Honey Herb Pork Recipes

HERB CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400° F. Line a baking sheet with foil.
• Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
• Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
• Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
• Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
• Allow to rest for at least 5 minutes before slicing.

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
• 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
• 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.