Creole Mustard Pork Fingers Recipes

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PORK PAN FRIED PORK MEDALLIONS WITH CREOLE HONEY MUSTARD SAUCE



Pork Pan Fried Pork Medallions With Creole Honey Mustard Sauce image

This is straight from the Dinosaur Bar-B-Que in New York City.This is very easy to put together and it comes with a savory sauce that you will just love. PLEASE NOTE: RECIPEZARR'S SYSTEM DOES NOT RECOGNIZE MUTHA SAUCE.IN THE INGREDIENTS,BROWN SAUCE IS THE MUTHA SAUCE,NOT BROWN.

Provided by Timothy H.

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 30

2 tablespoons butter
5 large garlic cloves, chopped
1 pinch salt
1 cup creole mustard, like zatarain's or 1 cup spicy brown mustard
1/2 cup white wine
1 cup brown sauce
3 tablespoons honey
1 teaspoon creole seasoning
boneless center cut pork loin
creole seasoning
1/2 cup vegetable oil
1/4 cup vegetable oil
1 cup minced onion
1/2 minced green pepper
1 jalapeno pepper, seeded and minced
1 pinch salt and pepper
2 tablespoons minced garlic
28 ounces tomato sauce
2 cups ketchup
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsley ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke

Steps:

  • 1. Make the sauce:
  • 2. In a small saucepan over medium heat,melt 1 tablespoon of butter.Add the garlic and a pinch of salt. Cook for 1 minute.Add the mustard,wine, Mutha sauce,honey and Creole seasoning.Turn down the heat to low and simmer for 10 minutes,keep warm.
  • 3. Make the pork: Slice the pork into 3/4 inch thick medallions.You should get around 10 pieces.Season liberally with Creole seasoning on both sides.Heat a large cast iron skillet on high until very,very hot.Add the oil heat for about 30 seconds. Add a few pieces of pork a few at a time and don't crowd them in the pan, cook 2-3 minutes on each side.
  • 4. Take them out and put on a platter. Keep them warm while you cook the others.
  • 5. To Serve:.
  • 6. Swirl the remaining 1 tablespoon of butter into the warm Mutha sauce.Spoon 1-2 tablespoons of sauce over each piece of pork. Any sauce that's left can be passed around the Table for lading.Any sauce left over can be frozen.This MUTHA sauce can be used on RIBS OR CHICKEN BY ITSELF.

Nutrition Facts : Calories 1011.9, Fat 50.1, SaturatedFat 9.3, Cholesterol 15.3, Sodium 4092.8, Carbohydrate 140.9, Fiber 7.6, Sugar 110.5, Protein 8.9

CAJUN-SMOTHERED PORK MEDALLIONS



Cajun-Smothered Pork Medallions image

Cajun-Smothered Pork Medallions are the delicious Big Easy way to spice up the night with your loved one! Lean pork tenderloin is cut into "medallions" for quick, even cooking, rubbed with Cajun seasoning then smothered in a spicy sauce!

Provided by By: Carol | From A Chef's Kitchen

Categories     Beef

Time 1h

Number Of Ingredients 16

3 tablespoons canola oil (divided)
2 tablespoons butter
1 small onion (finely chopped)
1 stalk celery (finely chopped)
1 small carrot (finely chopped)
1/2 red bell pepper (finely chopped)
3 cloves garlic (minced)
1 tablespoon chopped fresh thyme
1 tablespoon Cajun seasoning (divided)
1 1/2 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
Salt (to taste)
1 (1-pound) pork tenderloin (cut into 1 1/2 to 2-inch slices)
2 tablespoons chopped fresh parsley
Hot sauce (to taste)

Steps:

  • Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
  • Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
  • Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
  • Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
  • Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
  • Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
  • Season pork medallions with remaining Cajun seasoning.
  • Add remaining canola oil to skillet and heat to medium-high.
  • Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
  • Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.

Nutrition Facts : ServingSize 1, Calories 291 kcal, Carbohydrate 20 g, Protein 5 g, Fat 23 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 7 mg, Sodium 1008 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 20 g

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE



Emeril Lagasse's Creole Mustard Sauce image

If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons creole whole grain mustard or 1 1/2 teaspoons other hot whole grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup vegetable oil

Steps:

  • In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
  • Place in an airtight container and refrigerate for up to 12 hours before serving.

CREOLE PORK CHOPS



Creole Pork Chops image

I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

Steps:

  • In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

PAN-FRIED PORK MEDALLIONS WITH CREOLE HONEY-MUSTARD SAUCE



Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce image

Categories     Sauce     Mustard     Pork     Side     Roast     Kosher     Honey     Simmer

Yield feeds 4 to 5

Number Of Ingredients 13

The Sauce
2 tablespoons butter
5 large cloves garlic, chopped
Pinch of kosher salt
1 cup Creole mustard (preferably Zatarain's) or spicy brown mustard
1/2 cup white wine
1 cup Mutha Sauce (page 165)
3 tablespoons honey
1 teaspoon Creole Seasoning (page 167)
The Pork
1 boneless center-cut pork loin roast (2 to 2 1/2 pounds)
Creole Seasoning
1/2 cup vegetable oil

Steps:

  • Start with the sauce. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.
  • Sharpen your knife and slice the pork loin into 3/4-inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.
  • Drag a large cast-iron skillet over to the stove and turn the heat up to high. Heat the pan til smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions-don't crowd the pan-and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep warm while you cook the rest of the medallions.
  • Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve these tasty medallions with some of the sauce spooned over each one. Any sauce that's left can be passed for ladling at the table.

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