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Koops' Organic Yellow Mustard, 12 oz. Bottle, 4-Pack

Koops' Organic Yellow Mustard, 12 oz. Bottle, 4-Pack

Sale: $18.00 $10.80
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  • Model: 7qt8t8dx
Free shipping & returns on orders over 49.
7-Day no reason to return.
Estimated delivery: 3-5 business days.
Description

THE FINEST INGREDIENTS

There’s no complicated additives on the back of our bottles. No hard to pronounce chemicals or scary sounding preservatives. Just quality ingredients like mustard seed, vinegar and water.

SIMPLE PROCESSING

Peter Koops started his mustard business over 120 years ago with a hand crank mustard mill and incredible recipes. And while we’ve updated the manufacturing process with the times, we’ve stayed true to the bold flavor and simplicity of his original recipes.

ORGANIC PRODUCTS

We like to think our mustards make everything you spread them on a little better. Well, now your favorite mustard makes the planet a little better too. Sustainably farmed, these organic varieties have all the flavor and texture of the mustard you love.

Roasted Pork Tenderloin with Apples and Carrot Puree Recipe

Tips
  • Substitute any other anise-flavored liqueur, such as Anisette or Sambuca, for Pernod.
  • Garnish with fennel fronds if desired.
Directions:

  1. Preheat oven to 450˚F. Stir together mustard, Pernod, honey, garlic, pepper, and ½ tsp salt. Pat pork tenderloins dry; rub mustard mixture all over pork tenderloins. Let stand for 10 minutes.
  2. Melt butter in skillet set over medium-high heat; cook pork tenderloins for 5 to 7 minutes or until golden brown all over. Transfer to parchment paper-lined baking tray; roast for 15 to 18 minutes or until thermometer inserted into thickest part of pork tenderloins reads 155°. Transfer pork to carving board; cover lightly with foil and let stand for 10 minutes before slicing.
  3. In same skillet set over medium heat, cook apples, fennel, shallots, rosemary and remaining salt for 5 to 8 minutes or until golden and tender.
  4. Meanwhile, cook carrots in pot of boiling salted water for 8 to 10 minutes or until tender; drain well. In food processor or blender, purée carrots, butter, cream, Koops’ Dijon Mustard, salt and pepper. Transfer to serving dish; sprinkle with chives. Serve with pork and apple mixture.

Ingredients

Pork with Sauteed Apples:

  • 2 tbsp KOOPS' Dijon Mustard
  • 2 tbsp Pernod liqueur
  • 1 tsp honey
  • 2 cloves garlic, minced
  • 3/4 tsp pepper, 3/4 tsp salt (divided)
  • 2 pork tenderloins (10 - 12 oz each)
  • 2 tbsp butter
  • 2 Honeycrisp apples, cut into 1 in cubes
  • 1/2 bulb fennel, chopped and 2 shallots, chopped
  • 1 tbsp finely chopped fresh rosemary
Carrot Puree:

  • 12 oz carrots, peeled and chopped
  • 2 tbsp 35% heavy cream
  • 1 tsp KOOPS' Dijon Mustard
  • 1/4 tsp each salt and pepper
  • 1 tbsp finely chopped fresh chives
  • Four 12 oz. bottles of Organic Yellow Mustard shipped in custom branded KOOPS's box
  • America's main squeeze for burgers, hot dogs and cold cuts
  • Certified USDA Organic, Non-GMO Project Verified and Certified Gluten-Free
  • No complicated additives, hard to pronounce chemicals, or scary sounding preservatives
  • Fourteen bold flavors that can satisfy any appetite


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