Pork Tenderloin With Grainy Mustard Sauce Recipes

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MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

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.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 6

1 tablespoon olive oil
2 pork tenderloins (3/4 - 1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream

Steps:

  • Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
  • To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
  • Slice pork thinly and serve with pan sauce.

Nutrition Facts : Calories 206 g, Fat 9 g, Protein 29 g

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

PORK TENDERLOIN WITH GRAINY MUSTARD SAUCE



Pork Tenderloin With Grainy Mustard Sauce image

Make and share this Pork Tenderloin With Grainy Mustard Sauce recipe from Food.com.

Provided by Irmgard

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 lbs pork tenderloin, trimmed
coarse salt
ground black pepper
1/4 cup grainy mustard
2 tablespoons Dijon mustard
2 tablespoons sour cream

Steps:

  • Heat the oil in a large skillet over high heat.
  • Season the pork with salt and pepper.
  • Transfer to the skillet and cook, turning, until browned all over, 5 to 10 minutes.
  • Reduce the heat to medium-low and cover the skillet.
  • Cook the pork, turning occasionally, until done, 20 to 25 minutes.
  • Remove the pork from the skillet, cover with aluminum foil and let rest for 10 minutes.
  • Reserve the pan juices.
  • To the juices in the skillet, add the mustards, sour cream and any accumulated juices from the resting pork.
  • Whisk over medium heat until heated through. Do not boil.
  • Add water if the sauce is too thick.
  • Slice the pork thinly and serve with the sauce.

Nutrition Facts : Calories 219.5, Fat 9, SaturatedFat 2.6, Cholesterol 100.5, Sodium 256.4, Carbohydrate 0.9, Fiber 0.5, Sugar 0.3, Protein 32

PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE



Pork Tenderloin With Molasses Mustard Sauce image

This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.

Provided by Chandra M

Categories     Pork

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb pork tenderloin
1/4 cup molasses (I use blackstrap, but you could use light)
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse grain mustard
1 tablespoon olive oil

Steps:

  • Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
  • Place pork in sip top bag and pour marinade over.
  • Refrigerate for 4 hours (can be made the morning of and marinaded longer).
  • Cook: Preheat oven to 400°F.
  • Drain the marinade into a small saucepan, set aside.
  • Heat the oil in a large heavy skillet over medium high heat.
  • Lightly brown the tenderloin on all sides, about 5 minutes total.
  • Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
  • Remove from oven and place a loose foil tent over the meat.
  • Let rest 5 minutes.
  • In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
  • Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
  • Serve pork thinly sliced with sauce drizzled over top.

Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5

ROAST PORK TENDERLOIN WITH DIJON SAUCE



Roast Pork Tenderloin with Dijon Sauce image

This Tenderloin is so easy to cook, and results in juicy, tender pork every time!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 40m

Number Of Ingredients 11

1 pound pork tenderloin
1 tablespoon dijon mustard
2 tablespoons olive oil (divided)
kosher salt & black pepper ( to taste)
1 tablespoon butter
1 clove garlic (minced )
¾ cup chicken broth
¾ cup heavy cream
½ teaspoon dry mustard powder
1 tablespoon Dijon mustard
½ teaspoon dried thyme (or two sprigs fresh thyme)

Steps:

  • Preheat oven to 400° F. Line a baking sheet with foil.
  • Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
  • Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
  • Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
  • Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.

Nutrition Facts : Calories 387 kcal, Carbohydrate 2 g, Protein 25 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 142 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED PORK TENDERLOIN WITH CRANBERRY-PORT SAUCE



Roasted Pork Tenderloin with Cranberry-Port Sauce image

Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce.

Provided by Adam Dolge

Categories     Healthy Pork Tenderloin Recipes

Time 35m

Number Of Ingredients 13

1 pound pork tenderloin, trimmed
2 tablespoons whole-grain mustard, divided
¼ teaspoon ground pepper, divided
⅛ teaspoon salt plus a pinch, divided
1 tablespoon chopped fresh rosemary plus 1 teaspoon, divided
1 tablespoon chopped fresh sage plus 1 teaspoon, divided
2 teaspoons chopped fresh thyme
2 tablespoons canola oil, divided
1 cup cranberries, fresh or frozen
1 medium shallot, minced
½ cup low-sodium chicken broth
½ cup port wine (see Tip)
1 ½ teaspoons butter

Steps:

  • Preheat oven to 450°F.
  • Pat pork dry, then brush with 1 tablespoon mustard. Sprinkle with 1/8 teaspoon each pepper and salt. Combine 1 tablespoon each rosemary and sage, along with thyme, on a cutting board. Roll the pork in the herbs, pressing to adhere.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally and adjusting the heat as necessary, until browned on all sides, about 4 minutes total. Transfer to a rimmed baking sheet. Roast the pork in the oven until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 18 minutes.
  • Meanwhile, return the pan to medium heat and add the remaining 1 tablespoon oil and cranberries to the pork drippings. Cook until the cranberries start to soften, about 2 minutes. Stir in shallot and the remaining 1 tablespoon mustard and 1 teaspoon each rosemary and sage. Cook until fragrant, about 1 minute. Stir in broth and port and cook until reduced by half, 2 to 3 minutes. Stir in butter and the remaining 1/8 teaspoon pepper and pinch of salt.
  • Slice the pork and serve topped with the sauce.

Nutrition Facts : Calories 279 calories, Carbohydrate 10 g, Cholesterol 78 mg, Fat 11 g, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, Sodium 363 mg, Sugar 4 g

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast.

Provided by Jennifer Segal

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 9

2 pork tenderloins (1¾ to 2 lbs total)
½ cup (packed) light brown sugar
½ cup grainy Dijon mustard (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon)
½ cup dry sherry
1 tablespoon chopped fresh rosemary
Salt
1 tablespoon vegetable oil, for cooking
Freshly ground black pepper
5 tablespoons unsalted butter, cut into 5 pieces

Steps:

  • Pat the tenderloins dry with paper towels.
  • In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
  • Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
  • Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
  • Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
  • Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

Nutrition Facts :

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

Categories     Salad     Sauce     Mustard     Pork     Side     Boil

Yield Serves 4

Number Of Ingredients 16

1 tablespoon olive oil
2 pork tenderloins (1 pound each)
Coarse salt and fresh ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
Mixed Green Salad with Citrus Dressing
2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisée, torn into bite-size pieces (4 cups)
1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)
(serves 4)

Steps:

  • Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
  • Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
  • To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
  • Mixed Green Salad with Citrus Dressing
  • Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE



Pork Tenderloin Steaks with Mustard Cider Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons unsalted butter
1 small shallot, minced
1/3 cup apple cider or juice
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives

Steps:

  • Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
  • Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

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PORK TENDERLOIN WITH MUSTARD SAUCE RECIPE | MYRECIPES
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PORK TENDERLOIN WITH GRAINY MUSTARD SAUCE RECIPES
Get mustard pork recipe from food network deselect all 1 tablespoon olive oil 2 pork tenderloins (about 8 ounces/225 g each) salt and freshly ground pepper about 3/4 cup/175 ml dijon mustard (plain or grainy) 1 shallot, minced 1 cup/250 ml. Pork tenderloin is here to stay.
From tfrecipes.com


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