What is a good recipe for a pork loin?

Question

Any good recipes for a 2 pound boneless pork loin?
Oven Roast Pork Loin or Stove Top / No Crock-Pot Recipes Please....
I am making it tonight, which-ever recipe I choose, I will give 10 points too.

Thank You!

Please don't send links to recipes, I want to try a mouth watering new recipe you have made and tried for yourself :)
Thanks A Bunch ~

Answer 1

Two pound, five pound - what the heck. If you're cooking tonight, this one will have to wait for another time - it marinates overnight.

"Pork Loin with Potatoes" - 8 to 10 servings

1 (5 lb.) bone-in pork loin roast
3 garlic cloves; sliced
3 tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. dried thyme
6 medium potatoes; peeled
1/2 tsp. salt
ONION-MUSHROOM GRAVY:
1 cup water
1 cup beef broth
2 medium onions; sliced
1 1/4 cups chopped fresh mushrooms
1 tbsp. butter
1 tbsp. vegetable oil
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley
1/4 tsp. pepper

Cut slits in top of roast; insert garlic slices. Combine oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate roast overnight.
Transfer roast to a shallow roasting pan. Bake, uncovered, at 350* for 1 3/4 hours. Meanwhile, place potatoes and salt in saucepan; cover with water and bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
Bake 45 minutes longer or until a meat thermometer reads 160* and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand 15 minutes before carving.
For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons. drippings; add water and broth to reserved drippings and set aside. In large saucepan, saute onions and mushrooms in butter and oil until tender.
Stir in flour until blended; gradually stir in broth mixture. Bring to boil; cook and stir 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.

Answer 2

1

Answer 3

A sure-fire method for successful roasting of a pork loin:

Pre-heat oven to 325 deg. F.

Place roast, fat side up, on a low rack in a shallow roasting pan (no
lid). The purpose of the rack is to keep the roast up out of the
grease that cooks out of the roast.

Rub roast all over with salt, pepper and ground sage. (This is a
basic pork seasoning.)

Roast 35-40 minutes per pound, until done (this is correct for a
rolled roast; bone-in roasts don't require as much time). Use a meat
thermometer to be sure it's done but not overdone.

There is no need to add water or cover it; this makes it tough

Answer 4

I used boneless pork in chunks in a stew with potatoes, carrots, celery and onions. A Dutch oven or other large pot with a heavy lid works best. Put olive oil in the bottom and brown all sides of the pork chunks. Meanwhile, chunk cut all the veggies and season the meat with pepper, garlic, Worcestershire and chinese 5-spice or other ginger/fennel based spice [VERY little if anise] for sweetness. After browning, add the onions, get them to the bottom. Next, potatoes evenly distributed. Add kikkoman teriyake, @2 tbsp and water just to moisten potatoes, or salt and fruitjuice. Return to a boil, then simmerA splash of wine or wine vinegar would be good now if you want to add canned mushrooms. Check the potatoes in 10 min. or so. When they start softening, scrape the bottom and stir in the carrots and celery, then recover. In @30 minutes the stew should be thickening. Taste test for the final seasoning, kill the heat, mix in what tastes right, and serve. Time should be under 2 hours, and you should get 4-8 hearty servings. [chop 1 potato per person]
Another recipe is to use salt, pepper,garlic powder, and paprika on the whole loindrop it in a roasting pan,and surround it with sauerkraut and thin-sliced potatoes, then add caraway and dill seed to the kraut. Set oven @350F for an hour, then turn the meat over and cook another 30 min. or as needed. As long as the kraut doesn't dry out all should be OK. Serve with chunky applesauce& cinnamon as a sweet side dish.

Answer 5

Take a small paring knife and slide it into the pork loin in equally spaced locations along the top, about 1.5-2" deep into the loin.

Peel garlic cloves, one for each cut. Insert whole clove into each slit. Wrap loin in bacon. Roast at 350-375 in heat safe roasting pan until 135-140 internal temperature. Remove loin from pan and wrap in foil.

Place roasting pan on stove top and turn on burner. Add apple or orange juice and stir to deglaze the pan. Simmer until reduced and thickened.

Slice loin thinly, remove garlic for those who don't want the intense taste of the clove.

Serve with veggies of choice, top sliced loin with pan glaze.

Answer 6

Pork is great with citrus juices....plus they are a natural meat tenderizer.
I cook a pork loin @ least once a week, cuz everybody loves it. I cook mine on the grill with lemon & lime juice, pepper, & greek seasoning (cavenders).
I score the meat so it cooks faster then spoon sweet cream salted butter (land o lakes) into the cuts made from the scores to keep the meat moist & to add a lite buttery taste, Comes out great everytime.

Answer 7

Here all kinds
http://southernfood.about.com/cs/porktenderloin/a/pork_tenderloin.htm
http://www.lhj.com/home/Great-Pork-Loin-Recipes.html