Recipezaar: Pork Loins,Oven Roasting recipes

Crock Pot Orange-Herbed Pork Roast

Sun, 28 Nov 1999 05:43:00 -0500

. -- posted by Dancer^

Glazed Pork Loin Roast

Mon, 13 Mar 2000 21:40:00 -0500

This is a recipe that I adopted. I have used this glaze for pork loin in the past and it's wonderful. The original recipe calls for the roast to be cooked in the microwave, but I always bake mine in the oven so I have added oven instructions to the recipe. -- posted by Julie in TX

Herb-Roasted Pork Tenderloin

Sat, 20 Apr 2002 19:28:31 -0400

Got this recipe from Southern Living Magazine. Oh so good and easy. -- posted by ratherbeswimmin'

Honey Roasted Pork Loin

Wed, 29 May 2002 21:03:02 -0400

very yummy! we really enjoyed this. -- posted by Lisa in Oregon

Honeybutter Pork Tenderloin

Wed, 05 Feb 2003 20:03:16 -0500

A Martha recipe that is SOO simple with easy ingredients. Serve with oven roasted sweet potato wedges and steamed broccoli. Cook time includes prep time -- posted by CookbookCarrie

Bavarian Pork Loin

Sat, 01 Mar 2003 20:03:14 -0500

I combined ideas from several other recipes found on recipezaar for this roast. We serve with pumpernickel bread, dumplings and sauerkraut. -- posted by johnvac52

Oven Kalua Pig

Tue, 04 Mar 2003 20:07:49 -0500

This recipe comes from a recipe book called "Kona on My Plate". It serves well with a salad called DaKine Macaroni Salad (also from "Kona on My Plate"). -- posted by BeckyF

Jalapeno Stuffed Pork

Mon, 24 Mar 2003 20:01:47 -0500

This recipe needs marinating overnight but I did not include that in the prep. time. -- posted by Gingerbear

Apple Butter and Pork Tenderloin

Wed, 02 Apr 2003 20:03:46 -0500

Another no-fail, great recipe from my best friend. Very tender, delicious and smells so delightful when cooking! A great company main dish - serve with my Sweet Potato and Apple Casserole. Prep. time does not include resting time. -- posted by BeachGirl

Prosciutto Wrapped Pork

Thu, 03 Apr 2003 20:10:31 -0500

This is an improvised "Martha Stewart" recipe using what I had on hand. Would never make it any differently now. It may sound like too much pork, but the texture and taste is buttery and sublime. -- posted by Jaymee

Ed Becker Memorial Pork Roast

Mon, 05 May 2003 20:14:05 -0400

I was introduced to this creation of a Chicago fireman almost 40 years ago and have been enjoying and sharing it ever since. The size of the roast depends on the size of your crew! -- posted by Chief Jack

Pork Tenderloin with Merlot-Shallot Sauce

Mon, 12 May 2003 20:01:06 -0400

This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal. -- posted by PanNan

Roast Pork, Stuffed with Stilton

Tue, 13 May 2003 20:05:50 -0400

Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three. I increased the recipe, logically, for a dinner party for six. Recipe from April 2003 issue of Chatelaine Magazine. -- posted by TOOLBELT DIVA

Glazed Roast Pork Tenderloin

Mon, 09 Jun 2003 20:06:02 -0400

An easy, tasty, low fat roast pork tenderloin with a honey-mustard-citrus-spice glaze. From Prevention's The Healthy Cook. -- posted by Barefoot Beachcomber

Rosemary Roasted Pork Tenderloin

Thu, 19 Jun 2003 20:03:16 -0400

A tasty pork tenderloin, marinated in a rosemary-apple-Dijon sauce. From "The Best-Kept Secrets of Healthy Cooking". -- posted by Vina

Maple Roasted Pork Tenderloin

Tue, 01 Jul 2003 20:02:40 -0400

A deliciously sweet pork tenderloin. Do NOT substitute pancake syrup -- this needs real maple syrup. From "Crazy Plates". -- posted by Shawnee TX

Pork Tenderloin with Creamy Mustard Sauce

Tue, 01 Jul 2003 20:02:54 -0400

-- posted by Crabbycakes

Maple Glazed Pork Roast

Fri, 12 Sep 2003 20:01:27 -0400

This is very, very good! I love the sauce. Prep time is approximate. -- posted by keen5

