5 Responses to “Any good recipies for pork loin?”

1. Auntiem115 on June 27th, 2010 5:15 pm
   

   Apple Apricot Stuffed Pork Loin

   2 pounds pork loin roast
   1 Granny Smith apple, peeled, cored and diced
   6 dried apricots, minced
   1/2 cup Parmesan cheese
   1 tablespoon olive oil
   1 teaspoon fresh sage, minced (or 1/2 teaspoon dried sage)
   4 cloves garlic, minced
   salt and pepper to taste
   PREPARATION:
   Trim pork loin of fat and sheath. Butterfly or roll cut the pork loin. If you butterfly it, pound it to about 1 inch thickness. Season with salt and pepper. In a bowl, combine the apple, apricots, parmesan cheese and sage.
   Mix well. Spread mixture over the pork. Roll the pork loin back up and tie with kitchen twine. Space the string about 2 inches apart. Secure the stuffed pork loin tightly. Preheat grill and prepare for indirect grilling. Coat the outside of the pork loin roast with olive oil. Let the stuffed pork loin roast sit for about 15 to 20 minutes before you place it on the grill.
   Preheat grill. Place the stuffed pork loin over the direct heat on your grill to brown the outside. Roll so that the entire surface gets about 2 minutes of direct heat. Transfer to the indirect portion of the grill and continue grilling for about 30 minutes. Check for doneness with an instant read meat thermometer. Remember to take several readings from the center of the pork loin and to consider the lowest to be accurate.

   Remove the stuffed pork loin roast from the grill. Let is stand for about 5 minutes, then carve pork loin into even slices end to end. Make the slices about 1 inch thick and use a very sharp knife so you can get a good slice that shows the spiral of the stuffed pork loin.
2. Jirachi on June 27th, 2010 5:15 pm
   

   An advice from a friend:

   Honey-Glazed Pork Loin with Chunky Applesauce

   Makes 8 servings

   Prep: 30 minutes
   Grill: 1 hour

   Rating:
   Rated by 17 visitors
   Rate Recipe & Add Comments >>

   View Comments >>

   Ingredients
   4 medium cooking apples, cored and chopped (4 cups)
   1/4 cup water
   2 cloves garlic, minced
   1 teaspoon grated gingerroot
   1/4 cup honey
   2 teaspoons finely shredded orange peel
   1/4 teaspoon ground cinnamon
   1 2-pound boneless pork top loin roast (single loin)
   2 tablespoons honey
   2 teaspoons orange juice

   Directions
   Trim fat from meat. Insert a meat thermometer near the center of roast. For glaze, stir together 2 tablespoons honey and orange juice.

   Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above pan. Place roast on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until thermometer registers 160 degrees F, brushing roast with glaze during the last 15 minutes of cooking. Remove roast from grill and cover with foil. Let stand for 10 minutes before slicing.

   Meanwhile, for applesauce, in a medium saucepan combine apples, water, garlic, and gingerroot. Cover and bring to boiling. Reduce heat. Cover and simmer about 10 minutes or until apples are tender. Stir in 1/4 cup honey, orange peel, and cinnamon. Simmer, uncovered, for 5 minutes, stirring once or twice. Set aside. Serve roast with applesauce.
3. cooker on June 27th, 2010 5:15 pm
   

   believe it or not:toss it in a bag o "Shake and Bake" seasoning mix, now bake slowly. you’ll be amazed
4. Jesi on June 27th, 2010 5:15 pm
   

   Slice pork loin in half. Stuff with prepared Stove Top dressing. Tie shut with butcher’s twine. Rub the outside of the loin with dried rosemary, thyme and powdered sage. In a hot pan, sear on all sides. Place in covered baking dish with 3/4 cup water or chicken stock, cover and bake for 35-40 minutes at 350 degrees. Goes great with Betty Crocker Butter and Herb mashed potatoes and corn on the cobb.
5. Duckie on June 27th, 2010 5:15 pm
   

   Peachy Smoked Pork Roast

   2 pound boneless pork loin roast
   1 tablespoon salt
   1/2 teaspoon ground pepper
   1 teaspoon ground ginger
   2 tablespoons vegetable oil
   2 tablespoons cider vinegar
   1/2 cup brown sugar, firmly
   3 tablespoons chili sauce
   1 (29-ounce) can peach slices in heavy syrup, undrained
   In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar,
   chili sauce, and undrained peaches. Blend until smooth. Place pork
   loin in a heavy plastic bag, pour half of peach sauce over;
   refrigerate, covered, overnight. Refrigerate remaining peach sauce.
   Prepare grill by arranging a drip pan surrounded by medium-hot coals
   (if using a gas grill, heat to medium temperature). Add hickory
   chips, dampened with water, to heat source.
   Place pork on grill over drip pan. Baste often with marinade until
   internal temperature reaches 155 to 160 degrees F., about 60
   minutes.
   Let stand 10 minutes. Slice thinly and serve with reserved peach
   sauce, heated.
   Makes 8 servings.

   Nutrition Facts
   Calories 183 calories
   Protein 26 grams
   Fat 7 grams
   Sodium 111 milligrams
   Cholesterol 66 milligrams
   ~~~~~~~~~~~~~~~~~~

   Honey Roasted Pork Loin
   =======================
   2 lbs. pork loin (boneless)
   salt and pepper, to taste
   1/4 cup honey
   2 tablespoons orange juice
   2 tablespoons olive oil
   1/2 teaspoon thyme
   1/2 cup chicken broth

   Preheat the oven to 375F. Season the pork with salt and pepper and
   place in a roasting pan. In a separate bowl, mix together the honey,
   juice, oil and thyme. Pour over the pork. Add the broth to the pan.
   Bake until internal temperature reaches 150F (45-60 minutes). Baste
   frequently. Strain the pan juices into a saucepan. Reduce until
   slightly thickened. Serve over the sliced pork.

Feel free to leave a comment...
and oh, if you want a pic to show with your comment, go get a gravatar!

You must be logged in to post a comment.