Best Pork Loin With Mustard Seed Crust Recipes

BAKED PORK TENDERLOIN WITH MUSTARD CRUST

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.

MUSTARD CRUSTED PORK TENDERLOIN

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
• 3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
• 4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
• 5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta.
• In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.

MUSTARD-CRUSTED PORK TENDERLOINS

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.

HERB-CRUSTED PORK ROAST

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.

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
• 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
• 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

PORK LOIN WITH MUSTARD SEED CRUST

Steps:

• Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt mixture. Cover with plastic wrap and refrigerate for several hours or overnight. Let the pork stand at room temperature for 1 hour before roasting.
• Preheat the oven to 350 degrees. Wipe the marinade off of the pork and place in a roasting pan. Combine the sugar and mustard seeds and coat the pork with the mixture. Sprinkle with the remaining 1/2 teaspoon salt. Roast for 1 hour 20 minutes. Increase the oven temperature to 450 degrees and continue roasting until the pork reaches 145 to 150 degrees on a meat thermometer and the top is crisp, about 10 minutes longer. Let stand for 15 minutes, cut into slices and serve with the pan juices.

MUSTARD-CRUSTED LOIN OF PORK WITH MUSTARD SAUCE AND CELERY A LA MODE

Steps:

• For the celery: Butter a shallow ovenproof pan with 1 tablespoon of the butter, place the celery in the pan, and season it with salt and pepper. Add the chicken stock to the pan to cover the celery by 3/4. Bring the liquid to a boil over high heat, cover the pan, and transfer it to a preheated 400 degree oven. Bake the celery for 35 to 40 minutes, or until it is tender. Drain the cooking liquid, reserving the celery, into a large casserole and reduce it over high heat to about 2 tablespoons. Add the remaining butter, a little bit at a time, until it is emulsified and keep the celery sauce warm. Keep the reserved celery hot.
• For the mustard sauce: In a medium skillet melt the butter, add the shallot and the thyme, and cook the shallot over moderately high heat until it is just caramelized (a light blond). Deglaze the pan with the wine and reduce the liquid over high heat until it is almost evaporated. Add the veal stock and reduce it for 2 to 3 minutes. Add the cream and reduce the liquid for 2 to 3 minutes, or until it starts to thicken. Add the mustard to taste, season the sauce with salt and pepper, and strain it through a fine sieve. Reserve the sauce.
• For the pork: Cut the pork into 4 pieces and season each piece on both sides with salt and pepper. Using a small spatula spread the Dijon mustard over each piece of pork. In a bowl combine the mustard seed and the bread crumbs, roll each piece of pork in the crumbs, and reserve the pork. To a preheated skillet melt enough peanut oil and butter to just cover the pan, heat the oil and butter over moderately high heat until it is hot, and add the pork. Cook the pork on 1 side until it is colored. Transfer the skillet to a preheated 400 degree oven and bake the pork, turning it to the uncooked side, for about 4 to 5 minutes, until the inside is just pink. Arrange the Spring Potato Puree on a platter, put the celery beside it, and glaze it with the warm celery sauce. Put a small ladle of the mustard sauce on the platter and arrange the pork, each piece cut into 3 slices, over the sauce. Garnish the dish with the herbs and serve the remaining sauce in a sauceboat.

PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST

Steps:

• Preheat oven to 450.
• Rinse tenderloin and pat dry.
• Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
• Use about half the garlic.
• In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
• salt to form a paste.
• Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
• Sprinkle the pork tenderloin with salt and fresh ground black pepper.
• Rub dijon mustard all over surface of the meat.
• Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
• Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
• Add oil, allow oil to get quite hot, just before the smoking point.
• Add the tenderloin to the pan.
• DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
• Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
• Some of the coating will adhere to the pan, that's OK.
• Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
• Allow meat to rest, covered, for about ten minutes before slicing and serving.
• You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.