Fried pork in mustard marinade. Mustard sauce for pork Meat in honey mustard sauce

07.04.2022 Seafood dishes

The dish, the various recipes of which we are happy to share, is suitable for any occasion: for example, it can be prepared for friends who are planning to visit you. Also, the dish will look great on the festive table. Pork in mustard sauce is incredibly tender and juicy, it will help diversify your family's usual menu. As a side dish, serve mashed potatoes, boiled rice, and best of all - vegetable salads.

Pork with spicy mustard

500 grams of pork goulash
freshly ground black pepper - two pinches
sunflower oil - for frying
two tablespoons of spicy mustard
one pack of cream
salt - to taste

Cooking method:

Cut the meat into large pieces of the same size, lightly pepper and salt, then add mustard. Mix all the ingredients thoroughly with your hands and refrigerate to marinate (wait about three hours). After the specified time, put the pork in a frying pan with sunflower oil, preheated well, and fry for about half an hour under a closed lid. To prevent the meat from burning, do not forget to stir it occasionally. When it is almost ready, pour heavy cream into a bowl and simmer over low heat.

Pork with pickled cucumbers in mustard marinade

Looking to get away from the traditional menu? Tired of the usual cutlets with pasta and fried chops? Using this recipe, you can make juicy pork with pickled cucumbers and tender mustard. The main thing is not to be lazy and cook with pleasure. Ingredients:

600 grams of pork (we recommend taking without bones)
two onions
a tablespoon of flour
20 grams of tomato paste
vegetable oil
a large spoonful of not too spicy mustard
spices and salt - to your taste
one and a half glasses of water

Cooking method:

First, cut the meat into medium pieces, which should be salted and peppered, focusing on your taste. By the way, you can add any spices - they will give the dish a special piquancy and a pleasant aroma. For this, cumin, tarragon or, for example, fresh basil are suitable.

Now dip the pieces of pork in mustard and put them in a saucepan with a thick bottom, which must be generously greased with vegetable oil in advance.

The turn of vegetables has come: chop the peeled onions into thin half rings, and cut the pickles into medium-sized cubes. Send both ingredients to a bowl with meat. To make a sauce in which food will be stewed, mix tomato paste and flour in a separate bowl. After lightly salting and seasoning the mixture with freshly ground pepper, dilute it with water. Then pour the pork with the resulting sauce and, covering it, cook it over medium heat.

This dish pairs perfectly with sauerkraut, pickled tomatoes, pickled mushrooms and Korean-style carrots. Bon appetit!

Pork with champignons at home

Pork is a very tender meat that is well digested without leaving an unpleasant heaviness in the stomach. Both adults and children love it, so why not please your loved ones with a delicious and satisfying dish. This recipe includes champignons, but they can be replaced with any other mushrooms: dried, canned or fresh. Ingredients:

a little more than a kilogram of tender meat
250 grams of fresh champignons
20 grams grainy mustard
one large onion
olive oil - for frying
four tablespoons of sour cream (you can use store-bought cream)
half a glass of white wine (preferably dry)
250 ml beef broth

Cooking method:

To make the dish appetizing, remember a few simple rules. First, when going to the store for meat, try to buy a sirloin - the pork will turn out to be more tender and soft. Secondly, make the broth in advance, but it should not be too greasy. In addition, add ingredients such as salt and spices to your taste. Well, everything else is simple - stick to the recipe, and the dish will come out excellent!

So, to begin with, cut the pork into medium pieces or strips, then transfer it to a saucepan with hot oil and fry, stirring occasionally with a spoon. When the meat has a slightly golden hue, remove it from the stove and send it to the pan. It is recommended to stew the dish in a thick-bottomed dish, then the food will never burn.

Now start preparing vegetables: cut onions and mushrooms into thin cubes, then fry both products in olive oil until half cooked. As soon as they change color, turn off the burner and lay out the ingredients for the pork. In a separate bowl, combine the broth, dry wine, mustard and sour cream. Add salt, some spices of your choice and mix the sauce thoroughly. Then fill them with meat and vegetables and send to stew. Food should be cooked on low heat for no longer than an hour. Do not forget about it - periodically look into the pan so that the liquid does not evaporate. You can add some water if necessary.

