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Cut pork into halves lengthwise

  • Stuffing:
  • 2 pork loins split
  • 1 cup cream of mushroom soup
  • bread crumbs
  • onions
  • parsley
  • melted butter
  • mushrooms
5/5 (1 Votes)

By

1.Tie kitchen string around pork in three places so it doesn’t flatten while roasting

  • 1 3-pound pork loin, trimmed
  • 1 teaspoon kosher salt
  • 3 cloves garlic, crushed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon freshly grated lemon zest
  • 3/4 cup dry vermouth, or white wine
  • 2 tablespoons white-wine vinegar
5/5 (1 Votes)

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In a skillet, combine the first 12 ingredients; saute until the vegetables are tender

  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 3 tablespoons butter
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 boneless whole pork loin roast (4 to 5 pounds)
5/5 (1 Votes)

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This flavourful onion stuffing keeps the pork juicy and really tasty! Long slow barbecuing keeps the pork tender an...

  • 2 tbsp (25 mL) extra-virgin olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 3 tbsp (45 mL) balsamic vinegar
  • ½ red bell pepper, finely diced
  • ½ cup (125 mL) fresh bread crumbs
  • 1 egg yolk
  • ¼ cup (50 mL) chopped fresh basil
  • 1 tbsp (15 mL) chopped fresh oregano
  • 1 tbsp (15 mL) grated Parmesan cheese
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) freshly ground black pepper
  • 1 boneless single pork loin (about 2 lb/1 kg)
  • 2 tbsp (25 mL) Dijon mustard
5/5 (1 Votes)

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Preheat oven to 350. Tie the meat and season with salt and pepper

  • 4 pounds pork loin, boneless
  • salt and pepper, to taste
  • 1 cup very strong coffee
  • 1/2 cup cream
  • 1/3 cup port wine
  • 2 teaspoons sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch
5/5 (1 Votes)

By

Place pork flat in single layer in glass pan

  • Apricot Mustard Sauce:
  • 3 to 4 pounds pork tenderloin, trimmed
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 Tablespoon olive oil
  • 1 large clove garlic; minced
  • 3/4 cup apricot preserves, pureed
  • 1/3 cup Dijon mustard
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons bottled brown bouquet sauce
  • 1/3 cup soy sauce
  • 3/4 cup water
5/5 (1 Votes)

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Preheat over to 425. Combine first 4 ingredients in a small bowl; rub spice mixture evenly over pork

  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (2 pound) boneless pork loin, trimmed
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 cup sliced onion
  • 2 teaspoon sugar
  • 2 cups sauerkraut, drained
  • 1/2 cups apricot preserves, divided
  • 1/2 cup water
5/5 (1 Votes)

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1. Preheat oven to 450 degrees F

  • 3 T margarine or butter, softened
  • 2 T chopped fresh sage leaves
  • 1 t salt
  • 1/4 t ground black pepper
  • 1 (3-pound) boneless pork loin roast, trimmed of fat
  • 1 1/2 lbs baby red potatoes, each cut in half
  • 1 large onion, chopped
  • 1 1/2 obs (3 to 4 medium) Gala or Jonagold apples, cored and cut into 8 wedges
5/5 (1 Votes)

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* Alternate Mushrooms: Common Store Mushroom, Hedgehog Mushroom In a sauté pan or skillet, brown the pork chops ...

  • 4 pork 1/2"-thick loin chips
  • 2 tablespoons olive oil
  • 2 garlic cloves - (or more) minced
  • 2 tablespoons butter or more
  • 1/2 pound chanterelles* - (to 1) chopped
  • 3 tablespoons chopped fresh parlsey
  • 1/2 cup dry white wine
  • Salt to taste
  • Freshly-ground black pepper to taste
5/5 (1 Votes)

By

Preheat the oven to 350 degrees F (175 degrees C)

  • 2 1/2 pounds boneless pork loin roast
  • 1 cup real maple syrup
  • 4 tablespoons prepared Dijon-style mustard
  • 2 1/2 tablespoons cider vinegar
  • 2 1/2 tablespoons soy sauce
  • salt to taste
  • ground black pepper to taste
4.9/5 (8 Votes)

By

It isn’t especially elegant, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a main...

  • 1 cup kosher salt
  • 10 cloves garlic
  • 1/2 cup water
  • 1 (5-pound) boneless Berkshire or Kurobuta pork loin, with fat cap intact if possible
  • 1/4 cup hot Spanish paprika
  • 1/4 cup sweet Spanish paprika
  • 1/3 cup extra-virgin olive oil
4.9/5 (8 Votes)

By

Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, li...

  • Pork loin or pork tenderloin
  • 1/4 cup olive or vegetable oil
  • 5 cloves garlic, peeled and slice in half lengthwise
  • 2 Tbsp. fresh rosemary leaves, chopped
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 lb. center pork loin (or two 1 lb. pork tenderloins)
  • 1 1/4 cups dry white wine (plus a bit more to deglaze pan)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chicken broth or stock
  • 1/2 cup heavy cream (or a lighter cream, mixed with 2 tsp. cornstarch)
4.7/5 (23 Votes)

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Pork Loin with Wine and Herb Gravy Stuffed Pork Loin