SWEET GLAZED PORK
A touch of five spice on everyday ingredients turns an average meal into a family favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
- Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
- Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.34 milligram of sodium
GLAZED PORK
This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder.
Provided by Florence Fabricant
Categories barbecues, main course
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch with 2 tablespoons cold water and whisk into sauce. Cook until thickened. Remove from heat and let cool.
- Place pork in a heavy resealable plastic bag. Add half the sauce and mix well with pork. Seal bag and refrigerate overnight. Refrigerate remaining sauce.
- Bring pork to room temperature and heat a grill or broiler. Sear pork, turning once or twice, until glazed, browned and cooked through, 6 to 10 minutes, depending on the heat of the grill. A thermometer should read 145 degrees.
- Just before serving, slice pork 1/2 inch thick. Baste with reserved sauce. Serve immediately if desired.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 9 grams
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
GLAZED SWEET AND SPICY PORK ROAST
This is my own recipe. I think it's very good. It makes its own glaze as it cooks, not too sweet and not too spicy. I like to serve it with garlic mashed potatoes or twice baked potatoes.
Provided by Staten Island Slovak
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast fat side down in a shallow metal pan or iron skillet.
- Rub all surfaces of the roast with canola oil.
- Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
- Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
- Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
- Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
- After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
- Enjoy.
Nutrition Facts : Calories 95, Fat 5.6, SaturatedFat 0.5, Sodium 1747.6, Carbohydrate 11.9, Fiber 1.2, Sugar 8, Protein 0.5
ORANGE-GLAZED PORK WITH SWEET POTATOES
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
SWEET GLAZED PORK ROAST
I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.
Provided by Kellie2
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- In a small bowl, mix marmalade/preserves with apple juice.
- Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
- Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
- Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
- Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
- Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
- For well done pork, the thermometer should read 170 degrees.
CIDER-GLAZED ROAST PORK WITH APPLES, SWEET POTATO, AND SAGE
This one-pan supper uses fresh fall ingredients such as apples, sage, and sweet potatoes, and pairs them with a simple cider-pan sauce that's a real standout. Since this recipe serves 8, plan to make it for a large crowd or to serve as leftovers later in the week. If you have any thyme or rosemary on hand that needs to be used up, feel free to stir them into the apple mixture. Though we call for Granny Smith apples, another crisp apple variety will work fine. You can even swap pear quarters for the apples, if you prefer. Serve with a simple green salad for added color and texture.
Categories Dinner,Lunch
Time 1h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Pat pork dry; season with 1 1/2 tsp salt and pepper.
- In a large bowl, toss together apples, onions, sweet potato, garlic, sage, remaining 1 tsp salt and allspice; drizzle with 1 tsp oil and toss to coat.
- Heat remaining 1 tsp oil in a large oven-proof skillet over high heat. Sear pork on both sides, 3-4 minutes per side.
- Spoon apple mixture around pork and place skillet in oven; roast until pork registers 145°F in center, 30-35 minutes. Remove vegetables to a serving platter; place pork on a cutting board and let rest for a minimum of 3 minutes.
- Place skillet on stovetop over medium heat; add vinegar and cook, scraping up browned bits, 1 minute. Add cider, increase heat to high and boil to reduce to a thick, syrupy texture; add butter and swirl skillet until it melts.
- Carve pork into 16 even slices and place on top of vegetables; drizzle cider glaze over top.
- Serving size: 3 1/2 oz pork and 3/4 cup vegetables
Nutrition Facts : Calories 76 kcal
SWEET-AND-SPICY GLAZED PORK BELLY
A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
ONE PAN SWEET GINGER GLAZED PORK TENDERLOIN
This Easy One Pan Sweet Ginger Glazed Pork Tenderloin is perfectly tender and juicy, cooked to perfection with a sweet ginger glaze! Made from basic ingredients you probably already have in your kitchen, this will quickly become one of your favourite ways to enjoy pork!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit and place a large oven-safe skillet on the stovetop over medium-high heat.
- Season the pork tenderloins with salt and pepper on all sides.
- Add the olive oil to the skillet and once it's heated add the pork, searing it on all sides.
