whole grain mustard

Sauce Rémoulade

vegetable oil

horseradish

mustard

celery

green onions

parsley

of a large lemon, seeded and cut into 3 pieces

ketchup

Worcestershire sauce

white-wine vinegar

Tabasco sauce

garlic

sweet paprika

salt

bay leaf, crumbled

In a blender or food processor, process the yolks for 2 minutes. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.

To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Mustard-Glazed Pork Tenderloin

pork tenderloins

brown sugar

rosemary

dry sherry

Pat the tenderloins dry with paper towels.

Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.

Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven — about 10 minutes on one side, then turn and cook about 5 minutes on the other.)

Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Easy Overnight Chicken Marinade

chicken

olive oil

whole-grain mustard

garlic cloves, smashed

thyme

jalapeño, thinly sliced

lemon, thinly sliced

The Easiest (and Most Flavorful) Overnight Chicken Marinade

<a href="https://cooking.nytimes.com/recipes/1021143-skillet-pork-chops-with-blistered-grapes">Fruit</a> and <a href="https://cooking.nytimes.com/recipes/8490-pork-chops-with-dijon-sauce">mustard</a> are two classic accompaniments to pork, and really, a juicy chop doesn’t need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that’s good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.

Pork Chops With Jammy-Mustard Glaze

cherry, fig, peach

whole-grain mustard, plus more if needed

(1/2- pork rib chops (1 1/2 to 2 pounds)

Kosher salt and black pepper

neutral oil (such as canola or grapeseed)

In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.

In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.

Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it’s too sweet, add more mustard, salt or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add salt. Spoon sauce over the pork chops.

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Sauce Rémoulade

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Top 4 whole grain mustard recipes from across the web

The most viewed whole grain mustard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sauce Rémoulade

Mustard-Glazed Pork Tenderloin

Easy Overnight Chicken Marinade

Pork Chops With Jammy-Mustard Glaze

The most viewed whole grain mustard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine