Best Pams Mustard And Herb Crusted Stuffed Pork Loin Recipes

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BAKED PORK TENDERLOIN WITH MUSTARD CRUST



Baked Pork Tenderloin with Mustard Crust image

Baked Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection!

Provided by Olya

Categories     Main Course

Time 40m

Number Of Ingredients 7

1.4 lb. pork tenderloin
Salt and Pepper
1 tbsp dijon mustard
1.5 tbsp olive oil
3 large cloves garlic (chopped)
1 tbsp italian seasoning
1/2 tsp coarse sea salt

Steps:

  • Preheat oven to 350 F.
  • Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
  • Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
  • Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
  • Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

Nutrition Facts : Calories 246 kcal, Carbohydrate 1 g, Protein 33 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 103 mg, Sodium 416 mg, ServingSize 1 serving

TENDER STUFFED PORK TENDERLOIN



Tender Stuffed Pork Tenderloin image

"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

Steps:

  • Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.

MUSTARD-CRUSTED PORK TENDERLOINS



Mustard-Crusted Pork Tenderloins image

This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (1 lb) pork tenderloin (about 1-pound each)
salt and pepper
3/4 cup Dijon mustard
3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
cooking spray

Steps:

  • Set oven to 400 degrees.
  • Sprinkle the tenderloins generously with salt and pepper.
  • Using a spatula spread the mustard all over the tenderloins.
  • In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
  • Prepare a baking sheet, and generously coat with cooking spray.
  • Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
  • Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
  • Transfer the tenderloins to a platter and let rest for 5 minutes.
  • Slice the pork and serve.

ROAST PORK WITH HERB CRUST



Roast Pork With Herb Crust image

Make and share this Roast Pork With Herb Crust recipe from Food.com.

Provided by L DJ3309

Categories     Pork

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9

6 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh coarse ground black pepper
1 teaspoon dried thyme leaves
2 teaspoons dried rosemary
1 teaspoon salt
1/2 cup german whole grain brown mustard (other mustards do nicely too)
1 tablespoon olive oil
3 lbs boneless pork loin

Steps:

  • Preheat oven to 400 degrees F.
  • Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
  • Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
  • In small bowl mix the mustard and olive oil.
  • Line a shallow roasting pan with foil lightly greased or pan sprayed.
  • Place pork roast on foil, spread mustard mixture on sides and top.
  • Take the garlic herb mixture and sprinkle over top and sides, press in gently.
  • Insert oven proof meat thermometer near the center of the roast.
  • Roast at 400' first 10 minutes.
  • REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
  • Remove roast to a platter, and let rest for 15 minutes.

Nutrition Facts : Calories 287.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 85.7, Sodium 302.9, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 27.1

HERB-STUFFED PORK LOIN



Herb-Stuffed Pork Loin image

I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. -Michele Montgomery, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

Steps:

  • Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 372mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.

ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS



Roasted Pork Loin With Mustard Garlic and Herbs image

Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.

Provided by BecR2400

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 lb) boneless pork loin
2 garlic cloves, thinly sliced
3/4 cup coarse grain Dijon mustard
2 tablespoons herbes de provence (or Herbes De Napa)
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350F degrees.
  • Slice small slits all over the pork loin; insert the garlic slivers into the holes.
  • Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
  • Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
  • Remove from the oven, and let rest for 5-10 minutes before slicing.

HERB-STUFFED PORK TENDERLOIN



Herb-Stuffed Pork Tenderloin image

Simply the best stuffed tenderloin I've ever made. The blend of herbs is just mouth watering. If you have a tenderloin on hand, give this one a try. I promise you will not be disappointed.

Provided by Chippie1

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons dijon-style mustard
18 ounces pork tenderloin
1 1/2 cups shredded spinach leaves
1/2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
3 tablespoons Italian breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil or 2 teaspoons cooking oil
fresh coarse ground black pepper
snipped fresh chives (optional)
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon-style mustard
1 teaspoon honey

Steps:

  • Trim any fat from meat.
  • Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
  • Spread the meat flat.
  • Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
  • (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
  • Spread mustard evenly over tenderloin.
  • Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
  • Spoon evenly over pork.
  • Roll tenderloin up jelly-roll style, beginning at narrow end.
  • Tie meat with string, first at center, then at 1-inch intervals.
  • Place meat on rack in a shallow roasting pan.
  • Brush oil over meat.
  • Sprinkle with pepper.
  • Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
  • Transfer to a warm platter.
  • Remove strings; keep warm while preparing sauce.
  • To serve, cut tenderloin into 12 slices.
  • Spoon Mustard Sauce over each serving.
  • Sprinkle with chives if desired.
  • Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
  • Cook over low heat for 2 to 3 minutes or just until heated through.
  • Do not boil.
  • Serve immediately with pork slices.

