Pork Tenderloin With Mustard Peppercorn 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.

PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST



Pork Tenderloin with Mustard-Peppercorn Crust image

This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf.

Provided by Irmgard

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

3/4 lb pork tenderloin, trimmed
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
2 teaspoons crushed black peppercorns

Steps:

  • Pat the tenderloin dry.
  • Mix together the mustard and thyme; spread all over the tenderloin.
  • Sprinkle all over with the peppercorns.
  • Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
  • To serve, cut into 3/4-inch thick slices.

MUSTARD CRUSTED PORK TENDERLOIN



Mustard Crusted Pork Tenderloin image

Pork tenderloin is coated in grainy mustard, fresh herbs and breadcrumbs, quickly seared to get a crust and then finished in the oven.You might also like these Perfect Pork Tenderloin Recipes.

Provided by Food Network Canada

Categories     bake,dinner,Main,North American,pork,quick and easy

Time 30m

Yield 2 - 4 servings

Number Of Ingredients 9

1 pork tenderloin
4 Tbsp grainy mustard
2 Tbsp freshly minced sage
1 Tbsp freshly minced parsley
½ tsp salt
¼ tsp freshly ground pepper
1 cup breadcrumbs
2 Tbsp butter
2 Tbsp canola oil

Steps:

  • Preheat oven to 425F.
  • Combine mustard, sage, and parsley along with salt and pepper in a small bowl.
  • Cut pork tenderloin in half width-wise and rub mustard mixture all over the pork. (Cutting it in half will make it easier to manage while you fry it.)
  • Spread breadcrumbs onto a plate and gently press the pork into the breadcrumb mixture so all sides are covered.
  • Place a cooling rack on top of a cookie sheet. This is what you will roast the pork on.
  • Heat a large skillet over medium heat and add butter and oil. When the butter stops foaming add the pork tenderloin.
  • Cook the pork, turning it very gently to brown it on all sides without losing too much of the coating. Transfer to the rack on the cookie sheet and into the oven.
  • Bake until the pork is cooked to an internal temperature of at least 155F, this should take about 20 minutes. (The temperature will continue to increase while it rests.)
  • Allow to rest for 10 minutes lightly tented with aluminum foil.
  • Cut into 1 cm wide slices and serve.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast.

Provided by Jennifer Segal

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 9

2 pork tenderloins (1¾ to 2 lbs total)
½ cup (packed) light brown sugar
½ cup grainy Dijon mustard (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon)
½ cup dry sherry
1 tablespoon chopped fresh rosemary
Salt
1 tablespoon vegetable oil, for cooking
Freshly ground black pepper
5 tablespoons unsalted butter, cut into 5 pieces

Steps:

  • Pat the tenderloins dry with paper towels.
  • In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
  • Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
  • Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
  • Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
  • Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

Nutrition Facts :

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.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

BROWN SUGAR AND MUSTARD PORK TENDERLOIN



Brown Sugar and Mustard Pork Tenderloin image

This savory tenderloin with a touch of sweetness will get you excited for leftovers--from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 3

Number Of Ingredients 7

2 pounds pork tenderloin
salt and pepper to taste
¼ cup whole grain mustard
¼ cup light brown sugar
2 teaspoons fresh thyme leaves, minced
1 yellow onion, thinly sliced
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F.
  • Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
  • Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
  • Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 19.4 g, Cholesterol 168.3 mg, Fat 14.6 g, Fiber 0.7 g, Protein 53.9 g, SaturatedFat 5.3 g, Sodium 408.1 mg, Sugar 13.3 g

PEPPER-CRUSTED PORK TENDERLOIN



Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

  • Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH SWEET AND HOT MUSTARD



Pork Tenderloin With Sweet And Hot Mustard image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 30m

Yield 12 servings

Number Of Ingredients 6

4 pork tenderloins, about 8 ounces each
4 tablespoons olive oil
1/4 tablespoon sherry vinegar
1/2 cup sweet and hot mustard
4 cloves garlic, peeled and quartered
Freshly ground black pepper, to taste

Steps:

  • Wash and trim excess fat from tenderloins and dry.
  • Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
  • Place tenderloins in marinade, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.
  • To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil. Arrange tenderloins on foil and broil for 10 minutes on one side. Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
  • Boil remaining marinade. Slice tenderloins and pour marinade and pan juices over slices. Serve with polenta.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 0 grams, TransFat 0 grams

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

This is a dressy way to serve pork tenderloin. It has a subtle mint flavor.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2-3 servings.

Number Of Ingredients 8

3/4 pound pork tenderloin
1 tablespoon all-purpose flour
3/4 cup milk
2 to 3 teaspoons minced fresh mint or 1/2 to 3/4 teaspoon dried mint
3 tablespoons Dijon mustard
2 tablespoons chicken broth
1/4 cup sour cream
1/8 teaspoon pepper

Steps:

  • Place pork on a greased rack in a roasting pan. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. , Meanwhile, combine flour, milk and mint in a small saucepan until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in mustard and broth; remove from the heat. Whisk in sour cream and pepper. Serve with the pork.

