Savory Pork with a Mustard Sauce

Prep Time
Cook Time
8h 10m
Ready In

"First, this recipe works equally as well with pork loin, tenderloin, or chops. And, it is a great easy recipe. I prefer to use tenderloins; but, use what cut you prefer. Sauteing the pork first, gives it a nice sear; and then, I finish in the oven. This is such a good recipe as is; but, this recipe I use in my "Pork Sandwich with Apple, Pear, and Cheddar." Some savory horseradish potatoes, and a kale salad would be delicious as side dishes. The mustard sauce is only 3 ingredients, and takes 2 minutes to make - a perfect side to this delicious pork dish. Cook time does include marinating time."

Original is 7 servings
  • PORK


  • Serving Size: 1 (172.1 g)
  • Calories 187.5
  • Total Fat - 7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 70.5 mg
  • Sodium - 1657.8 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.4 g
  • Protein - 27 g
  • Calcium - 59.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Seasoning ... I like to toast the seeds first; it isn't necessary, but I prefer to. To toast the seeds, simply add them to a dry saute pan, and cook on medium heat for just a couple of minutes. Once you begin to smell them, they are done. Keep an eye on them, they don't take long; and, stir often - you don't want them to burn. Remove to cool.

Step 2

Whether you toast them or not, they still need to be ground. So, add the seeds, salt and pepper to the grinder; and pulse to get a nice fine grind.

Step 3

Pork ... Rub the seasoning over the pork on all sides, and place in a ziploc bag or in a baking dish and cover with plastic wrap. Refrigerate over night, or at least all day. Now, tenderloins are fine to marinate all day or over night. A pork loin, can actually go 2 days; but, chops should only be marinated all day. They don't need that long of marinating time.

Step 4

Mustard Sauce ... Add the mustards, shallot, and white wine to a small dish, and mix to combine. Vermouth is also a good substitute; and, if you don't want to use alcohol, you can use chicken broth). Refrigerate until ready to serve. This sauce can be served cold; or, you could microwave it for a few seconds to heat it up.

Step 5

Cook ... You could bake this; but, it just doesn't have all the same flavors of it being seared first. Add the olive oil to a large pan (non-stick) I prefer for this; and, bring to medium high heat. Add the pork, and sear on each side (about 5 minutes in all) until golden brown. Transfer the pan to a 400 degree oven, middle shelf, until the pork reaches a temperature of 145 degrees. If you pan is not oven proof, transfer to a small baking dish.

Step 6

Remove the pork, and let it rest for at least 5 minutes for a tenderloin or chops; or, 10 minutes for a loin before serving. This should give you a medium doneness which I love.

Step 7

Serve and ENJOY! ... Serve the sliced pork with the mustard sauce (warm or cold) and enjoy. I love a nice kale salad; and, maybe some garlic or horseradish mashed potatoes as a side dish. It is absolutely delicious!


No special items needed.

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