Pork in mustard sauce - tasty, bright, unforgettable. How tasty and easy to cook pork in mustard sauce

Pork in mustard sauce - tasty, bright, unforgettable. How tasty and easy to cook pork in mustard sauce

Experienced cooks have long used ready-made mustard, mustard powder, or a sauce made from this product to marinate meat. And no wonder, pork in mustard has an extraordinary flavor, the meat turns out to be soft and juicy, and the taste of such a dish is indescribable.

Pork in mustard sauce - general principles of cooking

For cooking meat dishes need only two main ingredients: pork and mustard.

You can use any part of the pork, it all depends on whether the dish will be stewed, fried or baked, whole or in pieces. Meat can be fresh or pre-thawed.

The second ingredient - mustard can be purchased in finished form or diluted with dry mustard powder. Mustard is used as it is or mixed with additional ingredients: oils, soy sauce, spices, honey, sour cream and other products. Do not overdo it with this ingredient, so that pork does not become bitter - use the amount specified in the recipe.

In addition to these two products, you can add to taste mushrooms, vegetables, herbs. You can decorate the finished pork in mustard sauce with chopped herbs, sesame seeds.

1. Pork in mustard sauce, stewed with pickled cucumbers and onions


• pork - 500 g;

• onions - 2 heads;

• flour - 50 g;

• pickled cucumbers - 3 pcs .;

• tomato - 50 g;

• refined oil - 50 ml;

• not very spicy mustard - 30 g;

• salt, seasoning for meat - 10 g;

• water - 200 ml.

Cooking Method:

1. Cut the washed, dried meat into medium pieces 3 cm thick, sprinkle with salt, seasoning for meat. As a seasoning, you can also take basil, cumin, tarragon and many others.

2. All the pieces are rolled in mustard and put in a saucepan with a thick bottom, smeared with sunflower oil.

3. While the meat is marinated, chop the onion into thin strips, pickled cucumbers in a large cube. Pour them into the pan to the meat. 4. Making sauce: mix tomato paste, flour, a pinch of salt, seasoning, pepper in a small cup. Add a glass of water and mix well until smooth.

5. Pour the prepared sauce over the meat, simmer with the lid closed over moderate heat.

6. Serve stew on a la carte plates, next to lay out sauerkraut, pickled cucumbers or Korean salad.

2. Pork in mustard sauce, stewed with mushrooms


• pork meat without fat - 1.5 kg;

• fresh champignons - 6 medium pieces;

• mustard beans - 30 g;

• onions - 1 large head;

• olive oil - 50 ml;

• sour cream or cream - half a glass;

• dry white wine - 300 ml;

• broth from meat - 250 ml.

Cooking Method:

1. Cut the meat into cubes or cubes with a thickness of 3 cm.

2. Heat the frying pan with sunflower oil, put the meat there and fry, constantly stirring with a spatula.

3. As soon as a light brown crust appears on the meat, we shift it to a cast iron pan.

4. Prepare the vegetables: chop the onion and mushrooms with fine chips, fry in olive oil.

5. When the vegetables are slightly roasted, lay them to the meat.

6. Pour meat broth, wine into another cup, add mustard and sour cream to them. We add a little salt and season with seasoning, mix everything.

7. Pour the meat with the prepared sauce and simmer on moderate heat for 1 hour.

8. At the time of stewing, after about 20 minutes, open the lid and check if the sauce has boiled over. In case of complete evaporation of the sauce, you can add water.

9. Served stew with mushrooms in mustard sauce served with mashed potatoes, sprinkled with parsley.

10. If you cook stewed pork in mustard sauce with dried mushrooms, then you need to soak them in boiling water for half an hour before cooking and fry them in a frying pan with butter, otherwise the mushrooms will be too hard and spoil the whole dish.

3. Pork in a mustard-cream sauce with vegetables


• pork fillet - 250 g;

• 1 small zucchini;

• 2 medium sized carrots;

• chives - 1 bunch;

• cream - 50 ml; • medium mustard - 60 g;

• a small piece of butter;

• non-fatty meat broth - half a glass;

• sour cream - 20 g;

• olive oil - 50 ml.

Cooking Method:

1. All vegetables are well washed and dried (always dry, so that in the finished dish there is no excess moisture).

2. Carrot and zucchini cut into large cube, chives - with ringlets.

3. Prepare the sauce in this way: pour broth, cream into the pan, add mustard to them, add some salt and season with spices. Mix thoroughly, add onions.

4. Heat the frying pan with butter, spread the carrot and zucchini on it, add some salt and fry for about seven minutes.

5. When the zucchini and carrot are slightly browned, add boiled water, sour cream to them, close the lid and simmer until the liquid evaporates.

