how to cook pork loin ????

Question

Does anyone know how to cook pork loin and have a good recipes to share?

Answer 1

There are tons of ways to cook pork loin, rubs, sauces, or just straight up! I love every way, but these are some good recipes:

Rosemary Dijon Pork Loin

1 (4-pound) boneless pork loin
2 tablespoons Dijon mustard
2 tablespoons chopped red onion
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnish
Equipment: roasting pan

Preheat oven to 350 degrees F.
Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.

Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
rosemary evenly all over the top.

Place the pork in roasting pan lined with a rack and roast for 20 minutes.

Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

Stuffed Pork Loin

2 tablespoons butter
2 tablespoons chopped onion
1 cup fresh bread crumbs
2 Granny Smith apples, cored, peeled, and chopped
1/2 cup golden raisins
1 orange, zested
1 tablespoon caraway seeds
Salt and pepper
4 pound boned pork loin
1 cup apple cider
1 cup sour cream
2 ounces white wine
Melt the butter over low heat and cook onions until translucent, and then remove the onions from heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper.
Preheat oven to 400 degrees F.
Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthways closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife.
Whisk together cider and sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind side down and bake for 30 minutes.
After 30 minutes turn pork over and cook, rind side up, for another 30 minutes.
Reduce heat to 350 degrees F and cook for another hour (baste every 20 minutes with the pan juices) or until you reach a internal temperature of 150 degrees F. Let rest for 20 minutes. Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus.

BBQ Pork Loin
1/4 teaspoon Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
Preheat oven to 325 degrees F.

Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.

Answer 2

If you buy a pork tenderloin, this recipe is quick and easy...
1-2 Tbsp chili powder
1-2 tsp. cumin
1-2 tsp black pepper
1/2 tsp cayenne pepper
1-2 Tbsp brown sugar (use as much as the chili powder)
Couple teaspoons olive oil (just enough to moisten)
Mix the spice rub together, add olive oil to make a paste.
Butterfly your pork tenderloin (slice it in half lengthwise without slicing all the way through).
Lay it flat on a broiler pan, and brush all over, top and bottom, with the rub.
Preheat the broiler on the oven, and let the pork tenderloin stand, covered, at room temperature for about 20 minutes while it heats.
Slide the tenderloin under the broiler, turning halfway through cooking (depending on the thickness of your tenderloin, this usually takes around 20-25 minutes to cook thoroughly).
Serve with mashed potatoes and a green salad with bleu cheese, and enjoy! :)

Answer 3

dont know the recipe off thye top of my head . but buy a meat rub for pork or some ms.dash and rub it on the pork then put it in a roaster and let is slow cook all day if donr right u can make some kick *** pork grave with the dripping !! toss in some onion and a little diced garlic and mabey some potaoes and carrots . best damn meal on earth

Answer 4

Roast Pork, Stuffed with Stilton
Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three.
1 (3/4 lb) pork tenderloins, about
1/3 cup Stilton cheese or blue cheese or 4 1/2 ounces creamy goat cheese
2 green onions, finely chopped
1/2 teaspoon fresh ground black pepper
toothpicks
2 teaspoons teriyaki sauce or soy sauce
1 teaspoon vegetable oil
2-3 servings

1. Preheat oven to 450 degrees F (230C).
2. Line a baking sheet with foil and set aside.
3. In a small bowl, using a fork, mash cheese and mix well with onions.
4. Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
5. Place meat on a large cutting board.
6. Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
7. Spread out at flat as possible.
8. Cover with a piece of plastic-wrap.
9. Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
10. Sprinkle pepper over pork.
11. Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
12. Fasten with a few toothpicks.
13. Place, toothpick-side down, on baking sheet.
14. In a small bowl stir teriyaki (or soy) sauce with oil.
15. Brush over pork.
16. Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
17. Don't worry if a little melted cheese leaks out.
18. Remove from oven and let stand 5 minutes.
19. Serve with roasted new potatoes and Balsamic Green Beans and Pancetta

Answer 5

Smear it with salt, pepper and sage. Then coat it with cream of mushroom soup and cover it tight. Bake at 350 for about 2 hours. Don't peak. Then take out the loin and add 1 pt. sour cream to the drippings and serve on the side.

Answer 6

Rub with oil, then sear all sides in a skillet.
Season with fresh thyme, oregano, garlic, and rosemary.
add kosher salt and coarse ground black pepper.
Cook in oven with white wine and a little water in bottom of pan.
Should be 160-180 degrees inside.
Remove the meat from the juices.
Heat up juices and add a mixture of corn starch and cold water to make gravy - maybe add a little chix base if needed, for more flavor. Great with mashed potatoes!

Answer 7

Put it in the crock pot on low for about 8 hrs, sprinkle with some minced garlic, and 1/2 cup water

Answer 8

i beat an egg and crush some crackers...roll the loin in the egg, then the crackers, salt and pepper and fry

Answer 9

boil it in a pot with potatoes and carrots and onions celery and salt and peper yum

Answer 10

i roast mine in oniions and herbs with a bit of water so doesn't dry