- While the pork is browning, add the garlic, thyme, mustard, ginger, brown sugar and soy sauce to a small bowl, whisking together to combine.
- Once the pork has browned on all sides, drizzle the glaze over the pork tenderloins and brush on all sides.
- Let the remaining glaze flow into the bottom of the skillet and place the skillet in the oven for about 10 minutes or until the internal temperature of the pork reaches about 150 degrees Fahrenheit (use a meat thermometer for this!).
- Once the pork reaches 150 degrees Fahrenheit, remove the skillet from the oven and baste the pork with the glaze in the bottom of the pan before covering lightly with aluminum foil and resting for 5-6 minutes.
- Slice the pork after it has rested and serve with the remaining glaze.
PORK LOIN ROAST WITH PEPPER JELLY GLAZE
Chef Frank Brigtsen, of Brigtsen's restaurant in New Orleans, makes homemade pepper jelly to glaze thick pork chops for Réveillon. He recommends two ways to simplify for the home cook: go for store-bought jelly and, instead of chops, a pork loin roast.
Provided by Frank Brigtsen
Categories Healthy Pork Loin Recipes
Time 1h45m
Number Of Ingredients 20
Steps:
- To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.
- When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.
- To prepare glaze: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.
- To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.
- Spoon 2 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons glaze over the pork every 10 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 25 to 35 minutes more. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes.
- Slice the pork and serve with the remaining glaze.
Nutrition Facts : Calories 288 calories, Carbohydrate 15 g, Cholesterol 57 mg, Fat 15 g, Protein 22 g, SaturatedFat 3 g, Sodium 318 mg, Sugar 14 g
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
BALSAMIC BROWN SUGAR GLAZED PORK ROAST IN THE SLOW COOKER
Sweet, tangy balsamic vinegar, rich brown sugar, a few herbs and spices covering a lean pork roast, all cooked low and slow for a few hours.
Provided by Donya Mullins
Categories Main Course
Time 4h15m
Number Of Ingredients 11
Steps:
- Layer sliced onion in the bottom of the slow cooker. Place pork roast on top of onions.
- Mix together salt, pepper, garlic powder, and thyme - sprinkle on the roast.
- Pour stock carefully around the side of the roast.
- Cook on LOW for 5-6 hours, or high for 4-5.
- 30 minutes before the roast is done, mix together brown sugar, water, soy sauce, and balsamic vinegar in a small pot. On medium-low heat, bring the mixture to a simmer. Reduce by about 1/3 or until slightly thick. Set glaze aside.
- When roast is done, take out of slow cooker and place in a roasting pan.
- Heat oven to 450 degrees.
- Pour 1/3 of the glaze over the roast and place in the oven. Continue to glaze roast every 5 minutes until glaze is used up.
- Take roast out of oven, loosely tent with foil and let rest for 10 minutes.
- Slice or shred with a fork. Serve with extra drippings.
SLOW COOKER PORK ROAST
Slow Cooker Pork Roast is a mouthwatering, tender, and juicy pork topped with a sweet glaze with hints of brown sugar and balsamic vinegar.
Provided by Catalina Castravet
Categories Main Course
Time 7h30m
Number Of Ingredients 11
Steps:
- Place a large skillet over medium-high heat, and heat the oil.
- Season the pork all over with salt and pepper, then sear until golden, about 3 minutes per side.
- In the meantime, add the sliced red onions to the bottom of a 6-qt crockpot.
- Place the seared pork loin on top of the onions.
- Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, depending on the size of the meat.
Nutrition Facts : Calories 425 kcal, Carbohydrate 18 g, Protein 52 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 969 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 10 g, ServingSize 1 serving
ROSEMARY ORANGE GLAZED ROASTED PORK TENDERLOIN
Provided by Sweet Basil
Categories All of the Best Pork Recipes on the Internet
Time 10h10m
Number Of Ingredients 15
Steps:
- In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.
- Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
- Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.
- Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.
- Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes
- Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
- Let rest at least 15 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 g, Calories 514 kcal, Carbohydrate 13 g, Protein 76 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 236 mg, Sodium 4382 mg, Fiber 2 g, Sugar 10 g
MAPLE GLAZED PORK ROAST WITH SWEET POTATOES
Provided by Anne C. Kelley
Categories Pork Potato Roast Dinner Winter Family Reunion Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Pat pork dry and season generously with salt and pepper. Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour. Set pork on flour in pan and roast in middle of oven 40 minutes. Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F., 20 to 25 minutes more.
- While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces. In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes. Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water. Return potatoes to kettle and mash with a potato masher, or purée in a food processor. Season potatoes with salt and pepper and keep warm.
- Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes. While pork is standing, skim fat from pan juices. In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
- Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits. Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil. Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes. Pour sauce through a fine sieve into a sauceboat.
- Slice pork and serve with sweet potatoes and sauce.
BACON-WRAPPED PORK LOIN WITH BROWN SUGAR GLAZE
Steps:
- Gather the ingredients.
- Heat oven to 350 F.
- Place the pork loin in a roasting pan.
- In a small bowl, combine the rub ingredients: chili powder, paprika, salt, black pepper, cumin, and cinnamon. Rub this mixture over all surfaces of the pork loin.
- Cut each strip of bacon in half crosswise and lay them over the pork loin. You can secure the bacon with toothpicks if desired.
- Roast for about 1 1/2 to 2 hours, or until the pork registers about 150 F.
- Near the end of the roasting time, prepare the glaze. In a saucepan, combine the brown sugar, flour, cider vinegar, and dry mustard. Bring to a simmer and simmer for about 1 minute.
- Spoon the glaze over the pork and return the roast to the oven.
- Roast for about 15 to 20 minutes longer, or until pork registers 160 F.
- Remove from the oven and tent the roast with foil. Allow it to rest for 5 to 15 minutes before carving. This time allows the juices to be reabsorbed and distributed rather than run out when you cut into the roast.
- Carve into slices of 1/4 inch to 1/2 inch.
- Serve and enjoy. Store any leftovers , wrapped in plastic or aluminum foil, in the refrigerator. This recipe was developed at the time when the recommended minimum internal temperature for pork roasts was 160 F. This has changed. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out. If you choose to use the new target temperature, you may be able to shorten the roasting time. Aim for 140 F before you put on the glaze.
Nutrition Facts : Calories 528 kcal, Carbohydrate 16 g, Cholesterol 187 mg, Fiber 0 g, Protein 62 g, SaturatedFat 7 g, Sodium 477 mg, Sugar 15 g, Fat 22 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
HONEY-SOY GLAZED PORK ROAST
Time 4h
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF (200ºC). Pat pork roast dry with paper towel. Place fat-side up on rack in roasting pan. Stud roast all over with cloves. Pour broth into bottom of roasting pan.
- In bowl, whisk together honey, soy sauce, brown sugar and garlic. Brush half the glaze over roast.
- Roast pork in lower-third of oven 20 min., then reduce temperature to 325°F (160°C). Brush roast with remaining glaze. Continue to cook, basting with pan drippings every 20 min. for 3 hr., or until meat thermometer inserted in thickest section registers 160°F (71°C). Tent with foil, if glaze browns too quickly.
- Remove roast from oven; tent loosely with foil to rest 20 min. Thinly slice to serve.
Nutrition Facts : Calories 280, Fat 12, SaturatedFat 5, Carbohydrate 10, Sugar 9, Protein 33, Cholesterol 100, Sodium 440
MUSTARD-GLAZED PORK TENDERLOIN
This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Pat the tenderloins dry with paper towels.
- In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
- Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
- Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
- Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
- Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.
Nutrition Facts :
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- Place Sauce ingredients in a saucepan over medium heat. Once better has melted, stir to combine then leave for 1 - 2 minutes until sugar is melted. Remove from heat.
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- In a small bowl, combine the sage, salt, pepper and garlic. Rub the spice mixture all over the roast.
- Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
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- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes. Let glaze cool to thicken, at least 1 hour.
