Balsamic Onion Stuffed Pork Loin Recipes

Steps:

• Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
• Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
• Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
• Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

Steps:

• Heat oil in nonstick skillet, over medium-high heat. Add onions and garlic; cook, stirring, for about 8 minutes or until starting to turn golden. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes or until softened. Add balsamic vinegar and cook for 2 minutes. Remove from heat.
• Add pepper, bread crumbs, egg yolk, basil, oregano, cheese and half each of the salt and pepper; stir to combine well. Set aside.
• Using a sharp chef's knife, start cutting pork loin lengthwise in a spiral fashion to "unroll" the loin until you end up with 1 long rectangular piece. Using a meat mallet, pound out pork to an even thickness. Spread with mustard and sprinkle with remaining salt and pepper. Spread onion mixture over top leaving 1-inch (2.5-cm) at 1 short end. From other end start rolling up pork loin, jelly-roll fashion.
• Using kitchen string, tie the pork loin to secure at 1-inch (2.5-cm) intervals. Place on large plate; set aside.
• Heat both sides of barbecue at high heat. Turn off 1 side of barbecue and reduce heat of other burner to medium. Place pork loin on greased grill over unlit side of barbecue. Close lid and cook for 45 minutes, adjusting heat to keep temperature of barbecue at about 325ºF (160ºC).
• Turn pork roast and cook for another 45 minutes, maintaining temperature. Turn roast again and cook for about 30 minutes or until meat barbecue thermometer inserted in centre registers 155ºF (68ºC).
• Transfer to cutting board and let stand covered with foil for about 10 minutes. Remove string and cut into thick slices.
• Serve with any juices.

Steps:

• Mix together the first 3 ingredients in a shallow dish or a heavy-duty zip-lock plastic bag.
• Add in the tenderloins; cover dish or seal bag; chill for 2 hours and turn meat occasionally.
• Remove tenderloins from marinade and throw out marinade.
• Grill tenderloins, covered with grill lid, over high heat for 6 to 7 1/2 minutes on each side or until a meat thermometer registers 160°.
• To make Onion-Balsamic Sauce: cook onion in a large skillet that has been sprayed with cooking spray over medium heat for about 15 minutes, stirring frequently.
• Stir in sugar, cover and cook, stirring occasionally, for 10 minutes.
• Add in wine, vinegar, and bouillon cube.
• Cook, uncovered, stirring frequently, until liquid is reduced by half.
• To serve: slice and serve tenderloins w/ Onion-Balsamic sauce.