PORK LOIN WITH CREAMY DIJON YOGURT SAUCE
Make and share this Pork Loin With Creamy Dijon Yogurt Sauce recipe from Food.com.
Provided by Parsley
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Place pork in small roasting pan. Sprinkle with herbs, garlic, salt and pepper. Cover tightly and bake about 1 hour or until inside is 160 degrees (*Or place all previous ingredients in a foil pack and grill for about 30 minutes or until inside is 160 degrees ).
- While pork cooks, whisk together all sauce ingredients in a small bowl; allow to come to about room temperature. When pork is done, slice and top with sauce. Garnish with more dill, if desired.
Nutrition Facts : Calories 280.9, Fat 18.2, SaturatedFat 6.2, Cholesterol 76.5, Sodium 174.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 25.9
PORK LOIN IN YOGURT
Categories Pork
Number Of Ingredients 6
Steps:
- Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt, salt/pepper mixture. Cover with plastic wrap and refrigerate for several hrs or overnight. When ready let the loin set at room temp for 1 hr before cooking. Pre heat your "BGE" to 300F-350F degrees and stabilized. (Ave. 325F) Use a HD rib rack or roasting rack above a drip pan (FB is a option) FB = Firebrick or pizza stone over the grill with drip pan and rack. Wipe the yogurt marinade from the loin and place it on the rib rack sitting in the drip pan. Combine sugar and mustard seeds and coat the loin with the mixture. Sprinkle the loin with some additional kosher salt lightly. Put in the Egg and roast for approximately 1 hour and a half at 300F-350F degrees, and then raise the temperature in the egg to 450 degrees by opening the vents wider, especially the bottom vent. Continue roasting (approximately ½ hour longer) until you reach 145F-150F degrees on the internal thermometer. This will give a crispy outer crusting. Remove from the Egg, let stand 15 minutes, (I would wrap in aluminum foil for this period), and then slice and serve with your favorite sauce or sides. Notes: Add smoking woods, ie, hickory, apple, etc, to the charcoal in the "BGE" after lighting just before inserting your meats. It will take a few minutes for the "BGE" to come back to your set temperature. Wait for a while before adjusting vents any further to be sure of stability. Insert the Polder thermometer in the thickest portion of the meat parallel to the bone if a bone in loin. Remember to remove the polder when crisping the outer layer of the loin at 450F degrees. A limit of 375F is tops for the Polder and cable. Crisping is only a option..and can be excluded. Just add a bit more time and wait for the proper internal temperature of 145F-150F
PORK TENDERLOIN WITH CORN PANZANELLA SALAD AND YOGURT WITH MANGO
This is perfect for a relaxing summer weeknight dinner; wiping down and reusing the skillet will cut down on cleanup after the meal!
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
- Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.
- Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. Set aside.
- Increase the oven temperature to 400 degrees F and wipe out the skillet. Sprinkle the pork with 1/2 teaspoon salt and some pepper. Heat the remaining 2 tablespoons oil in the skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Brush with the remaining 1 tablespoon vinegar. Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice.
- Add the bread and cilantro to the corn salad and gently stir together. Divide the pork and salad evenly among four plates. Divide the yogurt and mango evenly among four small bowls, to serve on the side.
ROAST PORK WITH COUSCOUS & GINGER YOGURT
Give your system a boost of iron with this low-fat yet satisfying roast pork recipe
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
- Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
- Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.
Nutrition Facts : Calories 284 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 15 grams sugar, Protein 23 grams protein, Sodium 0.21 milligram of sodium
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- 2. Combine the yogurt and salt in a bowl. Coat the pork tenderloin in the yogurt mixture and then roll in the herbes de Provence and garlic powder. Let it sit marinate for a few minutes (or even overnight in the fridge) to defend against dry meat.
- 3. Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the oil to the pan, then the tenderloin. Cook for 5-6 minutes, turning every few minutes so that each side browns.
- 4. Move the skillet into the oven and cook for an additional 10-15 minutes or until the internal temperature has reached 135 F for medium-rare or 145 F for medium. The cook time really depends on the thickness of the meat, so start checking early if you are cooking a smaller cut.
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