Pork Loin With White Wine Mustard Sauce Recipes

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PORK MEDALLIONS WITH WHITE WINE SAUCE



Pork Medallions with White Wine Sauce image

In this recipe video, I show you how to make a pork medallion dish that is super tasty, and super cool. Pork medallions are like the filet mignon of pork, and go really well with a variety of sauces and side dishes. In this pork recipe, I make a pan sauce out of the pork drippings, some white wine and mustard. For sides, I love roasted potatoes, or wild rice, and green beans or asparagus. I think this is also a great special occasion or date night dish...my wife loves it anyway. If want the full recipe and description, go to the recipe page below. Let me know how it goes!

Provided by Dave Beaulieu

Categories     Date Night

Time 35m

Number Of Ingredients 1

Pork Tenderloin Garlic Shallot White Wine Chicken Stock Dijon Mustard Parsley Butter

Steps:

  • I love to cook pork tenderloin, and one of my goto options is to cut pork medallions from a whole loin. In this recipe video, I show you how to portion out medallions, sauté them, and serve with white wine sauce. The dish reminds me a bit of filet mignon, but of course is a bit lighter and healthier. Another great thing about pork, is the options are nearly endless. It's easy to add different spices and herbs to create a "new" meal every time you make them. But those are for another time, let's look at this pork medallion in white wine sauce recipe. Recipe Overview and Keys to Success To cook the best pork medallions (and frankly any pork tenderloin) you should make sure to the following: Regarding the doneness of pork, you need to make your own call, but I think the days of well-done pork tenderloin are over. Pork today is raised cleaner than it used to be, and cooking until it's completely well done, isn't really needed. I think if you over cook the pork you end up with dry shoe leather. I cook the pork to medium or medium well at most. In a good hot pan, they should only take about 2 - 3 minutes on each side, and if you need to, use a meat thermometer (I like ~140 degrees). Use a very hot pan so that you can get a good sear on both side of the pork Ingredients for Pork Medallions in White Wine Sauce (for 2) Pork tenderloin 2 Minced garlic cloves 1 diced shallot Half cup of white wine Tablespoon of Dijon mustard Half cup of chicken stock Tablespoon of chopped parsley 3 tablespoons butter Cutting the Pork Medallions To cut the pork medallions, the first thing you need to do is clean the whole tenderloin. If the ends of the lion of tapered off, they don't make the greatest medallions shape. They will cook & taste fine, but if the presentation is important (like for a dinner party) you may want to trim 2 - 3 inches from each side Remove the sliver skin from the tenderloin. This skin is very tough and not really edible, so it's best removed. Check out the video to see how to remove it. You can then cut your medallions any thickness you'd like. I like to cut them about 2 inches thick, and like to serve about 3 of those per person. Once cut season with salt and pepper Cooking the Pork and Sauce Get your frying pan very hot and add enough oil to coat the bottom Add the medallions and sear on one side until they develop a nice crust - about 3 minutes Turn the medallions and sear on the other side, again 2 - 3 minutes until cooked to medium, and remove from the pan. Put in a warm spot and cover with foil Turn the heat down to medium and add the diced shallot and garlic. Saute until soft. Add the wine and deglaze the pan; turn the heat to high and reduce the wine by half Add the mustard and stir to combine Add in the stock; again reduce by half Turn the heat off, and add the butter and parlsey. Stir to combine and incorporate the butter. Plate the pork and spoon the sauce over and around the medallions Enjoy!!

PORK LOIN WITH WHITE WINE-MUSTARD SAUCE



Pork Loin with White Wine-Mustard Sauce image

Categories     Mustard     Pork     Sauté     Quick & Easy     White Wine     Shallot     Gourmet

Yield Serves 4

Number Of Ingredients 7

1 medium shallot
four 1/2-inch-thick boneless pork loin chops (about 1 pound total)
1 tablespoon vegetable oil
1/2 cup dry white wine
2 teaspoons whole-grain mustard
3/4 cup veal stock (6 fluid ounces)
1 teaspoon unsalted butter

Steps:

  • Finely chop shallot. Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté pork until just cooked through, about 4 minutes on each side. Transfer pork to a warm platter and keep warm, covered.
  • Pour off all but 2 teaspoons fat from skillet and sauté shallot, stirring, 15 seconds. Add wine and simmer until reduced by about half. Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
  • Serve pork with sauce.

SLOW-COOKED PORK WITH DIJON MUSTARD AND WHITE WINE SAUCE



Slow-Cooked Pork With Dijon Mustard and White Wine Sauce image

For a hearty meal try this tasty recipe for a tender pork casserole deliciously flavoured with Dijon mustard.

Provided by English_Rose

Categories     Pork

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons vegetable oil
2 lbs stewing pork, chopped into large cubes
1 carrot, diced
1 onion, diced
1 small leek, diced
1/2 celeriac, diced
5 garlic cloves, crushed
1 cup white wine
1 quart chicken stock
4 tablespoons Dijon mustard
3 sprigs thyme
1 bay leaf
2 cloves
salt & freshly ground black pepper
mashed potatoes, to serve

Steps:

  • Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
  • Remove the pork and place in a colander to drain.
  • Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
  • Transfer the fried vegetables to the colander with the pork.
  • Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
  • Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
  • Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
  • Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
  • Drain the pork and vegetables, reserving the gravy.
  • Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
  • Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
  • Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
  • Gently heat through and serve with mashed potato.

Nutrition Facts : Calories 792.2, Fat 51, SaturatedFat 14.6, Cholesterol 159.2, Sodium 655.2, Carbohydrate 19.8, Fiber 1.8, Sugar 7.6, Protein 50.6

BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE



Baked Pork Schnitzel with White-Wine and Lemon Sauce image

For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

1 1/2 cups panko (Japanese breadcrumbs)
1 pork tenderloin (about 1 pound), excess fat and silver skin removed
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
3 tablespoons butter, cold, cut into small pieces
1 shallot, minced
3/4 cup dry white wine
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
  • Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
  • Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
  • Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!

Provided by THERRELLFAMILY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

⅓ cup red wine
⅓ cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
⅓ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoons mustard powder
1 tablespoon minced fresh chives

Steps:

  • Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
  • In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  • Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g

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