Pork roast with mustard rub recipes - Dinner ideas

Author: Jean Magallon  

Get Garlic and Mustard Pork Roast Recipe from Food Network The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.

Mustard Pork Loin Roast

Mustard Pork Loin Roast
Mustard Pork Loin Roast is wonderfully tender and flavored with an ultra tasty mustard sauce. This recipe is easy enough for a weeknight meal and definitely pretty enough to serve for holidays and special occasions!
Provided by: Brenda | A Farmgirl's Dabbles
Total time: 105 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 1 3.5 pound boneless pork loin roast (not pork tenderloin)
  • 4 large cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • minced fresh rosemary and parsley, optional garnish
  • 1/4 cup stone ground mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow prepared mustard
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon sweet curry
Nutrition:
  • Calories: 271 calories
  • Carbohydrate: 1 grams carbohydrates
  • Cholesterol: 104 milligrams cholesterol
  • Fat: 14 grams fat
  • Fiber: 0 grams fiber
  • Protein: 33 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 640 grams sodium
  • Sugar: 1 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 8 grams unsaturated fat
How to cook:
  1. for the mustard sauce: In a small bowl, combine all mustard sauce ingredients. Set aside.
  2. for the pork loin roast: Pat the pork loin dry using paper towels. With kitchen string, tie up the pork loin every 2 inches. Reference the photo from this post that shows how this should look.
  3. Create a simple garlic paste by sprinkling the salt over the minced garlic, right on the cutting board. Angle the knife blade (I like to use a knife with a larger blade, such as a Santoku knife or chef's knife.) so it's laying almost flat on the cutting board, pressing and scraping the garlic and salt together. The garlic pieces will start to soften and smash, and combine with the salt to form a paste. Keep pressing and scraping until you have a smooth paste. Sprinkle pepper over the paste, and then press and scrape a few more times to incorporate. Rub this mixture over all sides of the pork loin. Set aside at room temperature.
  4. Preheat oven to 350° F.
  5. Place a 12" cast iron skillet or stainless steel straight-sided skillet on stovetop and heat to medium-high. Add canola oil and heat until shimmering. Carefully add pork loin, fat cap side down. Sear until deep golden brown and when it releases easily from the skillet, about 4 to 5 minutes per side. Once all four sides have browned, transfer pork loin with the fat cap facing up to a rack set inside a roasting pan. If you do not have one of these, simply place a cooling rack inside a large rimmed pan. I like to line my rimmed pan with aluminum foil for easy clean up.
  6. Brush seared pork loin on all sides with mustard sauce, using all of the sauce for a 3-1/2 pound pork loin. Tent a large piece of aluminum foil (I like these extra large, heavy duty rolls) loosely over the pork loin, keeping the foil from touching the pork. Cook for 35 minutes. Remove foil tent and cook for another 15 to 20 minutes or so, or until an instant-read thermometer inserted into the thickest part of the pork reads 145° F. I start checking the temperature after the pork has cooked for 10 minutes without the foil tent. Do not over cook. Remove pork loin from oven and let rest 3 minutes. Remove kitchen string and slice pork loin crosswise into 1/2-inch slices. Serve hot, sprinkled with minced fresh rosemary and parsley if desired.
Notes: Pork Tenderloin with Mustard Sauce Recipe, 1 tablespoon olive oil · 2 pork tenderloins (3/4 - 1 pound each), trimmed · Coarse salt and ground pepper · 1/4 cup whole-grain mustard · 2 tablespoons Dijon

Garlic and Mustard Pork Roast

Get Garlic and Mustard Pork Roast Recipe from Food Network
Provided by: Sandra Lee
Total time: 205 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 7
Ingredients:
  • 1/4 cup spicy brown mustard
  • 2 tablespoons canola oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon brown sugar
  • 2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
  • One 5- to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
  • Salt and freshly ground black pepper
How to cook:
  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
  3. Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.
Notes: Mustard Rubbed Smoked Pork, Rub the pork generously with mustard, let it sit for 5 minutes. · Coat the roast with rub, then cover and refrigerate overnight. · Prepare smoker.

Roast Pork with Mustard Herb Coating

Roast Pork with Mustard Herb Coating
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Provided by: Patrick Corrigan
Yields: 8 servings
Number of ingredients: 7
Ingredients:
  • 6 tablespoons coarse-grained Dijon mustard
  • 6 large garlic cloves, minced
  • 4 small bay leaves, finely crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 2 1/2-pound boneless pork rib roast
How to cook:
  1. Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.
Notes: Roast Pork with Mustard Herb Coating Recipe, Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork

Brown Sugar Dijon Crusted Pork Roast

Brown Sugar Dijon Crusted Pork Roast
This finger-licking-good, sticky crust perfectly coats a tender and juicy pork roast!
Provided by: Angela
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 2 lb pork roast ((shoulder or rump, trimmed of excess fat))
  • 1/2 cup light brown sugar
  • 2 Tbsp Dijon mustard ((coarse ground recommended))
  • 1 Tbsp honey
  • 1 Tbsp garlic ((minced))
  • 1 tsp paprika
  • 1/4 Tbsp ground sage
  • 1/2 tsp each, salt & pepper ((to taste))
Nutrition:
  • Calories: 215 kcal
  • Carbohydrate: 16 g
  • Protein: 26 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 71 mg
  • Sodium: 248 mg
  • Fiber: 1 g
  • Sugar: 16 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat your oven to 375 degrees F (190 degrees C) and grease your baking dish with either olive oil or a non-stick cooking spray.
  2. In a small bowl, combine the light brown sugar, Dijon mustard, honey, garlic, paprika, ground sage, salt, and pepper. Use a basting brush and coat the entire surface of the completely thawed pork roast (top, bottom, and sides) then place into your baking dish.
  3. Roast in the oven at 375 degrees F (190 degrees C) for 35 minutes, or until the internal temperature is 145 - 150 degrees F (63 - 66 degrees C). Remove the roasted pork from the oven and over with aluminum foil loosely, and allow the pork roast to rest for 15-20 minutes before serving.
Notes: Roast Pork with Maple and Mustard Glaze, This simple pork roast is topped with a tangy maple syrup, Dijon mustard, soy sauce, and cider vinegar glaze. It's perfect for a special occasion.
Write a comment: