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Preheat oven to 325 Mix together salt,pepper,mustard, Maple syrup, and chopped Rosemary

  • 1-3 Pounds pork Loin
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 2 tbs Rosemary
  • 1/4 Cup Dijon Mustard
  • 7 tbs Pure Maple Syrup
5/5 (1 Votes)

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I sprayed lightly with Pam Wash, scrub and slice potatoes

  • 2 Pounds Pork Loin Roast
  • 4 Potatoes (I use Russet)
  • 1 Package of Lipton Savory Herby with Garlic Mix
  • 1 10z Can of Cream of Celery Soup
  • 2 Stalks of Celery
  • 2 Green Onions
  • 1 Cup of Water
  • Cooked Rice (optional)
5/5 (1 Votes)

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For the sweet potato biscuits: Preheat the oven to 425 degrees F

  • Sweet Potato Biscuits:
  • 1 3/4 cups all-purpose flour, plus extra if needed
  • 2 tablespoons brown sugar or honey
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cayenne pepper
  • 6 tablespoons chilled unsalted butter, diced, plus extra melted to brush biscuits
  • 3/4 cup mashed sweet potato, cold
  • 1/3 cup buttermilk
  • 1/4 cup golden raisins
  • Pepper Pork Loin:
  • 2 tablespoon sorghum or molasses
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • One 4-pound pork loin
  • Apple Mustard Butter:
  • 1 pound peeled and cored apples, cut into 1/2-inch chunks, or 12 ounces unsweetened applesauce
  • 4 ounces light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • Salad:
  • 2 bunches arugula
  • 1 pint grape tomatoes or baby heirlooms
  • 1/4 cup sunflower seeds
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 2 ounces shaved Parmesan
5/5 (1 Votes)

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Rub pork roast with garlic halves

  • 1 boneless pork loin roast – 4 to 6 lb.
  • 1 clove garlic, halved
  • salt and pepper
  • 1 1/3 C brown sugar – divided
  • 1 T Dijon mustard
  • 1 T. balsamic vinegar
  • 1/4 t. cinnamon
5/5 (1 Votes)

By

Preheat oven to 350 degrees

  • For the Dijon mustard sauce:
  • 1 (4-pound) boneless pork loin roast
  • Salt and freshly ground pepper
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, peeled
  • 1 cup fresh bread crumbs
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh Italian parsley
  • 1 teaspoon herbes de Provence
  • 4 cups low-sodium chicken broth
  • 2 tablespoons Dijon mustard, or more to taste
  • 1/4 cup ( 1/2 stick) unsalted butter, cut into small pieces
5/5 (1 Votes)

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Preheat oven to 400F. Line 13x9x2 roasting pan with foil

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 tablespoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 - 2 1/2 pound boneless pork loin roast, well trimmed
  • Fresh rosemaryb sprigs(optional)
5/5 (1 Votes)

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For the sauce: In a heavy medium saucepan, combine the first 6 ingredients

  • Pork:
  • . 2 l/2 cups port
  • . 1 1/4 cups reduced-sodium chicken broth
  • . 8 dried black Mission figs, coarsely chopped
  • . 2 sprigs fresh rosemary
  • . 2 cinnamon sticks
  • . 1 tablespoon honey
  • . 3 tablespoons unsalted butter, cut into pieces
  • . Salt and freshly ground black pepper
  • . 2 tablespoons olive oil
  • . 2 tablespoons chopped fresh rosemary leaves
  • . 1 tablespoon salt, plus additional for seasoning
  • . 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
  • . 1 cup canned low-salt chicken broth
  • . 1 (4 to 4 1/2-pound) boneless pork loin
5/5 (1 Votes)

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Directions Preheat oven to 400°F

  • For the apple cider and date compote:
  • Ingredients
  • 4 stems of fresh thyme (fine chop)
  • 2 stems of fresh rosemary (fine chop)
  • 4 cloves of garlic (minced)
  • 1/2 oz olive oil + 2 oz for rubbing the outside of pork
  • 1/4 teaspoon of salt and pepper
  • 4 lb. center cut boneless pork loin
  • 10 Medjool Dates (pitted and medium diced)
  • 10 oz Apple cider
  • 1/2 oz apple cider vinegar
  • 1 cinnamon stick
  • 4 star anise
  • 1/4 inch piece fresh root ginger, peeled and grated
5/5 (1 Votes)

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once a month cooking

  • (1) 3 1/2 lb pork loin
  • 5 oz soy sauce
  • 1/4 cup light brown sugar
  • 1/2 cup red cooking wine
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 1/2 cup water
5/5 (1 Votes)

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Spray or Line Crock Pot Place all ingredients in Crock Add veggies (carrots, potatoes) Put on low for 7 hours

  • 1 Pork Loin, salt & pepper
  • 1/2 C Soy Sauce
  • 1 T Sugar
  • 1 tsp White Wine Vinegar
  • 2 T Garlic
  • 1 T Brown Sugar
5/5 (1 Votes)

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Preheat oven to 375 F. Chop one of each apple

  • APPLE STUFFED PORK ROAST
  • 2 Granny Smith apples, divided
  • 2 Red Delicious apples, divided
  • 1 red onion, coarsely chopped
  • 2 ribs celery, sliced
  • 3 tbsp. butter, divided
  • 1 1/2 c. apple juice
  • 2 c. bread cubes
  • 1 tsp. each rubbed sage and marjoram
  • 1/4 tsp. each salt and pepper
  • 3 lb. boneless pork loin butterflied and pounded 1/4 inch thick
  • 1 c. parsley leaves, chopped
5/5 (1 Votes)

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Preheat oven to 375. Combine first 6 ingredients in a small bowl

  • 3 tbsp fresh sage, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp fresh oregano, chopped
  • 1 1/2 tbsp chives, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lb lean pork loin, boneless roast, trimmed
  • 1/2 tsp olive oil
  • cooking spray
5/5 (1 Votes)

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