recipes pork tenderloin, looking for these recipes? check this for 6 best recipes pork tenderloin: Smoked Pork Loin , Stuffed Pork Loin , Apple infused smoked pork tenderloin , Roasted Pork Loin , Pork Loin in White Wine & Herb Gravy , Miso-Crusted Pork Loin Chops
Apple infused smoked pork tenderloin
Recipe by: Rich Roberts
3 pound pork tenderloin
2 thinly sliced apples of your choice
Apple cider vinegar (enough to cover the meat over night)
I soaked the pork loin over night in apple cider vinegar, apple juice, jack daniels, a tbsp or 2 of honey depending on your taste.
Pat dry the loin after 24 hrs. Fully cover in rub, I used a meat Injector and added a hlf cup of apple juice to the meat, place the thinly sliced apples on top
I used a smoker to cook it. 195°, apple wood and hickory mixed, for 4 hr. Toward the end I put foil under the loin just to add more of the apple slices
Smoked Pork Loin
Recipe by: David Lewis
2-3 lb pork loin (with fat cap)
4 oz your favorite dry rub
2 tbps of olive oil or evoo
1/4 cup your favorite salt (I like pink Himalayan)
1/4 cup brown sugar
4 cups warm water
Prepare pork loin by washing and trimming away any excess from the sides and bottom of the loin. You will want to keep the fat cap intact during this process.
Create brine solution by adding the salt, sugar, and warm water together; stir until all the sugar and salt is dissolved. You can use boiling water, but remember to let the solution cool to about room tempature before using.
Next step has two options. 1. Soak the meat in the brine solution over night. Make sure that the brine solution cover the entire loin. Or 2. You can inject the meat with the brine solution. I like to inject the meat with about 4-8 oz of the solution. Then cover the loin in. The brine solution and let sit at room temperature for 2 hours.
Next turn the loin fat side up and score the top about a half inch deep diagonal across the meat grain, making a cross hatch pattern on the top.
Next rub the sides and bottom (non fat side) with the olive oil making sure to get a good coverage on all side of the meat.
Turn you meat fat side up. Add some olive oil to the top enough to fill in the cuts and ass a generous amount of session. Let the meat sit about 20-30 mins before putting it in the smoker.
Place loin in the snoker. Cook time depends on size of the meat. But generally you will be smoking for 2 hours at 225 or until the internal temp teaches 145.
Prepaid your smoker. I like to do it 20-30 mins before I put the loin in. This give the rub some time to set before smoking. Set smoker temp for 225.
Once internal tempature reaches 145. Take out of the smoker, transfer to cutting board. Let meat sit for about 10 mins, then cut and serve.
Miso-Crusted Pork Loin Chops
Recipe by: onthemenu.blog
4 center cut pork loin chops (1 1/2 -2' thick)
1/2 cup red miso
1 Tbsp honey
2 tsps yellow mustard seed
2 Tbsps + 2 tsps olive oil
2 tsps butter
Whisk the miso, 2 tablespoons of the oil and the honey together to combine. Place the pork chops in a shallow dish and slather on all sides with the miso mixture. I recommend marinating this overnight because the miso tenderizes the meat. The first time I made this, I marinated the pork for 8 hours and it was very good. The second time I marinated the pork for 36 hours and the chops were amazing. Place in the fridge until 30 minutes before needed.
Preheat the oven to 400.
Add the butter, the remaining oil and mustard seeds to an oven-safe skillet and heat over low heat until the butter is melted, the oil is very hot and the mustard seeds are starting to pop.
Remove the chops from the marinade and roughly remove the excess; you want some marinade left on the chops to create the caramelization that will make the difference between a good chop and a very good chop. Add the chops to the pan – do not crowd them so use as big a pan as you can or 2 pans if you have to – and sear the chops for 2 minutes on each side. Make sure that the heat is on low or you will have a smoky kitchen with which to contend.
Once the chops have been seared on the outside, place the pan in the oven and cook for 8 minutes. Remove from the oven, tent with foil and let rest about 5 minutes before serving. Make sure you whisk up and drizzle some of the pan juices over the top of each chop.
Roasted Pork Loin
Recipe by: SherryRandall
2-3 lb pork loin
Dales low sodium marinade
1 large onion, cut into chunks
6 small golden potatoes, cut into chunks
Salt pepper onion and garlic powders and soul seasoning
In a gallon size ziploc bag, marinate loin in dales seasoning for several hours. Just add enough in the bag to completely coat the pork.
Preheat oven to 350. In a casserole dish make a bed of potatoes and onions for the loin to lie on. Season them, then lay marinated pork loin over top, fat cap up, and cover with foil. Bake for 2 1/2 hrs then remove foil and broil on low for about 10-15 minutes. Allow to rest a few minutes before slicing.
Pork Loin in White Wine & Herb Gravy
Recipe by: Dan Flynn
2 lb pork loin
1 1/4 cups dry white wine
1/4 cup chopped sage
2 tbsp dry rosemary
5 cloves garlic sliced
1/2 cup chicken broth
1/2 cup heavy cream
to taste Salt and pepper
In a Dutch oven over medium high heat sear the pork loin on all sides.
Remove the pork loin, turn heat to medium, add sliced garlic, rosemary, and sage and cook for 2 or three min, add the wine and scrape the bottom of the Dutch oven with a wooden spoon.
Turn heat to medium low, add the pork to the dutch oven. Mostly cover with a lid and let cook for an hour and a half turning every 20 min and scraping the bottom. You may need to add a bit more wine or some water if the liquid gets low. Change
When pork is cooked through, remove and cover loosely with foil. Turn heat back to medium, deglaze pan with a bit more white wine, cook for a min or two and add chicken broth cook another 2-3 min and reduce heat back to medium low then add heavy cream.
Let sauce thicken, when it coats your spoon it will coat the food. Season with salt and pepper to taste. Change
When sauce is ready slice the pork and top with the herb gravy. Change
Stuffed Pork Loin
Recipe by: John A. Moss II
2 lbs Pork Loin
1 lb. Ground Lamb
1 lb Andouille smoked sausage (diced)
1 package baby portabella mushrooms (sliced)
1 medium onion (chopped)
Balsamic Glaze: (recipe below)
2 cups balsamic vinegar
1 cup brown sugar
1/2 tsp dijon mustard
1/2 tsp Worcestershire sauce
Preheat oven to 350. Carefully slice pork loin and unroll until you have a flat piece of meat about 1/2 inch thick (pound with heavy skillet or meat mallet if needed). Season with salt and pepper to taste, on both sides.
Heat olive oil in skillet and saute onions until translucent. Add ground meat and cook until brown. Add sausage and mushrooms. Cook until done (approx 10-15 minutes). Remove from heat, drain and let cool.
Place cooled onion/meat mixture on top of pork loin. Carefully roll pork loin and secure with kitchen twine.
Cover with foil and place in oven for 1 hour. Remove foil and place back in oven for 20-30 minutes, uncovered.
Remove from oven and carefully remove twine. Slice and serve. (I drizzled balsamic glaze over the top, but use whatever you like.) Change Change
Add all ingredients to small sauce pan and bring to a boil. Reduce heat and reduce by half, stir constantly to avoid scalding/ burning on bottom of pan.