Best 6 Mustard Rubbed Pork With Blackberry Mustard Sauce And Spiced Oven Fries Recipes

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**Pork and Blackberry Lovers, Rejoice!**

Indulge in a tantalizing culinary journey with our Mustard-Rubbed Pork with Blackberry Mustard Sauce and Spiced Oven Fries. This epicurean delight combines the irresistible flavors of tangy mustard, sweet blackberries, and aromatic spices, resulting in a symphony of taste that will leave you craving for more. Prepare to embark on a sensory adventure as we guide you through the art of crafting this delectable dish, featuring tender pork infused with a vibrant mustard rub, complemented by a luscious blackberry mustard sauce that adds a burst of fruity sweetness. As a perfect accompaniment, crispy spiced oven fries seasoned with a blend of herbs and spices, creating an irresistible harmony of flavors that will tantalize your taste buds. Get ready to impress your family and friends with this extraordinary feast that showcases the perfect balance of sweet, savory, and tangy elements. Let's dive into the culinary magic and explore the detailed recipes that will transform your kitchen into a haven of gastronomic wonders.

Here are our top 6 tried and tested recipes!

MUSTARD-RUBBED PORK LOIN WITH BLACKBERRY MUSTARD SAUCE



Mustard-Rubbed Pork Loin With Blackberry Mustard Sauce image

Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment.

Provided by TinyBubbles

Categories     Pork

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 17

2 tablespoons brown mustard seeds
1/2 teaspoon fennel seed
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon whole black peppercorn
1 teaspoon dried thyme
2 teaspoons dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon coarse salt
1/2 teaspoon sugar
2 lbs pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 (14 1/2 ounce) can chicken stock
1 tablespoon flour
1/2 pint blackberry
2 teaspoons fresh thyme, chopped, for garnish

Steps:

  • In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).
  • Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.
  • Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.
  • Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
  • Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
  • Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.
  • Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.

Nutrition Facts : Calories 229.4, Fat 12.1, SaturatedFat 0.9, Cholesterol 2.1, Sodium 3119.5, Carbohydrate 20.9, Fiber 10.2, Sugar 5, Protein 13.9

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE



Pork Tenderloin With Blackberry Mustard Sauce image

I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!

Provided by Sodak1951

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 20

1 1/2 teaspoons minced thyme, divided
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 garlic cloves, minced
2 (3/4 lb) pork tenderloin (3/4 pound each)
vegetable oil cooking spray
1 tablespoon olive oil
1 1/4 cups chicken broth, divided
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon cornstarch
2 tablespoons water
3/4 cup fresh blackberries
1 cup blackberry, frozen
7 tablespoons hot Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard

Steps:

  • BLACKBERRY MUSTARD SAUCE.
  • Position knife blade in processor, add blackberries.
  • Process 1 minute, strain and discard seeds (optional).
  • Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
  • Store sauce in airtight container in fridge for up to two weeks, if desired.
  • OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
  • TENDERLOIN.
  • Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
  • Trim fat from pork, rub pork with thyme mixture.
  • Place in shallow dish, cover and chill at least 2 hours.
  • Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
  • Add pork, cook 4 minutes or until browned on all sides.
  • Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
  • Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
  • Remove pork from skillet, set aside and keep warm.
  • Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
  • Strain mixture, discard solids.
  • Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
  • Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
  • Remove sauce from heat; stir in remaining tsp of minced thyme.
  • Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.

Nutrition Facts : Calories 258.2, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 509.7, Carbohydrate 17.5, Fiber 3, Sugar 13.6, Protein 25.8

YOU'LL NEVER COOK PORK BUTT ANOTHER WAY AFTER TRYING THIS MUSTARD RUBBED SMOKED PORK



You'll Never Cook Pork Butt Another Way After Trying This Mustard Rubbed Smoked Pork image

Tis the season for BBQ and this best Mustard Rubbed Smoked Pork recipe will be your new favorite way to cook pork shoulder.

