Fiery Pork Loin Recipes

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

Steps:

• In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• Preheat grill for medium heat.
• Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

Steps:

• Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
• Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
• Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
• Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.

Steps:

• In a small bowl, combine first 7 ingredients; set aside. In a large skillet, heat butter over medium heat. Add pork; cook, stirring occasionally, until just starting to brown, 10-12 minutes. Stir in spice mixture; cook 1 minute. Add cream and cheese; reduce heat and simmer until sauce thickens slightly and pork is tender, about 10 minutes. , Meanwhile, cook pasta according to package directions for al dente. Serve pork with fettuccine.

Steps:

• In small bowl combine seasonings. Rub over pork. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees. Unwrap pork; place on rack in a roasting pan and place in oven; immediately reduce oven to 325 degrees.
• Roast 2 hours and 15 minutes or until meat thermometer reaches 155 to 160 degees. Let stand 10 minutes (can be held at room temperature 1 hour).

Steps:

• Place all marinade ingredients in a blender and blend until smooth.
• If pork loin needs to be tied, do so now.
• Place pork in a large zipper-type plastic bag. Pour marinade over roast and seal bag. Turn it several times to get meat covered.
• Refrigerate for at least 4 hours, turning occasionally.
• Prepare grill or indoor rotisserie.
• Remove roast from marinade (reserve marinade) and put on spit.
• Cook roast 1-1 1/2 hours, or until internal temperature reaches 150°F Baste occasionally with marinade.
• Let roast rest 10 minutes before carving.
• Put reserved marinade in small saucepan and heat to boiling. Serve with sliced meat.

Steps:

• In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.