Question by Ms. Hill: Anyone have a GREAT boneless pork loin recipe?
I’m making pork loin tonight and have no time to marinate it. It is 2.5 lbs and I would prefer to use an oven bag. I do not have cinnamon, dry mustard, fresh herbs or a meat thermometer. I do have poultry seasoning, brown sugar, apple cider vinegar, mushrooms, oregano, apples… etc… I have never made pork loin and would appreciate cook time and temps as well as suggested side dishes. Thanks=]
Oh, please send recipes you have tried yourself, and not links.
Best answer:
Answer by K L
If not tonight…try it sometimes, it’s really good
Roast Pork Loin with Apples
Prep Time: 15 min Inactive Prep Time: — Cook Time: 1 hr 5 min Level:
Serves: 4 servings
Ingredients
2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard
Directions
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin about 30 to 35 minutes.
Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
Cook’s Note: Pork cooked this way will be slightly pink.
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Herb Roasted Pork Loin and Potatoes
Prep Time: 20 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 25 Minutes
Servings: 8
“This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.”
Ingredients:
6 medium potatoes, peeled and quartered
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons chopped fresh chives
salt and pepper to taste 1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
What do you think? Answer below!
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