Nutrition Facts : Calories 162.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 62, Sodium 135.5, Carbohydrate 4.2, Fiber 0.3, Sugar 1.7, Protein 19.2

HERB-CRUSTED PORK ROAST



Herb-Crusted Pork Roast image

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

PAM'S MUSTARD AND HERB CRUSTED STUFFED PORK LOIN



Pam's Mustard and Herb Crusted Stuffed Pork Loin image

I like to buy meats in quantity and then cut them down to serving sizes. I found a whole pork loin for $2.19/lb, so I now have three very nice loin roasts for company dinners. When I started to roast this one it was going to be very simple, but my creative side took over and this is what I came up with.

Provided by Pam Ellingson

Categories     Pork

Time 3h30m

Number Of Ingredients 23

1 1/2 lb pork loin roast, butterflied
salt and pepper
STUFFING
1 pkg stovetop stuffing for pork (made as directed)
1 small onion chopped
1 stick celery, chopped
2 tsp fresh marjoram and thyme chopped fine
1 to 2 tsp finely chopped rosemary
1/3 c parsley, chopped fine
CRUMB TOPPING
1/2 c panko bread crumbs
1/2 c bread crumbs, whole wheat (fresh)
3 Tbsp chopped parsley
1 to 2 tsp finely chopped rosemary
2 to 3 tsp fresh marjoram and thyme, chopped fine
1/4 c parmigiano-reggiano, grated
salt and pepper
MIXTURE TO ADHERE CRUMBS TO ROAST
1/2 c mayonnaise (i used hellmans)
3 to 4 Tbsp stone ground mustard (i used inglehoffer)
GRAVY
3 c water, chicken broth, dry white wine, or a combination.
2 Tbsp flour , shaken with about 1/2 cup of broth listed above.

Steps:

  • 1. Prepare the pork loin by removing any "silver skin" that might be present but leave the fat cap on. Double butterfly the loin as described in step #2.
  • 2. 1. Insert chef's knife about 1 inch from bottom of roast and cut horizontally, stopping just before edge. Open meat like a book. 2. Make another cut diagonally into thicker portion of roast. Open up this flap, smoothing out butterflied rectangle of meat. Salt and pepper the cut sides of the roast.
  • 3. Mix all crumb ingredients together in a small bowl. Set aside.
  • 4. Mix Mayonnaise and mustard in another small bowl. Set aside.
  • 5. For stuffing, finely chop onion and celery. Heat margarine or butter called for on the box in a medium saucepan and saute the chopped vegetables for 2 to 3 minutes until softened. Add the liquid called for and bring to boil, then add stuffing mix, stir and cover to rest for 5 minutes. Add chopped herbs and stir. If the stuffing is too dry, add some chicken broth or water (listed in gravy ingredients) to moisten so it will stick together when rolling.
  • 6. With roast laying flat, place the prepared stuffing over the entire surface, leaving about 1/2" on the edges. Press stuffing to hold it together and start rolling the roast to enclose it. When completely rolled, tie the roast with butchers twine in 5 or 6 places to secure. Push any lost stuffing back into the ends of the roast.
  • 7. Place the rolled and tied roast into a Dutch oven with fat side up. Pat dry with a paper towel and spread the mayonnaise and mustard mixture liberally over the surface, trying to cover as much of the roast as possible including sides but not ends.
  • 8. Sprinkle a layer of crumb topping over the top of the roast and press lightly to adhere. Use the rest of the crumbs to coat the sides of the roast, patting them in place with your hand or a spoon. Again, cover as much of the roast as possible. Carefully pour about 2/3 c. of water, chicken broth, or dry white wine in the bottom of the Dutch oven around the roast.(Listed in gravy ingredients)
  • 9. Roast uncovered at 350° for approximately 2 to 2 1/2 hours or until internal temperature is 155-160°. Check several times during roasting to see if you need to add more liquid to the pan. Remove from Dutch oven and place on cutting board to rest for about 15-20 minutes, tented loosely with foil.
  • 10. Skim off excess fat from broth and discard. Place Dutch oven on burner over medium heat and add remaining water, broth or wine to pot. Scrape any brown bits up and bring to a boil. Add the slurry of flour and water stirring constantly. Turn down the heat to medium low and simmer for 10 to 15 minutes until thickened. Slice roast with electric knife for ease of slicing and serve with the gravy.

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