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#5582436 - 02/04/15 02:54 PM Pork with Mustard Sauce
der Teufel Online   content
Tracker

Registered: 11/16/11
Posts: 677
Loc: Central Texas
This is good stuff. My wife says I can make this Any Time I Want!

Mustard Sauce for Pork:

1 c. red wine
1/4 c. spicy yellow or brown mustard
1-3 tsp. beef and/or chicken bullion
1/4 c. brown sugar
1 TBS. butter
1 - 2 tsp. corn starch
Pan drippings

After the pork is roasted (roast it in the same skillet used to sear it in and then make the sauce in the same) remove it to a dish and cover with foil to keep warm. In the skillet add the 1 c. of red wine, stirring with a wooden spoon or spatula to lift off the brown bits. Simmer the wine until it reduces by about a fourth.

Add the mustard and the beef/chicken bullion and continue to simmer. Finally add the brown sugar. Dissolve a tsp or two of corn starch in a few tablespoons of cold water and add to the sauce to thicken. Simmer this slowly until the desired consistency is reached and then add the butter and stir until the sauce becomes silky. Drizzle over medallions and serve.
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#5582448 - 02/04/15 02:59 PM Re: Pork with Mustard Sauce [Re: der Teufel]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32624
Loc: Richmond
What cut of pork for the medallions?
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#5582541 - 02/04/15 03:53 PM Re: Pork with Mustard Sauce [Re: der Teufel]
Pointer Offline
Pro Tracker

Registered: 03/01/10
Posts: 1449
Loc: Bishop, Texas
Oh Lordy, I am drooling! I am a fan of any kind of mustard with pork.

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#5582542 - 02/04/15 03:54 PM Re: Pork with Mustard Sauce [Re: Pointer]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 10674
Loc: Rockport, Tx.
Originally Posted By: Pointer
Oh Lordy, I am drooling! I am a fan of any kind of mustard with pork.


X2
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#5583699 - 02/05/15 08:36 AM Re: Pork with Mustard Sauce [Re: bill oxner]
jdk1985 Offline
THF Celebrity

Registered: 08/15/11
Posts: 11704
Loc: Waco, TX
Originally Posted By: bill oxner
What cut of pork for the medallions?


Has to be tenderloins, right?

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#5583950 - 02/05/15 10:35 AM Re: Pork with Mustard Sauce [Re: der Teufel]
PMK Offline
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Registered: 09/10/12
Posts: 4945
Loc: Central TX (Gtown/Austin)
1-3 tsp beef or chicken bullion??? is this the powdered bullion (or cube) or after it is dissolved in water?

sounds good!
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#5586389 - 02/06/15 11:35 AM Re: Pork with Mustard Sauce [Re: der Teufel]
der Teufel Online   content
Tracker

Registered: 11/16/11
Posts: 677
Loc: Central Texas
I often use backstraps, but I've also used parts of hindquarters. I don't generally get the tenderloins because I don't gut the hogs I shoot. I just take the leg quarters and backstraps, plus whatever neck meat I can trim off. If it's a smaller hog, the hindquarter isn't too tough.

As for the bullion, I typically use Knorr's powdered stuff, but a cube dissolved in a little water should work as well.

The original recipe I used called for Port Wine, but I usually don't have that around so I use whatever red wine is handy. Likewise, I think the mustard is supposed to be Dijon or similar, but to my taste it doesn't seem to matter. The recipe also said to keep cooking until the volume was reduced by about a third in order to thicken it, but using a little corn starch is much faster, plus you end up with more sauce. Just be sure to dissolve the corn starch in a bit of cold water before adding it. Corn starch will clump if added to a warm liquid. Trust me, I've tried to shortcut the technique enough times without success to make that statement with confidence!
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You can never have too much ammo — unless you're swimming.

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#5586395 - 02/06/15 11:40 AM Re: Pork with Mustard Sauce [Re: der Teufel]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4945
Loc: Central TX (Gtown/Austin)
thanks ... but if I dissolve a cube in water (1 cube per cup of water) that would seem to be overly diluted compared to the powdered stuff. If I only have cubes, I will crunch up down to powder form or just get some powdered in my spice cabinet.
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"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#5591131 - 02/09/15 03:55 PM Re: Pork with Mustard Sauce [Re: PMK]
der Teufel Online   content
Tracker

Registered: 11/16/11
Posts: 677
Loc: Central Texas
Originally Posted By: PMK
thanks ... but if I dissolve a cube in water (1 cube per cup of water) that would seem to be overly diluted compared to the powdered stuff. If I only have cubes, I will crunch up down to powder form or just get some powdered in my spice cabinet.


That should work fine, or perhaps dissolve the cube in the wine while you're cooking the pork?
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