Horseradish Cream And Pork Sandwiches Recipes

CREAMY HORSERADISH PORK

Steps:

• Slice pork into 1-inch medallions and season with the salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add pork to pan in a single layer and cook for about 3 to 4 minutes on each side, or until browned. Remove pork from pan and set aside.
• Turn the heat to medium and add the broth to the pan. Bring to a boil, scraping up any browned bits stuck to bottom of pan. Whisk in the horseradish, mustard and red pepper. Cook for an additional 3 to 4 minutes or until slightly reduced.
• Remove the pan from the heat while you whisk in the butter, half-and-half and chives. Put the pork back in the pan over low heat and cook for 1 to 2 more minutes or until pork is 145°F. Serve the pork medallions with the sauce.

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

HORSERADISH CREAM SAUCE

Steps:

• Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.

HORSERADISH CREAM AND PORK SANDWICHES

Steps:

• Combine water, 1/4 cup brown sugar, kosher salt, and beer in a bowl; stir until sugar dissolves. Place the beer mixture, peppercorns, allspice, thyme, and pork in a large zip-top plastic bag. Marinate in refrigerator for 8 hours or overnight, turning occasionally. Remove pork from bag; discard marinade. Preheat oven to 325°. Combine 2 tablespoons brown sugar, ground pepper, 1/4 teaspoon salt, and mustard in a small bowl. Evenly coat all sides of roast with mustard mixture. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 2 minutes on all sides or until browned. Place pork on a broiler pan coated with cooking spray. Bake at 325° for 1 hour or until a thermometer registers 160° (slightly pink) or until desired degree of doneness. Place pork on a platter; let stand 10 minutes before slicing. Thinly slice; serve warm or cold.

PORK WITH HORSERADISH-MUSTARD SAUCE

Steps:

• Combine garlic, pepper and salt to taste, rub over tenderloins.
• Cover and chill 1 hour.
• Preheat oven to 425 degrees.
• Lightly coat rack of shallow roasting pan with non-stick cooking spray.
• Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
• Place in roasting pan on rack.
• Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
• Let stand 10 minutes before slicing.
• Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
• Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
• Serve over tenderloin.

OPEN-FACED BEEF SANDWICHES WITH GREENS AND HORSERADISH CREAM

Steps:

• To prepare cream, combine horseradish, sour cream, and creme fraiche in a small bowl; cover and chill.
• Preheat broiler.
• To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 tsp salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.
• Sprinkle steak with 1/8 tsp salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 tsp salt in a bowl, and toss to coat.
• Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.

HORSERADISH PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
• Bake in the preheated oven until the chops are tender, about 45 minutes.