EASY RECIPE PORK LOIN RECIPES

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HOW TO PREPARE A PERFECTLY SMOKED PORK LOIN AN EASY RECI…



How to prepare a perfectly Smoked Pork Loin an easy reci… image

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

1 (8-9 pound) Pork Loin
1 3/4 cups apple juice
1/2 cup honey
3/4 cup brown sugar
1/3 cup Traeger Chicken/Pork Rub
1 Tablespoon black pepper
1/4 cup dried oregano

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

EASY ROASTED PORK LOIN - YEPRECIPES.COM



Easy Roasted Pork Loin - YepRecipes.com image

Pork loin rubbed in spices and roasted until tender and juicy.

Provided by Frankie

Total Time 1 hours

Yield 4

Number Of Ingredients 5

2 pound boneless pork loin roast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Steps:

  • 1. Preheat the oven to 425°F.
  • 2. Combine the garlic, onion, salt, and pepper together in a small bowl.
  • 3. Pat the pork dry and rub the seasoning mix all over the pork.
  • 4. Place a rack over a roasting pan or baking sheet and lay the pork on the rack.
  • 5. Bake in the preheated oven for about 45 minutes or until an internal temperature of 145°F.
  • 6. Remove the pork form the oven and loosely tent with aluminum foil, let rest 15 minutes.
  • 7. Slice and serve.

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    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. 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.
    4. 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.
    5. 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.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. 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.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. 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
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. 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.
    4. 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.
    5. 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.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. 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.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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