EASY RECIPE FOR PORK LOIN RECIPES
EASY MARINATED PORK TENDERLOIN RECIPE | ALLRECIPES
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Pork Tenderloin
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield cup
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, CarbohydrateContent 9 g, CholesterolContent 168.7 mg, FatContent 24.7 g, FiberContent 0.6 g, ProteinContent 55.5 g, SaturatedFatContent 6.6 g, SodiumContent 1491.8 mg, SugarContent 5.3 g
HOW TO PREPARE A PERFECTLY SMOKED PORK LOIN AN EASY RECI…
Smoked pork loin, marinated and cooked low and slow on a pellet Traeger grill makes a very flavorful piece of pork that goes great with a variety of sides. This is an easy recipe for a perfectly prepared pork loin.
Provided by Michaela Kenkel
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours
Yield 12
Number Of Ingredients 7
Steps:
- In the morning, mix up the marinade: apple juice, honey, brown sugar, Traeger rub, pepper and oregano, in a saucepan. Cook over medium heat for about 5 minutes, or until sugar is dissolved.
- Trim fat from pork loin, and using a sharp knife score the loin going about 1/4 inch deep, and 1 inch apart. Repeat going the opposite way.
- Place the loin in a deep pan, and pour the marinade over the loin. Refrigerate for 3 hours, flipping the loins half way through marinading.
- Using Mesquite pellets, Preheat smoker to 225 degrees for 15 minutes with the lid closed.
- Place loin directly on the grates and smoke until the internal temperature of the meat is 145 degrees. (about 2 hours)
- Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 156 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 16 milligrams cholesterol, FatContent 3 grams fat, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 16 grams sodium, SugarContent 26 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat
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Cuisine https://schema.org/LowLactoseDiet
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- Preheat the oven to 200ºC/400ºF/gas 6.
- Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
- Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
- Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
- Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
- Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
- Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
- Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
- Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
- Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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Total Time 1 hours 30 minutes
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
- Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
- Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
- Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
- Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
- Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
- Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
- Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
- Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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