HOW TO MAKE PORK LOIN RECIPES

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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Barbecued pork loin | Pork recipes | Jamie Oliver recipes image

Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.

Total Time 1 hours 25 minutes

Yield 12

Number Of Ingredients 23

1 heaped teaspoon fennel seeds
1 heaped teaspoon allspice berries
1 heaped teaspoon coriander seeds
1 heaped teaspoon ground nutmeg
1 heaped teaspoon smoked paprika
1 heaped teaspoon mustard powder
olive oil
2 kg higher-welfare skinless boneless pork loin
240 ml ketchup
40 ml brown sauce
1 tesapoon Tabasco sauce
6 tablespoons apple cider vinegar
6 tablespoons fresh apple juice
2 tesapoons English mustard
3 tablespoons runny honey
2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill
a few sprigs of green or purple basil
200 g beetroot
200 g red cabbage
2 fresh red chillies optional
4 Granny Smith apples
75 ml extra virgin olive oil
1 juice lemon

Steps:

    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

Nutrition Facts : Calories 375 calories, FatContent 17.9 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 37 g protein, CarbohydrateContent 15.3 g carbohydrate, SugarContent 14.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BRAISED PORK LOIN CHOPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Braised Pork Loin Chops Recipe: How to Make It - Taste of Home image

An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. —Marilyn Larsen, Port Orange, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 10

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

Steps:

  • Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 218 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
See details


BRAISED PORK LOIN CHOPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. —Marilyn Larsen, Port Orange, Florida
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Calories 218 calories per serving
  • Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.
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