Best Dijon Pork Loin With Cognac Cream Sauce Recipes

ROAST PORK TENDERLOIN WITH DIJON SAUCE

Steps:

• Preheat oven to 400° F. Line a baking sheet with foil.
• Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
• Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
• While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
• Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
• Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.

DIJON PORK LOIN WITH COGNAC CREAM SAUCE

Steps:

• Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
• Trim fat off chops, slather oil on both sides
• salt and pepper both sides.
• Pat mustard on both sides to create a 'crust'.
• Fry oil and butter in pan until little bubbles appear on medium high heat
• Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
• add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
• reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
• serve on pork
• Enjoy with oven roasted herb potatoes, and honey glazed carrots.
• wine pairing- crisp cold Sumac Ridge Guwertztraminer.

PORK TENDERLOIN WITH CREAMY DIJON SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
• Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
• Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

ROSEMARY DIJON PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
• Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
• rosemary evenly all over the top.
• Place the pork in roasting pan lined with a rack and roast for 20 minutes.
• Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

DIJON PORK LOIN

Steps:

• Combine the first 4 ingredients; rub mustard mixture evenly over roast.
• Place roast on a foil-lined broiler pain.
• Bake in a preheated 475° oven for 20 minutes; decrease heat to 350° and bake 50-55 minutes or until a meat thermometer reads 155°.
• Remove from oven, let stand 15 minutes before slicing.
• Garnish, if desired.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.