Pork in mustard sauce: cooking recipes

Pork in mustard sauce is an excellent option for a family dinner. This dish is prepared from ordinary products, and in the end it turns out a real delicacy. Sweetish-sharp 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 everyone success in the kitchen!

Pork in honey-mustard sauce (in the oven)

Grocery set:

• 40 g of mayonnaise (fat content does not matter);
• Garlic - a pair of denticles;
• Mixture of peppers (paprika, red and black);
• 20 g of mustard, diluted to the consistency of porridge;
• 3-4 pork steaks with a bone;
• unrefined oil;
• 25 g of liquid honey.

Practical part

First, let's talk about how to make mustard sauce. Take the glass bowl. We put in it honey, mayonnaise, butter and mustard in the right amount. Add a pinch of salt and crushed garlic. Sprinkle with a mixture of peppers. The sauce is almost ready. You just have to carefully mix all the ingredients.

Pork steaks washed with a jet of running water. We transfer on a paper towel, that the superfluous liquid of glass. We should grate each steak with salt and pepper.

Warm up the frying pan with butter. We send it pig meat on the bone. Fry steaks over high heat. Once 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 households with dry steaks.

Next, cook the meat in the oven. Carefully shift the browned pork into a baking dish, the bottom of which was previously coated with oil.

Prepared by us earlier honey-mustard sauce, water each steak. The form with the contents is placed in a hot oven (180 ° C). How long will the pork be cooked in mustard sauce? About half an hour. But that is not all. To get a crisp, which will give the dish a more appetizing appearance, you need to increase the temperature in the oven to 200 ° C. We mark 5 minutes. Now you can turn off the fire.

Pork in mustard sauce turned out juicy and mouth-watering ruddy. It is recommended to serve steaks hot, adding them with fresh herbs, baked potato slices or a light vegetable salad. Bon appetit!

Option for multivarkers

Necessary ingredients:

• Medium bulbs - 2 pcs .;
• Hot water - one multistake;
• Favorite spices;
• Flour (variety is not important) - no more than 3 tbsp. Spoons;
• Garlic - 3-4 cloves;
• 0,7-0,8 kg of pork pulp (chilled);
• Mustard in powder form - 1 dec. a spoon.

Cooking process

1. Let's start with the main component. It's about pork. We wash it with tap water. We put it on the cutting board. We cut into medium pieces.
2. We peel two bulbs from the husk. The pulp is pulverized with semirings.
3. We clear the garlic. We need only 3-4 teeth. It is fine to shred them.
4. In the multi-hour we send pieces of meat, half-rings of onions and chopped garlic. We set the "Baking" mode for 20 minutes. Always close the lid. Oil is not needed. After pork in the process of frying will allocate enough juice. So you do not have to worry about the onion and garlic burning.
5. A beep will alert us when the selected mode is complete. Open the lid. Solim ingredients. Sprinkle with spices. Add to them flour and mustard in the form of powder. 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 components to prevent them from sticking to the bottom.
6. Now pour in the hot water. We translate the device into another mode - "Quenching". Pork in mustard sauce will be ready in an hour. With what to serve such fragrant and tender meat? It can be a vegetable salad, boiled rice, stewed cabbage and mashed potatoes.

Cooking meat in a mustard crust

Grocery list:

• Garlic - a pair of denticles;
• 3 tsp. Dried coriander;
• Take a 1/5 bunch of parsley and green basil;
• Ground pepper (black) - 1 g;
• Diluted mustard - enough 2 tbsp. Spoons;
• 1,5 kg of pork loin (chop on the rib);
• Two kinds of mustard in seeds - black and white (1 g each);
• 2 g of tomatoes (dried) with oregano;
• Salt - no more than 4 hours of spoons;
• 100 ml of olive oil (Extra virgin).

detailed instructions

Step # 1. Pork with a rib portion is perfect for making this dish. We will deal with the processing of meat a little later. In the meantime, we'll make a marinade. Dry ingredients are poured into the bowl: two kinds of mustard in beans, dried tomatoes with oregano, coriander, pepper. Solim. We mix it well. To dry spices, add crushed garlic and diluted mustard. We pour in the right amount of oil. In the same bowl we send shredded herbs - basil and parsley. Mix the ingredients again.

Step 2. Take a thin and very sharp knife in your hand. In a piece of meat we make shallow punctures.

Step No. 3. The bottom of the baking dish is lined with foil. Gently put our pork into it. Meat on all sides is coated with a 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. An hour later, you can take the promarinovannaya meat. Pork should be soaked with the aromas of spices. To achieve this, we must periodically turn the piece during its stay in the refrigerator.

Step # 4. So, we put on the table a shape with meat. Foil can be removed, and pork placed in a sleeve for baking. Warm up the oven. The recommended temperature is 170-180 ° C. We send to the form with the future delicacy in the oven. We record 50 minutes. While a piece of pork is baked, you can make a salad. 10 minutes before the end of cooking, cut the sleeve. This is necessary in order for the fried crust to appear on the meat.

We serve pork, as we say, with heat from the heat. We cut it into portions. Focus on the ribs. It is very convenient. We lay out meat pieces on plates. Each portion is decorated with twigs of greenery.

Pork shish kebab in mustard marinade

Going summer in the country or in a hike, many Russians take meat with them to fry it on the grill. What should be the most delicious pork shish kebab? Juicy, fragrant, tender inside and well roasted outside. All this can be achieved with the help of mustard marinade. Detailed instructions are posted below.

We will need the following ingredients:

• Pork shoulder blade or neck (lean) weighing 1 kg;
• Take 3 tbsp. Spoons of mustard in the form of powder and lemon juice;
• Three onion bulbs;
• 6 tbsp. Spoons of mayonnaise and plain water;
• Vinegar - no more than 2 tbsp. Spoons;
• Seasoning for shish kebab - 1 tbsp. L.

So, let's start cooking:

Let's start with meat processing. We cut the pork neck or scapula with medium pieces. Put it in the package. It will be more convenient to mix ingredients.

Bulbs are peeled off. We cut the flesh into thin rings with a sharp knife.

In a bowl, mix mayonnaise with the spices listed above. The resulting sauce rub all the pieces of pork. We tie the package. We clean for a couple of hours in a cool place. The villagers are well. 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 refrigerator bag.

Pour hot water into a separate bowl. Add the juice of lemon and mustard in powder form. Stirring. Now pour in the vinegar. Solim. Pour a mixture of spices for a shish kebab. Piala with the content is also removed to a cool place (for example, in a refrigerator bag).

Open the package, which contains pieces of meat. Pour the mustard-vinegar mixture there. We close the package again. It should be slightly shaken to mix the ingredients. In this marinade pork should be 6-10 hours.

It's time to start cooking shish kebab. We put the meat pieces on clean skewers. We alternate them with onion rings.

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

You can even have no doubt that your friends and relatives will definitely say: "This is the most delicious pork shish kebab that I have ever eaten!"

Finally

We hope that at least one of the recipes presented in the article you write to yourself in a notebook. We described in detail how to prepare juicy pork in three ways - in the oven, in the grill and in the multivark.