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- Meat and poultry
- Cuts of pork
- Pork fillet
Herbs, Dijon mustard, white wine and yoghurt make a flavourful marinade that keeps the roasted pork fillet moist and tender.
109 people made this
- 1.4kg (3 lb) pork fillet
- 3 cloves garlic, minced
- 1 red onion, minced
- 15g fresh parsley, chopped
- 3 tablespoons Dijon mustard
- 5 tablespoons white wine
- 4 tablespoons natural yoghurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 1/2 chicken stock cubes, crushed
- 3 tablespoons fresh lemon juice
MethodPrep:25min ›Cook:1hr30min ›Extra time:20min resting › Ready in:2hr15min
- Preheat the oven to 180 C / Gas 4.
- Place pork fillet in a deep baking dish. Mix together remaining ingredients; pour over pork. Cover the dish with aluminium foil.
- Bake in the preheated oven until the internal temperature has reached 70 degrees C, about 90 minutes.
- Remove fillet from the dish and cover with aluminium foil on a cutting board. Allow to rest for 20 minutes before slicing. Reserve sauce from the dish and serve on the side.
Reviews & ratingsAverage global rating:(128)
Reviews in English (100)
We really enjoyed this flavorful roast. I didn't have red onion or plain yogurt so I used vidalia onions and no yogurt. I took the foil off for the last ten minutes to let it brown just a little bit. I served it over egg noodles and the sauce over the top was quite yummy. Thanks so much!-20 Jan 2008
by Sheena Lee
This turned out really good! I didn't have all the ingredients though. I didn't have the plain yogurt, buillion cubes or red onion. Even without thus stuff the pork turned out great, very tender with lots of flavor. I will be making this again-23 Oct 2007
AMAZING! We had to cook our pork loin longer than 1.5 hours but I think it may have been slightly frozen in the middle still. The flavors meld so well, the pork is incredibly tender and the entire dish is delicious! We served the sauce on mashed potatoes. If I could give this more than 5 stars, I would!-03 Oct 2007
Brown Sugar Dijon Crusted Pork Roast
I love easy dinners, and this Brown Sugar Dijon Crusted Pork Roast definitely qualifies as easy. it's not only easy, but the resting period after roasting it allows for plenty of time to finish off your veggies or other side dishes. Plus, it's a crowd-pleasing favorite with it's sticky, tangy, crusted coating! Serve with my red skin mashed potatoes and garlic green beans for a fantastic dinner meal!!
So juicy and roasted to perfection with a lovely tangy brown sugar, honey, and Dijon mustard coating!
- 3 tablespoons Dijon mustard, divided
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 pound pork tenderloin, trimmed
- 2 teaspoons canola oil
- ¼ cup cider vinegar
- 2 tablespoons maple syrup
- 1 ½ teaspoons chopped fresh sage
Preheat oven to 425 degrees F.
Combine 1 tablespoon mustard, salt and pepper in a small bowl rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 degrees F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
First of all, trim the excess fat and sinew from the pork fillets.
Then, in a small bowl, beat the egg together with the 2 mustards and pour it into an oblong dish, which is at least 1 inch (2.5 cm) deep and as long as the pork fillets. Next, chop the garlic and parsley (in a mini-chopper or processor, if you have one), add the breadcrumbs and a seasoning of salt and pepper, whiz for a couple of seconds, then spread them out on to another oblong dish (the same size as above). Now roll the pork fillets in the egg mixture first, until they are very well coated.
Then lift them out of the egg mixture, letting the excess egg drip back into the dish, and lay them in the crumb mixture. Turn the fillets over in the crumbs until they are evenly coated and there are almost no loose crumbs left in the dish.
After that, transfer them to the greased baking tray and roast the fillets in the pre-heated oven for 30 minutes. This will give you pork that is still slightly pink in the middle. If you prefer it more well done, cook it for a further 10 minutes. (If you are preparing the pork a couple of hours in advance, just cover it with clingfilm and keep it in the fridge till needed but allow it to come back to room temperature before cooking.) Meanwhile, for the sauce, heat the butter in a small saucepan and cook the onion in it on a medium heat for about 10 minutes until softened and golden brown.