6. Braised carrots and zucchini shipped in a special roasting pan and put in a warm oven.

7. Meanwhile, the meat is cut into pieces with a thickness of 5 cm.

8. Put the meat on a frying pan heated with olive oil and fry for 4 minutes on both sides.

9. Fried meat spread on a la carte plates, with a side of him put cooked side dish of vegetables and pour the cooked sauce.

4. Pork in mustard-honey sauce


• pork - 500 g;

• paprika seasoning - 1 pack;

• soy sauce - 3 tbsp. spoons;

• 2 bay leaves;

• olive oil - 50 ml;

• dry white wine - half a glass;

• water - 50 ml;

• honey - 500 g;

• chopped garlic - 50 g;

• coriander, ground black pepper - 20 g;

• mustard - 2 tsp.

Cooking Method:

1. Pork cut into large pieces, rub it with chopped garlic, salt and put in a saucepan.

2. We put bay leaf and seasonings in meat.

3. Leave the meat with the lid closed for 20 minutes.

4. Cooking sauce: mix wine with warm water, soy sauce, paprika, coriander and mustard. Add the steamed honey. All carefully stir and pour the resulting mixture of meat.

5. Put the pork in the sauce in the refrigerator for 1 hour.

6. On the expiration of this time, take out the pan with the meat of their refrigerator and fry it in olive oil until light brown crust. 7. After the appearance of the crust, sprinkle the meat with sauce, close the lid and simmer for 15 minutes.

8. Ready-made stews in honey-mustard sauce are served with fresh vegetables, green peas, poured with lemon juice, or with boiled rice.

5. Pork in mustard sauce with nutmeg


• 1 kg of pork;

• black pepper, various seasonings - 30 g;

• Dijon mustard -50 mg;

• ground nutmeg - 2 tsp;

• half a tablespoon of honey;

• salt - pinch.


• 2 tomatoes;

• a floor of a bunch of parsley;

• Sweet pepper.

Cooking Method:

1. Prepare the sauce: put mustard and chopped nutmeg in a deep plate. Add honey, seasonings, mix everything thoroughly. If the honey is very thick, you can melt it for a couple.

2. Cut the washed and dried meat into small bars, salt, pepper and put in the prepared sauce.

3. Put the meat in the fridge for 30 minutes.

4. We take out the meat from the refrigerator, put it on a hot frying pan with butter and fry with continuous stirring.

5. When serving, lay the pieces of meat on a serving plate and decorate with tomatoes and bell peppers, cut into rings, sprinkle with parsley.

6. Pork with mustard-mayonnaise sauce


• pork ham;

• sour cream - 30 g;

• mayonnaise - 30 g;

• home mustard - 20 g;

• A set of French spices - 20 g;

• ground black pepper to taste;

• chopped garlic - 50 g;

• salt - pinch;

• sunflower oil - 2 tbsp. spoons.

Cooking Method:

1. Prepare marinade for meat: in a small bowl we combine sour cream, mayonnaise, mustard, pepper and French spices, stir well.

2. In the pork gammon (you can take a spatula, neck, brisket instead of ham) make several cuts, put garlic cloves cut in half in them, rub with salt.

3. Sheet for baking grease with oil.

4. Fill the ham completely in the prepared marinade and place on the leaf.

5. Shipped in a hot oven for 20 minutes to purchase a slightly crisp crust. 6. After the appointed time we take out the sheet, pour water there by 7 mm, close with foil, reduce the temperature in the oven to 180 degrees and continue to bake for about 80 minutes.

7. After this, again we take out the sheet from the oven and check for the presence of liquid on the sheet, if everything was done correctly, then a little sauce should remain on the sheet.

8. Put the sheet in the oven again, but without the foil, adjust the oven to a higher temperature and bake for another 10 minutes until golden brown.

9. We give the baked meat a little to lie down under the foil so that the crust becomes soft.

10. Ready ham can be served hot or cold, but it will be even tastier cold. You can put sliced ​​cucumber and tomato slices on the plate next to it.

Pork in mustard sauce - tips and useful tips

• If you are cooking a dish of a large piece of meat, it is better to marinate it in sauce beforehand. Do not forget to make cuts on the piece, rub the pork for a long time and carefully, then wrap in a film and clean for a few hours.

• For small pieces of pork, 20-30 minutes of pickling is enough, or you can do without this procedure, as long as the pork is cut across the fibers for better absorption of the mustard sauce.

• If you add salt to it when preparing the sauce, you do not need to salt the meat. In which case you can dosolit already prepared dish.

• If you are using honey, purchase a diluted product, or pre-melt it in the microwave.

• Boiled potatoes, beans, cereals, fresh vegetables and greens will be a great addition to pork in mustard sauce. Enjoy your meal.

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