PORK LOIN RECIPE MARINADE RECIPES

PORK LOIN, APPLES, AND SAUERKRAUT RECIPE | ALLRECIPES

Pork Loin, Apples, and Sauerkraut Recipe | Allrecipes image

Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

Provided by Kehl Berry

Categories Pork Recipes

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 (32 ounce) packages sauerkraut, drained
2 Granny Smith apples, sliced
½ large onion, coarsely chopped
1 tablespoon caraway seeds
1 cup apple cider, divided
¼ cup brown sugar
1 tablespoon Thai seasoning
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 (5 pound) boneless pork loin roast

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 371.7 calories, CarbohydrateContent 32.1 g, CholesterolContent 99.2 mg, FatContent 11.7 g, FiberContent 10.2 g, ProteinContent 36.4 g, SaturatedFatContent 3.6 g, SodiumContent 2606.8 mg, SugarContent 19.8 g

HONEY DIJON MUSTARD PORK LOIN RECIPE | THE NEELYS | FOOD ...

Honey Dijon Mustard Pork Loin Recipe | The Neelys | Food ... image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 (3 to 4-pound) boneless pork loin
Salt and freshly cracked black pepper
2 tablespoons white wine vinegar
3/4 cup Dijon mustard
1 tablespoon freshly chopped parsley leaves
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped tarragon leaves
3 tablespoons vegetable oil

Steps:

Preheat oven to 350 degrees F.
Season the pork loin with salt and pepper.
In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

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PORK LOIN, SAUERKRAUT AND DUMPLINGS RECIPE | FOOD NETW…

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Total Time 2 hours 45 minutes
Category main-dish
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There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

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HONEY DIJON MUSTARD PORK LOIN RECIPE | THE NEELYS | FOOD ...

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Reviews 4.3
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I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. —Jean Neitzel, Beloit, Wisconsin
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Total Time 25 minutes
Category Dinner
Calories 452 calories per serving

In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

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PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER

A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving

1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
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6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
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10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
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15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
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20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

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