BEST DAMN OVEN ROASTED PORK LOIN
Tender, juicy pork loin roast expertly seasoned and roasted to perfection in your oven for about an hour. This mouthwatering recipe uses all simple ingredients and steps.
Provided by RecipeTeacher
Categories Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°(F). Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside.
- Mix all dry ingredients in a small bowl and set aside.
- Trim any excess fat from top of pork loin roast. Place roast on a large plate and coat with Worcestershire sauce, then with dry seasonings. Rub liberally on all sides of the pork.
- Place seasoned pork roast, fat side up, on foil lined sheet pan and place in oven at 425°(F) for 15 minutes.
- After 15 minutes, reduce heat to 375°(F) and continue roasting for about 45 minutes or until internal temperature of the pork is 145°(F) at the center of the roast.
- Remove from oven and tent pork roast loosely with a piece of foil for 5-10 minutes before serving.
FRUITY PORK ROAST
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. -Mary Jeppesen-Davis, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 200mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
SLOW-COOKER ROAST PORK WITH FRUIT
Imagine, slow cooker 'n spice aromatherapy and dinner done when you walk in the door after a hectic day.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
- Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 255, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg
ROASTED PORK LOIN WITH TROPICAL FRUITS
At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving. I haven't tried this yet, but it sounds delish. Cooking times do not include marinating overnight.
Provided by lazyme
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat.
- Simmer 2 minutes.
- Add prunes and apricots.
- Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
- Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat.
- Simmer 2 minutes.
- Remove from heat; cool marinade to room temperature.
- Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through.
- Open as for book.
- Sprinkle cut side with some of onion.
- Close pork.
- Place in 13x9x2-inch glass baking dish.
- Sprinkle with remaining onion.
- Pour marinade over.
- Cover pork and fruit separately; chill overnight.
- Preheat oven to 375°F
- Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick.
- Stir mango, papaya and sugar into fruit mixture.
- Discard pork marinade; pat pork dry.
- Open pork as for book.
- Season inside with salt and pepper.
- Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture.
- Fold pork over, enclosing filling.
- Tie pork in several places with kitchen string to keep filling in place.
- Season with salt and pepper.
- Heat oil in heavy large Dutch oven over medium-high heat.
- Add pork and cook until brown, about 5 minutes per side.
- Transfer to large roasting pan.
- Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes.
- Place pork on platter; reserve pan juices.
- Tent pork with foil and let stand 20 minutes.
- Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan.
- Bring to simmer.
- Slice pork; serve with fruit sauce.
Nutrition Facts : Calories 1259.9, Fat 35.7, SaturatedFat 11.8, Cholesterol 166.7, Sodium 174.8, Carbohydrate 35.2, Fiber 1.4, Sugar 17, Protein 53.4
ROASTED PORK LOIN WITH TROPICAL FRUITS
At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving.
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat. Simmer 2 minutes. Add prunes and apricots. Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
- Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat. Simmer 2 minutes. Remove from heat; cool marinade to room temperature. Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through. Open as for book. Sprinkle cut side with some of onion. Close pork. Place in 13x9x2-inch glass baking dish. Sprinkle with remaining onion. Pour marinade over. Cover pork and fruit separately; chill overnight.
- Preheat oven to 375°F. Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick. Stir mango, papaya and sugar into fruit mixture. Discard pork marinade; pat pork dry. Open pork as for book. Season inside with salt and pepper. Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture. Fold pork over, enclosing filling. Tie pork in several places with kitchen string to keep filling in place. Season with salt and pepper.
- Heat oil in heavy large Dutch oven over medium-high heat. Add pork and cook until brown, about 5 minutes per side. Transfer to large roasting pan. Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes. Place pork on platter; reserve pan juices. Tent pork with foil and let stand 20 minutes.
- Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan. Bring to simmer. Slice pork; serve with fruit sauce.
ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT
Provided by Gemma Sanita Sciabica
Categories Fruit Pork Roast Quick & Easy Dried Fruit Anniversary Family Reunion Potluck Bon Appétit California
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
- Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.
PORK TENDERLOIN WITH FRUIT
Pork tenderloin roasted with a wine, juice, dried fruit mixture. I used dried apples and craisins, but other dried fruit may be used such as: apricots, raisins, or prunes.
Provided by Hootenanny
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
- Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
- Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
- Slice pork into ¼" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.
ROAST PORK LOIN
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin.
- Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees. 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices.
- Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve.
PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE
Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.
Provided by NicoleMcmom
Categories Pork Loin
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
- Roast in the preheated oven until browned on top, 20 to 25 minutes.
- While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
- When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
- Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
- Slice pork and serve with pan drippings and juices.
Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg
FRUIT-STUFFED PORK LOIN
Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.
Provided by cpchef
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
- Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
- Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
- Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
- Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 25.7 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.2 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 20.1 g
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