Stuffed Pork Tenderloin

Wed, 22 Oct 2003 19:59:54 -0400

A delicious way to serve "the other white meat", compliments of Massimo Capra! -- posted by CountryLady

Roasted Garlic Pork Supper

Wed, 05 Nov 2003 20:00:10 -0500

This has been a big hit, everytime I've served it. It is great for large groups, like church suppers. I got this recipe from Taste Of Home magazine. -- posted by keen5

Balsamic Glazed Pork Sandwiches

Sat, 06 Dec 2003 20:00:57 -0500

-- posted by Regina Hart

Roast Pork Tenderloin with Prunes and Bay Leaves

Thu, 11 Dec 2003 20:00:45 -0500

A fabulous way to prepare a pork tenderloin, assuming it doesn't get overcooked. I'm particularly fond of pork and bay leaves, and the stuffing of sweet prunes is a delicious addition. From Rozanne Gold, a favorite cookbook author. Cook time includes soaking time. -- posted by sugarpea

Saucy Apple Pork Roast

Tue, 27 Jan 2004 19:59:57 -0500

It's a recipe that allows you to focus on your friends, not the food. -- posted by SmilinJenE

Honey Mustard Pork Tenderloin

Thu, 12 Feb 2004 19:59:41 -0500

Easy and elegant tasting way to make a tenderloin. From my local paper. -- posted by ~Bekah~

Roast Pork Loin with Pasta

Fri, 20 Feb 2004 19:59:40 -0500

This recipe makes a delicious pasta sauce (which is considerably “lighter” and more subtle than a typical marinara) while roasting the loin. The results, when combined with a little pasta and a fresh green salad, make even me look like a competent cook. By the way, if you go to the trouble of bringing out the food processor for the tomatoes, put it to work on the vegetables as well. It speeds up the recipe and smoothes out the pasta sauce. -- posted by Grease

Garlic Rosemary Roasted Pork Loin

Tue, 24 Feb 2004 20:00:02 -0500

I have this pork loin in the refrigerator and get the bug to do rosemary crusted something with it. I searched for my available ingredients and find I really need to go to the store but think this will work out. It was wonderful with mashed potatoes and oven roasted asparagus! Hope you enjoy -- posted by Tish

Kassler Rippchen (Smoked Pork Loin, German Style)

Fri, 05 Mar 2004 20:00:00 -0500

A flavorful roast pork loin recipe cooked German fashion posted in response to a recipe request. Cooking time depends on the size of the roast. -- posted by Molly53

Garlic Stuffed Pork Loin

Tue, 18 May 2004 20:00:40 -0400

This is a real winner for pork loin. It always comes out moist and flavourful. Leftovers are great thin sliced for sandwiches and salads. Goes great with potatoe salad. Tastes great hot or cold! If you really like spicy try adding a slice of jalepeno pepper in eack hole with the garlic. -- posted by Greffete

Pork Roast With Port, Star Anise, Ginger and Tamarind

Thu, 27 May 2004 19:59:22 -0400

Our favourite pork roast -- posted by Jewelies

Currant Jelly Glazed Pork Roast

Tue, 15 Jun 2004 19:59:30 -0400

A recipe I found in a community cookbook put out by the Fort Polk OWC called "Bloom Where you are Planted." Simple recipe - you just throw the meat in the oven and let it cook, stirring up a simple glaze to brush on at the end of the cooking time. -- posted by HeatherFeather

Roast Pork Loin With Cranberry-cherry Glaze

Fri, 18 Jun 2004 20:00:08 -0400

Delicious pork roast, recipe from The Daily Herald. -- posted by Hey Jude

Pork Medallions in Mustard Sauce

Tue, 06 Jul 2004 19:59:51 -0400

This is such an easy recipe that is elegant and delicious. Has an 8 hour marinate time. -- posted by ratherbeswimmin'

Cottage Roll /cottage Ham

Mon, 13 Sep 2004 19:59:19 -0400

I have made cottage rolls often but couldnt find a recipe here on Zaar so I thought I would post my old standby. It is like a corned beef flavour wise but it is a ham made from pork shoulder. It is much cheaper than pork roast, ham or corned beef usually. -- posted by Tara

Classic Tender Pork Roast

Wed, 22 Dec 2004 20:00:43 -0500

I have made this recipe countless times, and I (and others) really like it. I can't recall where it came from, but it has been in my recipe file for several years. It combines just the right amount of seasonings that compliment the flavor of the roast. Hope you enjoy! -- posted by The Mad Slovak

