BROWN SUGAR ROASTED PORK LOIN
This super simple Brown Sugar Roasted Pork Loin is tender and juicy with a sweet and spicy brown sugar coating!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400ºF. In a bowl, combine the brown sugar, cayenne, garlic powder, paprika, salt, pepper, and olive oil.
- Place the pork loin on a parchment lined baking sheet or in a large casserole dish with the fat cap facing up. Begin packing the brown sugar and spice mixture all over the surface of the pork loin (no need to get the bottom). The moisture from the pork loin should help the sugar mixture stick to the surface.
- Transfer the pork loin to the oven. Roast at 400ºF for ten minutes, then reduce the heat to 350ºF and continue to roast for about 15 minutes per pound of roast, or until the internal temperature reaches 145ºF. Always use a meat thermometer just to be sure.
- After roasting, let the pork loin rest for 10 minutes before slicing into ½-inch thick slices and serving.
Nutrition Facts : ServingSize 2 slices, Calories 475.06 kcal, Carbohydrate 7.31 g, Protein 48.15 g, Fat 24.06 g, Sodium 465.2 mg, Fiber 0.2 g
ULTIMATE PORK ROAST RECIPE
Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.
Provided by Emily Richter
Categories Lunch and Dinner
Time 1h40m
Number Of Ingredients 16
Steps:
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
- Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
- In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
- Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
- Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
- Serve pork roast sliced and with veggies and extra gravy.
Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
OVEN-ROASTED PORK TENDERLOIN WITH BROWN SUGAR GARLIC GLAZE
Make and share this Oven-Roasted Pork Tenderloin With Brown Sugar Garlic Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 40m
Yield 2 tenderloins, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.
- Using clean hands rub the spice mixture over the pork to coat well.
- Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot.
- Add in tenderloins (if you have a large enough skillet to brown both at the same time).
- Brown the pork on all sides then leave in the skillet.
- Set oven to 350 degrees F.
- To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin.
- Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F.
- Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes).
- Remove to a board and slice.
- Delicious!
Nutrition Facts : Calories 291.9, Fat 8, SaturatedFat 2, Cholesterol 82.1, Sodium 664.9, Carbohydrate 28.3, Fiber 0.4, Sugar 26.7, Protein 26.4
BROWN SUGAR BBQ RUB
This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 10
Steps:
- Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.1 g, Fat 0.6 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 473.3 mg, Sugar 5.9 g
ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY
Here's what you need: garlic, olive oil, Kroger® Boneless Whole Pork Tenderloin, kosher salt, freshly ground black pepper, dried thyme, dried rosemary, rubbed sage, garlic powder, dijon mustard, unsalted butter, fresh rosemary, fresh thyme, garlic, all purpose flour, white wine, chicken stock, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
- Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Preheat the oven to 350°F (180°C).
- Remove the pork loin from the marinade.
- Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
- Enjoy!
Nutrition Facts : Calories 1032 calories, Carbohydrate 40 grams, Fat 82 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams
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