Best Sunday Pork Loin Recipes

SUNDAY PORK LOIN

Sunday Pork Loin image

My mom often made this moist roast, covered with a thick homemade barbecue sauce, for our Sunday dinner. When this pork dish was in the oven, you could smell the appetizing aroma all through the house. -Mari Anne Warren Milton, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 boneless pork loin roast (4 to 5 pounds)
1/3 cup chopped onion
1/3 cup chopped celery
1 garlic clove, minced
1 teaspoon canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. In a skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients., Spoon 1 cup sauce over roast. Bake 45-55 minutes longer or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.

Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 432mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 45g protein.

EASY/PEASY ESSENTIALS: SUNDAY PORK LOIN

Easy/Peasy Essentials: Sunday Pork Loin image

Okay, it is a lazy Sunday, and it is your turn to make dinner... Hmm. Well, let me suggest a pork loin roast with veggies, all made in a single baking dish. Easy to make and you can vary the veggies and seasonings to suit your own tastes. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Pork

Time 10m

Number Of Ingredients 9

Ingredients

PLAN/PURCHASE
2 - 3 lb pork sirloin roast, boneless
3 clove garlic, minced
1/2 tsp salt, kosher variety
1/2 tsp black pepper, freshly ground
additional spices, more on this later
1 large lemon, sliced into rounds
ADDITIONAL ITEMS
potatoes, carrots, onions, etc.

Steps:

1. PREP/PREPARE
2. I like to add some additional dried spices, such as: basil, oregano, parsley, etc. Whatever you feel like.
3. If you want to cook it faster, set the oven temperature to 375f (190c), and it should be ready in 60 - 70 minutes. It will not be quite as tender, but it will still be AWESOME.
4. Gather your ingredients (mise en place).
5. Place a rack in the middle position and preheat the oven to 325f (165c).
6. Trim off most of the fat and cut a cross hatch pattern in the top of the roast about 1/2 inch (1.3cm) deep.
7. Chef's Note: By "top of the roast" I am referring to the side that you removed the fat.
8. Rub the spices and garlic into the roast.
9. Add the apple juice to an ovenproof baking dish, place the roast inside, and cover with the lemon slices. Then surround the roast with some of your favorite veggies.
10. Chef's Note: I am making this particular roast for pork sandwiches later this afternoon, so my photo does not show any veggies.
11. Place in the preheated oven and bake until the internal temperature reaches 145f (63c). Or, if you are worried about Trichinosis, go to 150f (65c), about 80 - 90 minutes.
12. Chef's Tip: If you go any higher on the temperature, you are going to wind up with a dry roast.
13. Chef's Note: The actual temperature that kills the Trichinosis parasite is 137f (59c), which happens to be medium-rare. But be forewarned: Every bit of the meat must hit that temperature to kill the parasite.
14. PLATE/PRESENT
15. Cover with foil, and allow to rest for 8 - 10 minutes, before slicing. Serve with the cooked veggies or, in my case, cut it up and make pork sandwiches. Enjoy.
16. Keep the faith, and keep cooking.