Mustard Rub For Pork Recipes

SPICY HONEY MUSTARD PORK ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
• Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
• Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

MARVELOUS MUSTARD RIBS

Steps:

• Combine: sugar, pepper, paprika, curry powder, and salt in a bowl.
• Rub spice mixture over ribs, coating well.
• Place ribs in shallow pan.
• Cover and chill for 2 to 6 hours.
• Arrange medium coals around a drip pan in a covered grill.
• Test for medium-low heat above pan.
• Place ribs, fat side up, on grill rack over drip pan but not over coals.
• Lower grill hood.
• Grill about 1-1/4 hours or until tender, turning once, and adding more coals as needed.
• Meanwhile, for the sauce, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed in a medium saucepan.
• Bring to a boil.
• Reduce heat and cook, uncovered, for 40 to 60 minutes or until slightly thickened, stirring occasionally.
• Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling.
• Heat any remaining sauce until bubbly and pass around with ribs.
• (I cook these ribs on my propane gas grill and they come out just fine.).

PORK ROAST WITH MUSTARD RUB

Steps:

• Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
• In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
• Pat the pork loin with paper towels to dry; trim and discard excess fat.
• Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
• Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
• Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
• Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.

YOU'LL NEVER COOK PORK BUTT ANOTHER WAY AFTER TRYING THIS MUSTARD RUBBED SMOKED PORK

Steps:

• Rub the pork generously with mustard, let it sit for 5 minutes. Coat the roast with rub, then cover and refrigerate overnight. Prepare smoker. Remove pork from fridge and inject with butter mixture. Smoke pork for 7-9 hours, until temp reaches 200-210°. Remove from the smoker and cover with aluminium foil. Rest for an hour, then shred.*

BAKED PORK TENDERLOIN WITH MUSTARD CRUST

Steps:

• Preheat oven to 350 F.
• Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
• Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
• Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
• Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

MUSTARD RUBBED FRIED PORK CHOPS

Steps:

• Rinse pork chops and pat dry. Line a plate or flat pan with foil or parchment paper. Mix: seasoned salt. Garlic powder, Paprika, Pepper. Add Prepared Mustard to spice Mixture. Mix well and apply to both sides of pork chops. Dredge pork chops in one cup of flour. giving a fine layer of coating. Refrigerate for one hour. Heat oil in a heavy skillet until at a good frying temperature. While oil is heating, dredge chops again in reserved flour. When oil is hot and pork chops to skillet. Careful not to overcrowd, fry a few at a time. Cook for approximately ten minutes on each side. Remove and drain on paper towels.

GRILLED DIJON MUSTARD PORK TENDERLOIN.

Steps:

• In a small bowl, stir together the avocado oil, dijon mustard, garlic, dried thyme, red pepper flakes, and sea salt.
• Rub the seasoning mixture on the pork tenderloin. If desired, allow pork tenderloin to soak in the seasoning and come to room temperature--10-20 minutes. Meanwhile, preheat the grill using high heat.
• Grill tenderloin according to your grills instructions.* I grill over high heat with the lid open, turning the meat every 3-5 minutes until the center of the thickest point is one or two degrees below the desired temperature. If all sides are browned, but the tenderloin is not done, decrease the heat to low, allow the grill to cool a few minutes, then close the lid.
• Allow the tenderloin to rest for about 10 minutes before cutting. During this time, the internal temperature of the meat will continue to rise a few degrees.

MUSTARD RUB FOR PORK

Steps:

• Place the first 5 ingrediants in a dry skillant. Place over medium heat, moving the skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard Seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but NOT powdery. Transfer to a small bowl and stir in rest of the ingrediants.

COUNTRY MUSTARD RUBBED PORK CHOPS

Steps:

• In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving.
• Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling.
• Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side.
• Transfer to a serving platter and serve sprinkled with the reserved rub.