Best Succulent Pork Loin Recipes

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SUCCULENT ROASTED PORK LOIN



Succulent Roasted Pork Loin image

We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well!

Provided by Dine Dish

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper
2 lbs boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Steps:

  • Preheat oven to 350 degrees F.
  • Crush garlic with rosemary, salt and pepper, making a paste.
  • Pierce the 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.
  • Enjoy!

SUCCULENT CROCK POT PORK LOIN



SUCCULENT CROCK POT PORK LOIN image

I HAVE DISCOVERED THAT ENCASING MEAT AND POULTRY IN HEAVY-DUTY FOIL BEFORE IT GOES INTO THE CROCK POT PROHIBITS THE TOPS FORMING THE HARD, DRIED-OUT PORTION THAT FORMS AS IT COOKS ABOVE THE LEVEL OF THE LIQUID. THE END PRODUCT IS NICELY MOIST AND FLAVORFUL ALL THE WAY THROUGH. IF YOU LIKE THE MEAT BROWNED ON THE OUTSIDE, DO THAT...

Provided by RUTH CARRAWAY

Categories     Roasts

Time 5h15m

Number Of Ingredients 10

3 lb lean boneless pork roast
1/2 c lite soy sauce
1 c pineapple preserves
1 Tbsp fresh ginger, grated
1 tsp granulated garlic or 2 cloves fresh garlic, diced
1 tsp onion salt
1/2 tsp black pepper
1/2 tsp dried thyme leaves
PINCH msg, optional
1/4 c oil, i like canola

Steps:

  • 1. PLACE ALL INGREDIENTS EXCEPT PORK LOIN INTO A 1 GALLON HEAVY-DUTY PLASTIC BAG. CLOSE BAG AND MUSH AROUND TO MIX.
  • 2. ADD MEAT, COATING WELL WITH MARINADE. PLACE IN COLDEST AREA OF REFRIGERATOR FOR AT LEAST 24 HOURS.
  • 3. REMOVE MEAT FROM MARINADE. SEAL WELL IN A LARGE PIECE OF HEAVY-DUTY ALUMINUM FOIL. PLACE INTO LARGE CROCK POT. POUR 1/2 CUP WATER INTO BOTTOM OF CROCK POT. PLACE LID OVER TOP. SET CROCK POT TO HIGH AND ALLOW TO COOK FOR 4 HOURS. TURN DOWN CROCK POT TO LOW FOR AN ADDITIONAL HOUR.
  • 4. REMOVE FOIL PACKET FROM CROCK POT. ALLOW TO SIT FOR 20 TO 30 MINUTES BEFORE REMOVING FROM FOIL TO PLACE ONTO A CARVING BOARD. SLICE, ARRANGE ON SERVING PLATTER AND SERVE WARM.
  • 5. JUICES REMAINING IN BOTTOM OF CROCK POT AND THOSE LEFT IN BOTTOM OF FOIL MAY BE COMBINED, STRAINED AND THEN THICKENED WITH FLOUR AND/OR CORNSTARCH SLURRY TO A TASTY GRAVY. IF YOU NEED TO STRETCH THE AMOUNT OF GRAVY, STIR IN A PACKET OR TWO OF DRY PORK GRAVY MIX THAT HAS BEEN DISSOLVED IN A 14 OZ CAN OF CHICKEN BROTH BEFORE THICKENING. SEASON WITH SALT AND PEPPER TO TASTE.

~ SUCCULENT PORK LOIN ~



~ Succulent Pork Loin ~ image

Succulent, tender pork that I serve frequently as my family thinks it's superb!

Provided by Cassie *

Categories     Pork

Time 3h40m

Number Of Ingredients 6

Salt & pepper
4 lb pork loin
1/2 c honey
1/4 c each - orange juice & olive oil
1 tsp dried thyme
3/4 - 1 c chicken broth

Steps:

  • 1. Preheat oven to 375 degree F. Rinse and pat dry loin. Sprinkle salt and pepper all over. In a roaster, add chicken broth. Place seasoned pork loin in roaster. I use my clay roaster.
  • 2. Mix together juice, honey, thyme and oil, then pour over the pork.
  • 3. Bake for 3 - 3 1/2 hours, or 45 minutes per pound - basting each half hour until pork is tender and cooked through.
  • 4. Place juices in a saucepan and reduce if preferred to pour over sliced pork. yum!

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