Succulent Roasted Pork Loin

Mon, 24 Jan 2005 20:00:38 -0500

We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well! -- posted by KC_Cooker

Schab Wieprzowy Po Polsku (Polish Roast Pork With Caraway)

Fri, 04 Mar 2005 20:00:01 -0500

A simple, satisfying Polish dish. -- posted by littleturtle

Sunday Pork Loin

Wed, 13 Apr 2005 21:31:53 -0400

This came from a subscription advertisement for Quick Cooking or one of those magazines. -- posted by Charlotte J

Coca Cola Pork Loin

Sat, 30 Apr 2005 19:38:17 -0400

An easy recipe I created for the juiciest pork loin you ever tasted. -- posted by NormCooks

My Favorite Nearly Non-Fat Spice Rubbed Pork Loin Roast

Mon, 30 May 2005 07:54:30 -0400

This is inspired from a recipe posted on turnersouth.com. I wasn't sure about it, but DH really wanted to try it. It is the best piece of pork I've ever eaten and am putting it here so that I never ever lose the recipe! It's so simple that even the most tender chef can't make a mistake on this one. P.S. It may seem like a lot of pepper, but when it's cracked instead of ground the flavor is completely different. I actually HATE pepper on my meat, so trust me, it's not too much. *RECIPE UPDATE AUGUST 2006* In a March 2006 "Cook's Illustrated" magazine gave a great way to reduce the "heat" when using peppercorns. I haven't tried it, but put the method here for safe-keeping and future use in this recipe. I've made a few tiny changes. ***REDUCING HEAT IN PEPPERCORN RECIPES*** To do this take equal amounts of peppercorns and olive oil, (they used 5T each) PLUS 1.5 Tsp additional olive oil and 2 teaspoons kosher salt. Then heat peppercorns and oil in small saucepan over very low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. If you prefer an even lower heat, milder pepper flavor, drain the cooled peppercorns in a fine-mesh strainer and then toss them with 5 tablespoons of fresh olive oil. -- posted by I Married Shrek

Apple Mustard Glazed Pork Tenderloin

Thu, 02 Jun 2005 13:34:52 -0400

This is the most complemented meat I have EVER made on the BBQ - everyone went crazy for it on Memorial Day - it is delicious, succulent and addictive!! Watch out! -- posted by jillytwinmum

Mock Chicken Legs

Thu, 30 Jun 2005 16:42:11 -0400

When my mom was little, she would have this as part of her birthday party picnic. With it would be potato salad, dressed up B&M beans, potato chips, watermelon, brownies, and her Cucumbers. Her birthday is August 16, so she remembers how it was always really hot, yet her mom would still prepare everything for her special day. She would make enough for 2 skewers per person, and with all of her family that meant feeding 12 people. The amount of meat I have listed is an estimate, as the paper this was originally written on didn't list specifics, so I don't know how much she bought to feed that many! -- posted by Bec

Cumin Pork Tenderloin W/ Apricot Chutney

Wed, 03 Aug 2005 17:17:03 -0400

Preparation time includes minimum marination time. A little hard to judge cooking time, since I cook pork & chutney simultaneously and they overlap. -- posted by echo echo

Oven-Roasted Pork Tenderloin With Brown Sugar Garlic Glaze

Fri, 25 Nov 2005 22:24:32 -0500

This is an easy and so delicious! -- posted by KITTENCAL

Easy Chinese Pork Tenderloin

Mon, 28 Nov 2005 20:58:16 -0500

Plan ahead the pork needs to marinade for a minimum of 6 hours. I LOVE this pork cold sliced into salads or fried rice, or just about anyway LOL! I most always double this recipe and make 4 pork tenderloins at one time then vacum-pac and freeze to use anytime in recipes. If you are serving it cold, then only slice up what you are using, as the pork will dry out faster once you slice it. -- posted by KITTENCAL

Marinated Pork Loin With Currant Ginger Sauce

Tue, 31 Jan 2006 19:52:44 -0500

I collected some recipes using currant jelly and this is one of them. This only requires 4 hours to marinate. -- posted by Oolala

Roasted Pork Loin With Rosemary , Lavender and Garlic

Tue, 07 Feb 2006 20:55:55 -0500

Beautifully scented lean pork loin is low fat tasty from the rosemary, lavender and garlic. -- posted by ~Rita~

