Ivos Pork Tenderloin In Mustard Cream Sauce Recipes

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

MARINATED AND OVEN ROASTED PORK TENDERLOIN WITH SPICY MUSTARD SAUCE

Steps:

• Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.
• Add the mayonnaise, sour cream, vinegar, mustard and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.
• Preheat oven to 325 degrees F.
• Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined cookie sheet.
• Add the reserved marinade to a small saucepan, heat over medium-high heat and bring to a boil. Cook for 1 minute. Set aside.
• Bake the tenderloins until a meat thermometer registers 140°F to 145°F in the thickest part of the meat, which should take about 45 minutes depending on the size of the tenderloins. Baste the tenderloins with the reserved marinade every 15 minutes while they are cooking.
• When the tenderloins are done, remove from the oven, tent loosely with foil and let rest for 10 minutes.
• To serve, slice the tenderloins and serve with mustard sauce on the side.
• Optional: garnish with chopped fresh parsley

IVO'S PORK TENDERLOIN IN MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 375°F.
• Butter one oven-safe dish large enough for the two tenderloins.
• Fry the onion rings in some butter until soft and golden; set aside.
• Fry the mushrooms in vegetable oil until well-browned; set aside.
• Cut the tenderloins into two pieces each; add pepper and salt to taste.
• Slather each piece with lots of mustard and brown quickly in hot butter. Don't worry if the mustard sticks to the pan!
• Transfer the tenderloins to the oven dish, then deglaze the pan with the cream; pour the cream over the tenderloins. Divide the fried onions and mushrooms over the tops of the tenderloins.
• Cover with foil and bake in oven for 30 minutes. Cut into tenderloins to see if they are done, they should be just beyond pink in the center.

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425*F.
• Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
• Remove any excess fat or silverskin from the tenderloin.
• Season the tenderloin with salt and pepper.
• Heat the vegetable oil in a large saute pan over medium high heat.
• Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
• Remove the tenderloin and place it on the rack in the roasting pan.
• Roast to the desired doneness.
• (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
• while the tenderloin is roasting, return the saute pan to medium heat.
• Add the garlic and shallots; cook until fragrant, about 1 minute.
• Add the tomato paste and cook until slightly browned.
• Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
• Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
• Keep warm.
• Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
• Carefully skim and discard the fat from the pan juices.
• Pour the degreased pan juices into the sauce.
• Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
• Serve the pork sliced with the warm honey-mustard sauce.

PORK TENDERLOIN WITH CRUSHED POTATOES AND MUSTARD SAUCE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• For the pork, make two incisions in the tenderloin with the tip of a sharp knife and poke the rosemary sprigs into the holes. Season well with salt and freshly ground black pepper.
• Heat the olive oil in an ovenproof frying pan and sear the meat all over for 2-3 minutes, or until golden-brown. Add the butter to the pan, then transfer to the oven to roast for 10-12 minutes, or until the pork is cooked through. (The juices will run clear when the pork is pierced in the thickest part with a skewer.) Remove from the pan and allow to rest on a warm plate.
• For the potatoes, cook the potatoes in a pan of boiling water for 7-8 minutes, or until tender, then drain and crush lightly, adding the butter and chives. Season, to taste, with salt and freshly ground black pepper.
• For the sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third in volume, then stir in the mustard and lemon juice.
• To serve, spoon the crushed potatoes onto a serving plate. Thickly slice the pork and arrange on top of the potatoes, then spoon the sauce around the edges of the plate.