CAJUN ROASTED PORK LOIN - ALLRECIPES
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Provided by Patti Terranova
Categories Pork Recipes
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
- Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 7.4 g, CholesterolContent 118.1 mg, FatContent 24.5 g, FiberContent 1.5 g, ProteinContent 37.5 g, SaturatedFatContent 9.3 g, SodiumContent 177.9 mg, SugarContent 2.4 g
TOMATO PORK LOIN CHOPS RECIPE | ALLRECIPES
Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.
Provided by MLYIN
Categories Braised Pork Chops
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
- Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
- Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 193.4 calories, CarbohydrateContent 8.6 g, CholesterolContent 30.5 mg, FatContent 12.4 g, FiberContent 2.2 g, ProteinContent 12.8 g, SaturatedFatContent 2.9 g, SodiumContent 339.8 mg, SugarContent 4.6 g
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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- 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.
- Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
- 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.
- 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.
- 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.
- 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.
- For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
- 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).
- Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
- 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.
- Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
- Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
- Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
ROAST PORK LOIN – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
SLOW-COOKED PORK LOIN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 05 hours 20 minutes
Category Dinner
Calories 204 calories per serving
- Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker. , In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices; thicken if desired. Serve with roast.
ROAST PORK LOIN – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
SLOW-COOKED PORK LOIN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 05 hours 20 minutes
Category Dinner
Calories 204 calories per serving
- Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker. , In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices; thicken if desired. Serve with roast.
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