Cooking Pork Loin

Your Choice, Apple Topped Pork Chops Or Baked BBQ Pork Chops

Lean pork is known as “the other white meat” and is sometimes better for you than chicken. The key with pork is “lean”. Buy some lean chops and prepare a tasty family meal using one or both of these recipes. Choose from Apple-Topped Pork Chops or Baked BBQ Chops each with it’s own unique taste.

APPLE-TOPPED PORK CHOPS

4 boneless pork loin chops

1 tsp canola oil

1/4 cup chicken broth

2 med tart apples, peeled and sliced

1 tbsp butter

1/2 cup plus 2 tbsp unsweetened apple juice, divided

1/4 cup honey

2 tsp cornstarch

In a large nonstick skillet, brown pork on both sides in oil. Place in an 11 x 7-inch baking dish that’s been sprayed with nonstick cooking spray. Add chicken broth to skillet, stirring to loosen browned bits. Pour over chops. Cover and bake at 350 degrees for 20 minutes. Meanwhile, in the same skillet, saute apples in butter for 3 to 4 minutes. Add 1/2 cup apple juice and honey; cook for 1 to 2 minutes. Spoon over meat. Bake, uncovered, for 5 to 10 minutes or until heated through. Remove meat and apples to a serving platter and keep warm, reserving pan juices. In a saucepan, combine cornstarch and remaining apple juice until smooth; add reserved pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and apples.

Yields 4 servings.

BAKED BARBECUE PORK CHOPS

4 (1 lb) boneless pork chops
1/2 tsp salt, divided
1/4 tsp black pepper
2 tsp vegetable oil
1/3 cup water
1/4 cup ketchup
2 tbsp cider vinegar
1/4 tsp celery seed
1/8 tsp ground nutmeg
1 bay leaf

Preheat oven to 350 degrees.

Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving.

Enjoy!

About the Author

Grandma Linda is a collector of old fashion recipes. She enjoys sharing them on her blog at http://grandmasvintagerecipe.blogspot.com

Help!! Cooking perfect pork loin???

Hello I am cooking a pork loin tonight and I am going to make a garlic and rosemary rub as well. This is my husbands favorite meal and the last two times I’ve cooked it, it was kinda dry? I want to know how long I should cook it and at what temp to put my oven. Also what temp should it be when I take it out of the oven to let it sit and soak up the juices. I heard if you cook it to 160 degrees it will be dry? Please help, I really want to make the perfect dinner for my hubby tonight!!! Thanx ♥♥♥

I’ve always baked mine at 350 degrees for 45 min to an hour, and I never measured it internally. But the juiciest loin I ever made was when I used a baking bag. Its a special bag you can purchase in the baking isle of your grocery store. Use your rub as normal and then just throw the loin in and cook. The juices stay in and voila!

Pork Loin Roast Recipe by the BBQ Pit Boys

 

Cooking Pork Loin

Roasted Pork Loin with Potatoes and Garlic – One Of The Best Pork Recipes

In this dish, the potatoes and garlic slowly roast in the pork’s juices. For a more intense taste, seal the coated loin in a plastic bag and marinate in the refrigerator for up to 2 days. Makes 6 servings…

ROASTED PORK LOIN WITH POTATOES AND GARLIC

 

INGREDIENTS :

• 2 large baking potatoes
• 1 garlic head plus 3 garlic cloves, minced
• 4 tablespoons (1 ⁄4 cup) chopped fresh rosemary
• 5 tablespoons olive oil
• 2 teaspoons finely grated lemon zest
• 1 teaspoon coarse-grained or kosher salt
• One 2- to 21⁄2-pound boneless center-cut pork loin, trimmed of all surface fat and  tied in three places (see Note)
• Freshly ground black pepper to taste

DIRECTIONS :

1. Cut the potatoes into 2-inch pieces. (You canpeel them, but the skin will get crunchy as theyroast.) Place in a large bowl and cover with waterby 2 inches. Set aside at room temperature for 20minutes so the potatoes lose some starch.
2. Meanwhile, position the rack in the center of the oven and preheat the oven to 375°F. Mix the 3 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons olive oil, lemon zest, and salt in a large bowl; rub this mixture all over the tied pork loin.
3. Drain the potatoes and blot dry with paper towels. Place in a 12- to 14-inch oven-safe skillet or sauté pan. Pour the remaining 3 tablespoons oil over the potatoes and set over medium heat.
4. Once the potatoes start to sizzle, cook, stirring occasionally, until they begin to turn translucent at their edges and brown a bit, about 5 minutes.
5. Break up the garlic cloves from the whole head (do not peel) and sprinkle them among the potatoes; add the remaining rosemary, sprinkling it among the potatoes.
6. Nestle the pork loin in the middle of the skillet. Place in the oven and roast until the meat has browned, until an instant-read meat thermometer inserted into the center of the loin registers 155°F (our preference) or 160°F (the USDA recommendation), about 1 hour and 10 minutes, turning the loin once or twice and tossing the potatoes occasionally. Grind some black pepper over the roast  just before serving.

Note : Sometimes the loin includes part of the backbone; this will indeed improve the taste when roasted, but it makes the loin very difficult to carve. Instead, look for boneless center- cut pork loins or have your butcher slice off the backbone for you. With the bone removed, the roast should be tied to hold its shape; wrap butcher’s twine around the roast in three places, securing its cylindrical shape.

Variations : Add 2 tablespoons minced oregano leaves or minced parsley leaves and/ or 1 ⁄2 teaspoon red pepper flakes to the rub for the pork. Substitute 11⁄2 pounds small red-skinned or yellow-fleshed potatoes, cut in half, for the baking potatoes. Remove the pork from the roasting pan when done and toss the potatoes and garlic cloves with 1 tablespoon balsamic vinegar before serving. You can create a gravy for the loin. Place the heavy-duty flame-safe roasting pan over medium heat, pour in 1⁄4 cup chicken broth or white wine, and bring to a simmer, scraping up any browned bits in the pan. Skim the sauce for any fat, then reduce by half, about 1 minute.

Bon Apetit, Emely

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