Best Honey Dijon Pork Recipes

HONEY-DIJON PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

HONEY DIJON MUSTARD PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Season the pork loin with salt and pepper.
• In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
• In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

DIJON AND HONEY PORK CHOPS IN FOIL PACKETS

Steps:

• Sprinkle seasone salt on both sides of pork chop.
• In a small bowl, combine remaining ingredients; mix well.
• Place chop in middle of foil packet.
• Top chop with vegetable mixture and sauce.
• Double fold end of foil packet but leave enough room for heat to circulate.
• Bake at 425 degrees for 1 hour or until the center of the pork chop is no longer pink.
• Open foil packet last 5 minutes of cooking to brown pork chop.
• This can be prepared ahead of time and frozen until you need it.
• After you place everything in the foil packet and seal the end just place packet into freezer until you are ready to use it.
• You also can prepare it the night before so that the flavors marinate together.
• Place foil packet in refrigerator until time to cook.
• Serve with a bake potato.
• Just place potato in oven at the same time.
• For a flavorable potato, wash skin, poke holes in it with a fork and rub with butter.
• Cover in aluminum foil and bake.

DIJON-HONEY PORK CHOPS

Steps:

• Sprinkle pork chops with lemon pepper. In a large nonstick skillet, heat oil over medium heat. Brown chops on both sides., In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes or until a thermometer inserted in pork reads 145°. , Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops.

DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190˚C).
• In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
• Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
• Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
• Brush the mustard mixture evenly over the top and sides of the tenderloin.
• Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
• Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
• While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
• Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
• Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
• Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
• Enjoy!

HONEY DIJON PORK CHOPS

Steps:

• Heat oil in a large nonstick pan over med high heat.
• Add a light coating of salt and pepper to pork chops.
• Add pork chops to pan, cook until browned on each side (approx. 4 min each side).
• Remove pork chops from pan and set aside.
• Add honey, mustard and wine to pan.
• Bring to a low boil for 2 minutes.
• Put pork chops back into pan with sauce.
• Reduce heat, simmer for 5 minutes.
• Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.
• Serve pork chops with sauce drizzled on top.

HONEY DIJON PORK TENDERLOIN

Steps:

• Sprinkle pork tenderloin with salt and pepper; place in slow cooker.
• In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides.
• Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).

HONEY DIJON PORK

Steps:

• Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth; whisk in the honey, mustard, basil and remaining orange juice. Pour over chops. Place carrots and onion around chops. , Cover and bake at 350° for 30 minutes. Add peppers; cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.

BREADED PORK CUTLETS WITH HONEY DIJON MUSTARD

Steps:

• Slice the pork into 1/4 inch thick slices.
• Place pork between sheets of waxed paper and pound thin.
• Combine the Dijon or spicy brown mustard with the honey.
• Using a pastry brush spread the mustard mixture on both sides of each pork slice.
• Mix the egg white with the water in a bowl.
• Dip the pork in the egg, then in the bread crumbs to coat both sides.
• Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add 1 tablespoon oil and heat.
• Add the pork and cook until crisp and lightly browned.
• Garnish with the lemon wedges and serve.

HONEY DIJON MUSTARD PORK LOIN

Steps:

• Preheat oven 350 Degrees F.
• Season pork with salt and pepper.
• In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
• In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until internal thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

HONEY-DIJON PORK TENDERLOIN

Steps:

• In a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain pork and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill pork, covered, over medium heat for 10-13 minutes on each side or until a thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°, basting occasionally.

HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
• Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
• Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
• Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

HERB ROASTED PORK WITH HONEY DIJON MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.

DIJON-HONEY PORK CHOPS

Steps:

• 1. Sprinkle pork chops with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil over medium heat for 4-5 minutes on each side or until lightly browned.
• 2. In a small bowl, combine the orange juice, mustard and honey; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a meat thermometer reads 160.
• 3. Remove chops and keep warm. Cook sauce, uncovered, for 3-4 minutes or until reduced to 1/4 cup. Spoon over chops.

ORANGE MARMALADE/HONEY DIJON PORK CHOPS

Steps:

• Mix Honey Dijon Mustard and orange marmalade together in a bowl and set to the side. Lightly salt and pepper pork chops on both sides. Fry in oil for 5-7 minutes on each side(depending on thickness of chops)Place posrk chops in a oven safe dish, spoon mixture over each chop , cover with aluminum foil and bake for 30 minutes at 350 degrees. Enjoy!

GRILLED HONEY-DIJON PORK TENDERLOINS

Steps:

• Place pork in lg plastic bag.
• Mix remaining ingredients.
• Set aside 2/3 cup.
• Pour remaining marinade over pork, turn to coat.
• Seal bag and refrigerate for 4 hours.
• Drain.
• Grill, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear.
• Serve with reserved sauce.

HONEY GARLIC DIJON PORK TENDERLOIN MARINADE RECIPE - (5/5)

Steps:

• In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste. Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides. Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later. To cook the tenderloin in the oven: Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven. Preheat oven to 400 degrees F. Cover with foil and bake for 25 minutes. Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140 degrees F. Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade. To cook the tenderloin on the grill: Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade. Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140 degrees F. Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.

HONEY DIJON MUSTARD PORK LOIN

Steps:

• Directions Preheat oven to 350 degrees F. Season the pork loin with salt and pepper. In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork. In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

SLOW-COOKER HONEY-DIJON PORK ROAST

Steps:

• In 4 to 6-quart slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast. Place pork over onion and apples.
• Cover; cook on Low setting 7 to 8 hours.
• Remove pork from slow cooker; place on serving platter. Cover with foil.
• In small saucepan, blend water and cornstarch until smooth. Add apple mixture and juices from slow cooker; mix well. Cook over medium heat until mixture boils, stirring occasionally. Cut pork into slices. Serve pork with sauce.

HONEY-DIJON PORK TENDERLOIN WITH MUSHROOMS

Steps:

• Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; saute 1 minute longer. Stir in the milk, mustard, soy sauce and honey. Return pork to the pan; heat through. Serve with noodles.