Vanilla And Black Pepper Pork Loin Food

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

BLACK PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Place tenderlounds side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper, and salt; spread over surface of meat. press crumbs onto meat.
• Place on a rack in a shallow roasting pan. Cover and bake at 425°F for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°F let stand for 10 minutes. Remove string before slicing.

VANILLA, CARDAMOM AND APPLE BRINED PORK LOIN

Steps:

• Combine first 5 ingredients in a bowl, small crock or heavy-duty plastic container; stir to dissolve the salt and sugar. Add cold water and apple juice, then chill completely in the refrigerator.
• Add pork of choice(see note above in discription). Weight with a plate if necessary to keep the meat completely submerged.
• Refrigerate 3 days for pork loin, 1 to 2 days for chops and 12 hours for tenderloin. Stir the brine each day and turn the pork occasionally.
• ROAST -
• In an uncovered, shallow pan at 350°F
• Loin Roast, Bone-in or Boneless*
• 2-5 pounds for 20 per pound
• Shoulder Roast (Butt)** 3-6 pounds for 30 per pound
• Tenderloin (roast at 425-450° F) --.
• 20 - 30
• GRILL - over direct heat
• Chops, Bone-in or Boneless 3/4 inch 8-10 minutes
• Thick Chop 1 1/2 inches 12-16 minutes.
• Tenderloin 1 - 1 1/2 lbs. 15-25 minutes.
• SAUTÉING - with a small amount of olive oil over medium-high heat in an uncovered pan
• Cutlets, Bone-in or Boneless 1/4 inch 3-4 minutes.
• Chops, Bone-in or Boneless 3/4 inch 7-8 minutes.