Good simple recipe for pork loins?

Question

I dont have many ingredients, but everytime I make pork loin it comes out dry and chewy. I usually just season it and toss it in the frying pan about 6 minutes each side.

Answer 1

my husband cooks them in a crock pot like all day, then drains, shreds, coats in bbq sauce and serves on rolls (to everyone but me b/b i won't eat pork)

Answer 2

Well you could just cook them for 4 1/2 minutes per side! They'll be juicy then and perfectly safe. I like to make them in a pan the same way but I add a gravy. I brown the loins for 2 minutes a side on real high heat. Then I add a little oil to the pan a sliced onion, a clove of garlic, and 2 Tbsp of flour. After that forms a nice sticky mess (3-5 minutes). I add 1/2 tsp dried thyme a can of chicken broth and add the loins back. Then I cover it and let it cook for about 45 minutes. It is meaty, tender and delicious!

The bonus is you can do 4 -6 loins at once and then freeze them with a little of the gravy. It's like your own frozen dinners. The gravy makes them freeze well--no freezer burn. (You would use the same amount of other ingredients for up to 6 loins. After that you'd have to add a 2nd pan and a second set of gravy ingredients.)

Answer 3

Hopefully, you have a can of condensed tomato soup! We love this casserole and it's easy! 4 Pork Chops 1 can Tomato Soup Salt and pepper to taste 1 medium chopped Onion ½ tsp. Paprika 8-10 oz. Frozen Green Peas 1 tsp. Caraway Seeds A couple dashes Tabasco 1/2 tsp. Worcestershire Sauce In skillet, brown pork chops on both sides and season. Transfer to oven safe casserole. Add other ingredients (no need to stir). Bake covered for about 1 hour in 350°F oven. Serve the sauce as a gravy on potatoes. Warm applesauce goes great with pork.

Answer 4

Boneless pork loin is that way; just plain dry. I use the loin with the bones but try a buttermilk brine: 1 cup buttermilk, 1 tbs. salt, any herbs you like. Seal in a plastic bag and leave at least 2 days. Take out, rinse and cook as usual. BUT....Whatever directions you're given for pork, INCREASE the heat by 25% and DECREASE the time by 25-33%. Slow cooking on lower temps is a big culprit in making pork dry.

Answer 5

PORK TENDERLOIN
Serves 6 to 8
Bake: 325 degrees
Bake time: 5 hours.

Ingredients:
3 pounds Pork Tenderloin
1 can (15 ounce) Tomato Sauce
1 Package Dry Onion Soup Mix
2 Tablespoons Worcestershire Sauce

Methods:
Place tenderloin strips on aluminum foil. Mix remaining ingredients; spread over meat. Seal foil and place in shallow pan. Bake. Cut meat into 1-inch slices. Pour gravy in pan over slices of meat.



BAKED PORK TENDERLOIN
Bake 350 degrees
1 Hour
6 servings

Ingredients:
1 (1½ pounds) lean pork tenderloin
butter flavored non-fat spray
2 cups canned fat free chicken broth
1 can (4 ounces) mushroom stems and pieces

Methods:
Brown meat in generous coating of butter flavored nonfat spray. Remove from skillet and place in casserole. Add a little flour to drippings and add chicken broth and mushrooms. Stir until heated and mixed. Pour over pork and bake at 350 degrees for 1 hour.

Answer 6

Honey Spice-Rubbed Pork Tenderloin

Prep Time: 5 min
Total Time: 45 min
Makes: 4 servings

1/4 cup KRAFT CATALINA Dressing, divided
1 large pork tenderloin (1 lb.)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey

BRUSH 2 Tbsp. of the dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 min. or refrigerate up to 24 hours to marinate.
PREHEAT grill to medium heat. Place pork on grill; cover. Grill 20 min., turning occasionally.
MIX remaining 2 Tbsp. dressing and honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.) Let stand, covered with foil, a few minutes before slicing.

Answer 7

Try this recipe. It is for pork chops but will be great with pork loin as well. Apple glazed pork chops (or loin in your case).

Answer 8

Save some for me and lets fix some hash brown potatoes diced up and add a little onion and some scrambled eggs or fried eggs for breakfast. Or biscuits and gravy. It is good cooked in the slow cooker over night adding whatever you want to real tender. chicken taken off the bone and mixed with beef makes good barbecue if you don't eat pork. Cook chicken in the slow cooker let it cool and take it off the bones (use some of it and make chicken dumplings then the next night you can take the beef that has been cooked in the slow cooker and add them together. make sure there is no bones in your broth. I am going to run out of paper and ink-lots of good recipes.

Answer 9

At your local grocery store look for something called" Brown in Bags". These are heat resistant bags that you cook in. Put the pork loin, a can of cream of mushroom soup, and some cut up onions and mushroom in the bag and cook for about 45 minutes to an hour. It redefines tender.

Answer 10

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Answer 11

GRILLED PORK LOIN

2 to 3 lb. boneless pork loin or substitute
thick pork chops
Meat tenderizer
Garlic powder
1/2 stick butter
2-3 tbsp. Worcestershire sauce

Tenderize meat. Sprinkle lightly with garlic powder. Melt butter and add Worcestershire sauce. Brush meat with Worcestershire mix on both sides. Grill over hot heat, turning only once. Baste once per side while cooking.

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Roasted Stuffed Loin of Pork Recipe courtesy Family Circle Magazine
Show: Good Food Fast with Family Circle
Episode: Wow the Crowd





1 box (6 ounces) stuffing mix
1 boneless, center-cut pork loin roast (about 3 pounds), excess fat trimmed
3 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds sweet potatoes (about 9), with skins, cut into 1 1/2-inch chunks

Heat oven to 450 degrees F.
Prepare the stuffing mix according to package instructions in a bowl.

Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2 inches. Rub pork with 1 tablespoon olive oil. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.

Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan.

Roast in 450 degrees F oven for about 10 minutes. Reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, registers 150 to 155 degrees F and potatoes are fork tender. Let the pork rest for about 15 minutes; temperature of pork should increase to 160 degrees F. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes.