recipies for pork loin?

Answer 1

Put the loin on a mesh rack in a pan high enough to give about 3 inches over the top of the loin. Pour in a bottle of liquid smoke (not on the meat) and two bottles of water. Season with a good rub (like rib rub). Cover the pan with saran wrap and then foil. Bake for about 4-5 hours in a 275F oven (do not go over 300 and the saran wrap will not melt). Take it out after cooking, pull off the wrap and let it set for about 15-20 minutes. Pull it out - sit it on foil and pour a smoky barbecue sauce over it. Wrap and chill. Chilling it makes it easy to slice into really nice slices. Put into the oven when you want to serve it for about an 1/2 hour. MMMMMMMM!

Answer 2

ROASTED PORK LOIN

INGREDIENTS
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

DIRECTIONS
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. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Answer 3

this is great recipe everyone loved it when i made it

1-3lb Pork Loin
1 12oz bottle Mike's Hard Lemonade
2 cloves fresh garlic
1 small sweet white onion
10 whole cloves
Fresh ground black pepper
Salt (optional)

Wash meat, butterfly both halves of the loin. Chop garlic and onion. Place garlic and onion along with cloves inside butterflied loin and hold loin halves together with toothpicks.
Place in dish, toothpick side down, for marinade. Pour Mike's Hard Lemonade over meat. Add fresh ground black pepper and salt (optional) to taste.

Marinade overnight or for at least 30 minutes.

Cook loin in 350 degree oven for about 30 minutes basting occassionally with remaining marinade.

Answer 4

Garlic-Studded Pork Loin Roast:

This is an easy way to infuse the pork with garlic. Thinly slice the garlic horizontally. Use a thin boning knife to make 1-inch-deep slits in the roast.

1 (2 1/4-pound) rolled boneless pork loin roast
1 tablespoon vinegar
2 large garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Vegetable cooking spray
Sage, oregano, and rosemary sprigs

Unroll roast, and trim fat. Reroll the roast, and secure at 1-inch intervals with heavy string. Rub surface of roast with vinegar. Make several 1-inch-deep slits in the roast, and stuff with garlic slices. Sprinkle salt and cracked black pepper over roast.

Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into the roast. Bake at 350° for 2 hours or until meat thermometer registers 160°. Garnish roast with fresh herbs.

Yield: 8 servings (serving size: 3 ounces)

Answer 5

My best reciepe.
Pound out a 1/2" slice of pork tenderlion til approx 1/4" thick. Dip into an egg wash, then pat into parmagan cheese, then back into egg wash, then into a bread crumb or cracker crumb mix. deep fry in a frying pan until golden brown.
(Bread crumb or cracker mix has 1/2teaspoon dry mustard, 1/4 teaspoon dry ginger,Black pepper, 1teaspoon garlic powder, in it.)
Served with Honey glazed baby carrots,two table spoons of honey added to 1/8 cup of water. carrots added to pan under medium heat until it starts to boil then turn down to a simmer. check carrots in about 12 minutes with fork. fork should just be able to go into carrots. Remove to bowl.
Fresh baby spinach cooken until just limp. Add a squeeze of lemon juice add approx. 1 tablespoon butter to melt over top in a seving bowl.
Fresh frech bread cut on angle lightly brioled to a light golden brown, then rubbed with fresh garlic clove, On a plate drizzle some olive oil and slide the garlic side of the broiled bread through the oil light sprinkle with cheese and place back into broiler until cheese melts.

Answer 6

I think this is the one you are looking for.......

Citrus Glazed Barbecued Pork Loin

Tangy, BBQ-ey, delicious!

6 servings

50 min prep

INGREDIENTS

2 ounces canola oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped
1 arbol chile, steam removed
1 tablespoon cracked black pepper
2 tablespoons Worcestershire sauce
2 cups orange juice
2 cups of your favorite barbecue sauce
6 dashes hot sauce
2 lemons (juice of)
kosher salt
3 lbs pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

DIRECTIONS

Preheat oven to 350 degrees.
In a small saucepot add canola oil and saute onions and garlic until translucent.
Add chipotle and arbol chilies and continue to cook until chiles start to toast.
Add cracked black pepper and deglaze with Worcestershire sauce and orange juice; reduce until starts to thicken.
Then add in your favorite barbecue sauce, reduce to low heat, and simmer for about 15 minutes.
Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper.
Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees.
Remove from oven and let meat set for about 5 minutes, slice, and enjoy!