If you decide to use dry mushrooms, then they must be pre-processed, otherwise they will be too hard and can spoil the dish. Proceed as follows: fill the mushrooms with hot water and let them stand for about half an hour. After dry and fry with onions in a saucepan. You can do it differently: boil dried champignons, chanterelles, mushrooms - in general, those products from which you cook food - and only then stew them with onions.

Hotpot

This dish is ideal for a festive event: a birthday with the family, a bachelorette party with friends, or, for example, on February 14 in the company of a loved one. Complement your appetizing meal with a bottle of good wine, freshly baked bread and vegetable salad. Rest assured, the evening will go off with a bang! Ingredients:

medium-sized zucchini - one piece
two medium carrots
small bunch of chives
75 milliliters of cream
mustard - ½ tablespoon
butter - a small piece
50 ml low-fat beef broth
10 grams of sour cream
olive oil
200 grams of pork

Cooking method:

Pre-washed vegetables should be dried well so that there is no excess liquid in the dish. Then chop the peeled carrots and zucchini into large cubes, and the chives into rings. Now you need to make the sauce: combine meat broth and cream, a little mustard in one bowl, then add spices and table salt for taste. Mix everything well and add the onion.

At the next stage, it is necessary to dissolve the butter in a saucepan: when it dissolves, put carrots and zucchini in it. Fry the vegetables for five to seven minutes, just do not forget to lightly salt them. Then pour 75 milliliters of boiled water, sour cream into a bowl and, covered with a lid, simmer for some more time until the liquid has completely evaporated. Now transfer all the products to a heat-resistant dish, which you put in a warm oven.

Let's move on to the meat: dry the washed pork, wrapping it in a paper towel, then cut it into not too large pieces. Pour a little olive oil into a frying pan, lay out the meat and fry it on each side for three minutes. As soon as everything is ready, distribute the pieces of pork on portioned plates, put the stewed vegetables next to it in a beautiful slide and pour over everything with warm mustard-cream sauce.

Meat in honey and mustard sauce

This is another fairly simple recipe for a meat dish that can be prepared not only for dinner with the family, but also for a festive feast. Thanks to the delicate honey-mustard sauce, pork has a slightly sweet taste and an attractive golden color. All guests will be happy! Ingredients:

paprika
two tablespoons (tablespoons) of soy sauce
Bay leaf
30 milliliters of olive oil
pork - half a kilogram
50 milliliters of table wine (we recommend using white)
the same amount of water
four large spoons of honey
three garlic cloves
coriander and freshly ground black pepper - to taste
0.5 teaspoon mustard

Cooking method:

First, crush the garlic cloves with a press and rub the meat with them, then treat it with table salt. Put two bay leaves here and sprinkle everything with spices. Keep the pork covered for fifteen minutes. In the meantime, prepare the gravy: mix wine, warm water, soy sauce, paprika, a little coriander, mustard. Here, add fragrant honey melted in a steam bath. Mix all the ingredients well and pour the pork with the resulting mixture, which, by the way, cut into large pieces in advance. The meat is marinated in the refrigerator from half an hour to 60 minutes. After that, take it out and fry until golden brown in olive oil. When the pork is lightly browned, pour over the honey mustard sauce and simmer for a little longer.

Don't know what side dish to make? It is better to refuse traditional mashed potatoes, since the combination of such products not only harms the figure, but can also cause heaviness and discomfort in the stomach. Adherents of a healthy lifestyle recommend eating meat dishes with fresh vegetables or light salads, such as Chinese cabbage, tomatoes, asparagus, carrots or green peas, sprinkled with lemon juice. In extreme cases, you can boil brown or round-grain rice, pouring it with an appetizing sauce.

