Ilove how the daytime temperatures are warming up, but the nights are still a little chilly for my liking. Here are some pork loin recipes to warm you up. We have pork loin pretty often. Dad likes to grill them. This first recipe is for the small pork loins, not the huge ones.
Baked Pork Loin
1 or 2 half-pound pork tenderloins - (see note) 1 tbsp oil 2-3 tbsp fresh lemon, lime, or orange juice (or 1 tablespoon of each) 2 tsp Italian seasoning 1 tsp garlic powder 1 tsp cumin 1 tsp salt 1 tsp chili powder 1/2 tsp smoked paprika (optional but highly recommended) 1/4 tsp black pepper
Preheat oven to 400 and lightly grease a large baking/ casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
Spoon juices from the dish over the meat. Allow to rest on a cutting board for 5-10 minutes. Slice into 1-inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.
—kwc— This recipe is for a slightly larger pork loin. I love the combination of these flavors.
Honey Garlic Pork Loin For the Sauce 1/2 cup honey 1/2 cup chicken broth 1/4 cup Dijon mustard 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp garlic, minced 1 medium lemon, juiced (about 2 tablespoons) 1/2 tsp black pepper 1/2 teaspoon crushed red pepper flakes, optional For the Pork Loin
1 boneless (3 pounds) pork loin 1 tsp garlic powder 1 tsp paprika Salt and pepper to taste 1 tbsp extra virgin olive oil In a small bowl, mix together honey, chicken broth, mustard, soy sauce, Worcestershire sauce, minced garlic, lemon juice, black pepper, and red pepper flakes (if using). Set aside.
Pat the pork loin dry with paper towels. Evenly season pork loin on all sides with garlic powder, paprika, salt, and pepper.
To a medium oven-safe skillet over medium-high heat, add oil. Once hot, sear the seasoned pork loin on all sides until it forms a golden crust. To prevent sticking, wait for the pork to form a crust naturally before attempting to flip it. The pork will release from the skillet once a proper sear has formed.
Pour the honey garlic sauce over the seared pork loin.
Transfer the skillet to the oven and bake for 50-60 minutes, basting the pork with the sauce every 15 minutes. Cook until the internal temperature of the pork reaches 145.
Remove the pork loin from the oven and let rest for 15-20 minutes. This resting period allows the juices to redistribute, keeping the pork moist and flavorful.
Slice the pork, drizzling more sauce from the pan over each slice. Serve warm.
—kwc— Here is one for the crockpot so it can be ready when you get home from work.
Crockpot Pork Loin
3-4 pound pork loin roast 2 tbsp unsalted butter 1 small onion, thinly sliced 6 cloves garlic, minced 1 tbsp minced ginger 1-1/2 cups packed light brown sugar 1 cup lemon-lime soda 1 cup white vinegar 4-1/2 tbsp soy sauce 1-1/2 tsp black pepper 3 tbsp cornstarch 3 tbsp cold water Fresh chopped parsley, for garnish (optional) Place the 3-4 pound pork loin roast, fat side up in the bottom of a slow cooker, set aside.
In a large skillet over medium heat, melt 2 tbsp unsalted butter and add 1 small onion, thinly sliced. Cook until translucent, about 5-8 minutes. Add 6 cloves garlic, minced and 1 tbsp minced ginger, cook until fragrant, 30 seconds. Pour this over the roast.
Whisk together 1-1/2 cups packed light brown sugar, 1 cup lemon-lime soda, 1 cup white vinegar, 4-1/2 tbsp soy sauce and 1-1/2 teaspoons black pepper in a medium-sized bowl. Pour this on top of the roast.
Cook on low for 4-6 hours or on high 2-4 hours, I recommend slow cooking on low instead of on high if you have time. Pork is done when it is tender and the internal temperature reaches at least 165.
Take the roast out and set it on a serving platter to rest. Pour the sauce into the skillet from earlier or another large pot. Bring to a simmer over medium-high heat.
In a small bowl whisk together 3 tbsp cornstarch with 3 tbsp cold water until smooth. Slowly stream this into the sauce while whisking constantly. Bring back to a simmer and simmer for 1 minute or until thickened. You can either pour the sauce on top of the roast or serve it on the side.
Slice or shred the pork roast and serve. Add optional fresh chopped parsley.
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