433 loin dijon mustard Recipes

paprika, garlic powder, onion powder, dry mustard, salt, fresh ground black pepper, cayenne pepper, bone-in pork rib chops, about 1 inch thick , trimmed of excess fat or 8 pork loin, olive oil, hard alcoholic cider or 1 cup apple juice, dijon mustard or 1/4 cup creole mustard, worcestershire sauce, tomato paste, tabasco sauce or 1 -2 dash other hot pepper sauce, heavy cream

pork loin chops, 1/2 thick, onion, dijon-style mustard, italian salad dressing (low-calorie dressing), pepper

uncooked linguine, sweet red pepper , julienned, fresh asparagus, trimmed and cut into 1-inch pieces, honey-mustard center cut pork loin fillet, cut into 1/2-inch strips, olive oil, olive oil, dijon mustard, cider vinegar, minced garlic, dried thyme, salt, pepper

ground mustard, lemon-herb seasoning, salt, pepper, bone-in pork loin roast (4 lb), olive oil, divided, dijon mustard, soft bread crumbs, grated parmesan cheese, minced fresh basil or 4 tsp dried basil, minced fresh thyme, minced fresh rosemary, garlic cloves, minced, white wine or chicken broth

boneless pork loin roast, real maple syrup, prepared dijon-style mustard, cider vinegar, soy sauce, salt to taste, ground black pepper to taste

boneless pork loin roast, real maple syrup, dijon-style mustard, cider vinegar, soy sauce, salt, ground black pepper

water, white wine, worcestershire sauce, lemon juice, dijon mustard, boneless pork loin roast (cut into four 3/4- to 1-inch thick slices), lemon-pepper seasoning, butter or 2 tbsp margarine, snipped fresh chives or 1 tbsp fresh parsley

water, worcestershire sauce , for chicken, lemon juice, dijon mustard, boneless pork loin roast , cut into four 3/4 to 1 inch slices, lemon pepper, seasoning, butter, fresh chives, snipped

rioja red wine, red wine vinegar, dijon mustard, honey, olive oil, salt and freshly ground pepper, heads garlic, peeled and crushed, pure olive oil, rosemary sprigs, lamb loin, cut into 2-inch cubes, roasted pearl onions, creme fraiche, mayonnaise, dijon mustard, fresh lemon juice, walnut oil, salt and freshly ground pepper, crumbled blue cheese, romano cheese, olive oil, serrano ham , cut into thin slices, heads endive , sliced in half lengthwise, then sliced crosswise into thin slices, frisee, salt and pepper, ripe pears , anjou or bartlett, halved, pitted and sliced 1/4-inch thick, toasted sliced almonds, blue cheese dressing

tarragon dijon mustard, onion, chopped, oil (divided for 2 steps), salt and pepper, boneless pork loin chops or 2 -3 lbs pork chops, water, flour (for thickening the gravy, after cooking) or 2 tbsp cornstarch (for thickening the gravy, after cooking)

king arthur unbleached all-purpose flour, ground mustard, seasoned salt, pepper, bone-in pork loin chops (3/4 inch thick and 8 oz each), canola oil, ground mustard, water, chopped onion, ketchup, orange marmalade, soy sauce, dijon mustard

thick new york strip boneless beef top loin steak, kosher salt, freshly ground black pepper, olive oil, yellow onions, sliced in rings, fresh thyme leaves, recipe mustard mayo , recipe follows, focaccia buns, sliced in 1/2, baby arugula, good mayonnaise, dijon mustard, whole-grain mustard, sour cream, kosher salt

pork loin chops, cut 1/2-inch thick, cooking oil, dijon-style mustard, bottled low-carb italian salad dressing (no sugar added), black pepper, onion, halved & sliced

venison loin steaks or 4 -6 venison chops, seasoning salt, pepper, dijon-style mustard, horseradish, olive oil

fresh orange juice, grated orange zest, honey, soy sauce, chopped.peeled fresh ginger, minced garlic, dried red pepper flakes, boneless beef top loin steaks, fat trimmed, red wine vinegar, dijon mustard, chopped fresh tarragon or 1 tsp dried tarragon, crumbled, chopped shallots or 1 tbsp green onion, minced garlic, olive oil, salt & freshly ground black pepper, assorted mixed greens, such as boston lettuce , oak lealettuce, and mustard greens, torn into bite-sized pieces

caraway seed, distilled white vinegar or 1/2 cup cider vinegar, light brown sugar, beer, dijon mustard, whole grain mustard, soy sauce, minced fresh thyme leave, center-cut boneless pork loin chops, 5 to 7 oz each, 1/2 to 3/4 inch thick, vegetable oil

pork loin, brown sugar, dry mustard, salt (i use seasoning ), sage, thyme, black pepper, garlic powder, onion powder, beef stock, worcestershire sauce, dijon mustard, soya sauce, port wine or 1/2 cup sherry wine, spanish onions, sliced or 2 large vidalia onions or 4 ordianry sized onions, beef stock or 1 cup chicken stock, port wine or 1/4 cup sherry wine, cornstarch

a 2- to 2 1/2-lb boned ve l loin (prefer bly n tur lly r ised) trimmed nd tied loosely t 1-inch interv ls with kitchen string, dijon-style mustard, fatback for covering the veal (about 6 oz), head of garlic, separated into cloves and peeled, shallots, peeled, dry white wine, chopped fresh tarragon plus tarragon sprigs for garnish, water