Mustard And Herb Crusted Pork Roast Recipes

HERB-CRUSTED PORK ROAST

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.

ROAST PORK WITH MUSTARD HERB COATING

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 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.

ROAST PORK WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
• Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
• In small bowl mix the mustard and olive oil.
• Line a shallow roasting pan with foil lightly greased or pan sprayed.
• Place pork roast on foil, spread mustard mixture on sides and top.
• Take the garlic herb mixture and sprinkle over top and sides, press in gently.
• Insert oven proof meat thermometer near the center of the roast.
• Roast at 400' first 10 minutes.
• REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
• Remove roast to a platter, and let rest for 15 minutes.

DOUBLE MUSTARD CRUSTED PORK ROAST WITH JUS

Steps:

• In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
• Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
• Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
• Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.

HERB-CRUSTED ROAST PORK

Steps:

• Heat oven to 200C/fan 180C/gas 6. Brush the jam all over the pork loin. Mix together breadcrumbs, oats and thyme leaves, then press over the pork. Place the pork in a baking tray and drizzle or spray with olive oil, then season. Roast for 1 hr until cooked through. Leave to rest, uncovered, for 10 mins. Serve with Lowfat roasties and steamed greens.

HERB-CRUSTED PORK SIRLOIN ROAST

Steps:

• Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
• Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
• Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

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.