Glazed Pork Loin Food

GLAZED PORK LOIN ROAST

Steps:

• Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit.
• Sprinkle roast with salt.
• Mix marmalade, mustard and thyme, spread on roast.
• MICROWAVE INSTRUCTIONS Place roast in 16 x 10-inch cooking bag.
• Close bag loosely with string (leave hole the size of finger in closure).
• Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
• Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn.
• Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes.
• Let stand 10 minutes in bag in microwave.
• Serve with Meat Juices.
• OVEN INSTRUCTIONS Preheat oven to 350 degrees.
• Put the pork loin which has been prepared with garlic and salt in a roasting pan.
• Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees.
• Spread marmalade mixture on roast during last 15 minutes of cook time.
• Remove from oven and allow to rest for 10 minutes prior to slicing.

GLAZED PORK LOIN CHOP

Steps:

• Mix sugar, salt, and herbs in dry stainless steel bowl. Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat. Let the pork loin marinate overnight in the refrigerator.
• Preheat the oven to 300 degrees F.
• Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan. Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer. Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F.
• While pork is roasting, make Mushroom Ragout Sauce.
• When ready to serve, slice pork as desired. For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans. Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate. Garnish with blue cheese crumbles and fresh mint and serve.
• Render the pancetta in a braiser over medium heat until crisp. Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas. Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace. Stir in rosemary, tomatoes, and butter until incorporated.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

CITRUS GLAZED PORK LOIN

Steps:

• Preheat oven to 350 degrees.
• For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
• For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

BALSAMIC-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

APPLE GLAZED PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
• Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
• Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
• Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
• Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

MOLASSES-GLAZED GRILLED PORK LOIN

Steps:

• Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
• Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
• Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
• Transfer the pork to a serving platter, and let rest 10 minutes before carving.

CHINESE STYLE GLAZED LOIN OF PORK

Steps:

• Slice pork into 4 slabs and place in a large zip lock bag.
• Mix the rest of the ingredients and pour half into zip bag with the meat, smoosh around and allow to marinate for 1/2 to 4 hours.
• Pour the rest of the glaze into a small saucepan and cook until thickened.
• Sear meat on a grill or in a hot grill pan on the stove about 5 minutes per side.
• I added the liquid smoke to the glaze, because I cooked mine on the stove top in the grill pan.
• Brush both sides of meat with glaze and turn, cooking until no pink shows.
• Continue brushing with glaze until done.
• In the stovetop grill pan, I poured all the glaze into the pan and turned the meat every couple of minutes to coat completely, and cooked until no pink showed in the meat. This only takes a couple of minutes, since the meat is thin.
• Serve with fried rice and broccoli.

GLAZED PORK LOIN WITH CILANTRO AND GARLIC

Steps:

• 1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
• Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.
• 2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
• 3. Combine all of the seasoning blend ingredients.
• Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
• 4. Remove the loin from the brine and lightly pat dry with paper towels.
• Sprinkle the rub evenly on all sides.
• Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
• Insert a remove thermometer into the center of the meat.
• 5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.
• 6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.
• 7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.
• 8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.

HONEY GLAZED PORK LOIN

Steps:

• Preheat the oven to 180 C. fan 170 C, Mk 4. Rinse the pork loin, and pat dry all over with kitchen paper, or a clean kitchen teatowel. Set in a roasting tray.
• Mix together 100ml of the cider, half of the oil, the mustard, honey, sage, sea salt and pepper in a small bowl. Spoon this mix over the pork, and cover loosely with foil or baking parchment. Bake for 1 hour and 30 minutes, basting every 20 minutes with the pan juices.
• Meanwhile, cook the chopped onion in the remaining oil for a few minutes, just to soften. Mix this with the oats and parsley, and the sausage meat from the sausages. Take 4 tbsp of cooking juices from the meat pan and add to the sausage and oats, stirring in well. Divide the mixture into 8. Shape these into 8 golfball sized balls. Transfer to an oiled baking tray, and bake for 20 minutes.
• When the pork and the stuffing balls are cooked, set aside to keep warm. Moisten the cornflour with a little of the cider. Set the roasting tray over a high heat, and pour on the remaining cider, scraping any residue from the bottom. Add the cornflour, and stir until thickened.
• Serve the pork and the stuffing balls hot, with the sauce spooned over.

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

GUINNESS & HONEY GLAZED PORK LOIN

Steps:

• To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
• Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
• Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.