PORK LOIN BBQ RECIPES RECIPES

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BBQ PORK TENDERLOIN RECIPE - FOOD.COM



BBQ Pork Tenderloin Recipe - Food.com image

Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup frozen apple juice concentrate
2 tablespoons honey mustard
2 tablespoons fresh rosemary, minced
3 garlic cloves, minced
1 tablespoon olive oil
1 shallot, minced
1/2 teaspoon pepper
1 1/2 lbs pork tenderloin, fat trimmed

Steps:

  • Combine all the ingredients (except pork), whisk well.
  • Pour over the loin in a zip lock plastic bag or glass bowl.
  • Marinade in the fridge for at least 2 hours.
  • Remove loin from marinade, save marinade.
  • Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
  • Heat any remaining marinade and serve over the pork.

Nutrition Facts : Calories 211.1, FatContent 6.9, SaturatedFatContent 1.7, CholesterolContent 73.8, SodiumContent 110.8, CarbohydrateContent 12.3, FiberContent 0.2, SugarContent 10, ProteinContent 23.8

ROASTED PORK LOIN WITH PEACH BBQ SAUCE RECIPE - FOOD NET…



Roasted Pork Loin with Peach BBQ Sauce Recipe - Food Net… image

Provided by Kelsey Nixon

Categories     main-dish

Total Time 1 hours 45 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast 
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
1 1/2 pounds small Yukon gold potatoes
Kosher salt
1/2 cup half-and-half
3 tablespoons unsalted butter, melted
1/2 cup cream cheese, softened
Freshly cracked black pepper

Steps:

  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

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ROASTED PORK LOIN WITH PEACH BBQ SAUCE RECIPE - FOOD NET…
From foodnetwork.com
Reviews 5
Total Time 1 hours 45 minutes
Category main-dish
  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.
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