Pork with nutmeg and tender gravy

Pork in honey mustard sauce can be prepared in completely different ways. After all, there are a lot of recipes, in addition, in the course of their professional activities, great chefs come up with new combinations and absolutely incredible dishes every day. So there is no limit to the imagination of cooks, and thanks to them, every housewife is also able to become a real craftswoman. In this case, the main thing is to follow the recipe, improve your art and sometimes you are not afraid to experiment. Ready to start right now? Ingredients:

kilogram of meat
freshly ground pepper, as well as spices - optional
15 grams Dijon mustard
ground nutmeg - to taste
30 grams of honey
table salt - to taste

For decoration:

two tomatoes
fresh parsley
sweet pepper - one piece

Cooking method:

We suggest starting with the sauce: combine mustard and chopped nutmeg in a deep bowl. If you come across thick honey, put it on a steam bath and melt it over low heat, then add it to the rest of the ingredients. Stir the resulting sauce well with a spoon, adding your favorite spices if desired.

Now take a piece of meat, rinse it well, wrap it in a kitchen towel, dry it. Then cut into not very small bars, salt a little, pepper a little and put in a honey-mustard marinade. Cover with a lid and place in the refrigerator for half an hour. Then fry in a hot skillet with a little oil. To prevent the pork from burning, periodically turn it over with a special spatula. Put the meat on a plate and garnish the dish with thinly sliced tomatoes, sweet peppers and finely chopped fresh parsley.

Roasted Pork with Onions and Mustard Sauce

Baking pork in the oven is a pleasure. Firstly, it is very fast and simple: you do not need to constantly turn the meat over, being afraid to burn it. Secondly, the oil will not splatter from the pan in all directions, so your kitchen and oven will remain clean. The products indicated in the recipe are enough to feed four adults. So invite your friends over! Ingredients:

one and a half kilograms of pork
two onions
carrots - two pieces
mustard
garlic - two cloves
salt and spices - to taste
three cloves

Cooking method:

Use a special press to crush the garlic, then rub it on a piece of meat. Then lightly salt it, add pepper and spices at your discretion, generously grease with mustard and transfer to a goose-cooker or other metal dish with a thick bottom. Preheat the oven to 200 degrees and send the pork into it.

You now have 20 minutes to prepare the rest of the ingredients. So, peel the carrots and onions, then cut the first one into circles, and stick the clove buds into the whole onions. After the time specified in the recipe, put the vegetables to the meat and add a little water. Stew the dish for about half an hour, then cut the pork into thin slices, arrange on plates and pour over hot aromatic sauce. As a side dish, it is recommended to make potatoes in breadcrumbs cooked in the oven.

To become an excellent cook for your loved ones, it is not necessary to graduate from a specialized institute. Some people have an innate talent for this, while others need to study the recipes and constantly practice. So even if pork in mustard sauce doesn’t work the first time, don’t despair, gain strength and try to cook the dish again. We wish you success!

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Recipe #1

Necessary:

2 tbsp. spoons of liquid honey,

2 tbsp. mustard spoons,

1 st. a spoonful of lemon juice

2-3 tbsp. tablespoons of vegetable oil

various spices - at will and to taste.

How to cook:

Put honey in a small container and add not very spicy mustard to it. Mix well.

After squeezing the right amount of juice from the lemon, add it to the resulting mixture.

After that, here you also need to add a couple of tablespoons of refined vegetable oil and beat.

You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
Store honey mustard sauce in the refrigerator.

Recipe #2

Necessary:

150 gr honey, 100 gr Dijon mustard,

1-2 tbsp. spoons of soy sauce

onion,

10 gr of ginger root.

How prpreparesb:

Place the peeled onion, honey, fresh ginger root, mustard, soy sauce in a blender.

Finely grind the whole composition and let it brew.

Recipe #3

Necessary:

1 st. a spoonful of Dijon mustard

2 tbsp. spoons of honey

2 tbsp. tablespoons of olive oil

1 st. a spoonful of lemon juice

1 st. spoon of ginger

How to cook:

After peeling the ginger, rub it in a fine grater.

