Best 8 Creamy Horseradish Pork Recipes

CREAMY HORSERADISH SAUCE

Steps:

• Combine all ingredients in a small bowl, mixing well.
• Cover and refrigerate until ready to use.
• If you've tried this recipe, come back and let us know how it was!

CREAMY HORSERADISH PORK

Steps:

• Slice pork into 1-inch medallions and season with the salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add pork to pan in a single layer and cook for about 3 to 4 minutes on each side, or until browned. Remove pork from pan and set aside.
• Turn the heat to medium and add the broth to the pan. Bring to a boil, scraping up any browned bits stuck to bottom of pan. Whisk in the horseradish, mustard and red pepper. Cook for an additional 3 to 4 minutes or until slightly reduced.
• Remove the pan from the heat while you whisk in the butter, half-and-half and chives. Put the pork back in the pan over low heat and cook for 1 to 2 more minutes or until pork is 145°F. Serve the pork medallions with the sauce.

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

CREAMY HORSERADISH SAUCE

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

HORSERADISH PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
• Bake in the preheated oven until the chops are tender, about 45 minutes.

HORSERADISH CREAM AND PORK SANDWICHES

Steps:

• Combine water, 1/4 cup brown sugar, kosher salt, and beer in a bowl; stir until sugar dissolves. Place the beer mixture, peppercorns, allspice, thyme, and pork in a large zip-top plastic bag. Marinate in refrigerator for 8 hours or overnight, turning occasionally. Remove pork from bag; discard marinade. Preheat oven to 325°. Combine 2 tablespoons brown sugar, ground pepper, 1/4 teaspoon salt, and mustard in a small bowl. Evenly coat all sides of roast with mustard mixture. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 2 minutes on all sides or until browned. Place pork on a broiler pan coated with cooking spray. Bake at 325° for 1 hour or until a thermometer registers 160° (slightly pink) or until desired degree of doneness. Place pork on a platter; let stand 10 minutes before slicing. Thinly slice; serve warm or cold.

ROAST PORK LOIN IN HORSERADISH CRUST

Steps:

• To make the roast pork loin:
• Preheat oven to 425°F.
• In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish.
• Pat pork dry and season with salt and pepper. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan and coat top and sides evenly with mustard. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 155°F. for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes.
• Cut pork into 1/4-inch-thick slices and serve with cabbage and onions.
• To make the cabbage and onions:
• In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes, or until just tender. Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes. Serves 2.