauce warm. Keep the reserved celery hot.
  • For the mustard sauce: In a medium skillet melt the butter, add the shallot and the thyme, and cook the shallot over moderately high heat until it is just caramelized (a light blond). Deglaze the pan with the wine and reduce the liquid over high heat until it is almost evaporated. Add the veal stock and reduce it for 2 to 3 minutes. Add the cream and reduce the liquid for 2 to 3 minutes, or until it starts to thicken. Add the mustard to taste, season the sauce with salt and pepper, and strain it through a fine sieve. Reserve the sauce.
  • For the pork: Cut the pork into 4 pieces and season each piece on both sides with salt and pepper. Using a small spatula spread the Dijon mustard over each piece of pork. In a bowl combine the mustard seed and the bread crumbs, roll each piece of pork in the crumbs, and reserve the pork. To a preheated skillet melt enough peanut oil and butter to just cover the pan, heat the oil and butter over moderately high heat until it is hot, and add the pork. Cook the pork on 1 side until it is colored. Transfer the skillet to a preheated 400 degree oven and bake the pork, turning it to the uncooked side, for about 4 to 5 minutes, until the inside is just pink. Arrange the Spring Potato Puree on a platter, put the celery beside it, and glaze it with the warm celery sauce. Put a small ladle of the mustard sauce on the platter and arrange the pork, each piece cut into 3 slices, over the sauce. Garnish the dish with the herbs and serve the remaining sauce in a sauceboat.

MUSTARD CRUSTED PORK TENDERLOIN



Mustard Crusted Pork Tenderloin image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 21

4 tablespoons black mustard seeds
4 tablespoons yellow mustard seeds
1 cup panko bread crumbs
2 pork tenderloins
6 tablespoons extra-virgin olive oil, divided
Gray salt and freshly ground black pepper
1 recipe Mostarda de Frutti Mista, for serving, recipe follows
3 cups sugar
1/2 cup water
1/2 lemon, juiced
1 shallot, chopped
1 pinch chili flake
1 Serrano pepper, chopped
3 pears, peeled and diced
4 apples, peeled and diced
1 cup dried cherries
1/2 cup golden raisins
1/2 cup white wine
2 bay leaves
1 3/4 cups Dijon mustard
Salt

Steps:

  • 1. Preheat oven to 400 degrees F.
  • 2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
  • 3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
  • 4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
  • 5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta.
  • In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.

ROAST PORK CHOPS WITH MUSTARD-SEED CRUST



Roast Pork Chops With Mustard-Seed Crust image

Provided by Molly O'Neill

Categories     main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
1 teaspoon sugar
2 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons apple-cider vinegar
1 teaspoon kosher salt, plus more to taste
1 5-pound rack of pork chops, trimmed of excess fat
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt. Blend until the mixture forms a fairly smooth paste. Set aside.
  • Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan. Using your hands, thoroughly cover the meat with the paste. Transfer to the oven and roast for 15 minutes. Lower the heat to 375 degrees. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour. Serve with mango-and-mustard chutney (see recipe).

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 12 grams, Sodium 525 milligrams, Sugar 3 grams, TransFat 0 grams

MUSTARD-SEED-CRUSTED PORK MEDALLIONS WITH RED WINE SAUCE



Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce image

Categories     Egg     Mustard     Roast     Pork Tenderloin     Red Wine     Fall     Seed     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 large (about 1 1/4 pounds each) pork tenderloins, well trimmed
2 cups fresh breadcrumbs made from crustless French bread
1 tablespoon whole mustard seeds, coarsely ground
1 tablespoon whole mustard seeds
3/4 teaspoon salt
3 egg whites
1 tablespoon water
1/4 cup olive oil plus more if necessary

Steps:

  • Preheat oven to 400°F.
  • Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper.
  • Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.
  • In medium bowl, whisk together egg whites and water.
  • Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
  • In heavy large skillet over medium-high heat, heat olive oil.
  • Working in batches, cook pork until brown, about 1 1/2 minutes per side, adding more oil to pan if necessary. Transfer to baking sheet; roast until instant-read thermometer inserted into meat registers 140°F, about 10 minutes (meat will continue to cook as it rests). Transfer pork to large platter; let rest 10 minutes. Serve with red wine sauce .

PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST



Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust image

I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.

Provided by Tracy K

Categories     Pork

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
3 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Rinse tenderloin and pat dry.
  • Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
  • Use about half the garlic.
  • In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
  • salt to form a paste.
  • Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
  • Sprinkle the pork tenderloin with salt and fresh ground black pepper.
  • Rub dijon mustard all over surface of the meat.
  • Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
  • Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
  • Add oil, allow oil to get quite hot, just before the smoking point.
  • Add the tenderloin to the pan.
  • DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
  • Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
  • Some of the coating will adhere to the pan, that's OK.
  • Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
  • Allow meat to rest, covered, for about ten minutes before slicing and serving.
  • You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.

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2013-10-22 For the pork brine. When Brine is completely cool pour over 2 pork tenderloin and allow to brine 24 hours. When ready to cook rinse the pork and pat dry. Coat pork liberally with Dijon mustard and season with cracked black pepper. Sear the pork all around and roast in a 350 degree oven for about 12 minutes or to desired doneness in a heavy ...
From thedailymeal.com


BEER MUSTARD CRUSTED PORK LOIN - BEER GIRL COOKS
2017-09-14 Add pork loins to a lidded container and cover with half the beer mustard sauce (reserving the other half for serving) and refrigerate for at least one hour or overnight. Heat grill or oven to 350. Discard marinade and grill or bake pork loins until done and internal temperature reaches 160. Slice and serve with reserved beer mustard sauce.
From beergirlcooks.com


MUSTARD CRUSTED PORK TENDERLOIN RECIPE - FOOD NEWS
Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
From foodnewsnews.com


HONEY MUSTARD AND SEED CRUSTED PORK TENDERLOIN WITH PARSNIP …
2012-02-07 The tenderloin won rave reviews from my honey – the crunchy seed crust added texture to the moist meat, with just the right nuance of sweet and sour from the honey mustard. We shamefully polished off much larger-than-proper portions of both the meltingly tender pork and the creamy parsnip potatoes.
From kitchenfrau.com


PORK LOIN ROAST WITH HONEY MUSTARD AND HERB - LEMON BLOSSOMS
2019-01-02 In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours. Preheat the oven to 400 degrees Fahrenheit.
From lemonblossoms.com


MUSTARD CRUSTED PORK TENDERLOIN : RECIPES - COOKING CHANNEL
Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
From cookingchanneltv.com


SHOWTIME ROTISSERIE PORK LOIN RECIPES - SOLAR-HEART.COM
2022-05-12 Rare: 16 minutes per pound. Instant Read Thermometer. 1 4 ¼ lb. See more ideas about recipes, rotisserie oven, rotisserie. Rotisserie style cooking slow cooks the meat and breaks down the fat and gristle, leaving the pork tender and moist. ): 20 to 30 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done.
From solar-heart.com


MUSTARD - HERB CRUSTED PORK TENDERLOIN - FOR THE LOVE OF COOKING
How to Make Mustard – Herb Crusted Pork Tenderloin. Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray. Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked ...
From fortheloveofcooking.net


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