LEMON GARLIC PORK LOIN WITH VEGETABLES
Thought I would try something different and this Pork loin with veggies cooked in the oven was fine.
Provided by Carol Junkins
Categories Pork
Time 35m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 425 degrees In large bowl, toss together potatoes, carrots, 3 Tablespoons oil, the garlic, salt and pepper. Transfer vegetable to large roasting pan, roast 20 minutes.
- 2. Meanwhile, slice pork loin into 1 1/2 inch thick medallions. In large skillet, cook medallions in remaining 1 tablespoon oil over medium-high heat 4 minutes on each side or until browned.
- 3. Reduce oven temperature to 350 degrees add browned pork medallions to roasting pan. Cover. bake 5 minutes or until heated thoroughly. Served with applesauce .
- 4. I also made creamed cauliflower with this meal. Make a white sauce: 1 cup milk , 2 Tablespoons of flour, salt and pepper. Bring to slight boil, stirring, add about a cup of cheese, pour over cauliflower then melt 2 Tablespoons of butter mix with 1 cup of breadcrumbs. Sprinkle over cauliflower and put in 350 degree oven til the crumbs are browned and its bubbly.
- 5. For dessert we had Tapioca with fresh fruit.
GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
LOIN OF PORK WITH FENNEL AND GARLIC
Steps:
- Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
- Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.
LEMON-GARLIC PORK TENDERLOIN
I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts :
CROCKPOT GARLIC & LEMON PORK LOIN
Hello all you Pork Lovers: Here is a recipe that will not take any time at all of your time. Put it on and forget it. My kind of meal. You may add your veggies if you like, but I prefer to cook mine seperate. The veggies seem to cook up too much to our liking, since the meat cooks for so long. Dress it up..........or...
Provided by Elizabeth Miche
Categories Pork
Time 4h20m
Number Of Ingredients 3
Steps:
- 1. Spary your crockpot with cooking spray. Purchase a Garlic and Lemon Pork Loin Roast at your market. Remove plastic packaging and put into Crockpot.
- 2. Set temperature control on high for two (2) hours. After two hours, continue cooking on low for another two(2) hours. If you do not have a temp control on yours, cook it on high for two hours and test it to see if it is done, by using a fork. If it goes in easily, it is done. If not, continue cooking checking each hour.
- 3. for those of you with a temp control: this can be cooked even longer but it will fall apart on you. I have made this time and time again and it is just the right time for making perfect cuts. Serve with mashed potatoes and veggies of choice with Pork You may take McCormicks packaged Pork Gravy mix and use two pks to make a gravy with the juice from the Pork. It is up to you. If no gravy..........use Butter for potatoes or mix in a cup of sour cream and chives. ENJOY
LEMON & SAGE STUFFED LOIN OF PORK
Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots
Provided by Mark Sargeant
Categories Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
- After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.
Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 0.3 milligram of sodium
LEMON-DIJON PORK SHEET-PAN SUPPER
Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.
Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 505mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 9g fiber), Protein 39g protein. Diabetic exchanges
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