HOW TO MAKE PORK LOIN ROAST IN THE OVEN
Hey Lovely's pork loin roast is what's up for tonight. Here, I just show you my way of cooking this loin. Just another idea to add to the many. This meat is hearty and delicious. Marinated in just the right amount of good seasonings this will sure to be a pleaser. Give it a try. Now I cooked a hug piece of loin and cut it in half. Although I cooked both for my crowd this could very well be done just for one loin as I showed in the video, just cut the seasonings by half.
Here's what I used for both pieces.
1 Lrg Pork Loin(cut in half)
Seasonings:
3 Tbs Garlic Powder
1 Tbs Italian Seasonings
1 Tbs Black Pepper
1 Tbs Chopped Onion Flakes
1 Tbs Goys Sazonador Total
1 Tbs Adobo
3 pks Sazón
4 Tbs Mojo Marinate
3 Tbs Chopped Garlic
1/8 tbs Accent
2 Knorr Chicken Bouillon Cubes( dissolve 1 cube in 2 cups of hot water- one for each pan)
Cook in Preheated 350 degree oven for about 2 hours. Base meat every 1/2 hour of cooking. Pour out excess liquid from loin if needed. Save juices to make pan gravy.
Until next time...Enjoy!
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Guy Fieri's Tips on How to Make His Famous Pork Loin | Tournament of Champions | Food Network
Hear from Guy about how to make his fan-favorite pork roast with a sweet-savory jalapeño glaze ????
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Blackberry Jalapeno Glazed Pork Tenderloin
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 55 min
Prep: 20 min
Inactive: 20 min
Cook: 15 min
Yield: 6 servings
Ingredients
1/4 cup kosher salt, plus 1 teaspoon
3 cups water, warm
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
1 cup ice cubes
2 pounds pork tenderloin, silver skin removed
Blackberry Jalapeno Glaze, recipe follows
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
Blackberry Jalapeno Glaze:
1 tablespoon unsalted butter
1 to 2 roasted jalapenos, seeded, minced
1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cups wine, preferably Merlot, divided
1/2 teaspoon cornstarch
Directions
In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
Meanwhile, prepare the Blackberry Jalapeno Glaze.
Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
Preheat a grill or grill pan to medium heat.
Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
Blackberry Jalapeno Glaze:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
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Guy Fieri's Tips on How to Make His Famous Pork Loin | Tournament of Champions | Food Network
Mexican Marinated Pork Tenderloin with Michael's Home Cooking
This is a wonderful marinade for pork chops or a pork tenderloin. It will make you smile! Please see description below video for ingredients.
Ingredients:
5 garlic cloves
1 teaspoon salt
5 or 6 chipotles
2 Tablespoons of the adobo sauce from the chipotles can
1/4 cup lime juice
3/4 cup orange juice
1 Tablespoon honey
2 Tablespoons red wine vinegar
1 Tablespoon tomato paste
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon black pepper
1 or 2 pork tenderloins
Grill on high for 7 minutes on the 2 sides, or 14 minutes total.
It will be a bit pink in the middle, that is how I like it.
Thank you for watching!
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Slow Cooker Pork Loin Roast
Fork tender yet sliceable - and that Honey Butter Sauce is everything!!
How To Make Carnitas With Pork Butt or Pork Tenderloin | Taco Night | Rachael Ray
Watch Rach show you how to make carnitas with pork butt or pork tenderloin.
Carnitas for Tacos - 1 Easy Step, No Frying | Christine Cushing
I show you my own method for making melt-in-your-mouth carnitas, all in one step. We start with the many details of preparing the pork and adding cinnamon, cloves, oregano and kumquats. It's all slowly braised for perfectly tender pork with crispy edges, without the need for frying or broiling. These carnitas are the filling for a do it yourself taco station. FULL RECIPE BELOW.
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RECIPE: PORK CARNITAS FOR TACOS
With my 1 step method you don’t need to fry or brown the meat in a broiler to get the beautiful crispy edges.
3 lbs boneless pork shoulder, cut into 2 “ cubes (1350 gm )
salt and whole peppercorns to taste
1 small ancho chile, soaked and finely chopped
½ tsp. cumin, toasted and ground (2.5 ml)
1 tsp. dried oregano (5 ml)
2 cloves garlic, smashed
1 onion quartered
2 cups chicken stock (500 ml)
5 whole cloves
1 cinnamon stick
5 kumquats, quartered or 1 large juice orange cut into 8 wedges
flour or corn tortillas
Garnish
fresh limes
pico de gallo
guacamole
fresh coriander
Preheat oven to 350 F still or 325 F convection
In a 13x10 roasting pan or round braising pot with lid, toss pork in salt and pepper and sprinkle with spices, onions, garlic, kumquats and pour in the chicken stock . Liquid should not completely cover meat. Cover meat and braise pork in oven at 350 F for 2 ½ to 3 hours total, removing lid or foil after 2 hours , until very tender, turning over with tongs several times to ensure even flavouring. Corners of meat should be exposes and crisp bits will develop. You are looking for a very tender centre with crispy edges.
When ready to serve, remove pork from juices and full apart gently with fork or slice with knife. If using Kumquats, chop some of them with meat.
Serve on tortillas with garnishes.
Serves 6-8
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