Pork Tenderloin Dijon Mustard Recipe Recipe For Zucchini

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ROAST PORK TENDERLOIN WITH DIJON SAUCE



Roast Pork Tenderloin with Dijon Sauce image

This Tenderloin is so easy to cook, and results in juicy, tender pork every time!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 40m

Number Of Ingredients 11

1 pound pork tenderloin
1 tablespoon dijon mustard
2 tablespoons olive oil (divided)
kosher salt & black pepper ( to taste)
1 tablespoon butter
1 clove garlic (minced )
¾ cup chicken broth
¾ cup heavy cream
½ teaspoon dry mustard powder
1 tablespoon Dijon mustard
½ teaspoon dried thyme (or two sprigs fresh thyme)

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.

Nutrition Facts : Calories 387 kcal, Carbohydrate 2 g, Protein 25 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 142 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORK TENDERLOIN WITH DIJON MUSTARD AND ROSEMARY



Pork Tenderloin With Dijon Mustard and Rosemary image

This easy pork tenderloin is seared and then roasted to perfection with a simple Dijon mustard rub. The tangy sauce is seasoned with rosemary.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pork tenderloins (about 2 pounds)
For the Rub:
2 tablespoons mustard (spicy or Dijon )
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1/4 cup mustard (spicy or Dijon)
1 tablespoon vegetable oil
3 tablespoons apple cider vinegar
1/4 cup brown sugar (packed, light or dark)
1 teaspoon dried rosemary (crumbled)

Steps:

  • Heat the oven to 350 F/180 C/Gas 4.
  • In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.
  • In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork , 145 F/63 C.
  • Remove pork to a serving plate and tent loosely with a sheet of foil.
  • Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.
  • To serve, drizzle the sauce over the sliced pork tenderloins.

Nutrition Facts : Calories 366 kcal, Carbohydrate 10 g, Cholesterol 126 mg, Fiber 1 g, Protein 43 g, SaturatedFat 3 g, Sodium 268 mg, Fat 16 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 11 g

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES



Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables image

Provided by Ming Tsai

Categories     main-dish

Time 4h45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
1 Japanese eggplant, cut in half, lengthwise
1 zucchini, cut in thirds lengthwise
1 red bell pepper, cut in half, de-seeded
1 large red onion, peeled and cut into 1/2-inch slices
2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1 fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking

Steps:

  • In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
  • PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
  • WINE: Rosemont GSM, Australia

PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

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.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

ZUCCHINI STUFFED PORK CHOPS & MUSTARD SAUCE



Zucchini Stuffed Pork Chops & Mustard Sauce image

This is my mother's recipe, and it's a good one! I've added a few things like the sesame seeds, but otherwise, I've copied it. It looks long, but this comes together very quickly! If you don't want to use the heavy cream, try it with sour cream, or lite sour cream.

Provided by A la Carte

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3/4 lb zucchini, grated
1 tablespoon salt
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
3 tablespoons freshly grated parmesan cheese, plus
3 tablespoons more freshly grated parmesan cheese
6 thick pork chops (3/4 inch)
1/4 cup toasted sesame seeds (or more)
1 small onion
1/3 cup dry white wine
1/2 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this).
  • In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy).
  • Stir in the parmesan and let cool.
  • Cut a deep pocket in each chop and stuff with the zucchini.
  • Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking.
  • Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total).
  • Keep warm on a platter in the oven.
  • Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking.
  • I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!

Nutrition Facts : Calories 714.8, Fat 55.2, SaturatedFat 18.4, Cholesterol 159.9, Sodium 2025.1, Carbohydrate 11, Fiber 3.4, Sugar 2.6, Protein 41.2

TANGY GRILLED PORK TENDERLOIN



Tangy Grilled Pork Tenderloin image

This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.

Provided by Sadie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h40m

Yield 6

Number Of Ingredients 5

2 pounds pork tenderloin
⅔ cup honey
½ cup Dijon mustard
¼ teaspoon chili powder
¼ teaspoon salt

Steps:

  • Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
  • Prepare the grill for indirect heat.
  • Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g

DIJON ENCRUSTED PORK TENDERLOIN



Dijon Encrusted Pork Tenderloin image

This is SO easy and quick. Each tenderloin should serve 2 people; simply double or triple for more people. This is a favorite at our house and the leftovers (if there are any) make a great sandwich to take to work or school the next day.

Provided by Just Call Me Martha

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 5

1 pork tenderloin (usually a little less than 1 pound)
2 tablespoons Dijon mustard
1/8 teaspoon fresh ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary

Steps:

  • Place tenderloin in greased baking dish.
  • Spread Dijon mustard over top of tenderloin.
  • Sprinkle pepper, thyme and rosemary on top of Dijon coating.
  • Bake at 350 for 45 minutes, or until done as shown by meat thermometer.

GRILLED PORK TENDERLOIN WITH MUSTARD-DILL SAUCE



Grilled Pork Tenderloin with Mustard-Dill Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Mustard     Low Cal     Backyard BBQ     Dinner     Pork Tenderloin     Spring     Summer     Grill     Grill/Barbecue     Dill     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup white balsamic vinegar
2 tablespoons plus 1/2 cup chopped fresh dill
2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
1/4 cup Dijon mustard
1 tablespoon honey
1 1-pound pork tenderloin

Steps:

  • Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
  • Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
  • Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.

ROSEMARY ROASTED PORK TENDERLOIN



Rosemary Roasted Pork Tenderloin image

This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.-Carolyn Scheider, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 9 servings.

Number Of Ingredients 6

1/2 cup thawed apple juice concentrate
1/4 cup Dijon mustard
1/4 cup fresh rosemary sprigs, chopped
8 garlic cloves, minced
3/4 teaspoon coarsely ground pepper
3 pork tenderloin (1 pound each)

Steps:

  • In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY



Dijon-Crusted Pork Tenderloin Honey-Glazed Carrots Recipe by Tasty image

Here's what you need: dijon mustard, fresh thyme, fresh rosemary, kosher salt, ground black pepper, pork tenderloin, olive oil, broccolini, medium carrots, honey, lemon, fresh parsley

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

3 tablespoons dijon mustard
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped
½ teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 ½ lb pork tenderloin
3 tablespoons olive oil, divided
2 bunches broccolini, woody stems removed
8 medium carrots, cute into ½-inch (1-cm) coins
2 tablespoons honey
1 lemon, cut into 4 wedges
fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 375°F (190˚C).
  • In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
  • Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
  • Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
  • Brush the mustard mixture evenly over the top and sides of the tenderloin.
  • Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
  • Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
  • While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
  • Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
  • Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
  • Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 8 grams, Protein 33 grams, Sugar 17 grams

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