How to cook pork loin, I need a easy recipe, I am a single guy?

Question

I have the pork loin
Red potato
Red Beans
Rice
Salad
I have Vodka
Tequila
Corn
Corn Bread

I have these ingredients in my house LOL but seriously I am making dinner for some friends tommorrow and I really need a good recipe. The pork I have is that long thing that looks like a log. I think it is called Pork Loin

Answer 1

with the ingredients you hsay you have try this.

1.cut the pork loin into chops about one to two inches thick then cut a pocket into them and make it larger with your finger.
2.cut the cornbread into smallish cubes about a 1/2 inch across and put in the oven to dry out.when it's good and dry add some salt ,pepper ,garlic powder dried herbs like sage,rosemary or thyme.add to this a little sauted onion and some campbells chicken noodle soup that's been strained so it's just the broth.use just enough so that it's moist without being soggy.
3.now take some of the cornbread mixture and stuff the pork chops with it use about 3-4 tablespoons of stuffing per chop.season the outside with salt,pepper a little garlic powder and some more of the dried herbs.
4.heat some oil in a skillet or frying pan and sear the outside of the chops until they get a nice brown colour transfer them to a 350F oven until they are done about ten to fifteen minutes or so.dont rinse the pan.
5.turn the heat up to3/4 under your unrinsed pan and when it's sizzling add a tablespoon of flour and mix on the heat until it's LIGHT brown.add the rest of the strained chichen noodle soup and stir.let it simmer for about five minutes or until it's as thick as you'd like it to be season with salt and pepper.at the end add some red wine and a little bit of mustard,i like dijon or grainy dijon but French's screamin' yellow works okay too.
6.assuming that your corn and beans are canned...strain the beans and
on medium heat sautee until they start to caramelize(get a dark cooked colour to them) season with salt and pepper then when they'almost done toss in the corn,that you've also strained,and sautee untill it's cooked.re-season with salt and pepper a little dried or fresh herbs(sage,thyme ,rosemary,marjoram).
7.toss the potatoes in a little oil with salt pepper garlic and herbs roast at 350F unitll they're as done as you want them.

there you go.Cornbread Stuffed Pork Loin Chops served with caremelized autumn vegetables oven roasted mini red potatoes and a red wine mustard reduction. serve the salad on the side some nice bread and some decent wine voila et bon appetite

Answer 2

HI,
The good thing about pork loin is that it doesn't need much of a recipe. The meat is usually so tender and succulent cooked simply. I take one and cover it in minced garlic,lemon pepper,salt, onion powder and wrap in foil and cook.
If you wanted the potato in same pot surround the loin by potatoes add about a cup of water and you could slice an onion over the potatoes and meat instead of onion powder and the seasonings I mentioned above.
Now I really can't think of a way as a down home southern cook to put vodka or tequila on the roast but there sure to come in handy after the food in a mixed drink lol Have a glass for me and hope your dinner goes great! The internet is a great place to get recipes to cook just about anything. I'm sure it'll be great!!!
Happy Holidays
Lisa

Answer 3

Easy Roasted Pork Loin Recipe 3 cloves garlic, minced 1 tablespoon dried rosemary salt and pepper to taste 2 pounds boneless pork loin roast 1/4 cup olive oil 1/2 cup white wine Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven for 2 hours, turning and basting with pan liquids. After 2 hours remove roast to a platter.Let it sit covered with foil about 10 minutes to let juices run back. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices poured over sliced pork.

Answer 4

hey there I'm sure that you'll be OK..i cook my pork at a 325 oven for as follows>> a 1/2 to 1 pound pork loin total cooking time 3/4 to 1 hour..you want to allow a 1/2 pound per person less if boneless>>you can use this mustard rub recipe if you like>>mix 1 teaspoon prepared mustard>1 tablespoon lemon juice>1/2 teaspoon salt>1/2 teaspoon onion powder and 1/4 teaspoon black pepper spread this all over the pork before baking...remember when the pork has reach the required temp (170 on thermometer) remove from the oven and let the meat rest for at least 15 Min's. to make sure that the juices have gone back into the meat also the meat will be easier to carve...as far as the rest the stuff you have hey use you imagination and have a drink for me lol

Answer 5

Harvest Stuffed Pork Loin:

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 16 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 apples, peeled, cored and chopped
3 Tbsp. dried fruit, such as cranberries, raisins or apricots
1 cup chopped toasted PLANTERS Pecans
1 Tbsp. dried sage leaves
1 center-cut pork loin (4 lb.), butterflied
1/2 tsp. salt
1/2 tsp. pepper

PREHEAT oven to 400°F. Prepare Stuffing as directed on package. Remove from heat; gently stir in apples, dried fruit, pecans and sage.

UNROLL meat; place stuffing mixture evenly over meat. Roll up meat, starting at one of the long sides, to enclose filling. Place, seam side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.

BAKE 45 minutes or until meat thermometer reaches 155°F when inserted into the thickest part of the meat. Remove from oven; let stand 10 minutes before slicing.

