Roast Pork With Mustard Herb Coating Recipes

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MUSTARD-AND-HERB-CRUSTED PORK ROAST



Mustard-and-Herb-Crusted Pork Roast image

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 16

1 cup kosher salt
6 tablespoons granulated sugar
8 cloves garlic, smashed
8 bay leaves
3 tablespoons dried juniper berries, lightly crushed
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
For the crust:
1 cup panko breadcrumbs
4 tablespoons unsalted butter, at room temperature
1 scallion, cut into 1-inch pieces
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 teaspoons dried juniper berries, lightly crushed
3 tablespoons dijon mustard

Steps:

  • Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
  • Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
  • Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
  • Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
  • Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
  • Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

PORK ROAST WITH MUSTARD RUB



Pork Roast With Mustard Rub image

This succulent pork roast is flavored with a tasty mustard rub. The seasonings include Creole seasoning, dried herbs, and garlic powder.

Provided by Diana Rattray

Categories     Dinner     Entree     Main Course

Time 2h25m

Yield 6

Number Of Ingredients 8

2 tablespoons spicy mustard or Creole mustard
1 teaspoon Creole seasoning or a seasoning salt blend
1 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon dried rosemary (crumbled)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 bone-in pork loin* roast, about 5 pounds
Kosher salt and freshly ground black pepper

Steps:

  • Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
  • In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
  • Pat the pork loin with paper towels to dry; trim and discard excess fat.
  • Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
  • Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
  • Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
  • Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.

Nutrition Facts : Calories 499 kcal, Carbohydrate 1 g, Cholesterol 160 mg, Fiber 0 g, Protein 55 g, SaturatedFat 10 g, Sodium 606 mg, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 16 g

ROAST PORK WITH MUSTARD HERB COATING



Roast Pork with Mustard Herb Coating image

The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.

Provided by Patrick Corrigan

Categories     Garlic     Herb     Mustard     Pork     Roast     Low Carb     Quick & Easy     Vinegar     Rosemary     Pork Rib     Bon Appétit     Santa Monica     California

Yield Makes 6 to 8 servings

Number Of Ingredients 7

6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
4 small bay leaves, finely crumbled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
1 2 1/2-pound boneless pork rib roast

Steps:

  • Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

HERB-CRUSTED PORK ROAST



Herb-Crusted Pork Roast image

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

ROAST PORK WITH MUSTARD HERB COATING



Roast Pork With Mustard Herb Coating image

This recipe is based on one from Bon Appetit magazine. It is really delicious and makes the gravy taste terrific. The original recipe calls for a rib roast and cooking for 1 hour. I used pork butt roast and it took closer to 2 hours to cook. I also cut down the garlic a bit, but I think the 6 cloves called for would not be overpowering. I served as a regular roast dinner with mashed potatoes, gravy, apple sauce,and vegetables.

Provided by Paja9203

Categories     Pork

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
4 small bay leaves, finely crumbled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, chopped
1 (2 1/2 lb) boneless pork rib roast

Steps:

  • Preheat oven to 375°F.
  • Combine mustard, garlic, herbs, oil, and vinegar.
  • Season pork roast with salt and pepper.
  • Spread the mustard mixture over the whole roast.
  • Put the roast on a rack in a baking dish.
  • Roast about 1 hour (see note above) or until thermometer registers 150°F.
  • Put on a platter, cover with foil and let rest 15 minutes.

PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST



Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust image

I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.

Provided by Tracy K

Categories     Pork

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
3 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Rinse tenderloin and pat dry.
  • Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
  • Use about half the garlic.
  • In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
  • salt to form a paste.
  • Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
  • Sprinkle the pork tenderloin with salt and fresh ground black pepper.
  • Rub dijon mustard all over surface of the meat.
  • Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
  • Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
  • Add oil, allow oil to get quite hot, just before the smoking point.
  • Add the tenderloin to the pan.
  • DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
  • Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
  • Some of the coating will adhere to the pan, that's OK.
  • Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
  • Allow meat to rest, covered, for about ten minutes before slicing and serving.
  • You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE



Perfect Herb-Roasted Pork Loin with Tangy Glaze image

Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.

Provided by NicoleMcmom

Categories     Pork Loin

Time 1h35m

Yield 12

Number Of Ingredients 12

cooking spray
5 cloves garlic, minced
1 tablespoon dried sage
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 (5 pound) pork loin
¼ cup apple cider vinegar
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
  • Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
  • Roast in the preheated oven until browned on top, 20 to 25 minutes.
  • While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
  • When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
  • Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
  • Slice pork and serve with pan drippings and juices.

Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg

ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY



Roasted Garlic And Herb Pork Roast Recipe by Tasty image

Here's what you need: garlic, olive oil, Kroger® Boneless Whole Pork Tenderloin, kosher salt, freshly ground black pepper, dried thyme, dried rosemary, rubbed sage, garlic powder, dijon mustard, unsalted butter, fresh rosemary, fresh thyme, garlic, all purpose flour, white wine, chicken stock, kosher salt

Provided by Kroger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

5 cloves garlic
¾ cup olive oil, divided, plus 1½ tsp
1 Kroger® Boneless Whole Pork Tenderloin
2 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon rubbed sage
1 teaspoon garlic powder
3 teaspoons dijon mustard
3 tablespoons unsalted butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 teaspoon garlic, minced
3 tablespoons all purpose flour
¼ cup white wine
2 cups chicken stock
½ teaspoon kosher salt

Steps:

  • Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
  • Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
  • Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
  • Preheat the oven to 350°F (180°C).
  • Remove the pork loin from the marinade.
  • Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
  • Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
  • Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
  • Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
  • Enjoy!

Nutrition Facts : Calories 1032 calories, Carbohydrate 40 grams, Fat 82 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams

HERB-STUFFED PORK ROAST WITH MUSTARD GRAVY



Herb-Stuffed Pork Roast with Mustard Gravy image

Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h50m

Number Of Ingredients 11

1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched
3 cups fresh parsley
3 tablespoons olive oil
1 tablespoon fennel seed, crushed
3 cloves garlic
1/3 cup golden raisins
Salt and pepper
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon grainy mustard

Steps:

  • Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
  • On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
  • Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
  • Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
  • Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
  • Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

Nutrition Facts : Calories 387 g, Fat 18 g, Fiber 2 g, Protein 40 g, SaturatedFat 5 g

HERB-ROASTED PORK LOIN WITH HARICOTS VERTS, SPRING ONIONS, AND MUSTARD BREADCRUMBS



Herb-Roasted Pork Loin with Haricots Verts, Spring Onions, and Mustard Breadcrumbs image

Categories     Sauce     Mustard     Onion     Pork     Side     Marinate     Roast     Spring     Kosher     Boil

Number Of Ingredients 27

1/2 cup Dijon mustard
1 tablespoon thyme leaves, plus 6 sprigs
2 tablespoons chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
10 cloves garlic, smashed
3 pounds center-cut pork loin
3 sprigs rosemary, broken into 3-inch pieces
3 sprigs sage
6 tablespoons unsalted butter, sliced
1 cup chicken stock or water
Haricots verts and spring onions (recipe follows)
Mustard breadcrumbs (recipe follows)
Kosher salt and freshly ground black pepper
Haricots Verts and Spring Onions
1 1/2 pounds haricots verts, stems removed, tails left on
3 bunches spring onions
4 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves
2 tablespoons unsalted butter
10 small sage leaves
Kosher salt and freshly ground black pepper
Mustard Breadcrumbs
1 cup fresh breadcrumbs
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 teaspoon thyme leaves
1 teaspoon chopped flat-leaf parsley

Steps:

  • Whisk together the mustard, thyme leaves, parsley, and 2 tablespoons olive oil in a shallow baking dish. Stir in the garlic, and slather the pork with this mustard mixture. Cover and refrigerate at least 4 hours, preferably overnight.
  • Take the pork out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the pork generously with salt and pepper. Reserve the marinade.
  • Preheat the oven to 325°F.
  • Heat a large sauté pan over high heat for 3 minutes. Swirl in the remaining 2 tablespoons olive oil, and wait a minute or two, until the pan is very hot, almost smoking. Place the pork loin in the pan, and sear it on all sides until well browned and caramelized. Don't turn or move the pork too quickly or all the mustard will be left in the pan and not on the pork. Be patient; this searing process takes 15 to 20 minutes.
  • Transfer the pork loin to a roasting rack, and slather the reserved marinade over the meat. Reserve the pan. Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons butter.
  • Roast the pork until a thermometer inserted into the center reads 120°F, about 1 1/4 hours. Let the pork rest at least 10 minutes before slicing.
  • While the pork is roasting, return the pork-searing pan to the stove over medium-high heat. Wait 1 to 2 minutes and then deglaze it with the chicken stock or water. Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits. Swirl in 3 tablespoons butter and set aside.
  • Arrange the haricots verts and spring onions on a large warm platter. Slice the pork thinly, about 1/4-inch thick, and fan the meat over the beans. Add the buttery pork juices and herbs to the sauce, bring it to a boil, and then spoon it over the pork. Shower the mustard breadcrumbs over the top.
  • Haricots Verts and Spring Onions
  • Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
  • Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges.
  • Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, it's best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning.
  • Mustard Breadcrumbs
  • Preheat the oven to 375°F.
  • Place the breadcrumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the breadcrumbs, tossing to coat them well. Transfer the breadcrumbs to a baking sheet, and toast them 10 to 12 minutes, stirring often, until they're golden brown and crispy.
  • Note
  • Marinate the pork the day before serving. You can blanch the haricots verts and cut the spring onions ahead of time, but cook them while the pork is resting. The mustard breadcrumbs can be made a few hours ahead of time.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE



Roast Pork Loin with Thyme-Honey Mustard Sauce image

A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 10

1 boneless pork loin roast (2 to 3 pounds)
1 cup chicken stock
1/2 cup honey
1/4 cup unsweetened pineapple juice
1/4 cup canola oil
1 teaspoon dried thyme
1/2 teaspoon spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Coarse sea salt

Steps:

  • Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.

Nutrition Facts : Calories 366 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.

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2019-12-09 Preheat oven to 325 F degrees. If using a roasting pan, get it out and lightly spray the rack with cooking spray. If using an oven safe skillet, get it out. Combine mustard and maple syrup in a small bowl, then put 2/3 of the that mixture in a …
From thechunkychef.com


ROASTED PORK WITH MUSTARD - 31 RECIPES | TASTYCRAZE.COM
Discover simple and trusted recipes for roasted pork with mustard. Here you'll find 31 cooking ideas for roasted pork with mustard and everyday cooking inspiration. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; Honey and Mustard Ribs.
From tastycraze.com


ROASTED PORK TENDERLOIN WITH MUSTARD SAUCE - THE SEASONED MOM
2020-08-12 Step 2: Roast. Place a large cast iron skillet (or other oven-proof skillet) in the oven and preheat to 450 degrees F. Remove the pork from the marinade, pat dry, and season with salt and pepper. Once the oven comes to temperature, …
From theseasonedmom.com


HERBED MAYONNAISE ROASTED PORK LOIN - A SIMPLE PANTRY
2016-12-19 Preheat oven to 425 degrees. Remove pork loin from packaging, then pat dry with a paper towel. Remove herbs from stems, roughly chop, then mix with the mayonnaise, stirring until combined. Rub mixture all over pork loin, then generously season with salt and pepper. Place in the middle of a large sheet pan.
From asimplepantry.com


ROAST PORK LOIN WITH BLUE CHEESE HERB MUSTARD COATING
In a medium bowl combine the Blue Cheese Herb Mustard, olive oil, garlic, salt, and thyme. Whisk until combined. Reserve half of this mixture in a small saucepan. Spread the rest on the roast coating the top and sides. In a separate bowl combine the melted butter and breadcrumbs, set aside. Roast pork in preheated oven 25-30 minutes per pound.
From stonewallkitchen.com


HERB & GARLIC PORK ROAST WITH HONEY MUSTARD SAUCE
2017-04-22 Directions. Preheat oven to 375 degrees. Season pork (on both sides) with salt, pepper, and garlic powder. Heat olive oil in a large cast-iron skillet over medium-high heat. Add the pork and sear, turning occasionally, until all sides are browned. Transfer pork to …
From leencuisine.com


HERB-ROASTED PORK LOIN WITH MUSTARD BREADCRUMBS - FOODSWOON
2015-12-22 Remove from heat. Add the bread crumbs and stir until evenly coated. Transfer to a baking pan and cook for 10-12 minutes until lightly browned and crispy. Set aside until ready to use. Pork Loin: In a bowl, whisk the mustard, thyme leaves, parsley and 2 tablespoons olive oil. Stir in the garlic. Smother the mustard marinade on the pork loin.
From foodswoon.com


ROAST PORK WITH MUSTARD HERB COATING | RECIPE | PORK ROAST, …
Mar 24, 2021 - The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by ...
From pinterest.com


MUSTARD-HERB CRUSTED PORK LOIN ROAST RECIPE - RECIPETIPS.COM
Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover. Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until an instant-read thermometer inserted near center reads 155 degrees F. Loosely cover pork with ...
From recipetips.com


BAKED PORK TENDERLOIN WITH MUSTARD, GARLIC AND HERBS
2019-06-05 Instructions. Preheat oven to 350 F. 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.
From whatsinthepan.com


MUSTARD PORK ROAST RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
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.
From stevehacks.com


OVEN ROASTED PORK LOIN WITH MUSTARD, GARLIC & HERBS - CUISIPRO
Roast at 350 F for approximately 60 minutes, until the internal cooking temperature reaches 160 F. Remove from the oven and rest for 5 minutes. Slice and serve.
From cuisipro.com


OVEN ROASTED PORK LOIN WITH MUSTARD, GARLIC & HERBS
2022-02-22 Preheat oven to 350 F. In a mixing bowl, mix the olive oil, chopped garlic, Italian seasoning, and salt, set aside. Tie the pork loin with butcher twine, and season with salt and pepper. Cover the loin with Dijon mustard, using Cuisipro Silicone Basting Brush . . Sprinkle the loin with the herb mixture all the way around.
From cuisiprousa.com


PORK ROAST WITH MUSTARD AND HERB CRUST RECIPE - ORGANIC AUTHORITY
2018-10-22 Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and place a rack in the pan. Meanwhile, remove the pork roast from the refrigerator and let come to room temperature. In a bowl, combine the olive oil, mustard, garlic, thyme, rosemary, oregano, salt, and pepper and stir to mix well. Add the bread crumbs and stir until ...
From organicauthority.com


PORK LOIN ROAST WITH HONEY MUSTARD AND HERB - LEMON BLOSSOMS
2019-01-02 Preheat the oven to 400 degrees Fahrenheit. Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan. Place in the oven and roast for 15 minutes.
From lemonblossoms.com


BEST MUSTARD RUBBED SMOKED PORK RECIPE - HOW TO COOK PORK …
2021-07-07 Along with slathering the meat with mustard (a couple of times), I also cover it with a dry rub that makes the outside nice and dark and taste so good.
From parade.com


HERB ROASTED PORK BELLY DINNER RECIPE | FOODTALK
Heat medium non-stick pan over medium-high heat. Add 1 tbsp oil and carefully lay pork belly, fat side down on the pan. Sear until browned and caramelized about 3-5 minutes. Remove from pan and let rest for 10 minutes. In the same pan, add shallot and garlic and saute for 30 seconds or until lightly browned. Add ½ cup of the braising liquid ...
From foodtalkdaily.com


ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE RECIPE | BON …
2007-09-30 Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to …
From bonappetit.com


ROAST PORK WITH MUSTARD HERB COATING | RECIPE | PORK ROAST, PORK, …
Apr 13, 2020 - The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by ...
From pinterest.com


HERB ROASTED PORK ROAST - RECIPES | COOKS.COM
Heat oven to 375°F. Stir ... meat in pan. Roast 35 to 40 minutes or ... oven 5 minutes to brown. Let stand 5 minutes before slicing. Serves 8.
From cooks.com


ROAST PORK LOIN WITH MUSTARD HERB COATING - RECIPE
Dry pork with paper towels. Sprinkle with salt and pepper. Spread mustard mixture all over pork. Place bay leaves on top of roast. Marinate for several hours, if possible. Preheat oven to 375°F. Place loin on rack in baking dish; roast until thermometer inserted into center registers 150°F F, about 1 hour. Let stand 15 minutes.
From cooks.com


PORK ROAST RECIPES EPICURIOUS | DEPORECIPE.CO
Pork Roast Recipes Epicurious. Six hour pork roast recipe epicurious com roast pork with mustard herb coating recipe epicurious com roast pork loin with rosemary and garlic recipe epicurious com roasted double rack of pork with morel mushroom pan …
From deporecipe.co


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Top Asked Questions

How to cook a pork loin roast with mustard?
Steps to Make It Line a 13x9-inch baking pan with foil. Heat oven to 325 F In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil. Pat the pork loin with paper towels to dry; trim and discard excess fat. Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast.
How do you cook a pork tenderloin with herb mixture?
In a small plate prepare the herb mixture by mixing minced olive oil, chopped garlic, Italian seasoning, salt and pepper. Using a pastry brush, cover the tenderloin with the herb mixture: Cover the tenderloin on top and all sides, except the bottom: Place the tenderloin in an oven safe skillet,...
How to cook beef tenderloin in the oven with mustard?
Instructions Preheat oven to 350 F. 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. Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
How many carbs are in a roast pork tenderloin with mustard?
Oven Roasted Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection and is low in carbs and calories! Only 1 gram of carbs and 246 calories per serving – cannot beat that!

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