Best Succulent Roasted Pork Loin Recipes

TENDER AND JUICY PORK LOIN ROAST RECIPE

Steps:

• Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
• Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
• Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

EASY PORK LOIN ROAST RECIPE | INCREDIBLY JUICY & SO SUCCULENT

Steps:

• Preheat the oven to 285°F (140°C).
• Place the pork loin in a skillet over medium heat with olive oil, roast on each side for about 2 minutes.
• Put the spices in a blender or in a mortar and pestle, combine them into a paste.
• Now coat all the sides of the pan-fried pork with the marinade paste.
• Place the meat in the oven at (285°F) 140°C and bake for the next 50-60 minutes. Then increase the temperature to 340°F (170°C) for the next 15 minutes. Once the roast reaches 140°F turn off the oven - it will come up to 145°F as it cools.
• Leave the pork in it to allow the meat to cool slightly - 5 to 10 minutes should suffice.
• Serve warm, cut into thin slices and enjoy!

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

ROASTED PORK LOIN

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.

~ SUCCULENT PORK LOIN ~

Steps:

• 1. Preheat oven to 375 degree F. Rinse and pat dry loin. Sprinkle salt and pepper all over. In a roaster, add chicken broth. Place seasoned pork loin in roaster. I use my clay roaster.
• 2. Mix together juice, honey, thyme and oil, then pour over the pork.
• 3. Bake for 3 - 3 1/2 hours, or 45 minutes per pound - basting each half hour until pork is tender and cooked through.
• 4. Place juices in a saucepan and reduce if preferred to pour over sliced pork. yum!

SUCCULENT PORK ROAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
• Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
• Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

SUCCULENT ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Crush garlic with rosemary, salt and pepper, making a paste.
• Pierce the 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 for 2 hours, turning and basting with pan liquids.
• After 2 hours 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.
• Enjoy!

HERB-ROASTED PORK LOIN

Steps:

• Roast pork:
• Preheat oven to 350°F with rack in middle.
• Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
• Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
• Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
• Make sauce while pork rests:
• Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
• Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
• Serve pork with sauce.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06