Our 50 Best Pork Loin Recipes
Braised Pork Loin with Port and Dried Plums
This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food.
Grilled Pork Loin with Blackberry Glaze
"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 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.
Fig-Stuffed Pork Loin
Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing
Achiote-rubbed Roast Pork Loin
Apple and Corn Bread-Stuffed Pork Loin
Apricot-Stuffed Spice-Rubbed Pork Loin
Molasses-Pepper Pork Loin
Pork Loin Stuffed with Spinach and Goat Cheese
Pork Loin Stuffed with Cranberries and Rosemary
This pork is so colorful and flavorful it makes a wonderful special-occasion presentation.
Pork Loin Medallions with Spicy Greens and Provolone
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.
Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney
Prepare the chutney a day or two in advance, but roast the pork just before serving. Serve with focaccia and roasted Broccolini.
Roasted Cider-Brined Pork Loin with Green Tomato Chutney
For the deepest flavor, use unfiltered cider.
Pork Loin with Fennel, Apple and Cranberry
Pork Loin with Coca-Cola Sauce
Recipe courtesy of Chef G. Garvin
Pork Loin with Cherries
Brined Pork Loin with Brown Sugar-Bourbon Glaze
"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
Caramelized Pork Loin with Apples
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.
Cherry-Port Glazed Pork Loin Roast
Cider-glazed Pork Loin Sandwich with Walnut Pesto
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.
Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)
Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
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.
Dijon Pork Loin
Prune-Stuffed Pork Loin
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.
Festive Pork Loin Roast
Moroccan Pork Loin with Dried Fruit and Lemons
Peppercorn Pork Loin Roast
Spicy Green and Red Pork Loin Tostadas
"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
Rubbed Pork Loin with Apricot Glaze and Sauerkraut
"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.
Grilled Pork Loin Steaks with Cherry-Plum Sauce
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.