Best Caramelized Pork Loin Recipes

PORK LOIN WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• Sprinkle with salt and pepper.
• Top with onion mixture.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• Let stand for 5 minutes before slicing.

CARAMELIZED ONION STUFFED PORK LOIN WITH CRISPY ONION TOPPING

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, melt butter. Cook onion and garlic in butter until translucent. Sprinkle sugar into skillet and stir. Cook for a few more minutes until onions turn golden brown. Stir in sage, rosemary, salt and pepper. Remove from heat and cool until lukewarm.
• With a butcher knife, carefully butterfly the pork loin (DO NOT cut all the way through-only to 1 inch from the uncut edge). Open the pork loin and pound with a meat mallet to 1-inch thickness.
• Once the caramelized onion stuffing has cooled, spread onto the flattened pork loin to 1 inch from the outside edge of the meat.
• Roll loin up like a jellyroll. With kitchen string, tie off every 2-inches being careful not to squeeze the stuffing out of the center.
• Rub outside of stuffed loin with Char Crust spice rub (or your substitution if you do not have this rub).
• Place loin in a roasting pan. Top with sliced onion and drizzle with olive oil.
• Roast for 1 to 1 1/2 hours until cooked through or until meat thermometer registers 160°F.
• Remove from oven and allow meat to rest for 5 minutes before slicing. Cut into 1 1/2 inch slices and serve.

PORK LOIN ROAST WITH CARAMELIZED ONIONS AND WHITE WINE-DIJON SAUCE

Steps:

• 1. Whisk together Dijon mustard, whole grain mustard, sherry, 2 tablespons butter, thyme leaves, cayenne, and 1 teaspoon salt in a large bowl until combined. Add pork loin to bowl, turning to coat. Cover and chill at least 4 hours of overnight
• 2. Preheat oven to 350. Remove pork loin from marinade, reserving 3 tablespoons marinade. Discard remaining marinade. Season pork on all sides with salt.
• 3. Heat 2 tablespoons oil in a large skillet over high heat. Add pork and cook until browned on all sides, about 4 minutes per side. Remove from skillet and set aside. Toss together red onions, cipollini onions, shallots, 2 teaspoons salt, black pepper and remaining 2 tablespoons oil. Sdd half of the onion mixture to the skillet and cook without stirring until browned on one side, about 2 minutes. Remove onion mixture from skillet and place in bottom of a heavy duty metal roasting pan. Repeat with remaining half of the onion mixture.
• 4. Place a roasting rack over onions and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center registers 130 about 1 hour. Remove pork from pan and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon transfer onions to a plate.
• 5. While pork rests place roasting pan on stovetop. Add wine, brown sugar, thyme sprigs, reserved 3 tablespoons marinade, remaining 1/4 cup butter, 1/2 teaspoon salt and 1/4 teaspoon pepper, stir to combine. Cook over medium until butter is melted and mixture is reduced by half, about 2 minutes. Transfer wine mixture to a small saucepan. Add 1/2 cup water and any pork juces from cutting board. Bring to a boil over medium high and cook 5 minutes.
• 6. Arrange pork loin sliced roasted onions and fresh thye sprigs on a serving platter. Spoon wine sauce over top. Serve.

CARAMELIZED PORK LOIN

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely.
• Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.
• When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.
• Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F.
• Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CENTER CUT PORK LOIN CHOPS WITH CARAMELIZED ONIONS

Steps:

• Heat oil and bacon drippings on medium high heat. While heating, season chops on both sides (1/4 teaspoon per side). Add chops to hot pan. Sear on each side for 3 minutes.
• Add onions, brown sugar and beef broth. Stir well. Turn heat between medium high and medium and cover.
• Cook for 15 minutes. Stirring occasionally. Turn chops and cook an additional 10 minutes. Serve chops with onion and sauce on top.

ROAST PORK LOIN WITH PICKLED CARAMELIZED GUAVAS

Steps:

• For pickled caramelized guavas:
• Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring often, about 30 minutes.(Can be made 2 days ahead. Cover; chill.) Serve warm or at room temperature.
• For pork:
• Place first 5 ingredients in mortar; mash into paste with pestle. Stir in 1/3 cup broth and juice. Transfer marinade to large resealable plastic bag. Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.
• Preheat oven to 350°F. Transfer pork and marinade to large roasting pan. Roast until thermometer inserted into center registers 145°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls if dry, about 1 hour 45 minutes.
• Transfer pork to platter; let stand 20 minutes before serving. Slice pork and serve with juices and guavas alongside.

CARAMELIZED PORK LOIN

Steps:

• Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely. Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet. When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F. Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.