Answer 6

If you don;t have a crock pot not to worry. Put in a covered roasting pan in your oven at 250 for about 5 hours.



Pork Stew

Ingredients:
1 Tbs oil
1 1/2 lbs boneless pork loin, cut into 1-inch cubes
1/2 lb baby carrots
1/2 lb new potatoes, quartered
1 red pepper, seeded and coarsely chopped
1 16-oz. package frozen mixed vegetables
1 8-oz. can whole baby corn, drained
1/2 tsp salt
1 tsp black pepper
1/2 tsp dried marjoram leaves
1 can reduced sodium chicken broth
2 packets brown gravy mix

Directions:
Heat oil in a skillet over medium-high heat. Add pork cubes and brown. In the stoneware, combine pork and remaining ingredients, except broth and gravy mix. Combine broth and gravy mix and pour over ingredients in the stoneware. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours.

This recipe is from www.crock-pot.com

Answer 7

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Answer 8

hopefully you have these spices also. heat oven to 425. place roast in roasting pan sprayed with pam. season with garlic powder, pepper, salt, and sage. place some onion slices over the top and bacon if you have any. the roast should be fat side up. roast for 30 minutes and then lower heat to 350. continue to cook for 20 minutes per pound. allow to rest 10 minutes before slicing as thin as possible. if you like you can cook the potatoes in the same pan. peel potatoes, if they are large cut in half. rub oil on each piece and season with garlic powder, onion powder, salt and pepper. turn a few times while cooking. serve with the salad. you could also season the roast with the tequila, lime juice, garlic and pepper. if you do that i would serve with the rice and corn instead. good luck.

Answer 9

Pork Tenderloin with the Secret Cheddar Onion Ring Crust
1 cup crushed crackers (You choose the flavor of your favorite cracker.)
1-1/2 cups crushed cheddar-flavored fried onion rings (O & C is one brand or the regular
flavor will work fine.) (I didn't put these in the processor. I just sort of rough-smashed
them.)
1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1 pork tenderloin
3 Tbl Dijon mustard
1 large egg, beaten
Olive oil spray
Mix your crushed crackers and smashed onion rings together on a large flat surface. Mix your parsley and your Parmesan on another flat surface. Beat your egg and pour it on a dinner plate. Spread the tenderloin all over with the mustard.
This is going to be a slippery job, but pick up your mustard-coated tenderloin and roll it in your beaten egg. Then roll it in the cracker crumbs/onion crumbs and then the Parmesan/parsley mixture. Pat the mixtures into the tenderloin gently, coaxing the stuff to adhere. You can go back and forth a couple of times to get as much as possible of the stuff to stick as you can.
When you've gotten as much as you can of the crunchy stuff and the cheese to stick, spray the whole thing with olive oil and put in your roasting pan. Roast at 400 degrees for about 20 minutes until your roasting thermometer reaches 165 to 170 degrees. This will leave the meat slightly pink and still moist inside.
Let the meat rest for 5 to 10 minutes outside of the oven before you slice it. Carefully take it out of the roasting pan and be sure to slice it with a very sharp knife. Slice in one-half to one-inch slices. The crust will tend to slide off, so be careful. If it does come off in parts, don't be dismayed. It still tastes great and, if you serve with mashed potatoes, you can just sort of stir the bits of coating around and it mixes into the potatoes just fine.
This dish serves two and doubles very easily. If you want to serve six you might be able to get away with two tenderloins, depending on how large they are and how large a portion of meat you want to serve.
Enjoy!

Answer 10

BBQ LOIN OF PORK

1/2 c. honey
1/2 c. light brown sugar
1 c. beef consomme
2 c. hot water
2 tbsp. brown deli mustard
1/3 c. cider vinegar
2 tbsp. liquid smoke
1/3 c. Worcestershire sauce
1 (3 oz.) can tomato paste
2 tbsp. finely chopped hot chili peppers
2 tsp. salt
2 tbsp. fresh lemon juice
1 tsp. paprika
7 lb. loin of pork, boned, and tied by butcher

To prepare sauce, combine honey, sugar, consomme, and water in 2 quart saucepan. Cook over medium heat until sugar dissolves, about 5 minutes. Add all remaining ingredients except pork. Reduce heat to low and cook, stirring often with wooden spoon until it becomes a sauce, about 1 hour.
Wipe pork with damp towel. Place on spit. Turn over covered grill or rotisserie and baste generously with sauce. Cook 1 hour and 45 minutes.

Makes 12 servings.

PORK LOIN

4 or 5 lbs. pork loin
3 tbsp. oil
3/4 c. water
3/4 c. ketchup
3 tbsp. brown sugar
1/2 c. cider vinegar
4 tsp. Worcestershire sauce
3/4 tsp. oregano
3/4 tsp. paprika
3/4 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. dry mustard
Black pepper and pinch of ground cloves

Place pork loin on rack in roasting pan. Roast at 325 degrees approximately 40 minutes per pound. Saute onions until tender and add other ingredients to make sauce. Simmer 15 minutes to blend flavors. Baste meat with sauce every 20 to 30 minutes.