Garlic Rosemary Pork Tenderloin & Veggies

Fri, 10 Feb 2006 18:21:20 -0500

I had some tenderloin that needed cooking so I decided to use the same recipe thatI use on my roast potatoes......it turned out great! -- posted by Canadian Pixie

Cumin-Curry Pork Roast

Mon, 13 Mar 2006 15:36:21 -0500

From a supermarket recipe card that I grabbed recently from Shop Rite. The recipe is described as having a Middle Eastern flavor. -- posted by Oolala

Simply Savory Pork Loin

Wed, 22 Mar 2006 15:17:13 -0500

This is a simple roast, seasoned with savory. I brown and bake this in my cast iron dutch oven. It makes great gravy and very tasty sandwiches. I want to thank SnoopyCooks for her suggestion to thicken the gravy with cornstarch, as I forgot that step. -- posted by Deely

Plum Glazed Pork Tenderloin

Mon, 27 Mar 2006 19:25:53 -0500

I'm always looking for new ways to serve pork. This is a goodie. From a Better Homes and Garden cookbook called 'Mexican and More'. -- posted by Ppaperdoll

Roasted Pork Tenderloin

Fri, 05 May 2006 15:29:21 -0400

Serve w/ rice or noodles. Prep time does not include time to marinate. -- posted by *Parsley*

Roti De Porc Au Lait - Pork Loin With Whole Milk

Mon, 22 May 2006 17:11:16 -0400

This is a French classic that is a perfect comfort food, inspiration taken from Anthony Bourdain's Les Halles Cookbook. -- posted by HailFoodies

Spice-Rubbed Pork Tenderloin With Cranberry Barbecue Sauce

Thu, 13 Jul 2006 17:08:24 -0400

An easy, impressive, and festive main course; great for holidays and guests. Can be made ahead, directions in recipe for that. -- posted by akgrown

Roasted Pork Loin With Beer Sauce

Thu, 31 Aug 2006 16:51:42 -0400

This came from the food network. While slightly difficult the results are well worth it. Instead of pureeing the marinade, I used my hand mixer. -- posted by scichef

Stuffed Pork Loin With Potatoes

Tue, 07 Nov 2006 17:13:50 -0500

This recipe is a compilation of several found on Recipezaar and other sites; and then I added some things I like to it. It is easy to prepare (in spite of the detailed directions). In fact, the hardest part was "roll cutting" the loin. It is possible to stuff and secure the loin ahead of time and refrigerate before baking. -- posted by Seeddude

Garlic-Roasted Pork With Tarragon Sauce

Tue, 28 Nov 2006 15:44:53 -0500

Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes -- posted by PaulaG

Mustard-Crusted Pork Tenderloins

Wed, 27 Dec 2006 21:49:11 -0500

This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted, -- posted by KITTENCAL

Crispy Skin Roast Pork

Thu, 18 Jan 2007 16:06:15 -0500

This is a childhood favorite which can be served with rice or bread. Pan-fry any leftovers with turbinado sugar for a tasty appetizer. -- posted by Emm Kay

Pork Loin Roast With Hoisin-Sesame Sauce

Tue, 27 Feb 2007 22:55:27 -0500

I found this recipe on one of my favorite blogs, Kirsten's Home Cooking Adventures. This is a fabulous way to make a pork roast! Full of flavor and really easy to put together. Makes an easy weeknight meal. -- posted by KC_Cooker

Southwest-Spiced Roast Pork Tenderloin

Sun, 11 Mar 2007 21:35:39 -0400

This rub has a little "heat" to it. Use the full amount of chili powder if you like it hot. I serve it with black beans and rice (#90165) and warm cornbread to round out the meal. -- posted by Cooking4six

The Mafia Cookbook's Mandarin Pork Roast

Sun, 15 Apr 2007 23:13:22 -0400

I am not the type to mix my food. I want my sweet tastes with the sweets and the salty with the salty stuff. David, on the other hand, has no problem with it at all--in fact, loves it. This recipe is the ONLY thing I'll eat that mixes flavors, so that should tell you just how YUMMY it really is. Enjoy! By Joseph "Joe Dogs" Iannuzzi, 2003. -- posted by Heather3271

Cuban Pork Sandwiches

Tue, 22 May 2007 23:19:09 -0400

Recipe is from Taste of Home and is being posted for ZWT. -- posted by PaulaG

Seasoned Pork Roast

Fri, 01 Jun 2007 23:36:18 -0400

So easy to prepare and even easier to eat. I hope you enjoy it as much as my family does. -- posted by Happy Hippie

