Best Savory Pork Loin Recipes

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

SAVORY PORK LOIN ROAST

Steps:

• Preheat oven to 350°. In a small bowl, combine soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan. , Bake, uncovered, until a thermometer inserted in pork reads 145°, 70-90 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. , Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.

SWEET AND SAVORY PINEAPPLE PORK LOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
• Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
• Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
• Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

PORK LOIN CHOPS WITH SIMPLE SAVORY SAUCE

Steps:

• In a 4 cup measuring cup, I combined the cranberry sauce, chili sauce, brown sugar, chili powder, garlic and onion salt with the cumin and cayenne. Mix well to incorporate the sugar.
• In a large reseable bag, combine flour, salt and pepper. Add pork chops one at a time and shake to coat. Set on plate until all have been coated and can be cooked together.
• In a large skillet cook pork in olive oil over medium high heat 4-5 minutes on each side or until juices run clear.
• Pour sauce mixture over the pork and cover once it comes to a boil. Reduce heat, simmer 10 minutes.
• Served with Rice Pilaf and a crisp green salad. YUM!
• Hope you enjoy!

SAVORY PORK LOIN

Steps:

• Preheat oven to 325 degrees.
• Mix together the first 4 ingredients (sage, salt, pepper garlic powder) and rub on pork loin or pork chops.
• Roast uncovered for approximately 20 minutes per pound of Pork Loin(cooking time will vary depending on the cut of pork that you use).
• Next, mix the remaining ingredients in a sauce pan and bring to a boil until thickened. (Note: You may also choose to make extra sauce as this sauce is VERY good!).
• Baste the pork with some of the glaze and let cook until the glaze has coated the surface nicely.
• Finally, plate the cut pork loin/pork chops and use remaining glaze to pour over the top and serve.

BRAISED PORK LOIN WITH SAVORY VEGETABLES

Steps:

• For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated.
• Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer.
• In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside.
• Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent.
• Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
• Add the leak and saute another 2 minutes.
• Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes.
• Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like.
• Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
• Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
• In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour.
• In one hour reduce oven heat to 225 degrees for two hours.
• Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered.
• On stove top at medium heat, bring stock liquid to a simmer.
• While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
• When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools.
• Slice tenderloin and serve with gravy over meat or on the side.

SUMMER SAVORY PERFUMED ROAST PORK LOIN

Steps:

• Preheat a stainless steel pan over medium heat.
• Rub pork loin with olive oil and summer savory, ensuring it sticks, then wrap the loin with bacon.
• Over medium heat, sear pork loin with bacon until bacon has bronzed; add apple, garlic and shallots. Season lightly wiht salt and pepper, blend together in pan and place pan in 325F oven for 30-35 minutes.
• Set pork on cooling rack. Over medium high heat, bring juices in pan to a rolling simmer. Add wines to deglaze, and reduce liquid to a concentrate flavor. When it's reduced by 1/2, add maple syrup, and keep reducing.
• When it starts to have a nice glaze or sheen to it, take it off the heat and let sit for 2 minutes. Add in cold butter whle swirling the pan in a circular motion on the stovetop.
• Season with salt and pepper if needed and set aside.
• Slice the pork. Place on a serving platter and pour sauce over liberally.

ROASTED PORK LOIN WITH CHUNKY SAVORY APPLESAUCE RECIPE

Steps:

• Directions Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce. Chunky Applesauce: * 3 tablespoons butter * 4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away) * 1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider * 1/4 cup apple cider * 1 pinch ground cinnamon * 1/4 cup heavy cream * 1/2 cup walnuts, toasted and coarsely chopped Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

SIMPLY SAVORY PORK LOIN

Steps:

• Combine all spices and rub into pork.
• Brown pork in oil and bacon grease.
• Add water and chicken broth, scraping up all the brown bits.
• Cover tightly with foil and a lid.
• Bake at 325* for 45 minute to 1 hour or until temperature reaches 150*.

ONE POT SWEET & SAVORY PORK LOIN SUPPER

Steps:

• 1. One Pot Sweet & Savory Pork Loin Supper
• 2. 1/4 C. soy sauce 1 T. olive oil 1 T. cider vinegar... 1 tsp. minced garlic 1 tsp. brown sugar 1/2 tsp. red pepper flakes 1/2 tsp. ground allspice 1/4 tsp. nutmeg 1/4 tsp. dried thyme 1/4 tsp. black pepper pinch of cinnamon pinch of salt 2 lb. pork tenderloin 1 lb. fresh green beans, whole 3 med. potatoes, washed and sliced 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container)
• 3. Whisk together the first 12 ingredients. Place the pork tenderloin in a ziploc bag and pour in the marinade. Place in the fridge for at least 4 hours. Snip the ends of the green beans and place them in the bottom of a dutch oven, top the green beans with the potatoes and sprinkle with the house seasoning. Remove the pork tenderloin from the ziploc bag and place on top of the veggies. Cover and place in a 400 degree oven for 1 hour, remove and uncover, return to the oven for 30 more minutes. Allow to rest for 5 minutes before slicing.

SWEET AND SAVORY PINEAPPLE PORK LOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
• Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
• Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
• Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.