Using a blender, mix the mustard, honey, lemon juice and olive oil well.

Add ginger and mix thoroughly again.

Salt.

Meat in honey mustard sauce

Necessary:
1.5-2 kg - pork meat (neck, ham) can be on the bone,
1 can of mustard
2-3 tbsp. spoons of honey
seasonings: 0.5 teaspoons of ginger, coarse white pepper, turmeric, tarragon, rosemary, and 1.5 teaspoons of basil,
2 cloves of garlic.

How to cook:

Make the sauce: put honey in a deep bowl with mustard, mix thoroughly. Add spices and herbs. You don't need to salt the sauce!

Put the washed and dried piece of pork on foil. Make a few slits in it and stick half a clove of garlic in there.
After that, coat the meat with a thick layer of dressing and immediately wrap it with foil. The seam should remain on top.
Put everything on a baking sheet and put in the oven, preheated to a temperature of 200 degrees.

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. 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 the best in the kitchen!

Pork in honey mustard sauce (oven)

Grocery set:

40 g mayonnaise (fat content does not matter);
garlic - a couple of cloves;
a mixture of peppers (paprika, red and black);
20 g of mustard, diluted to the consistency of porridge;
3-4 pork steaks with bone;
unrefined oil;
25 g of 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 salt and crushed garlic. Sprinkle with pepper mixture. The sauce is almost ready. You just need to mix all the ingredients thoroughly.

We wash the pork steaks with a stream of running water. Transfer to paper towel to drain excess liquid. We must rub each steak with salt and pepper.

We heat up the pan with oil. We send it to the bone. 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.

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!

Multicooker option

Required Ingredients:

Cooking process

Cooking meat in a mustard crust

Grocery 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 2 tbsp. spoons;
1.5 kg pork loin (chopped on the rib);
two types of mustard in seeds - black and white (1 g each);
2 g tomatoes (dried) with oregano;
salt - no more than 4 teaspoons;
100 ml

detailed instructions

Step number 1. Pork with a rib part is perfect for preparing 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 grains, dried tomatoes with oregano, coriander, pepper. Salt. 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, you need to periodically turn the piece while it is in the refrigerator.

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.

We 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 greens.

Pork skewers in mustard marinade

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 below.

We will need the following ingredients:

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

So let's get started:

Let's start with meat processing. Pork neck or shoulder blade cut into medium pieces. I put it in a package. It will make it easier to mix the ingredients.

We clean the bulbs from the husk. 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 cooler bag with them.

Pour hot water into a separate bowl. Add lemon juice and mustard powder to it. We mix. Now add vinegar. Salt. 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 package, which contains 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 such a marinade for 6-10 hours.

It's time to start grilling 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, we immediately set the skewers with meat and onions.

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

Finally

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 in three ways - in the oven, on the grill and in a slow cooker.

Step 1. Melt the butter.

Melt 2 tablespoons of butter in an enamel or aluminum bowl over low heat. You can also use a frying pan for this.

Step 2. Fry the flour with butter.

Mix the melted butter with flour and fry the resulting mass in a pan until golden brown. Fry over low heat with constant stirring. If you have a Teflon pan, it is best to stir with a wooden spoon.

Step 3. Pour the broth into the flour.

Carefully, in a thin stream, pour the broth into the flour, stirring constantly so that there are no lumps. Bring to a boil, add salt and ground black pepper. You can take the sauce off the heat for now.

Step 4. Mix the rest of the ingredients.

We take an egg, wash it and separate the yolk from the protein. This can be done using a special container. I just break an egg over a bowl and leave the yolk in one shell, pour the white into the bowl. We remove the protein. Pour the yolk into a bowl, add mustard, lemon juice and sour cream. Mix everything well with a mixer at low speed or just with a whisk.

Step 5. Add the mustard-sour cream mixture to the pan.

We put the pan with the sauce on the fire. We spread the mustard-sour cream mass in it and mix well. We warm over low heat without bringing to a boil with constant stirring. Take the sauce off the heat. Mustard sauce is ready.