Roast Pork Loin With Vegetable Ratatouille

Tue, 12 Jun 2007 00:28:01 -0400

Sonoma Diet Wave 1. -- posted by ctech

Pulled Pork Taco

Sun, 17 Jun 2007 16:05:42 -0400

From Real Simple magazine. Easy and delicious. I use pork loin, which is a leaner cut of meat than originally called for (boneless pork shoulder), but stir all the juices back in and serve with sour cream, guacamole and/or salsa and no worries about it being too dry. -- posted by MathMom.calif

Herb Encrusted Pork Tenderloin

Tue, 17 Jul 2007 14:47:42 -0400

I made this for my boyfriend and I the other night and it was so delicious and juicy! This recipe is a keeper! I served it with roasted baby red potatoes and fresh green beans. Just a note, all measurements are approximations (to taste). -- posted by NetDiva Amy

Garlic Roast Pork Loin

Wed, 26 Sep 2007 17:10:08 -0400

From Paula Deen's magazine. -- posted by Lainey6605

Garlic Pork Loin

Thu, 25 Oct 2007 15:30:33 -0400

Best if allowed to marinate about 8 hours. -- posted by *Parsley*

Sandwich Cubano

Tue, 12 Feb 2008 17:49:29 -0500

Recipe from a Little Havana loncheria owned by a college roommate. The traditional way is to use Cuban Bread but that is not easily available so you can use French or Italian bread. -- posted by Celticevergreen

Balsamic Roast Pork Tenderloins

Wed, 13 Feb 2008 19:07:59 -0500

Courtesy of the Food Network. This wonderful, tender piece of pork is balanced perfectly when stuffed with fresh garlic and smothered in balsamic vinegar, olive oil, fresh herbs and roasted to perfection. -- posted by CHILI SPICE

Pork Medallions in Orange Sauce

Sat, 23 Feb 2008 00:01:04 -0500

This is an adaption of recipe that was printed in TOH Light and Tasty, February/March. Serve this on top of rice to absorb the delicious orange sauce. Hope you enjoy. -- posted by PaulaG

Lemon Soy Pork Tenderloin

Sat, 23 Feb 2008 01:47:34 -0500

An oriental marinade for pork. -- posted by DrGaellon

Herbed Pork Loin Roast

Mon, 31 Mar 2008 15:49:42 -0400

This was done on the barbeque but could easily be preepared in the oven. -- posted by StreetChef

Honey Garlic Roast Pork

Wed, 30 Jul 2008 19:03:55 -0400

I've not made this yet, but it sounds delicious. Prep time includes 4 hours marinading time. -- posted by Luschka

Dijon Pork Loin With Cognac Cream Sauce

Mon, 29 Sep 2008 19:14:09 -0400

Dijon crusted Pork Loin with Cognac Shallot Cream Sauce(makes enough for 2 people) -- posted by FoodieFinn

Paprika Pork--Ideal for Children!

Wed, 08 Oct 2008 14:21:50 -0400

I used this recipe when weaning my two children to introduce them to different tastes and textures. I still make it for them today, as they absolutely love it, only now I don't have to mash it up for them! This also freezes really well, so ideal for those days when the little guys have you tearing your hair out! -- posted by Noo

Mustard Crusted Pork Roast

Tue, 14 Oct 2008 15:23:50 -0400

This recipe comes from theotherwhitemeat.com, which has wonderful recipes for the snatching. Go see! The croutons here are adapted from Bridget Elaines Recipe #324749. Since they need to cool, you can make them in advance. You can use any herbed or garlic croutons, but trust me -- these are GOOD! Store bought are just never the same, are they? -- posted by Sandi (From CA)

Teriyaki Pork Tenderloin

Thu, 23 Oct 2008 01:40:07 -0400

Entered for safe-keeping, from "Best Loved Chinese Recipes and More" by Favorite Brand Name. This is U.S. family-style cooking. From National Pork Producers Council. -- posted by KateL

Roast Pork With Sinner Stuffing

Thu, 06 Nov 2008 23:42:31 -0500

I had to post this recipe, just because of the name! It comes from a cookbook out of Pittsburgh called "Cooking by Male", with recipes only from men. This one was from John Lovelace. The name just called to me, and I thought it was a great mixture of flavors. Great for a holiday, or a special family dinner. Please note: Prep time does not include the time the fruit soaks in the bourbon! -- posted by breezermom

