Roast Pork Loin With Balsamic Mustard Rub Food

JAMIE'S EPIC ROAST PORK

Steps:

• Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You'll get double crackling - one from the pork joint and one from the skin.
• Preheat the oven to 240°C/475°F/gas 9 (full whack).
• To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
• Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
• Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
• Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
• Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
• For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed 'money bag' parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
• Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
• Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
• Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
• Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
• To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
• Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
• Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.

BALSAMIC ROAST PORK TENDERLOINS

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp knife.
• Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse slivered garlic into the holes. Combine steak seasoning blend or coarse salt and cracked black pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

PORK ROAST WITH THE WORLD'S BEST RUB

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.

BALSAMIC ROASTED PORK LOIN

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

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.

GARLIC AND MUSTARD PORK ROAST

Steps:

• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
• Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.

ROAST PORK LOIN WITH BALSAMIC MUSTARD RUB

Steps:

• 1. Mix the vinegar, oil, mustard and spices together.
• 2. Rub this all over the roast, pour whatever is left on the roast and let it marinate for about 20 minutes, or while the coals are getting hot.
• 3. When the coals are hot, sear the roast on each side about 5 minutes, then put in indirect heat, cover and roast about 20 minutes or until an instant-read thermometer reads 165. Remove from the grill, and let rest a few minutes before cutting.
• 4. If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.

BALSAMIC ROAST PORK TENDERLOINS

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

PORK ROAST WITH MUSTARD RUB

Steps:

• Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
• In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
• Pat the pork loin with paper towels to dry; trim and discard excess fat.
• Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
• Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
• Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
• Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.

ROAST PORK WITH MUSTARD HERB COATING

Steps:

• Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

ROASTED PORK LOIN WITH BALSAMIC GRAVY

Steps:

• Preheat oven to 475 degrees. Place pork in a 9-by-13-inch roasting pan. Rub pork with oil; evenly coat with mixed seeds. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Roast pork until browned, 25 to 30 minutes. Reduce oven temperature to 350 degrees. Continue cooking (tented with foil if browning too quickly) until an instant-read thermometer inserted into thickest part registers 140 degrees and pork juices run clear, 10 to 20 minutes.
• Transfer pork to a platter. Tent with foil, and let rest 10 to 20 minutes while you make the Balsamic Gravy. To serve, slice the pork about 1/4 inch thick, and serve with the gravy.

PORK ROAST WITH HERB RUB

Steps:

• Mix first seven ingredients; rub over roast. Refrigerate at least 4 hours., Preheat oven to 350°. Place roast on a rack in a roasting pan, fat side up. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
• Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
• Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
• Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
• Slice the pork tenderloin. Pour the sauce over all.
• Enjoy!

MAPLE GLAZED PORK TENDERLOIN

Steps:

• PREPARE TENDERLOIN: If necessary, remove any silver skin left on the tenderloin (stringy white silvery connective tissue) with a small sharp knife. To prepare for grilling, rub with oil and sprinkle with salt, pepper and rosemary (or thyme if you prefer). Note 1 to brine
• HEAT GRILL to medium high - about 400F/204C.
• PREPARE GLAZE: In a microwavable small bowl or measuring cup, add all glaze ingredients and stir. Microwave on high for 1 minute. Stir again.
• GRILL TENDERLOIN: (see Note 2 to roast instead). Grill tenderloin about 4-5 minutes, turn, then baste with glaze mixture. Cook several more minutes, then turn and baste the other side with glaze. You will use about 1/2 the glaze. Cook for about 8-13 minutes in total or until instant read thermometer indicates 140F/60C for medium with a little pink center (or 145F/62.8C for little to no pink). Both temps will rise by 5 degrees with resting. Cover loosely with aluminum foil and let meat rest for 10 minutes.
• SLICE AND SERVE: Transfer pork to a cutting board and slice pork, drizzle with remaining glaze, (that has been warmed in microwave), and serve with apple sauce or your favorite sides.

BALSAMIC ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 450°F. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
• In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
• Spread 3/4 of the rub on all sides of the meat. Place in oven and cook for 10 minutes. Turn half way through cooking for even browning.
• In the meantime, prepare the potatoes by combining them with the remaining of the rub.
• Remove roasting pan from oven; reduce oven to 350°F.
• Place prepared potatoes around the meat. Put back in the oven and continue to cook for 45 minutes, or until cooked through and potatoes are tender. Pork is done cooking when internal temperature is between 145°F and 160°F.
• Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.

BALSAMIC PORK LOIN

Steps:

• In a medium mixing bowl whisk together the marinade ingredients.
• Add pork loin to a large zip-top bag and pour the marinade mixture into the bag. Let marinate for at least 3 hours or overnight.
• When ready to cook, preheat oven to 350°F and place pork loin with the marinade into a 9x13 casserole dish.
• Bake uncovered for about 1 to 1 ½ hours making sure to baste the pork every 30 minutes. The pork is fully cooked when the middle of the roast registers 140°F.
• Remove from the oven and let rest for at least 5 minutes before slicing.

BAKED PORK TENDERLOIN WITH MUSTARD CRUST

Steps:

• Preheat oven to 350 F.
• Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
• Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
• Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
• Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.

HONEY MUSTARD & HERB OVEN ROASTED PORK LOIN

Steps:

• Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.
• In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.
• Preheat the oven to 400 degrees Fahrenheit.
• Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.
• Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.
• Remove from the oven and cover with aluminum foil and let it rest for 5 - 10 minutes. Slice and serve.

BROWN SUGAR ROASTED PORK LOIN

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.