Posts tagged mustard

Seared Pork Tenderloin with Skillet Cherry Mostarda

5 years ago
in

Seared Pork Tenderloin with Skillet Cherry Mostarda

Recipe: Seared Pork Tenderloin with Skillet Cherry Mostarda

Ingredients

  • 1 small (1-pound) pork tenderloin, trimmed of silverskin
  • 2 tablespoons olive oil plus more for pork, divided
  • Kosher salt and freshly ground black pepper
  • 1 cup cherries, smashed to remove pit (defrost if using frozen)
  • 1/4 red onion, finely chopped
  • 1 tablespoon grainy mustard
  • 1 teaspoons white-wine vinegar

Instructions

  1. Heat a large, heavy skillet over medium-high heat until very hot. Rub pork tenderloin with olive oil and season generously with salt and pepper. Add pork to pan and cook, turning often, until evenly browned, about 14 minutes total. Transfer to a cutting board to rest. (Reserve skillet.)
  2. Add 1 tablespoon olive oil and onion to reserved skillet. Cook, stirring release browned bits from bottom of pan, until onion is tender, about 4 minutes. Stir in cherries, vinegar and mustard to skillet.
  3. To serve, slice tenderloin into 1-inch pieces and top with cherry mostarda.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Inspired By: Seared Pork Tenderloin with Skillet Cherry Mostarda

Mustard Brussels Sprouts

5 years ago
in

Mustard Brussels Sprouts

Recipe: Mustard Brussels Sprouts

Ingredients

  • 2-3 lbs Brussels sprouts
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar,
  • 2 tablespoons sesame seeds
  • cooking spray
  • salt and pepper

Instructions

  1. Preheat oven to 350°F.
  2. Rinse and halve Brussels sprouts, removing loose leaves.
  3. Place Brussels sprouts on baking sheets and spray with cooking spray and season with salt and pepper. Bake at 350°F for 30 minutes.
  4. Meanwhile, combine the mustard and vinegar.
  5. Once the sprouts are done pour on the dressing and stir to make sure all sprouts get evenly coated. Sprinkle on the sesame seeds and serve hot.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Man-Pleasing Chicken

6 years ago
in

Recipe: Man-Pleasing Chicken

So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.

Ingredients

  • 4-6 skinless chicken thighs (bone in or boneless)
  • 1/2 cup dijon mustard
  • 1/4 cup maple syrup
  • 1 Tbsp rice wine vinegar
  • salt and pepper
  • rosemary

Instructions

  1. Preheat your oven to 450ºF.
  2. Whisk together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.
  3. Place the thighs into an oven-proof baking dish.
  4. Salt and pepper the thighs.
  5. Pour the maple mustard mixture over the thighs, turning so they are fully coated.
  6. Bake until a meat thermometer reads 165ºF (about 40 minutes), basting half way through.
  7. Let the chicken rest for 5 minutes before serving.
  8. Sprinkle with fresh rosemary.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Inspired By: Man-Pleasing Chicken
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Roasted Asparagus with Lemon Vinaigrette

6 years ago
in

Recipe: Roasted Asparagus with Lemon Vinaigrette

Ingredients

  • 3/4 pound fresh asparagus, woody stems removed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Vinaigrette

  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  3. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  4. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Roasted Asparagus with Lemon Vinaigrette

Welsh Rarebit Burgers

7 years ago
in

Recipe: Welsh Rarebit Burgers

Pump up the pub flavor of sirloin burgers with a sauce made of beer, mustard and cheddar cheese.

Ingredients

  • 2 pounds ground beef sirloin, patted dry
  • 3 tablespoons Worcestershire sauce
  • Large handful of parsley, finely chopped
  • Lots of sea salt and black pepper
  • 2 tablespoons butter, plus some softened butter for the toast
  • 1 small onion, chopped
  • 4 slices 1 inch thick, good quality white bread (rye bread or English muffins also work)
  • 1 tablespoon flour
  • 1/2 cup Guinness (or your favorite stout)
  • 2 to 3 dashes hot sauce, such as Tabasco
  • 1 teaspoon ground mustard
  • 1 cup grated extra-sharp yellow cheddar cheese
  • 2 eggs, beaten

Instructions

  1. Heat a cast-iron skillet over medium-high heat.
  2. Combine the beef, Worcestershire sauce, parsley, salt and pepper. Form 4 large patties (thinner at the center and thicker at the edges for even cooking).
  3. Preheat the broiler.
  4. Melt 2 tablespoons butter in a medium saucepan of medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring, until very soft, 10 to 12 minutes.
  5. Arrange the bread slices on a baking sheet. Lightly toast the bread on both sides under the broiler. Lightly butter the toast with the softened butter.
  6. Cook the burger patties in the hot skillet, turning once, for 8 minutes for medium-rare, or 12 minutes for medium-well. When you flip the burgers over, continue making the sauce.
  7. Sprinkle the flour into the pan with the onion and cook for a minute. Lower the heat to medium-low and stir in the beer, hot sauce and mustard. Stir in the cheese until melted. Add the eggs and stir constantly to thicken the sauce, 3 to 4 minutes.
  8. On the baking sheet, place the burgers on the toasts and spoon the sauce on top. Place under the broiler to brown the sauce, 2 to 3 minutes.

Number of servings (yield): 4

Inspired By: Welsh Rarebit Burgers (February 2011, Every Day Rachel Ray, p. 92)

Peach-Mustard Pork Chops

8 years ago
in

Peach Mustard Pork Chops

Recipe: Peach-Mustard Pork Chops

Ingredients

  • 4 (1 1/2-inch thick) pork chops
  • Safflower or corn oil, for brushing
  • Kosher salt
  • Freshly ground black pepper

Peach-Mustard BBQ Sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • 3 tablespoons cider vinegar
  • 1/2 cup whole-grain mustard
  • 1/4 cup Dijon mustard
  • 3/4 cup peach jam or preserves
  • 1 tablespoon bourbon
  • 1/2 teaspoon kosher salt

Instructions

  1. To make the BBQ sauce, melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
  2. Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
  3. Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
  4. Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
  5. To serve: Drizzle the chops with more sauce and serve.

Number of servings (yield): 4

Inspired By: Peach-Mustard Pork Chops

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