Then add the white wine, turn up the heat and boil for 10 minutes to reduce slightly, before adding the crème fraîche and mustards, then simmer gently for a further 10 minutes. When the pork is cooked, let it rest in a warm place for about 10 minutes before carving into slices and serving with the sauce.
How to make Pork Tenderloin with Creamy Mustard Sauce
It’s as simple as: Season → Sear → Bake → Make pan sauce!
Season the pork all over with salt and pepper
Sear the pork in a large skillet, turning to colour all sides (I do 4 sides in total). It takes about 5 minutes to get a nice colour all over. If your tenderloin is too long for your skillet (which most will be) just curl it to fit. The tenderloin shrinks as it cooks, so I find by the time I’ve finished it fits nicely inside the skillet
Bake – Transfer to oven in the skillet and bake for 10 – 15 minutes, depending on the size of your pork tenderloin, or until the internal temperature is 65°C (149°F). This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh. To cook fully with no pink at all, just take it to 68°C (155°F) – around 3 more minutes baking time
Rest – Rest the pork for 5 minutes before slicing and serving along with the sauce
Sauce – While the pork is resting, make the sauce. Return the skillet to the stove over medium heat. Add the cream and both mustards. Now mix, scraping the bottom of the pan to dissolve the tasty golden bits stuck to the bottom of the pan into the sauce (free flavour!) and
Add herbs – Once the sauce is hot, add the salt, pepper, parsley and tarragon. There is no need to simmer this sauce, it’s ready as soon as it’s warmed up! The mustard acts as a thickener so there’s no need for reduction.
- 2 pork tenderloins
- 4 tablespoons Dijon mustard
- 1 tablespoon oil
- 2 tablespoons butter
- 2 shallots, minced
- 1 cup Marsala wine
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Rotisserie Beef Tenderloin with Dijon Horseradish Crust
If you want to impress your guests this holiday season, do I have a recipe for you! When it comes down to it, this recipe is quite simple to grill. Using a high quality cut of beef along with intense, high indirect heat from your Bull BBQ, plus the infrared rotisserie back burner, turns this amazing meal into a gift that just keeps on giving (check out the video and see for yourself)!
On the menu this week – perfectly grilled beef tenderloin with a dijon mustard horseradish crust. I love the kick of horseradish in this recipe. Use this recipe as a guide, and make adjustments according to how much kick you want to your beef tenderloin. To serve, I like to slice the beef tenderloin into thick pieces. The meat is so tender and juicy, it melts in your mouth with every bite! I then slice the remainder of the roast into thin slices, making wonderful sandwiches the next day!
The key to grilling the beef tenderloin and achieving optimum flavor is to grill with high heat and as quickly as possible. The intense heat sears the outside of the tenderloin, forming a nice crust on the outside, all while the center of the tenderloin stays tender and juicy.
The beef tenderloin for this recipe weighed around four pounds. I purchased the tenderloin “peeled extreme.” Basically, all the fat has been trimmed off, along with all the connective tissue and silver skin. The chain, also known as the side muscle, is also removed. That leaves me with a butchered main beef tenderloin along with the wing. I tuck the thin tail end of the tenderloin under, bundling the meat into a uniform roast, and finish with twine. It may cost a bit more per pound to purchase the peeled extreme beef tenderloin, but during the busy holiday season, it is totally worth it. You can also ask your local butcher to clean the whole tenderloin down into your desired end product. Some like to remove the wing, leaving just the main beef tenderloin, opting to use the wing for another meal.
It is key to preheat your Bull BBQ to achieve the high, intense heat. Just as important, ALWAYS use your Bull Pit Mitt Gloves to protect your hands while placing the spit onto the BBQ and while taking it off. Using towels is not worth the risk. If there are any wet spots, the heat will penetrate right through the towel and burn your hands. I love using the gloves, assuring total protection and preventing any burns.
2 pounds pork tenderloin
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh parsley
freshly cracked black pepper
Preheat the oven to 350 degrees F.
Dry the pork tenderloin with paper toweling. Combine the mustard, thyme, salt, and pepper in a bowl. Spread the mixture on all sides of the pork.
Heat the oil in an oven-proof skillet. When hot, add the pork to the skillet and cook, turning to brown on all sides.
Add the wine to the skillet. Place the skillet in the oven and roast at 350 degrees F for 45-50 minutes or until the pork registers 160 degrees F on a meat thermometer.
Remove the skillet from the oven and remove the pork to a plate. Cover the pork lightly with foil.
Add the cream to the skillet. Place over medium-high heat and cook, stirring to scrape up any baked-on bits and bring the liquid to a boil. Reduce the heat to a simmer and let cook until the sauce has reduced by half and has thickened.
Slice the pork and add to the skillet. Sprinkle with parsley and black pepper and serve immediately.
Recipe—The Most Awesome Pork Tenderloin Ever
I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky. Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil
Brown Sugar & Dijon Bacon Wrapped Pork Tenderloin
Hi, you guys! Long time no chat! I didn’t plan on taking the majority of the last 2 weeks off but my daughter had 2 tournament weekends in a row and I got SICK. I mean sicker than I have been since having the H1N1 Flu when I was pregnant with my youngest back in 2010. What started as a really bad cold, ended up turning into Pneumonia. I am on the mend now, but I am so behind on EVERYTHING. Being as sick as I was for a whole week combined with the all weekend tournaments will do that, I suppose.
But I am so excited to be able to FINALLY share this latest recipe with you all! OH MY GOSH you guys. My husband isn’t a HUGE pork fan and he said this was one of the best recipes I have EVER made! I actually made it by accident too LOL. When I first felt my cold coming on, I did my grocery order online so I could just pick them up and not have to tackle the grocery store and spread my germs. I wanted some EASY meals so I had planned a couple of favorite crock pot recipes. I had meant to order a 4 lb pork loin to make my Brown Sugar & Balsamic Pork Loin (SO GOOD!), but I accidentally clicked the wrong thing and I arrived home with a 1.5 lb pork tenderloin. I am NOT a fan of cooking tenderloin in the crock pot, so I decided to throw together a couple of ingredients that I had on hand and roast the tenderloin instead. I mean, what’s NOT to love about bacon wrapped anything? Right?
Well the brown sugar, Dijon, & garlic combo I made to rub on the pork ABSOLUTELY made this dish. The flavor was TO DIE FOR good. Even my picky youngest who normally has to be ‘reminded’ to eat his meat, GOBBLED IT UP! Uncle Bee says he wants to try this one on the grill next and I can’t wait! I think it will be EVEN more amazing. I would DEFINITELY recommend using a meat thermometer for cooking pork tenderloin. You don’t want to over cook it! I absolutely love 5 ingredient (or less) recipes because they are just so easy! And BONUS POINTS when it turns out this amazing! This one is easy enough for a weeknight meal but amazing enough to serve to company. We served this with White Cheddar Mac and Cheese and Southern Style Green Beans the first time, and Fried Potatoes and Garlic Butter Baby Brussels Sprouts the second time. I hope you all love this recipe as much as we do!
- 1.5 lb pork tenderloin
- 1 Tbsp Dijon mustard
- 2 Tbsp brown sugar
- 2 cloves garlic, very finely minced
- 1/2 tsp salt
- 8 slices, uncooked bacon
Preheat oven to 350 degrees.
Combine Dijon mustard, brown sugar, garlic and salt. Rub all over pork. Wrap bacon around pork, making sure the bacon overlaps very slightly. Secure with kitchen twine or toothpicks. (Kitchen twine works better!)
Brown the bacon wrapped pork on all sides over medium high heat in a large skillet. (Bonus points if it is oven safe as well)
Place browned pork in the oven with an oven safe meat thermometer in the middle of the thickest part of the pork. Roast for 35-40 minutes or until thermometer reads 145-150 degrees F. Allow it to rest for 10 minutes before slicing. (The meat will continue to cook and the temperature will raise about 5 degrees while it rests) Remove kitchen twine or toothpicks, slice and enjoy!