Best Pork Loin Marinated In Paprika And Herbs Recipes

THE BEST MARINATED PORK LOIN

Steps:

• In a large resealable bag, combine the first 9 ingredients to create the marinade.
• Add the pork loin and marinate for about 4 hours turning several times.
• Preheat the oven to 350 degrees.
• Place a large skillet coated with cooking spray over medium high heat.
• Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture.
• Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside without cleaning it (leave all the juices and cooked bits in it) and keep it for later as well.
• Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.
• Cook for 40-50 minutes or until the internal temperature is 145 degrees (about 20-25 minutes per pound). Remove from the oven and let rest for 5 minutes before slicing.
• During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat but keep the marinade at a slow boil for ten minutes.
• Put the skillet that you seared the loin in back over medium-high heat.
• Pass the boiled marinade through a strainer into the skillet. Add the remaining 1/2 cup of chicken broth. Cook, stirring to loosen any cooked bits from the bottom of the pan. Bring to a low boil.
• Add the butter and stir until melted.
• Slice the loin in about 1/2" thick slices. Drizzle with the pan sauce.

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

EASY MARINATED PORK TENDERLOIN

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC

Steps:

• Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
• In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
• Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
• Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
• Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE

Steps:

• Trim pork slices of all fat. Sprinkle with salt and pepper.
• Use one or two skillets large enough to hold the slices in one layer.
• Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
• Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
• Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.

PORK LOIN MARINATED IN PAPRIKA AND HERBS

Steps:

• Combine the garlic with a press or in a mortar. Add the remaining ingredients, except the pork, and make into a paste. Toss the cubed pork with the paste in a bowl or smear onto the whole tenderloin. Marinate in the refrigerator for at least 24 hours. Coast large skillet with olive oil and heat until smoking. If using the whole tenderloin, slice it into 1/2 inch slices. Add slices or cubes to the skillet and brown on all sides. Reduce the heat to medium and cook until just done, 10 - 15 minutes. Taste, and add more salt if necessary. Serve with Pisto.

MARINATED PORK LOIN

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight., Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.,