Pork With Sweet Mustard Sauce Recipes

SWEET MUSTARD PORK MARINADE

Steps:

• In a small bowl, whisk all ingredients until blended. Use to marinate pork.

PORK WITH MUSTARD SAUCE

Steps:

• Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mince enough of the red onion slices to have 1/3 cup minced onion.
• Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
• Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
• Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

PORK WITH SWEET MUSTARD SAUCE

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of pork with seasoned salt. Cook pork in skillet about 5 minutes, turning once, until brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cook 3 to 4 minutes, stirring occasionally, until sauce is desired consistency and pork is slightly pink in center.

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
• Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
• Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

SAUTéED PORK CHOPS WITH SWEET POTATO, APPLES AND MUSTARD SAUCE

Steps:

• 1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
• 2. Pat the pork chops dry and sprinkle all over with salt and pepper.
• 3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
• 4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low-the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
• 5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
• 6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
• 7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.

DILL-CURED PORK CROSTINI WITH SWEET MUSTARD SAUCE

Steps:

• Mix salt, 3 tablespoons sugar, and pepper in small bowl to blend. Place each pork tenderloin atop sheet of plastic wrap. Rub garlic all over pork tenderloins. Pat all of salt mixture over pork, coating generously. Sprinkle with 3/4 cup dill, patting to adhere. Wrap pork with plastic. Place in baking dish. Chill 6 hours.
• Preheat oven to 400°F. Scrape off some of dill coating from tenderloins. Pat pork dry with paper towels. Place pork on heavy large baking sheet. Roast until meat thermometer registers 150°F when inserted into center of pork, turning after 15 minutes, about 25 minutes total. Cool pork completely. Cover and chill until cold, at least 6 hours.
• Stir remaining 1/2 cup sugar and vinegar in small bowl until sugar dissolves. Whisk in mustard. Stir in remaining 2 tablespoons dill. Season sauce to taste with salt and pepper. Cover and refrigerate until cold. (Pork and sauce can be made 1 day ahead. Keep refrigerated.)
• Cut pork crosswise into very thin slices. Arrange pork atop baguette slices. Spoon some dill sauce atop each. Arrange on platter and serve.

PORK TENDERLOIN WITH SWEET AND HOT MUSTARD

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.

SWEET MUSTARD SAUCE

Steps:

• 1 in a sauce pan heat vinegar , sugar and salt to make a brine. pour over onions. do this ahead.
• 2Heat the oil in a large skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook, until browned and just cooked through, 3 to 4 minutes per side; transfer to plates.
• 3 While pork cooks, mix soup base, mustard, jam and chopped onion until blended. heat to a simmer and season to taste spoon on the pork; top with the pickled onions.

PORK IN SWEET MUSTARD MARINADE

Steps:

• Turn on broiler, if using.
• Combine yogurt and mustard in bowl large enough to hold pork.
• Squeeze in lemon juice; mince garlic, and add it and the pepper.
• Wash and dry pork, and cut into four pieces; marinade in mixture, turning to coat both sides well.
• Prepare stove-top grill, if using. Grill or broil pork about 8 to 10 minutes, turning once and basting with yogurt-mustard mixture before turning.
• Cook only until slightly pink inside. Season with salt, if desired.

SWEET MUSTARD SAUCE

Steps:

• Stir together all ingredients.

PORK TENDERLOIN WITH MUSTARD SAUCE

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.