Pork in mustard sauce: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pork in mustard sauce is a great option for a family dinner. This dish is prepared from ordinary products, and the result is a real delicacy. Sweetish-spicy sauce gives pork tenderness and juiciness. You can see for yourself. We offer several recipes for dishes in which there is a combination of pork and mustard. We wish you all success in the kitchen!

Pork in honey mustard sauce (oven)

Grocery set:

• 40 g mayonnaise (fat content does not matter);
• garlic - a couple of cloves;
• pepper mix (paprika, red and black);
• 20 g of mustard diluted to a porridge consistency;
• 3-4 pork steaks with bone;
• unrefined oil;
• 25 g liquid honey.

Practical part

First, let's talk about how to make mustard sauce. We take a glass bowl. We put honey, mayonnaise, oil and mustard in the right amount. Add a pinch of s alt and crushedgarlic. Sprinkle with pepper mixture. The sauce is almost ready. You just need to mix all the ingredients thoroughly.

Pork steaks are washed with running water. Transfer to paper towel to drain excess liquid. We must rub each steak with s alt and pepper.

Heating the pan with oil. We send pork meat on the bone into it. Fry the steaks over high heat. As soon as they are browned on one side, turn them over to the other. We make sure that the meat does not release the juice. Otherwise, we will have to treat the household with dry steaks.

Next, cook the meat in the oven. Carefully transfer the browned pork to a baking dish, the bottom of which was pre-coated with oil.

We pour the honey-mustard sauce we prepared earlier on each steak. We place the form with the contents in a hot oven (180 ° C). How long will pork be baked in mustard sauce? About half an hour. But that is not all. To obtain a crispy crust, which will give the dish a more appetizing look, it is necessary to increase the temperature in the oven to 200 ° C. Let's take 5 minutes. Now you can turn off the fire.

Pork in mustard sauce turned out juicy and appetizingly ruddy. We recommend serving hot steaks with fresh herbs, baked potato wedges or a light vegetable salad. Bon appetit!

Option for multicooker

Required ingredients:

• medium bulbs - 2 pcs.;
• hot water - one multi-glass;
• favoritesspices;
• flour (grade is not important) - no more than 3 tbsp. spoons;
• garlic - 3-4 cloves;
• 0.7-0.8 kg pork meat (chilled);
• mustard powder - 1 des. spoon.

Cooking process

1. Let's start with the main component. It's about pork. Rinse it with tap water. I put it on a cutting board. Cut into medium pieces.



2. Two onions are peeled. Grind the pulp in half rings.
3. Peel the garlic. We need only 3-4 cloves. Finely chop them.
4. In the multi-bowl we send pieces of meat, onion half rings and chopped garlic. We set the "Baking" mode for 20 minutes. Be sure to close the lid. Oil is not needed. After all, pork in the process of frying will allocate enough juice. So you don't have to worry about the onion and garlic burning.
5. A sound signal will notify us of the end of the selected mode. We open the lid. S alt the ingredients. Sprinkle with spices. Add flour and mustard powder to them. We choose the same mode. In it, the dish will be cooked for 5-10 minutes and with the lid open. Our task is to constantly stir the ingredients to prevent them from sticking to the bottom.
6. Now add hot water. We transfer the device to another mode - "Extinguishing". Pork in mustard sauce will be ready in an hour. With what to serve such fragrant and tender meat? It can be vegetable salad, boiled rice, stewed cabbage and mashed potatoes.

Cooking meat inmustard crust

Product List:

• garlic - a couple of cloves;
• 3 tsp dried coriander;
• take 1/5 bunch of parsley and green basil;
• ground pepper (black) - 1 g;
• diluted mustard - enough for 2 tbsp. spoons;
• 1.5kg pork loin (rib chops);
• two types of mustard seeds - black and white (1 g each);
• 2 g tomatoes (dried) with oregano;
• s alt - no more than 4 teaspoons;
• 100 ml extra virgin olive oil.

Detailed instructions

Step number 1. Pork with ribs is perfect for cooking this dish. We will deal with meat processing a little later. In the meantime, let's make the marinade. Pour dry ingredients into a bowl: two types of mustard in grains, dried tomatoes with oregano, coriander, pepper. S alt. Mix well. Add crushed garlic and diluted mustard to dry spices. Pour in the required amount of oil. In the same bowl we send chopped greens - basil and parsley. Mix the ingredients again.

Step number 2. We take a thin and very sharp knife in our hand. We make shallow punctures in a piece of meat.

Step number 3. Line the bottom of the baking dish with foil. Gently place our pork in it. Coat the meat on all sides with the previously prepared spicy marinade. Now the form should be covered with another sheet of foil. We put it on the middle shelf of the refrigerator. After an hour, you can get the marinated meat. Pork should be soaked with aromas of spices. To achieve this, it is necessary to periodically turn the piece over while it is inrefrigerator.

Step number 4. So, put the form with meat on the table. The foil can be removed and the pork placed in a roasting sleeve. We warm up the oven. The recommended temperature is 170-180 °C. We send it into the form with the future delicacy in the oven. Let's take 50 minutes. While a piece of pork is baking, you can make a salad. 10 minutes before the end of cooking, cut the sleeve. This is necessary so that a fried crust appears on the meat.

Serve pork, as we say, piping hot. Cut it into bite-sized pieces. Focus on the ribs. It is very comfortable. Arrange the meat pieces on plates. We decorate each serving with sprigs of greenery.

Pig skewers in mustard marinade

When going to the dacha or on a hike in the summer, many Russians take meat with them to fry it on the grill. What should be the most delicious pork skewers? Juicy, fragrant, tender inside and well-done outside. All this can be achieved with mustard marinade. Detailed instructions are available below.

We will need the following ingredients:

• pork shoulder or neck (lean) weighing 1 kg;
• take 3 tbsp. spoons of mustard powder and lemon juice;
• three onions;
• 6 tbsp. spoons of mayonnaise and plain water;
• vinegar - no more than 2 tbsp. spoons;
• seasoning for barbecue - 1 tbsp. l.

So let's start cooking:

Let's start with meat processing. Pork neck or shoulder blade cut into medium pieces. I put it in a package. It will be more comfortablestir the ingredients.

Peel the bulbs. With a sharp knife, cut the flesh into thin rings.

In a bowl, mix mayonnaise with the spices listed above. With the resulting sauce, rub all the pieces of pork. We tie the package. We clean for a couple of hours in a cool place. Summer residents are fine. After all, they have a refrigerator in the house. And what about those who just went to nature, away from civilization? We recommend that they bring a cool bag with them.

Pour hot water into a separate bowl. Add lemon juice and mustard powder to it. We mix. Now add vinegar. S alt. Add spice mix for barbecue. We also remove the bowl with the contents in a cool place (for example, in a cooler bag).

Open the bag containing the pieces of meat. Pour in the mustard-vinegar mixture. Close the package again. Shake it a bit to mix the ingredients. Pork should stay in this marinade for 6-10 hours.

It's time to start frying the barbecue. We string the pickled pieces of meat on clean skewers. Alternate them with onion rings.

As soon as the coals in the grill are hot, immediately set the skewers with meat and onions.

You can be sure that your friends and family will definitely say: "This is the most delicious pork skewers I have ever eaten!"

In closing

We hope that you will write down at least one of the recipes presented in the article in your notebook. We talked in detail about how to cook juicy pork with threeways - in the oven, on the grill and in the slow cooker.