Best Roasted Sweet Vidalia Pork Loin Recipes
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
PORK TENDERLOIN WITH GLAZED SWEET ONIONS
Some onions become milder and gain sweetness as they cook. Although the recipe calls for Vidalia onions you can use any sweet onion in this recipe. I usually cook my tenderloin on the bbq but did this one in the oven. My DD prefers it done this way.
Provided by heather in Ont
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Melt butter in large frying pan and add the sliced onions and sauté until softened, about 2 minutes.
- Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes.
- Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably.
- Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes.
- An instant-read thermometer inserted into the pork should read 155-160°F.
- Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes.
- Slice and serve on warmed individual plates with the glazed onions.
Nutrition Facts : Calories 456, Fat 18.2, SaturatedFat 7.9, Cholesterol 164.9, Sodium 118.5, Carbohydrate 24.5, Fiber 2.2, Sugar 18.5, Protein 47.9
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