Provided by Shea Goldstein

Categories     Lunch, Dinner

Time 1h

Yield 8

Number Of Ingredients 12

1 6-8 lb. pork butt or shoulder
Yellow mustard
¼ cup brown sugar
2 tbsp seasoned salt (like Lawry's)
1 tbsp Feiny's Citrus Dust
1 tbsp onion powder
1 tbsp granulated black garlic
1 tbsp dried oregano
1 tbsp paprika
1 tbsp cumin
1 stick unsalted butter, melted
3 tbsp fresh Thyme

Steps:

  • Rub the pork generously with mustard, let it sit for 5 minutes. Coat the roast with rub, then cover and refrigerate overnight. Prepare smoker. Remove pork from fridge and inject with butter mixture. Smoke pork for 7-9 hours, until temp reaches 200-210°. Remove from the smoker and cover with aluminium foil. Rest for an hour, then shred.*

Nutrition Facts :

MUSTARD-RUBBED PORK WITH BLACKBERRY-MUSTARD SAUCE AND SPICED OVEN FRIES



Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries image

A flavorful spice rub makes pork tenderloin and oven fries a meal that's both healthy and sure to be a hit with the family.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 20

3 tablespoons brown mustard seed
1 teaspoon fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon whole black peppercorns
2 teaspoons dried thyme
1 tablespoon dry mustard
1 teaspoon ground ginger
2 teaspoons coarse salt
1 teaspoon sugar
2 large Idaho potatoes (1 1/2 pounds), scrubbed
1 teaspoon extra-virgin olive oil
1 1/4 pounds pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons dry white wine
One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
1 tablespoon all-purpose flour
1/2 pint blackberries (about 5 ounces)
2 teaspoons chopped fresh thyme, for garnish
Vegetable-oil cooking spray

Steps:

  • Place mustard seed, fennel, coriander,cumin, and peppercorns in a dry skillet.Place over medium heat, moving skillet tokeep seeds from burning, until aromatic,about 2 minutes. Mustard seeds will beginto pop. Transfer seeds to a spice grinder,cool slightly, and pulse until finely choppedbut not powdery. Transfer mixture to a smallbowl, and stir in the thyme, dry mustard,ginger, 1 teaspoon salt, and sugar. Set aside.
  • Heat oven to 450 degrees. Position two racks inoven. Spray a small roasting pan and a largecookie sheet with cooking spray; set aside.
  • Cut potatoes into 1/3-inch-thick sticks. In abowl, toss with oil and 3 tablespoons spicemixture. Spread in a single layer on cookiesheet; bake on bottom rack 15 minutes.
  • Meanwhile, rub pork with 1 tablespoonDijon mustard. Sprinkle with 1/2 teaspoonsalt and 2 tablespoons spice mixture; patwith hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place onupper rack in oven. Cook until fries aregolden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board;cover both loosely with foil to keep warm.
  • Place roasting pan on stove over medium-highheat; stir in wine, scraping bottomof pan to release browned bits. Stir in stock;cook, stirring occasionally, until reducedby half, 5 to 7 minutes. Whisk together flourwith 1/4 cup water in a bowl; whisk intosimmering stock mixture. Whisk in remainingtablespoon Dijon mustard; cook untilmixture begins to thicken, 2 to 3 minutesmore. Stir in berries; cook until they beginto soften, about 2 minutes. Season frieswith remaining 1/2 teaspoon salt. Slicepork, and transfer to platter. Serve immediatelywith blackberry-mustard sauceand chopped thyme.

Nutrition Facts : Calories 252 g, Cholesterol 87 g, Fat 6 g, Fiber 1 g, Protein 29 g, Sodium 725 g

PORK WITH MUSTARD SAUCE



Pork with Mustard Sauce image

Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound pork tenderloin
2 tablespoons butter
1/2 cup beef broth
3/4 teaspoon dried tarragon
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Hot cooked noodles, optional

Steps:

  • Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

DIJON-RUBBED PORK WITH RHUBARB SAUCE



Dijon-Rubbed Pork with Rhubarb Sauce image

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar

Steps:

  • Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh blackberries in the sauce. If fresh blackberries are not available, you can use frozen blackberries, but be sure to thaw them before using.
  • If you don't have blackberry jelly, you can use another type of fruit jelly, such as raspberry or cherry.
  • To make the pork more tender, you can brine it for several hours before cooking. To brine the pork, simply soak it in a mixture of water, salt, and sugar for several hours.
  • If you don't have a meat thermometer, you can cook the pork until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Be sure to watch the fries closely while they are baking so that they don't burn.

Conclusion:

This mustard-rubbed pork with blackberry mustard sauce and spiced oven fries is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork is tender and flavorful, the sauce is sweet and tangy, and the fries are crispy and addictive. This dish is sure to be a hit with your family and friends.

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