What is a good recipie for a small boneless pork loin?

Question

I have a small pork loin (about 2 Lb.) and I was wanting to find a recipie that I could use. I would prefer it be something I could put in the oven. I have a crock pot but I want a faster way to cook it. Help please!

Answer 1

awesome spicy thai boneless pork loin
This recipe for pork roast is without a doubt the best tasting ,not to sweet not to spicy just yum, yum, I got it out of a Cosco flier
6 1/3-7 7/8 servings 16 inch slices 2¼ hours 5 min prep

1/4 cup soya sauce
1/4 cup lime juice
1 1/16 tablespoons honey
5/8 tablespoon oil
1 1/16 tablespoons minced ginger
1 5/8 cloves garlic
1/3 teaspoon crushed red pepper flakes
1 7/8-2 1/8 lbs roast

Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
blend well.
put pork roast in a zip lock bag and add marinate.
Refrigerate overnight and turn occasioally.
400 oven.
grease a shallow roasting pan Roast pork uncovered for 15 mins.
reduce to 350.
Interior temperature should reach 170 f.

Answer 2

1

Answer 3

Pork loin doesn't bode well in crock pots anyway. Save those for your pork roasts etc. Anyway, porkloin has a delicate flavor so you're going to want to use items that will enhance the flavor without overpowering it. Here's something that I do at home:

1 Pork Loin
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp rubbed sage
1/2 cup apricot preserves
1 tsp yellow mustard
1/4 cup white wine
1 T brown sugar

Rub the pork loin with the salt, pepper and sage and put in a 350 degree oven. Mix the preserves, mustard, wine and brown sugar in a sauce pan and simmer. Brush the roast with the glaze mixture as it cooks, say every 10 minutes or so (15 if you want). Use leftover glaze on sliced pieces. Enjoy!

Answer 4

Small Pork Loin Roast

Answer 5

Here's a simple, easy recipe for 2 lb. boneless pork loin. It is excellent with Sweet Potato Casserole.

Roasted Pork Loin
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 6

I add 3/4 C of canned Cranberries to this recipe, knock your socks off, 2lbs is ok with the ratio, you'll have a bit more stuffing

Orange-Glazed Pork Roulade

Ingredients:
1 green bell pepper
1 leek
1-2 carrot
1 fennel bulb
2 tablespoons olive oil
1/3 cup chopped sun-dried tomatoes
3 tablespoons grated parmesan cheese
2 teaspoons italian seasoning
3 lbs boneless pork loin, butterflied
1/4 cup orange marmalade

Preheat oven to 425°F.
Chop green pepper, leek, carrot, and fennel bulb and sauté in oil for 5 minutes.
Stir in sun-dried tomatoes, Parmesan cheese, and Italian seasoning.
Spread mixture over pork. Roll and tie.
Cover with foil; roast seam side down for 10 minutes.
Reduce heat to 350°F; cook for another 45 minutes.
Uncover roast and brush with orange marmalade. Roast for 15 minutes more, or until internal temperature reads 155°F.

Answer 7

Alright-Thi stakes awhile but is well worth it.
Take the pork loin and smother it in mustard-a good grainy one is best. Push dried herbs into the mustard and bake for about 40 minutes at 375.
Remove it and let it cool a bit. Then wrap it in puff pastry and bake again for 25-30 minutes at 400.
Take it out and cut it. Serve it with a nice Bernaise sauce.
Worth every minute of cooking.

Answer 8

Don't slow roast tender cuts of meat, such as a loin. This causes them to get all tough and dry. The only meats that are good for slow roasting (like for hours at low heat) are the least expensive cuts, like pork butt (shoulder). This is because tougher cuts of meat contain a lot of connective tissue that takes a long time to break down. But, once it does, the high fat content in the meat makes it very tender and juicy. A cut of meat like a loin has very little fat in it. So, you want to cook it at high heat for a short time, so you don't end up cooking all the juices (and tenderness and flavor) out of it.

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Answer 9

Greek Pork Loin
3 lbs boneless pork loin roast (single loin) or yours adjust cooking time
1/4 cup olive oil (use a good one)
1/4 cup lemon juice (fresh squeezed,about 2 avg lemons)
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, minced or crushed (use fresh)

Place pork loin in a large zip-loc bag.
(If I will be pressed for cooking time or my roast is very thick, I will butterfly it at this point.) Combine remaining ingredients and pour over pork in bag.
Seal and refrigerate overnight.
Remove pork and discard the marinade.
Grill over indirect heat on a covered grill until meat thermometer registers 155 deg F, about 1 to 1/2 hours.
Let rest 10 minutes before slicing thinly to serve OR Proceed as above except place roast in crockpot with 1/4 cup good chardonnay and 2 Tablespoons water.
Cook on low for 6 to 8 hours.

Pork Loin with Wine Sauce

3 tablespoons olive oil
3-4 lbs boneless pork loin (or other loin)
2 onions, chopped
2 tablespoons flour
2 cups chicken broth or chicken bouillon
1 cup blush wine (I use a zinfandel)
1 clove garlic, minced
1 bay leaf
1 teaspoon minced parsley
salt and pepper

Heat oil in a large skillet and brown loin on all sides.
Remove loin from skillet, add onion and cook until tender.
Add flour; cook and stir until lightly browned.
Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
Cook and stir over low heat until sauce is thoroughly blended.
Place browned loin in small roasting pan; pour wine sauce over top.
Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
Remove loin and slice thinly.
To serve, arrange loin on platter and drizzle with reserved sauce.
Pass remaining sauce.


Adjust your cooking time for a smaller loin.


Enjoy

Answer 10

I just made one the other night. I soaked it (1 hour) in Mojo (Brand: La Lechonera) which I purchased at Publix. Afterwards, I placed it in a glass bakeware dish and covered it with onions. I covered it with foil and depending on how large your loin is, I baked mine for 45 min and when I removed it, it was tender and seasoned to perfection.