HOW TO COOK A PORK LOIN ROAST RECIPES

Name: Roast Pork Loin
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6 to 8 servings
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

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.

BEST BONELESS PORK LOIN ROAST RECIPE - HOW TO COOK AN OVEN ...

Best Boneless Pork Loin Roast Recipe - How to Cook an Oven ... image

This Pork Loin Roast will give you nostalgia for your mom's home cooking.

Provided by Lauren Miyashiro

Categories dinner

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 10

Ingredients

3 lb. boneless pork loin, well trimmed
3 cloves garlic, minced
2 tbsp. grainy mustard
1 tbsp. chopped rosemary
1 tsp. chopped thyme leaves
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs
3 tbsp. melted butter
1 tbsp. brown sugar

Steps:

Preheat oven to 400°. Line a 13"-x-9” pan with foil and place a wire rack on top. Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.) In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes. Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize. Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.

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