BAKE PORK LOIN ROAST RECIPES

Name: Marinated Pork Loin Roast
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10 servings.
Cuisine: Mediterranean
Ingredients: 3/4 cup ketchup; 1/4 cup seedless raspberry jam; 1/4 cup white wine vinegar; 1/4 cup packed brown sugar; 1/4 cup maple-flavored syrup; 2 tablespoons Worcestershire sauce; 2 tablespoons lemon juice; 1 teaspoon each dried thyme, oregano and marjoram; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon Dijon mustard; 1 bay leaf; 1/4 teaspoon ground ginger; 1 boneless pork loin roast (3 pounds)

MARINATED PORK LOIN ROAST RECIPE: HOW TO MAKE IT

Marinated Pork Loin Roast Recipe: How to Make It image

Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 40 minutes

Prep Time 10 minutes

Cook Time 01 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3/4 cup ketchup
1/4 cup seedless raspberry jam
1/4 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup maple-flavored syrup
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon each dried thyme, oregano and marjoram
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Dijon mustard
1 bay leaf
1/4 teaspoon ground ginger
1 boneless pork loin roast (3 pounds)

Steps:

In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 255 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

HOW TO COOK PORK LOIN | ROAST PORK LOIN RECIPE | FOOD ...

How to Cook Pork Loin | Roast Pork Loin Recipe | Food ... image

This simple roast solves three dilemmas: 1) you're nervous to cook a big hunk of meat 2) you want to impress on a budget and 3) your time is limited and precious. Whether this is your first holiday as host or you just don't want to stress about the main course, consider this dish a meat, sauce and side -- all in one!

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 35 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, chopped
One 3- to 3 1/2-pound boneless pork loin roast (remove the string if your roast has been tied)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 medium red onions, each cut through the core into 8 intact wedges
2 cups hard apple cider
One 7-ounce bag mixed dried fruit or 1/4 cup each dried apples, dried apricots, dried pears, prunes and golden raisins

Steps:

Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare).
Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat.
Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork.

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MARINATED PORK LOIN ROAST RECIPE: HOW TO MAKE IT

Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.
From tasteofhome.com
Reviews 5
Total Time 01 hours 40 minutes
Category Dinner
Cuisine Mediterranean
Calories 255 calories per serving

In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

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SAVORY PORK LOIN ROAST RECIPE: HOW TO MAKE IT

This recipe is one of my family's favorite. The pork always tender and fragrant.—DeEtta Rasmussen, Fort Madison, Iowa
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Dinner
Calories 386 calories per serving

Preheat oven to 350°. In a small bowl, combine soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan. , Bake, uncovered, until a thermometer inserted in pork reads 145°, 70-90 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. , Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.

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Reviews 4.4
Total Time 1 hours 10 minutes
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Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

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