Best 3 Sauteed Pork Loin With Mustard And Grapes Recipes

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**Pork loin sautéed with mustard and grapes: a delectable symphony of flavors**

Pork loin, a succulent cut of meat known for its delicate texture and mild flavor, takes center stage in this sautéed dish. Marinated in a harmonious blend of Dijon mustard, zesty lemon juice, minced garlic, dried herbs, and a touch of salt and pepper, the pork loin is imbued with a tantalizing depth of flavor before being expertly seared until golden brown. The addition of plump, juicy grapes, their natural sweetness lending a delightful contrast to the savory pork, elevates this dish to a culinary masterpiece. A rich and creamy mustard sauce, prepared with a combination of Dijon mustard, white wine, and heavy cream, brings the dish together, enveloping the tender pork and grapes in a luscious embrace. This delectable dish, with its medley of flavors and textures, is sure to impress even the most discerning palate.

Alongside the sautéed pork loin, the article presents a collection of equally enticing recipes that showcase the versatility of pork loin. From the classic and comforting pork loin roast with apples and cinnamon, perfect for a hearty family meal, to the elegant and refined pork loin wrapped in prosciutto and sage, ideal for a special occasion dinner, there's a recipe to suit every taste and occasion. Pork loin schnitzel, a delightful Austrian dish featuring tender pork loin coated in breadcrumbs and pan-fried until golden brown, offers a crispy and satisfying alternative. For those seeking a lighter option, the article includes a recipe for grilled pork loin with a tangy chimichurri sauce, where the pork loin is grilled to perfection and served with a vibrant and herbaceous sauce. Each recipe provides detailed instructions and helpful tips to ensure culinary success.

Here are our top 3 tried and tested recipes!

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE



Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce image

Categories     Fruit     Mustard     Sauté     Quick & Easy     Pear     Pork Tenderloin     Port     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
4 firm medium Bartlett pears (about 25 ounces total), cored, peeled, quartered
1 1-pound pork tenderloin, sliced into twelve 1/2-inch-thick medallions
1/3 cup all purpose flour
3/4 cup canned low-salt chicken broth
2/3 cup tawny Port
2 1/2 teaspoons whole grain Dijon mustard
2 teaspoons Dijon mustard

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
  • Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

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

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

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

PORK LOIN WITH GRAPES



Pork Loin With Grapes image

Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.

Provided by Jill Santopietro

Categories     dinner, roasts, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 15

1 3-pound boneless center-cut pork loin
1 tablespoon finely chopped thyme, plus 6 whole sprigs
1 tablespoon finely chopped parsley
1 1/2 teaspoons finely chopped rosemary, plus 3 whole sprigs
1 1/2 teaspoons finely chopped sage, plus 3 whole sprigs
1/2 cup Dijon mustard
6 tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 pound fingerling potatoes, halved lengthwise
6 shallots, peeled and halved through the root
1 pound red seedless grapes, snipped into 6 small bunches
1/2 cup port
1/2 cup chicken stock

Steps:

  • Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
  • One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
  • Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
  • Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
  • Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
  • When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.

Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

  • Choose a high-quality pork loin roast for the best results. Look for a roast that is well-marbled and has a good amount of fat.
  • Season the pork loin roast generously with salt and pepper before cooking. This will help to enhance the flavor of the meat.
  • Sear the pork loin roast over high heat to create a nice crust. This will help to lock in the juices and prevent the meat from drying out.
  • Reduce the heat to medium-low and continue to cook the pork loin roast until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Allow the pork loin roast to rest for 10-15 minutes before slicing and serving. This will help to redistribute the juices and make the meat more tender.
  • Serve the pork loin roast with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Sautéed pork loin with mustard and grapes is a delicious and easy-to-make dish that is perfect for any occasion. The pork loin is tender and juicy, and the mustard and grapes add a delicious tangy and sweet flavor. This dish is sure to be a hit with your family and friends.

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