Mustardy Herby Pork Butt Recipes

MUSTARDY PORK & APPLES

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

HERB ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
• Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
• Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

MUSTARDY HERBY PORK BUTT

Steps:

• The night before you're going to cook, unwrap the pork butt and pat it dry. Season it liberally all over with salt and leave it uncovered in the fridge overnight.
• The next day, mix the mustard, herbs and garlic in a small bowl. Slather the mixture all over the pork butt (really get in there). Let it sit for an hour or so on the counter.
• Preheat the oven to 325 degrees F.
• Heat the oil in a heavy-bottomed pot. Sear the butt 5 minutes on each side to brown. Remove the pork from the pot to a sheet tray. Pour in 1/4 cup of the wine and scrape up all the brown bits as the wine starts to boil. Kill the heat.
• Put the pork back in the pot. Add the chicken stock and the remaining 2 cups wine. (These are the liquids I use but, TBH, you can roll with what you have. Water is ok too!) Put into the oven and cook for 3 hours, or until the roast internal temp is 175 degrees F (start checking it around 2 hours). If using a multi-cooker, put the pork along with all the pan drippings, wine and chicken stock into the pot. Set the pot to high pressure/natural release for 50 minutes.
• Turn the oven temp to 450 degrees F or turn on the broiler. When the pork temps at 175, remove it from the pot and onto a sheet tray with a rack. Pop the pork in the oven or under the broiler to crisp it up. While the pork is crisping, put the pot with all the cooking liquid over high heat and reduce it by half.
• When the pork is GBD, remove it from the oven and let it rest for 15 to 20 minutes. Remove the string and slice into finger-width pieces against the grain. Top with the reduced sauce and serve with hunks of crusty bread and a big ass salad.

PORK CHOPS & MUSTARDY BUTTER BEANS

Steps:

• Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
• Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
• Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

PORK WITH MUSTARD SAUCE

Steps:

• Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

MOIST AND MUSTARDY PORK CHOPS

Steps:

• Dissolve the salt and brown sugar in the water.
• Put the pork chops in a zip-lock bag and pour the brine over them.
• Expel all the air from the bag and seal.
• Set the bag in the fridge for 1/2 hour minimum to 3 hours maximum.
• Take the pork chops out of the brine, rinse and dry thoroughly on paper towel.
• Mix the breadcrumbs, parsley and salt and pepper and spread out on a cookie sheet or similar surface.
• Use a knife to spread the hot mustard on one side of the pork chops.
• Put the mustard side of the pork chop on the cookie sheet to coat with bread crumbs.
• Spread mustard on the other side of the pork chop and flip onto the bread crumbs to coat the second side.
• Heat a non-stick pan over medium high heat.
• Put in the olive oil and heat until "shimmery".
• Gently put the pork chops in the pan and cook about 5 inutes, turning down the heat if they become too brown. Touch them as little as possible.
• Use tongs to turn the chops and cook on the other side about 5 minutes.
• Check for doneness. A slight bit of pink is perfect.
• Enjoy!