Roast Loin Of Pork With Peach Dijon Sauce Recipes

PORK ROAST WITH PEACH SAUCE

Steps:

• Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.

ROAST PORK TENDERLOIN WITH DIJON SAUCE

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.

ROASTED PORK LOIN WITH PEACH BBQ SAUCE

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

ROAST PORK LOIN WITH CREAMY DIJON SAUCE

Steps:

• In your pressure cooker, heat the oil and butter over medium heat.
• Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
• Add the onions, and cook for a few minutes, until they start to soften.
• Add the wine and mustard to the onions, and stir to combine.
• Place the roast back in the cooker, lock the lid, and raise the temperature to high.
• Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
• Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
• Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
• Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
• Serve the roast and sauce.

ROSEMARY DIJON PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
• Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
• rosemary evenly all over the top.
• Place the pork in roasting pan lined with a rack and roast for 20 minutes.
• Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

ROAST PORK LOIN WITH DIJON HERB CRUST

Steps:

• Set the oven at 450 degrees.
• Use a small, sharp knife to make tiny slits all over the meat.
• Insert pieces of garlic in the slits.
• Pull the rosemary and sage from their stems.
• Finely chop the herbs and transfer them to a bowl.
• With a fork, mash the mustard in to the leaves.
• Add olive oil, a few drops at a time.
• Blend in salt, pepper, and flour.
• Place the pork, fat side up, in a roasting pan fitted with a rack.
• With the back of a spoon, spread the herb mixture all over the meat.
• Transfer the pork to the hot oven and roast it for 30 minutes.
• Turn the oven temperature down to 350 degrees.
• Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
• Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.