For the pork, make two incisions in the tenderloin ... sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third in volume, then stir in the mustard ...

Add the honey and mustard ... the pork into your sauce. To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off ...

So, this is basically your average pork loin roast, except that it cooks in a glaze made with maple syrup, Dijon mustard, ...

These two popular cuts are often confused for each other, but they're easy to tell apart. We'll explain the difference ...

Here's an easy weeknight meal. Just assemble the ingredients and let the oven do the rest. I cut the pork tenderloin into ...

In a mortar, lightly crush the mustard ... Roast the pork tenderloins for about 20 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 145°.

Return the pork to the frying pan and pour in the cider and carrots. Simmer for 15 minutes before adding the peas. Allow the peas to heat through, then stir in the mustard. Serve with steamed ...

Pork tenderloin is a great option for a stress-free weeknight dinner. It's easy to cook, superlean and ideal for absorbing any flavors your imagination can think up. The tenderloin lends itself ...

In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated. Over high heat, add olive oil to large cast iron or ...