MUSTARD-RUBBED PORK LOIN WITH BLACKBERRY MUSTARD SAUCE
Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment.
Provided by TinyBubbles
Categories Pork
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).
- Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.
- Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.
- Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
- Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
- Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.
- Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.
Nutrition Facts : Calories 229.4, Fat 12.1, SaturatedFat 0.9, Cholesterol 2.1, Sodium 3119.5, Carbohydrate 20.9, Fiber 10.2, Sugar 5, Protein 13.9
MUSTARD-RUBBED PORK WITH BLACKBERRY-MUSTARD SAUCE AND SPICED OVEN FRIES
A flavorful spice rub makes pork tenderloin and oven fries a meal that's both healthy and sure to be a hit with the family.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 20
Steps:
- Place mustard seed, fennel, coriander,cumin, and peppercorns in a dry skillet.Place over medium heat, moving skillet tokeep seeds from burning, until aromatic,about 2 minutes. Mustard seeds will beginto pop. Transfer seeds to a spice grinder,cool slightly, and pulse until finely choppedbut not powdery. Transfer mixture to a smallbowl, and stir in the thyme, dry mustard,ginger, 1 teaspoon salt, and sugar. Set aside.
- Heat oven to 450 degrees. Position two racks inoven. Spray a small roasting pan and a largecookie sheet with cooking spray; set aside.
- Cut potatoes into 1/3-inch-thick sticks. In abowl, toss with oil and 3 tablespoons spicemixture. Spread in a single layer on cookiesheet; bake on bottom rack 15 minutes.
- Meanwhile, rub pork with 1 tablespoonDijon mustard. Sprinkle with 1/2 teaspoonsalt and 2 tablespoons spice mixture; patwith hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place onupper rack in oven. Cook until fries aregolden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board;cover both loosely with foil to keep warm.
- Place roasting pan on stove over medium-highheat; stir in wine, scraping bottomof pan to release browned bits. Stir in stock;cook, stirring occasionally, until reducedby half, 5 to 7 minutes. Whisk together flourwith 1/4 cup water in a bowl; whisk intosimmering stock mixture. Whisk in remainingtablespoon Dijon mustard; cook untilmixture begins to thicken, 2 to 3 minutesmore. Stir in berries; cook until they beginto soften, about 2 minutes. Season frieswith remaining 1/2 teaspoon salt. Slicepork, and transfer to platter. Serve immediatelywith blackberry-mustard sauceand chopped thyme.
Nutrition Facts : Calories 252 g, Cholesterol 87 g, Fat 6 g, Fiber 1 g, Protein 29 g, Sodium 725 g
PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE
I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!
Provided by Sodak1951
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- BLACKBERRY MUSTARD SAUCE.
- Position knife blade in processor, add blackberries.
- Process 1 minute, strain and discard seeds (optional).
- Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
- Store sauce in airtight container in fridge for up to two weeks, if desired.
- OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
- TENDERLOIN.
- Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
- Trim fat from pork, rub pork with thyme mixture.
- Place in shallow dish, cover and chill at least 2 hours.
- Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
- Add pork, cook 4 minutes or until browned on all sides.
- Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
- Remove pork from skillet, set aside and keep warm.
- Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
- Strain mixture, discard solids.
- Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
- Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
- Remove sauce from heat; stir in remaining tsp of minced thyme.
- Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.
Nutrition Facts : Calories 258.2, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 509.7, Carbohydrate 17.5, Fiber 3, Sugar 13.6, Protein 25.8
PORK WITH MUSTARD SAUCE
Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
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