Recipe Mustard Sauce For Pork

Pork Tenderloin with Creamy Mustard Sauce

WEBMay 5, 2021 · Instructions. Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat). …

Rating: 5/5(94)
1. Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
2. Season pork: Sprinkle the tenderloins all over with salt and pepper.
3. Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
4. Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)

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Pork Chops with Dijon Herb Sauce Skinnytaste

WEBOct 5, 2017 · In a large skillet melt the butter over moderately low heat. Season the pork with salt and pepper. Raise heat to medium and add …

Rating: 4.9/5(65)
1. In a large skillet melt the butter over moderately low heat.
2. Season the pork with salt and pepper.
3. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
4. Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 2 to 3 minutes.

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Pork Tenderloin With Mustard Sauce Craving Home …

WEBApr 9, 2024 · Transfer the pork tenderloins to a cutting board and let it rest for 10 minutes. Make the Sauce: In the same skillet, melt the butter over …

Rating: 4.8/5(10)
1. Preheat the Oven: Preheat the oven to 400°F.
2. Season the Meat: Season the pork chops with the 1 tsp salt and pepper evenly all around.
3. Sear and Cook the Meat: Heat the olive oil in a large oven-safe skillet and sear the pork tenderloins on all sides, about 2 to 3 minutes per side. Transfer the skillet to the preheated oven and cook for 18-20 minutes or until a thermometer reads an internal temperature of 145°F. Transfer the pork tenderloins to a cutting board and let it rest for 10 minutes.
4. Make the Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. To the skillet, add the chicken broth, heavy cream, dry mustard powder, regular mustard, dried thyme, parsley, salt and pepper. Stir everything together scraping the browned bits from the bottom of the skillet, turn the heat down to a simmer and cook for 8 to 10 minutes until sauce thickens a bit.

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Pork Medallions in a Dijon Mustard Sauce Julia's Cuisine

WEBNov 22, 2019 · Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place …

Rating: 4.2/5(5)
1. Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.
2. Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.
3. In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.
4. Serve pork medallions with the sauce. Best served straight away.

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