**Mustard Garlic Pork Tenderloin: A Culinary Symphony of Rustic Charm and Bold Flavors**
In the realm of culinary delights, few dishes can rival the allure of Mustard Garlic Pork Tenderloin. This succulent dish, steeped in rustic charm and brimming with bold flavors, promises an unforgettable dining experience. Picture a tender, juicy pork tenderloin, lovingly marinated in a symphony of mustard, garlic, herbs, and spices. As it roasts to perfection, the tantalizing aromas permeate the air, beckoning you to savor its delectable essence.
This article showcases a collection of Mustard Garlic Pork Tenderloin recipes, each offering a unique interpretation of this classic dish. From the simplicity of a two-ingredient marinade to the complexity of a multi-step brining process, these recipes cater to a range of culinary skills and preferences.
For the purists, the **Two-Ingredient Mustard Garlic Pork Tenderloin** exudes elegance in its minimalism. Simply coat the tenderloin in a mixture of Dijon mustard and garlic powder, then roast until cooked through. The result is a tender and flavorful dish that showcases the natural goodness of the pork.
If you seek a more robust flavor profile, the **Mustard Garlic Pork Tenderloin with Herb Butter** beckons with its vibrant tapestry of flavors. A luscious herb butter, infused with parsley, thyme, and rosemary, is slathered onto the pork tenderloin before roasting. The result is a succulent dish where every bite bursts with a harmonious blend of savory and aromatic notes.
For those who relish the art of slow cooking, the **Mustard Garlic Pork Tenderloin with Cider Brine** presents a delightful journey of flavors. The tenderloin is immersed in a fragrant brine of apple cider, mustard, garlic, and spices, then roasted to perfection. The brining process infuses the pork with a symphony of tangy, sweet, and savory flavors, resulting in a dish that is both tender and bursting with complexity.
And for the grill enthusiasts, the **Mustard Garlic Pork Tenderloin Kabobs** offer a smoky, charred flavor that is simply irresistible. Tender pork cubes, marinated in a tantalizing blend of mustard, garlic, and herbs, are skewered and grilled to perfection. The result is a succulent and flavorful dish that is perfect for outdoor gatherings.
No matter which recipe you choose, the Mustard Garlic Pork Tenderloin promises a culinary experience that will tantalize your taste buds and leave you craving for more. So, gather your ingredients, prepare your palate, and embark on a journey of culinary delight with these exceptional recipes.
MUSTARD GARLIC PORK TENDERLOIN
This recipe is very yummy, fast, simple and you will have no leftovers. I love pork tenderloin for it's versatility. Goes well with rice and a salad
Provided by Deantini
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- trim any fat from tenderloin.
- cut lengthwise almost all the way thru (butterfly), open like a book.
- in a bowl, combine mustard, oil, vinegar, sugar, sesame oil, salt, pepper, garlic.
- place tenderloin in marinade; let stand for 10 min and up to 4 hours if you are making ahead.
- Grill in skillet or BBQ for about 10 minutes or until done.
- Let stand for 5 minutes before cutting diagonally before serving.
HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES
Steps:
- In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
- PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
- WINE: Rosemont GSM, Australia
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
MAPLE-GARLIC MARINATED PORK TENDERLOIN
A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.
Provided by LESLEYCAN
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h30m
Yield 6
Number Of Ingredients 6
Steps:
- Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
- Preheat grill for medium-low heat.
- Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
- Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 36.8 g, Cholesterol 73.7 mg, Fat 4.9 g, Protein 23.5 g, SaturatedFat 1.5 g, Sodium 188.9 mg, Sugar 31.3 g
Tips:
- Marinate the pork tenderloin overnight. This will help the flavors to penetrate the meat and make it more tender.
- Use a meat thermometer to ensure that the pork tenderloin is cooked to the desired doneness. The internal temperature should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
- Let the pork tenderloin rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Pork tenderloin is a delicious and versatile cut of meat that can be prepared in a variety of ways. The mustard-garlic marinade in this recipe adds a tangy and savory flavor to the pork, while the Dijon mustard sauce adds a creamy and rich finish. This dish is sure to be a hit with your family and friends!
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