Best 2 Rosemary Mustard Pork With Peaches Recipes

Are you ready to tantalize your taste buds with a culinary adventure that blends the savory and the sweet? Look no further than the Rosemary Mustard Pork with Peaches recipe, a delightful dish that combines the robust flavors of rosemary and mustard with the juicy sweetness of peaches. This tantalizing pork dish is marinated in a flavorful blend of rosemary, mustard, garlic, and olive oil, then roasted to perfection, resulting in tender and succulent meat.

While the pork roasts, a delectable peach sauce is prepared, featuring fresh peaches, white wine, and a hint of brown sugar. The resulting sauce is a perfect complement to the pork, adding a burst of fruity sweetness that balances the savory flavors of the meat.

But that's not all! This recipe also includes a delightful side dish of roasted vegetables, featuring carrots, parsnips, and Brussels sprouts tossed in olive oil and herbs. These roasted vegetables add a vibrant array of colors and textures to the plate, creating a visually stunning and incredibly flavorful meal.

So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

ROSEMARY PORK TENDERLOIN

Rosemary Pork Tenderloin image

Provided by Claire Robinson

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Steps:

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

MUSTARD & ROSEMARY PORK CHOPS

Mustard & rosemary pork chops image

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 6

Ingredients

2 tbsp mild mustard (preferably German, but French is fine)
3 tbsp olive oil
1 fat garlic clove , thinly sliced
2 sprigs of rosemary , leaves stripped
1 tbsp sherry or balsamic vinegar
4 pork shoulder or spare rib chops, about 200g/8oz each

Steps:

Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium

Tips:

Choosing the right pork chops is essential. Look for chops that are at least 1-inch thick and have a good amount of marbling.
If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the pork chops thin.
Be sure to season the pork chops well with salt and pepper before cooking. This will help to enhance their flavor.
Cooking the pork chops over medium heat will help to prevent them from drying out.
The peaches should be ripe but not too soft. If they're too soft, they'll fall apart when you cook them.
The rosemary mustard sauce is a delicious and easy way to add flavor to the pork chops. Be sure to simmer it for at least 5 minutes to allow the flavors to meld.
Serve the pork chops with the rosemary mustard sauce, peaches, and your favorite sides.

Conclusion:

This rosemary mustard pork with peaches is a delicious and easy-to-make dish that's perfect for a weeknight meal. The pork chops are tender and juicy, the peaches are sweet and flavorful, and the rosemary mustard sauce is the perfect finishing touch. So next time you're looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!