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Succulent pork tenderloin cutlets crusted with bread crumbs and Parmesan cheese, then pan-fried and served with bri...

  • 1 (12-ounce) pork loin
  • 3 slices white bread or crusts from 8 slices
  • 1/3 cup Parmesan cheese, grated
  • Kosher salt, to taste
  • Black pepper, freshly ground
  • 1/4 cup flour
  • 1 large egg
  • 1 tablespoon water
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 4 lemon wedges
4.5/5 (31 Votes)

By

Combine all of the ingredients for the marinade in a bowl and form a paste

  • Marinade:
  • 3 lb. center cut pork loin
  • 2 cloves of garlic – chopped
  • 1 tsp. salt
  • 1 tablespoon ground cumin
  • 1 tsp. ground oregano
  • 1 tsp. curry powder
  • 1 tablespoon paprika
  • 1 tablespoons brown sugar
  • Zest of 1 lime
  • Juice of 1 lime
4.8/5 (10 Votes)

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For the pork and peach bbq sauce: Preheat the oven to 400 degrees F

  • PORK AND PEACH BBQ SAUCE:
  • 4 cups peaches, peeled and sliced
  • 1 cup brown sugar
  • 2/3 cup ketchup
  • 2/3 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • One 2 1/2-pound boneless pork loin roast
  • Kosher salt and cracked black pepper
  • 1/4 cup low-sodium chicken stock
  • SMASHED POTATOES:
  • 1 1/2 pounds small Yukon gold potatoes
  • Kosher salt
  • 1/2 cup half-and-half
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup cream cheese, softened
  • Freshly cracked black pepper
4.7/5 (17 Votes)

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1. Combine first 10 ingredients in a small bowl

  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons kosher salt
  • 1 tablespoon loosely packed lemon zest
  • 1 tablespoon light brown sugar
  • 3 garlic cloves, pressed
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon finely crushed coriander seeds
  • 1 teaspoon dry mustard
  • 1/4 teaspoon dried crushed red pepper
  • 1 (2 1/2- to 3-lb.) boneless pork loin
  • 3 tablespoons olive oil
  • Vegetable cooking spray
4.7/5 (17 Votes)

By

Once the rub was prepared and on the roast, it was a very low-maintenance dinner and I plan to make it again soon!

  • 1 (3 pound) boneless pork loin roast
  • 2 tablespoons black pepper, cracked
  • 2 tablespoons Parmesan cheese, grated
  • 2 teaspoons dried basil
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
4.5/5 (33 Votes)

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TANGY MEMPHIS STYLE PORK LOIN

  • 3 - 5 LB PORK LOIN
  • TANGY MEMPHIS RUB
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup paprika
  • 1/4 cup Morton's kosher salt
  • 1/4 cup garlic powder
  • 1/4 ground mustard
  • 1/4 cup garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 teaspoons rosemary powder
  • 2 tablespoon celery seed
  • 1 table spoon dried thyme
  • 1 tablespoon cumin
  • 2 teaspoon cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon ground all spice
4.8/5 (9 Votes)

By

Lay the apple slices (from two of the apples) in the bottom of the crockpot

  • Pork Loin, 2.5-3 lbs.
  • Red Delicious Apples, 3 sliced
  • Honey, approx 4 T
  • Cinnamon, 2 T
4.3/5 (47 Votes)

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“Double-Butterflying” a Roast When butterflying a narrow roast like pork tenderloin, a single bisecting cut w...

  • 2 tablespoons unsalted butter, cut into 2 pieces
  • 6 garlic cloves, sliced thin
  • 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
  • Kosher salt and ground black pepper
  • 1 teaspoon sugar
  • 2 teaspoons herbes de Provence
  • 2 tablespoons vegetable oil
  • 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
  • 1 onion, chopped fine
  • 1/3 cup dry white wine
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/4-3/4 cup low-sodium chicken broth
  • 1 tablespoon unflavored gelatin
  • 1 tablespoon chopped fresh parsley
4.5/5 (22 Votes)

By

4 pound Pork Loin (bone in) Lightly score the fat on the Ham in a 1-inch cross-hatch

  • Brine
  • 3/4 cup Kosher Salt
  • 4 cups Packed Light Brown Sugar
  • 1/4 cup Fennel Seeds
  • 1/2 cup Black Peppercorns
  • 4 cups Very Hot Water
  • 8 cups Ice Water
  • 4 pound Pork Loin (bone in)
  • Rub
  • 3/4 cup Fresh Sage Leaves
  • 8 Garlic Cloves
  • 1 tablespoon Kosher Salt
  • 2 tablespoons Olive Oil
  • 1/3 cup Packed Light Brown Sugar
  • Glaze
  • 3/4 cup Apple Cider Vinegar
  • 1/3 cup Apricot Jam
  • 1 tablespoon Coleman's Dry Mustard
4.5/5 (30 Votes)

By

Heat the oil in a large Dutch oven over medium-high heat

  • 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)
4.6/5 (19 Votes)

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It is not always that you find a dish that marries delightful crispness with satisfying juiciness

  • For applesauce:
  • 900 g boneless loin of pork, secured with kitchen twine
  • 1 to 2 tsp vegetable oil
  • Handful coarse sea salt
  • 4 apples, cored, peeled and diced
  • 3/4 cup water
  • 1/4 cup sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp vanilla bean paste
  • 1/4 cup Courvoisier
4.7/5 (11 Votes)

By

Preheat oven to 375 degrees F

  • Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 Granny Smith apples, peeled, cored and chopped
  • 8 fresh sage leaves
  • 2 cups thick-cut white bread cubes, crusts removed
  • 1 egg, beaten
  • 2 tablespoons butter
  • Salt and pepper
  • 1/2 to 1 cup chicken broth, plus more if needed
  • 1 (3 pound) pork loin roast, butterflied
4.8/5 (5 Votes)

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Apple Stuffing for Pork Loin Roast Parmesan Crusted Pork Loin Cutlets