Pork Loin With White Wine Mustard Sauce Recipes

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PORK TENDERLOIN AND MUSTARD-WINE SAUCE



Pork Tenderloin and Mustard-Wine Sauce image

The mustard-wine mixture reduces while the pork roasts,forming a simple pan sauce to drizzle over the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 6

1/2 cup dry white wine
1/2 cup water
2 tablespoons Dijon mustard
1 pork tenderloin (about 1 pound)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees. Whisk together wine, water, andmustard. Season pork on all sides with salt and pepper.
  • Heat a 12-inch ovenproof saute pan over medium-highheat; add oil. Sear pork until browned on all sides, about 6minutes total. Remove from heat. Carefully add mustard-winemixture. Transfer pan to oven.
  • Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. Let pork rest for 10 minutes before slicing. Drizzle with sauce.

HONEY DIJON MUSTARD PORK LOIN



Honey Dijon Mustard Pork Loin image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 (3 to 4-pound) boneless pork loin
Salt and freshly cracked black pepper
2 tablespoons white wine vinegar
3/4 cup Dijon mustard
1 tablespoon freshly chopped parsley leaves
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped tarragon leaves
3 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F.
  • Season the pork loin with salt and pepper.
  • In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
  • In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY



Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary image

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.

Provided by Jamie Oliver

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
  • In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
  • Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

PORK TENDERLOIN WITH WINE SAUCE



Pork Tenderloin with Wine Sauce image

Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

  • Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

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 LOIN WITH WHITE WINE-MUSTARD SAUCE



Pork Loin with White Wine-Mustard Sauce image

Categories     Mustard     Pork     Sauté     Quick & Easy     White Wine     Shallot     Gourmet

Yield Serves 4

Number Of Ingredients 7

1 medium shallot
four 1/2-inch-thick boneless pork loin chops (about 1 pound total)
1 tablespoon vegetable oil
1/2 cup dry white wine
2 teaspoons whole-grain mustard
3/4 cup veal stock (6 fluid ounces)
1 teaspoon unsalted butter

Steps:

  • Finely chop shallot. Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté pork until just cooked through, about 4 minutes on each side. Transfer pork to a warm platter and keep warm, covered.
  • Pour off all but 2 teaspoons fat from skillet and sauté shallot, stirring, 15 seconds. Add wine and simmer until reduced by about half. Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
  • Serve pork with sauce.

PORK LOIN WITH WINE SAUCE



Pork Loin with Wine Sauce image

This makes a superbly tender loin. Have also used recipe with venison loin and the results are excellent. When I use a venison loin, I marinate in salt water, beer or other marinade for several hours to remove wild game taste and use meat tenderizer before cooking.

Provided by June8715

Categories     Pork

Time 3h20m

Yield 1 loin, 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 -4 lbs boneless pork loin (or other loin)
2 onions, chopped
2 tablespoons flour
2 cups chicken broth or 2 cups chicken bouillon
1 cup blush wine (I use a zinfandel)
1 clove garlic, minced
1 bay leaf
1 teaspoon minced parsley
salt and pepper

Steps:

  • Heat oil in a large skillet and brown loin on all sides.
  • Remove loin from skillet, add onion and cook until tender.
  • Add flour; cook and stir until lightly browned.
  • Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
  • Cook and stir over low heat until sauce is thoroughly blended.
  • Place browned loin in small roasting pan; pour wine sauce over top.
  • Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
  • Remove loin and slice thinly.
  • To serve, arrange loin on platter and drizzle with reserved sauce.
  • Pass remaining sauce.

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

Categories     Salad     Sauce     Mustard     Pork     Side     Boil

Yield Serves 4

Number Of Ingredients 16

1 tablespoon olive oil
2 pork tenderloins (1 pound each)
Coarse salt and fresh ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
Mixed Green Salad with Citrus Dressing
2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisée, torn into bite-size pieces (4 cups)
1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)
(serves 4)

Steps:

  • Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
  • Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
  • To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
  • Mixed Green Salad with Citrus Dressing
  • Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.

LOIN OF PORK IN WHITE WINE WITH GARLIC, FENNEL AND ROSEMARY



Loin of Pork in White Wine With Garlic, Fennel and Rosemary image

This is a Jamie Oliver recipe which we tried when I was trying to convince two friends they would like fennel. It was so fabulous that it's become a staple. The finished roast is marvelous and leftovers (if you have any) are just as good warmed up or made into sandwiches. We generally make an apple and pear compote (apples, pears, lemon juice in a gratin dish in the oven beside the pork) to go with it. A fabulous meal, good enough for a holiday dinner.

Provided by Chef Kate

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless pork loin, trimmed of any skin and excess fat
salt & fresh ground pepper
1 tablespoon fennel seed
2 -3 tablespoons unsalted butter
1 -2 tablespoon olive oil
8 garlic cloves, skin on
1/3 cup fresh rosemary
4 bay leaves, preferably fresh
1 fennel bulb, sliced
1 (750 ml) bottle Chardonnay wine

Steps:

  • Pre-heat the oven to 400°F.
  • Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
  • Season generously with salt and pepper.
  • Roll the meat in the fennel seeds till covered.
  • In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
  • Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
  • If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
  • Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
  • Loosely tent the pan with foil and place in the pre-heated oven.
  • Roast until the meat thermometer reaches 150°F.
  • The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
  • Remove the meat to a platter and cover with the foil.
  • Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
  • Pour on platter around the pork and enjoy.

Nutrition Facts : Calories 629.5, Fat 35, SaturatedFat 12.7, Cholesterol 153.1, Sodium 142.4, Carbohydrate 8.2, Fiber 1.9, Sugar 1.2, Protein 45.8

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From thymeforcookingkitchen.com


PORK TENDERLOIN WITH CREAMY WHITE WINE SAUCE - MY SUBURBAN ...
Preheat oven to 375 degrees. Spray a roasting pan with nonstick cooking spray. Season pork with salt and pepper. Place in prepared roasting and cook for until pork reaches 165 degrees. This will depend on the size of your pork tenderloin but it is usually around 30-40 minutes. For the sauce, melt butter in a saute pan.
From mysuburbankitchen.com


PORK TENDERLOIN WITH MUSTARD SAUCE RECIPE | MYRECIPES
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices ; ½ teaspoon black pepper ; ¼ teaspoon salt ; 1 cup dry white wine ; 3 tablespoons whole-grain Dijon mustard ; 2 tablespoons water ; 2 teaspoons cornstarch
From myrecipes.com


GARLIC AND HERB PORK LOIN - THERESCIPES.INFO
https://www.thespruceeats.com › garlic-and-herb-crusted-pork-loin-roast-3059504. All information about healthy recipes and cooking tips
From therecipes.info


PORK TENDERLOIN IN WHITE WINE MUSTARD SAUCE
2009-11-23 Preheat the oven to 450 degrees F. Whisk together wine, water and mustard. Season pork tenderloin with salt and pepper. Place the oil in a skillet over medium-high heat and sear the tenderloin well for about 10 minutes, turning meat over as it browns. Remove the meat from the skillet and place it in an oven-proof casserole or baking dish.
From ingoodtaste.kitchen


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