- Pat Pork dry with paper towel and season with salt and pepper. Heat oil in pan over medium high heat. Add the Pork and sear sides turning occasionally, until browned all over. 4-8 minutes. Turn off the heat, transfer the another baking sheet and roast on middle rack until cooked through 12-15 minutes (165 degrees, can use thermometer to check). Remove from oven and let rest 5 minutes. Thinly slice.
- Place 1 Tbsp of butter in microwave safe bowl microwave until melted and stir in a pinch of garlic and lemon zest. Add salt and pepper and pour generously over the roasted veggies.
MAPLE GLAZED PORK ROAST WITH ROOT VEGETABLES RECIPE | FOODAL
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- Heat oil over medium-high heat in a large ovenproof skillet or cast iron pan. Place roast in the pan fatty side down. Cook until well browned, about 3-4 minutes. Repeat on all sides until entire roast is browned. Transfer pork to a plate and set aside. Pour off excess fat from pan.
BROWN SUGAR AND BALSAMIC GLAZED PORK ROAST (GF, DF) • ONE ...
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4.9/5 (11)Estimated Reading Time 4 mins
- Place roast in a slow cooker. Rub with salt, thyme, garlic powder, and pepper. Add 1/2c water around the edges (so you don’t pour off the rub you just put on the pork). Cook on low 6-8 hours, or until pull-apart tender. During the last 30 minutes or so of cooking, prepare glaze.
- Combine brown sugar, water, balsamic vinegar, soy sauce (or tamari, if using), and cornstarch in a small saucepan. Stir over medium heat until glaze thickens. Brush over roast 2-3 times during the last 30-minutes or so of the cook time. Serve with remaining glaze.
SWEET AND SOUR GLAZED PORK TENDERLOIN - A FAMILY FEAST®
From afamilyfeast.com
4/5 (2)Estimated Reading Time 3 minsServings 8-10Total Time 45 mins
- Peel the silver skin from the two tenderloins and discard. Place the tenderloins in a foil lined baking pan.
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- Place a probe thermometer into the thickest end of the largest tenderloin and set temperature to alarm at 100 degrees.
HONEY-GLAZED PORK ROAST - BETTER HOMES & GARDENS
From bhg.com
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- Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours).
- Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes.
- While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper.
APPLE GLAZED ROASTED PORK LOIN - THE STAY AT HOME CHEF
From thestayathomechef.com
4.8/5 (20)Total Time 50 minsCategory Main DishCalories 392 per serving
- Heat the olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the loin in the skillet until all sides are browned, about 2 to 3 minutes per side.
- Place skillet in the oven and cook pork to an internal temperature of 145 degrees, about 30 to 40 minutes depending on the size of the roast. Use a probe thermometer for accuracy.
MAPLE-MUSTARD GLAZED PORK ROAST RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 1 hr 50 minsCategory RoastCalories 229 per serving
- Roast pork until internal temperature, measured with a meat thermometer, reaches 160 degrees, about 45 minutes to 1 ¼ hours.
SWEET AND SPICY GLAZED PORK TENDERLOIN {VIDEO} - TIDYMOM®
From tidymom.net
5/5 (1)Category Family
- In a small bowl, combine pepper, cumin, chili power and cinnamon. Coat pork with seasonings, massage and rub into meat.
- In a large oven-proof skillet (I used cast-iron), heat oil over medium-high heat. Add pork, and brown for about 4 minutes. Turning often to sear all sides. Remove skillet from heat.
- Combine brown sugar, garlic and Sriracha and spread over top of pork. Place skillet with glazed pork in the oven on middle rack. Roast about 20 minutes, until internal temperature reaches 140°F. Let pork stand in skillet at room temperature 10 minutes before serving (Temperature will rise to about 155°F while standing.)
PEACH GLAZED PORK ROAST - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine SouthernCategory Dinner, Main DishServings 6Calories 472 per serving
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From blueapron.com
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From preprod.tasteofhome.com
Servings 6Total Time 1 hr 15 minsCategory DinnerCalories 325 per serving
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From blueapron.com
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From thespruceeats.com
3.7/5 (43)Category Dinner, EntreeAuthor Mark SchmitzCalories 922 per serving
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From readersdigest.ca
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