Nutrition Facts :

1-2-3 PORK TENDERLOIN WITH APRICOT-MUSTARD GLAZE



1-2-3 Pork Tenderloin with Apricot-Mustard Glaze image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 pork tenderloins (about 3/4 pound each)
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon coarsely ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
2 tablespoons Dijon-style mustard
2 tablespoons brown sugar
1 teaspoon grated orange peel
1/4 cup chopped dried apricots

Steps:

  • Heat oven to 450°F. In a small bowl, mix together salt, thyme and pepper; rub over pork.
  • Heat oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with a tongs, until nicely browned, about 4 minutes per side. Remove; place in 15x10-inch baking pan with sides.
  • In same skillet over medium heat, add orange juice and mustard, using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots. Spoon mixture over pork.
  • Bake, uncovered, basting with the sauce occasionally about 20 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • Remove from oven; cover and let stand 10 minutes before serving.
  • To serve, set pork on cutting board; slice into medallions, cutting at a diagonal going with the grain of the meat.

Nutrition Facts : ServingSize 1 Serving

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

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From spendwithpennies.com


PORK TENDERLOIN AND STUFFING RECIPES - THERESCIPES.INFO
Loin of Pork with Raisin Stuffing | Foodland great www.foodland.com. Preheat oven to 375°. Lay pork loin on a work surface and pound slightly to flatten. Salt and pepper both sides of meat. Spread meat with a layer of stuffing and roll. Tie in four places using butchers' twine.
From therecipes.info


PEPPERCORN CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE
Preheat oven to 425 °F (220 °C). Line a baking sheet with foil. Place peppercorns in a small resealable bag and using meat mallet, crush peppercorns coarsely and set aside. In a small skillet, melt butter over medium heat. Add shallots, garlic and parsley and sauté for 3 minutes or until softened; let cool slightly.
From dairyfarmersofcanada.ca


PEPPERCORN-CRUSTED PORK TENDERLOIN
Steps. Preheat oven to 425 degrees. Place peppercorn in a small resealable plastic bag. Using a rolling pin, crush peppercorns coarsely and set aside. In a small skillet melt butter and oil over medium heat. Add garlic and sauté for 30 seconds until soft and fragrant.
From mnpork.com


PORK TENDERLOIN WITH SAUTéED MUSTARD GREENS - GOODLEAF FARMS
2021-04-05 Bring to a boil and cook for approx 8-10 minutes until barely fork tender. Drain and set aside. Place an oven safe, large sized pan over high heat. Pat pork tenderloin dry and season with salt and pepper on all sides. Add a small amount of oil to pan and sear pork on all sides until a golden crust has formed. Place potatoes in the same pan, cut ...
From goodleaffarms.com


MUSTARD-CRUSTED PORK TENDERLOIN - JUST COOK
2020-03-20 Preheat oven to 325°F. In a mixing bowl combine mustard, salt, pepper, oregano and olive oil. Coat tenderloin with mustard mixture. Place on a baking rack inserted onto a baking sheet. Place in oven and slow roast for 40 minutes or until internal temperature is 145°F. Let rest 5 minutes before slicing and serving. Enjoy! Share on Pinterest!
From justcook.butcherbox.com


PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST RECIPE
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes. Good food ideas, family meal recipes. Skip to content
From champsdiet.com


MUSTARD-MARINATED PORK TENDERLOIN RECIPE - THE SPRUCE EATS
2022-03-07 In a shallow large bowl or a baking dish, combine the olive oil, Dijon mustard, grainy mustard, honey, lemon juice, garlic, salt, pepper, and rosemary, and mix well. Add the pork tenderloin, and turn to coat. Cover the dish tightly with foil or plastic wrap, and marinate the pork in the refrigerator for at least 8 hours, up to 24 hours.
From thespruceeats.com


PORK TENDERLOIN WITH MUSTARD CRUST - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Pork Tenderloin With Mustard Crust are provided here for you to discover and enjoy. Healthy Menu. Healthy Fried Chicken Recipe Healthy Snacks Made With Honey Easy Healthy Make Ahead Lunches ...
From recipeshappy.com


PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST RECIPE - FOOD.COM
Aug 11, 2014 - This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


PORK TENDERLOIN WITH MUSTARD CRUST - PANASONIC CANADA
Pork tenderloin is among the finest that the pig has to offer. Delicious mustard crust turns it into a real feast. To ensure the tenderloin melts on the tongue, it is first steamed and later grilled for its spicy hood. Meanwhile, you can relax and take care of the side dishes: creamy mashed potatoes with a fine citrus note and leaf spinach.
From panasonic.com


PECAN CRUSTED PORK TENDERLOIN WITH HONEY MUSTARD GLAZE
2016-09-22 When ready to cook, preheat the oven to 400 degrees. Make the pecan crust: in a food processor, add the peppercorns, salt, pecans, breadcrumbs, and herbs. Puree for 10 seconds, and then coat the outside of the pork evenly with the crust. Bake the pork for 40 minutes, or until the internal temperature reaches 160.
From allyscooking.com


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Top Asked Questions

How to bake pork tenderloin with mustard?
Baked Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection! Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
What is the healthiest way to cook pork tenderloin?
Baked Pork Tenderloin with Mustard, Garlic and Herbs. Baked Pork Tenderloin is topped with Mustard, Garlic and Herbs! Crispy on the outside and juicy on the inside! This is a quick, healthy and easy way to prepare the best pork tenderloin. No marinating required! Also, it’s naturally low on carbs.
How do you make a double roast pork tenderloin?
To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. Bake until a thermometer inserted in pork reads 145°, 30-40 minutes.
How long do you cook a pork loin at 350 degrees?
Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes.

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