Answer 7

Hi! 2 simple easy to prep & cook pork loin recipes and 1 pork tenderloin pastry with orange sauce, serves 4. You will love it...... :-)

Maple Pork Chops

4 well-trimmed center-cut loin pork chop (6 ounces each)
2 tbsps orange juice
1/2 tsp each dried sage and salt
1/4 tsp pepper
2 tbsps maple syrup
1 tbs orange marmalade
1/2 tsp light brown sugar

1. Preheat the broiler. Sprinkle both sides of the pork chops with the orange juice, sage, salt, and pepper.

2. In a small bowl, combine the maple syrup, marmalade, and brow sugar. Brush the chops with half of the maple syrup mixture and broil 6 inches from the heat for 3 to 4 minutes or until lightly browned.

3. Turn the chops over and brush with the remaining maple-syrup mixture. Broil for 3 minutes or until browned and cooked through but still juicy.

Mustard & Honey-Glazed Roast Pork

No fat is added to the meat, but it comes out of the oven juicy and temptingly glossy.

1/2 tsp salt
1/4 tsp dried rosemary, crumbled
1 clove garlic, minced
1 pound well-trimmed boneless center-cut pork loin
2 tbsps honey
4 tsps Dijon mustard
1 tsp lemon juice

1. Preheat the oven to 425 degreesF. Rub the salt, rosemary, and garlic into the pork. Place the roast in a small roasting pan lined with foil and roast for 20 minutes.

2. Meanwhile, in a small bowl, combine the honey, mustard, and lemon juice. Brush half of the honey-mustard mixture over the top of roast. Return the pork to the oven and roast, basting twice with the honet-mustard mixture, for 15 minutes or until the pork is just cooked through and nicely glazed. Let stand for 10 minutes before slicing.

Pork Tenderloin in Filo Pastry with Orange Sauce

Ingredients
1lb (450g) pork tenderloin
5 tsps vegetable oil
3 sheets filo pastry
Flat-leaf parsley for garnish

Stuffing
2oz(50g) dried peaches
2oz(50g) bacon
1 small onion
1 tbsp vegetable oil
1 tbsp fresh chopped parsley
1/2oz(15g) pistachio nuts
2oz(50g) fresh breadcrumbs

Sauce
1 orange
3/4 pint(450ml) chicken stock
2 tsps arrowroot powder or cornflour
2 spring onions
1 tbsp grand marnier or cointreau(optional)
1 tsp lemon juice
salt and freshly ground black pepper

1. Trim any excess fat and sinew from the pork. make a deep cut along the length of the meat and open it out. Place the meat on a sheet of plastic firm and lay another sheet over it. Using the end of rolling pin, or a wooden mallet, beat the meat from the centre out to the sides, until it is quite thin, then set it aside.

2. To make the stuffing, first cover the dried peaches with boiling water. Chop the bacon and onion finely. Heat the oil in a small frying pan and saute the onion over a moderate heat for 4 minutes, then add the becon and cook for further 4 minutes, stirring occasionally. Chop the parsley and pistachio nuts finely, chop the peaches and add to the pan with the breadcrumbs. Season with salt and pepper.

3. Uncover the pork and lay the stuffing along its length. Fold the ends in and then the sides, and tie securely, at intervals, with string.

4. Heat 3 tsps of the oil in a frying pan, and cook the pork over a high heat to seal in the juices, turning the pork to make sure that all sides are sealed. Leave to cool at room temperature for about 1 hour, then carefully remove the string.

5. Lay the sheets of filo pastry on top of each other and place the pork on top, in the centre. Fold over the ends and then roll the pork in the pastry. Place on a lightly oiled baking tray. Brush with the remaining oil and sprinkle with water. Bake in the preheated over for 30 minutes until crisp and golden.

6. While the pork is cooking, pare the rind of the orange thinly, cut it into fine matchstick strips and set aside. Cut the orange in half, squeeze the juice and pour it into a small saucepan with the stock. Bring to the boil and continue to boil uncovered until the juice has been reduced to 1/2 pint(285ml).

7. Mix the arrowroot powder or the cornflour with 1 tbs of water until smooth, and stir into the orange juice. Simmer until thickened. Slice the spring onions finely and add them to the sauce with the remaining ingredients and the orange strips. Simmer for 2-3 minutes, then season to taste. Pour into a warmed sauceboat.

8. Make sure you have a very sharp knife to cut the pork into slices. Serve garnished with small sprigs of flat-leaf parsley.

Happy Holidays!

Answer 8

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