Kalakaua Royal Crown Pork Roast

Mon, 08 Dec 2008 18:35:44 -0500

This recipe is named in honor of King Kalakaua of Hawaii when Hawaii was a Kingdom and not a state. He was a lover of good food and I think he would have enjoyed this crown roast of pork. This recipe comes from a really old cookbook, dated 1901, so it has been around in this form for a long time. I hope everyone will enjoy it. It has been modified for todays kitchens. Marinade time not in time calculations. -- posted by Celticevergreen

Goan Roast Pork With Basmati Pilaf

Fri, 09 Jan 2009 01:04:30 -0500

Chef Floyd Cardoz of New York City's Tabla is best known for layering Indian flavors onto locally available ingredients. :) Serve with Alsatian Riesling, such as Loosen, Dr. L; Syrah such as Shafer Relentless; or Zinfandel, such as Robert Biale Vineyards Monte Rosso Marinating time has been included!!.NewYork, NYC Magazine. -- posted by Manami

Pork Roast Calabrese

Sat, 21 Mar 2009 02:47:24 -0400

This is the recipe I went back to the Colavita website for. One of the local grocers is having a *sale* on pork loin this week - I am so excited to try this! -- posted by Sweet Jezebel

Maple Mustard Pork Loin With Potatoes

Mon, 27 Apr 2009 00:48:32 -0400

An easy marinade for the night before and a great presentation in a roasting pan. -- posted by Karen

Pecan-Roasted Pork

Fri, 08 May 2009 12:21:01 -0400

This recipe came from Publix via a friend of mine. I'm not a big pork fan - but this one was really good. -- posted by Chef #1244552

Barbados Pork Roast

Fri, 22 May 2009 12:02:52 -0400

Entered for safe-keeping for ZWT5. From Barbados Tourism Authority. -- posted by KateL

Tequila-Lime Pork Roast

Mon, 08 Jun 2009 02:16:34 -0400

Boneless pork loin marinated in tequila and covered with a flavorful rub. Adapted from dLife. The recipe calls for fresh lime juice, but I used bottled (not the sweetened type) since 2 cups of lime juice is about 32 limes and that is too expensive and time consuming for a marinade :) Use 1 fresh lime for the zest and add juice from that lime to the bottled juice. Prep time includes 24 hour marinating time. -- posted by mikekey

Roasted Pork Loin With Mustard Garlic and Herbs

Fri, 26 Jun 2009 16:20:57 -0400

Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce. -- posted by BecR

Teriyaki, Dijon Pork Tenderloin W/ Mushrooms/Onion/Baked Apple

Tue, 07 Jul 2009 11:03:48 -0400

My entry into the 2009 Canadian Living Magazine Cook of the Year Contest. The recipe did not make the cut, but it is tasty and certainly worthy of sharing. You will note the absence of salt and/or pepper. I am thinking there is sufficient sodium and seasonings in the Teriyaki sauce and Dijon Mustard to justify eliminating additional seasoning from the recipe.... Salt/Sodium should never overpower other ingredients. If additional salt is requested, by all means, do provide it, but suggest that they taste first, and salt second. Pork Tenderloin can be purchased from your local supermarket in packages of two tenderloins, weighing approximately one kilo. This is usually sufficient for a dinner serving 4. This recipe was originally developed to serve 8; you will therefore require two packages of pork tenderloin - 2 loins per package..... As they say in Ontario "PUT PORK ON YOUR FORK". -- posted by TOOLBELT DIVA

Asian-Style Pork Roast

Thu, 10 Sep 2009 11:19:12 -0400

A simple pork roast with Asian flavors - ginger, garlic, dark soy - glazed with a bit of pomegranate molasses. Adapted from a recipe at Pithy and Cleaver. http://bit.ly/eSDcf -- posted by DrGaellon

Boneless Pork Roast With Five-Spice Rub

Tue, 13 Oct 2009 16:15:10 -0400

Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb." -- posted by Pi-E

Pork Loin With Herb Crust

Thu, 31 Dec 2009 03:04:41 -0500

From the Penzey's catalogue. I used a boneless pork loin roast and it worked fine. I also had to cook a little longer. I did make this GF/CF and it turned out great. -- posted by WI Cheesehead