BRINED PORK LOIN WITH MEYER LEMON MARMALADE
Provided by Michael Chiarello : Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
- After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.
BRINED PORK LOIN ROAST
Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.
Provided by DDW7976
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring water, salt and sugar to boil.
- Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
- Simmer 5 minutes.
- Remove from heat and let cool to room temp.
- Pour over pork roast and marinate a minimum of 8 hours or overnight.
- Drain.
- Pre-heat oven to 250 degrees.
- Season meat with salt and pepper.
- Place in a roasting pan with meat side down.
- Drape bacon slices over the roast so the top and sides are covered with the bacon.
- Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
- (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
- I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.
Nutrition Facts : Calories 92.8, Fat 5.4, SaturatedFat 1.8, Cholesterol 8.2, Sodium 7187.8, Carbohydrate 9.8, Sugar 9.4, Protein 1.4
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PORK ROAST WITH MEYER LEMON GLAZE
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic and brought to new levels with the use of Meyer lemons. You could try this with more common varieties of lemon but you will miss the sweet and orange-y flavor of this particular fruit. Do remember to tie the roast before cooking as the tightness helps to retain the moisture and tenderness of the pork. As a side, I would suggest roasting some Yukon potatoes along with the pork. (See picture.) Since they absorb some of the sauce make some extra.
Provided by justcallmetoni
Categories Lemon
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
- Preheat oven to 450°F.
- Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
- Place the meat in a roasting pan and roast for 15 minutes.
- Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
- Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
- Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
- Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
- Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.
Nutrition Facts : Calories 451.5, Fat 23.8, SaturatedFat 8.3, Cholesterol 119.1, Sodium 97, Carbohydrate 12.5, Fiber 0.2, Sugar 11.5, Protein 37.4
MAPLE-BRINED PORK LOIN
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 9h20m
Yield 6
Number Of Ingredients 13
Steps:
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g
CIDER-BRINED, MUSTARD-GLAZED PORK LOIN
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tender and juicy package. Start early-the brine takes 8-24 hours.
Provided by Rhoda Boone
Categories Easter Pork Mustard Brine Roast Coriander Dinner Spring Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8-12
Number Of Ingredients 19
Steps:
- Make the brine:
- Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
- Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
- Roast the pork:
- Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
- Place rack in lower third of oven; preheat to 400°F.
- Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
- Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
- Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
- Transfer to a cutting board and let rest at least 15 minutes before slicing.
- Do Ahead
- Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.
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