Braised Pork Loin with Port and Dried Plums
Braised Pork Loin with Port and Dried Plums
Recipe
This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food.
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Grilled Pork Loin with Blackberry Glaze
Grilled Pork Loin with Blackberry Glaze
Recipe
"Bone-in pork rack is one of my favorite things ever," says Cassidee Dabney, executive chef at The Barn at Blackberry Farm. "When you make the glaze, cook it down and strain out all the seeds so you have this sticky, unctuous mixture. When the pork fat hits it, it's magic."
Cranberry-and-Walnut-Stuffed Pork Loin
Cranberry-and-Walnut-Stuffed Pork Loin Recipe
Cranberry-and-Walnut-Stuffed Pork Loin is fancy enough for a special occasion but simple enough to serve during the week. Combined with a savory-sweet stuffing, serve this festive roast with mashed sweet potatoes and lightly sauteed green beans.
Cranberry-and-Walnut-Stuffed Pork Loin is fancy enough for a special occasion but simple enough to serve during the week. Combined with a savory-sweet stuffing, serve this festive roast with mashed sweet potatoes and lightly sauteed green beans.
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Pork Loin Stuffed with Cranberries and Rosemary
Pork Loin Stuffed with Cranberries and Rosemary Recipe
This pork is so colorful and flavorful it makes a wonderful special-occasion presentation.
This pork is so colorful and flavorful it makes a wonderful special-occasion presentation.
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Pork Loin Medallions with Spicy Greens and Provolone
Pork Loin Medallions with Spicy Greens and Provolone
Recipe
We've put a quick and lean spin on Philly's popular slow-roasted pork shoulder Italian hoagie by using tenderloin and turning the dish into a sort of warm salad. Serve with thinly sliced Italian bread, if desired.
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Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney
Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney Recipe
Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini.
Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini.
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Roasted Cider-Brined Pork Loin with Green Tomato Chutney
Roasted Cider-Brined Pork Loin with Green Tomato Chutney
Recipe
For the deepest flavor, use unfiltered cider.
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Pork Loin with Coca-Cola Sauce
Pork Loin with Coca-Cola Sauce Recipe
Recipe courtesy of Chef G. Garvin
Recipe courtesy of Chef G. Garvin
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Brined Pork Loin with Brown Sugar-Bourbon Glaze
Brined Pork Loin with Brown Sugar-Bourbon Glaze Recipe
"Brined pork is about as good as it gets. Throw some bourbon on it, though, and it somehow gets better." --Mike Wilson, former Test Kitchen Professional
"Brined pork is about as good as it gets. Throw some bourbon on it, though, and it somehow gets better." --Mike Wilson, former Test Kitchen Professional
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Caramelized Pork Loin with Apples
Caramelized Pork Loin with Apples Recipe
Make a low-fat pork entree that's perfect for entertaining by roasting a pork loin in a mixture of brown sugar, butter, and apples. Note that the sugar coating can burn if the roast isn't turned often enough.
Make a low-fat pork entree that's perfect for entertaining by roasting a pork loin in a mixture of brown sugar, butter, and apples. Note that the sugar coating can burn if the roast isn't turned often enough.
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Cider-glazed Pork Loin Sandwich with Walnut Pesto
Cider-glazed Pork Loin Sandwich with Walnut Pesto Recipe
Matt uses black walnuts for an earthy flavor. Regular walnuts make a good substitute because black walnuts may be difficult to find. Allow the pork to stand 10 minutes after removing from the oven to ensure juicy, tender meat.
Matt uses black walnuts for an earthy flavor. Regular walnuts make a good substitute because black walnuts may be difficult to find. Allow the pork to stand 10 minutes after removing from the oven to ensure juicy, tender meat.
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Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
Slow-Roasted Pork Loin with Molasses and Balsamic Glaze Recipe
Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New England background, and the balsamic vinegar is a tribute to his mother's Italian roots. The marinade is a syrupy glaze that Conant slathers over the pork so it can soak up the flavor before roasting.
Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New England background, and the balsamic vinegar is a tribute to his mother's Italian roots. The marinade is a syrupy glaze that Conant slathers over the pork so it can soak up the flavor before roasting.
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Prune-Stuffed Pork Loin
Prune-Stuffed Pork Loin Recipe
Celebrate the holidays in style with this eye-catching Prune-Stuffed Pork Loin. Dried apricots, dried figs, dried cherries, raisins or a combination of fruits can be used in place–or along with–the prunes, if you prefer. Also add a few lemon halves to the roasting pan halfway through cooking as a garnish.
