Heavenly Pork Loin Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a good study, ovenproof pot with a lid. My recommendation would be a medium-sized Dutch oven.
• 3. If you do not wish to make the BBQ sauce, no worries. Either make one of your own, or pick up your favorite store-bought variety... Sweet Baby Ray's comes to mind.
• 4. You want the ribs submerged in the liquid. So, if you need more, feel free to add it. In my case I needed about another cup of liquid, so I added 1/2 cup additional water, and 1/2 cup additional beer. This is a recipe for a pork braise; it is not a recipe for rocket fuel. The ratio of beer, to water, to stock, does not have to be exact. Have fun with it. Just remember to take notes on how you changed things up.
• 5. Gather your Ingredients (mise en place).
• 6. Add all the ingredients for the rib bath into a large pot, and bring up to a simmer.
• 7. Add the ribs, and simmer, covered, (not boil) for 1 hour.
• 8. Remove from heat, add the red potatoes, cover, and allow to sit for an additional hour. In this stage, you are not over heat... just letting the pot sit, and slowly cool.
• 9. While the ribs are sitting there doing nothing, add the BBQ sauce ingredients to a small saucepan, bring to a simmer, then remove from heat, and reserve.
• 10. About 1/2 hour before the ribs are ready, place a rack in the middle position, and preheat the oven to 325f (165c).
• 11. Remove the ribs, and taters from the pot. Then, strain the solids, and add them to the ribs.
• 12. Return the ribs, and solids to the empty pot.
• 13. Add the BBQ sauce, and toss with a pair of tongs, or fork, to coat.
• 14. Cover and place into the preheated oven, until the ribs are fork tender, about 1 to 1.5 hours.
• 15. PLATE/PRESENT
• 16. Serve the ribs with the taters, and onions, crusty bread, and some extra sauce. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• Cut onion into eights or 1/4 rings.
• Trim off excess fat.
• Coat loin in a heavy layer of salt pepper and Mrs. Dash.
• Braise loin in oven until all sides are well browned.
• Let cool until you can lift it without burning yourself.
• Place loin in Crock pot.
• Deglaze pan with 1/2 of stock.
• Pour liquid over loin.
• Add garlic and herbs.
• Use enough of the remaining stock to cover the meat.
• Turn crock pot to high and leave undisturbed for at least five hours, the longer the better.
• Remove and cool.
• Set aside the stock for another recipe.

Steps:

• Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast. Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast. Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 - 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

Steps:

• Heat oven to 375°F. Spray broiler pan with cooking spray.
• Rub pork with oil. In small bowl, mix remaining ingredients. Rub mixture over pork. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in fat.
• Roast uncovered 1 hour or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.

Steps:

• Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into 4 1/2-quart CROCK-POT® slow cooker. Blend salt, garlic salt, steak seasoning and pepper in small mixing bowl. Rub mixture over roast. Place roast in CROCK-POT® slow cooker. Turn roast to cover with juice mixture. Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices. Tip Unless you have a 5-, 6-, or 7-quart CROCK-POT® slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.