Celebrate the holidays in style with this eye-catching Prune-Stuffed Pork Loin. Dried apricots, dried figs, dried cherries, raisins or a combination of fruits can be used in place–or along with–the prunes, if you prefer. Also add a few lemon halves to the roasting pan halfway through cooking as a garnish.
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Peppercorn Pork Loin Roast
Peppercorn Pork Loin Roast Recipe
The memorable flavor of this tender pork roast comes from the Dijon mustard and the crispy coating of whole wheat breadcrumbs, peppercorns, and fresh thyme. Because of the peppercorn and fresh herbs, very little salt is needed.
The memorable flavor of this tender pork roast comes from the Dijon mustard and the crispy coating of whole wheat breadcrumbs, peppercorns, and fresh thyme. Because of the peppercorn and fresh herbs, very little salt is needed.
Recipe: Peppercorn Pork Loin Roast
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Spicy Green and Red Pork Loin Tostadas
Spicy Green and Red Pork Loin Tostadas Recipe
"The pork roast can be cooked and shredded a day ahead. Simply reheat it before serving. I like to offer a variety of toppings for these tostadas, such as shredded lettuce, chopped tomato, grated cheese, salsa, and light sour cream." --CL Reader
"The pork roast can be cooked and shredded a day ahead. Simply reheat it before serving. I like to offer a variety of toppings for these tostadas, such as shredded lettuce, chopped tomato, grated cheese, salsa, and light sour cream." --CL Reader
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Rubbed Pork Loin with Apricot Glaze and Sauerkraut
Rubbed Pork Loin with Apricot Glaze and Sauerkraut Recipe
"My mother was part German, and this dish represented her heritage," says David Bonom. The recipe taught him three important lessons: Rubbing spices on meat adds great flavor; fruit and pork are a delicious combination; and cooking the sauerkraut in the pan with the pork offers a flavor contrast. Serve with green beans and a glass of riesling or a bottle of beer.
"My mother was part German, and this dish represented her heritage," says David Bonom. The recipe taught him three important lessons: Rubbing spices on meat adds great flavor; fruit and pork are a delicious combination; and cooking the sauerkraut in the pan with the pork offers a flavor contrast. Serve with green beans and a glass of riesling or a bottle of beer.
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Grilled Pork Loin Steaks with Cherry-Plum Sauce
Grilled Pork Loin Steaks with Cherry-Plum Sauce Recipe
Make the Cherry-Plum Sauce three to four days ahead, and reheat over low heat. If it's too thick, add water, a little at a time, until it reaches desired consistency.
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Grilled Pork Loin with Blackberry Glaze
Grilled Pork Loin with Blackberry Glaze
Recipe
"Bone-in pork rack is one of my favorite things ever," says Cassidee Dabney, executive chef at The Barn at Blackberry Farm. "When you make the glaze, cook it down and strain out all the seeds so you have this sticky, unctuous mixture. When the pork fat hits it, it's magic."
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Ginger and Thyme–Brined Pork Loin
Ginger and Thyme–Brined Pork Loin Recipe
Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.
Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.
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Asian-Brined Pork Loin
Asian-Brined Pork Loin Recipe
The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with red chiles, orange peel, sesame seeds and ginger.
The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with red chiles, orange peel, sesame seeds and ginger.
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Roasted Cider-Brined Pork Loin with Green Tomato Chutney
Roasted Cider-Brined Pork Loin with Green Tomato Chutney
Recipe
For the deepest flavor, use unfiltered cider.
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Roast Loin of Pork
Roast Loin of Pork Recipe
This easy roasted pork recipe can also be cooked on a covered outdoor grill. Instead of pouring all the apricot-orange sauce over the pork (and into the coals), spoon it on throughout the cooking.
This easy roasted pork recipe can also be cooked on a covered outdoor grill. Instead of pouring all the apricot-orange sauce over the pork (and into the coals), spoon it on throughout the cooking.
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Roast Pork Loin with Savory Fennel Bread Pudding
Roast Pork Loin with Savory Fennel Bread Pudding Recipe
The bread pudding is similar in texture to a soufflé or stuffing. The pork and bread pudding both need to be baked at 350°, so start the bread pudding, then add the pork after about 30 minutes. To ensure that both the pork and the pudding brown evenly, switch pans on the oven racks once during baking. Serve with a green salad.
The bread pudding is similar in texture to a soufflé or stuffing. The pork and bread pudding both need to be baked at 350°, so start the bread pudding, then add the pork after about 30 minutes. To ensure that both the pork and the pudding brown evenly, switch pans on the oven racks once during baking. Serve with a green salad.
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