What would be an easy, yummy way to cook a pork loin?

Question

My husband bought a pork loin, and I have no idea what to do with it!! I don't enjoy cooking, so I don't want something too painstaking. Do I roast it? Do I need to marinate it? Sauce?

Answer 1

*EASY LEMON PORK CHOPS

4 pork loin or rib chops (about 3/4 inch thick)

4 thin onion slices

4 thin lemon slices

4 tbsp. brown sugar, packed

4 tbsp. catsup

Sprinkle both sides of pork chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon brown sugar and 1 tablespoon catsup. Cover and bake at 350 degrees for 30 minutes. Uncover and bake, spooning sauce onto pork chops occasionally until done, about 30 minutes longer. Serves 4.

*Pork Loin Roast

     1 3 lb. boneless pork roast

     1/2 tsp. kosher salt

     1/4 tsp. black pepper

     2 Tbsp. dried rosemary

     1/4 cup Dijon mustard

     6 Tbsp. maple syrup

Preheat oven to 325 degrees F. Trim pork roast of all fat. Place in a shallow roasting pan. Whisk together remaining ingredients. Brush over the pork. Check for doneness using an instant read thermometer at 1 to 2 hours. The internal temperature should be around 145 to 150 degrees. (Remember to remove the thermometer before returning pork roast to the oven again.)

##Important: Allow the pork roast to rest, uncarved, at least another 20 minutes. This allows the residual heat to bring the temperature of the pork up to 150 to 160 degrees, which according to my french cooking teacher, is the perfect temperature. This also retains the juiciness of the pork roast.

*EASY BAKED PORK CHOPS

4-6 boneless pork loin chops

1 can Cream of Mushroom Soup

1 soup can water

1 pkg. onion soup mix

Preheat oven to 350°F. Place chops in baking dish. In bowl, combine soups with water. Pour mixture over chops.

Cover with foil and bake for 30-45 minutes, depending on thickness of chops.This dish creates its own gravy and is great served with rice!

*oven-baked smoked pork loin

http://www.purpleparka.com/oven-baked-sm...

*Ginger Pork

1 tb Vegetable oil

1 tb Garlic; finely chopped

1 tb Ginger; finely chopped

1 Bird pepper; seeded and cut into rings (opt)

1/2 lb Pork loin, lean; bite size

1/2 lb Button mushrooms; quartered

2 tb Fish sauce

1 ts Sugar

2 tb -water

2 Scallions; cut crosswise into 2 inch pieces and cut lengthwise into 3rds

Heat oil in a skillet over medium heat. Add the garlic, ginger and bird pepper and cook until the garlic begins to turn golden. Add the pork and stir fry about 2 min or until the maet loses its pink colour. Add the mushrooms and cook another minute. Add the fish sauce, broth and sugar, stirring each time. Sprinkle the scallions over thetop, stir and serve.

*Creamy Pork and Apples

1 small onion, finely chopped

3 cloves garlic, minced or pressed

2 large green apples, peeled cored and sliced

2 tsp sugar

2 tsp sage

1/4 tsp ground white pepper

1/4 tsp ground nutmeg

2 to 2 1/2 lbs boneless pork loin, trimmed of fat and cut into 1 in cubes

1/2 cup dry white wine

1 1/2 Tbsp cornstarch

1/3 cup whipping cream

In a 3 qt or larger slow cooker, combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes with flour, then arrange over apple mixture. Pour in wine. Cover and cook on low 7 1/2 to 8 1/2 hours. When pork is done, mix cornstarch and cream in small bowl; blend into pork mixture. Increase slow cooker setting to high; cover and cook 10 to 15 more minutes.

*EASY PORK CHOPS CACCIATORE

6 loin pork chops

1 lg. sliced onion

2 tbsp. brown sugar

2 cans (16 oz.) tomatoes

1 env. spaghetti sauce mix

Brown pork chops in a large skillet. In a shallow baking dish, arrange pork chops. Place onion slices on top, and sprinkle with brown sugar. Blend the spaghetti sauce mix with the tomatoes. Stir into the pan drippings and bring to a boil. Spoon around pork chops. Cover and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes longer or until tender.

*Herb Crusted Pork

1 Aubergine sliced

2 Peppers cut into chunks

2 Carrots or zuccini sliced

4 Pork loin steaks of about 100 grammes; (approx 4 oz) each

4 tb Fresh bread crumbs

2 Cloves garlic crushed

1 tb Fresh sage

1 tb Fresh basil

1 cn Tomatoes

Salt and pepper

1 tb Tomato puree.

Chop the vegetables and lay in the bottom of a roasting tin along with the tinned tomatoes and juice.Mix bread crumbs, basil, sage, salt pepper, garlic and tomato puree together. Cover one side of the pork steaks with this mixture and lay them on the vegetables breadcrumb side uppermost.Roast for 30 minutes or until cooked at 190 degrees centegrade gas mark 5 or 375 degrees Farenheit.

*pork loin chops with pineapple relish

1 1/2 cups chopped fresh pineapple

1/2 cup chopped sweet onion

2 teaspoons finely chopped fresh serrano chile, including seeds

1 teaspoon chopped thyme

1 teaspoon distilled white vinegar

1 teaspoon coriander seeds

2 (1-inch-thick) boneless pork loin chops

2 tablespoons olive oil

2 tablespoons dark rum

Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.Grind coriander seeds in an electric coffee/s

Answer 2

Make it Asian style. This is for a smaller -medium loin. Use more of the ingredients for a BIG one.

1/4 cup Light soy sauce

1/4 cup Rice wine vinegar

2tsp sesame oil

2 cloves garlic minced

1tsp minced ginger (fresh)

1/2 - 1tsp red pepper flake (optional and use based on desired hotness)

Marinate for at least four hours and BBQ until done. I am telling you it is soo good and every time I make this it is a major hit.

Answer 3

I like to fill a crock pot full of bbq sauce, dump in the pork loin and let it cook all day long. So easy and yummy!  

Answer 4

my husband covers them in spices, and smokes them on a grill...takes a while, but they are delicious

Answer 5

Roast in the oven or better yet, BBQ it. Salt and pepper and garlic and away you go.

Answer 6

Generally you don't need to marinate it, but if you want to add a bit of different flavors, you can.

One of the nicest things about a pork loin is their versatility.  You can pop it in the oven at 350 for about 20 minutes per lb and let it rest for 15 minutes, and you will have moist, juicy flavorful pork loin that you can dress up with prepared barbecue sauce or any other kind of prepared sauce, or just slice and eat.  MMMMM

Answer 7

Brush it with thin honey, sprinkle with fresh black pepper, wrap it in foil and cook in a moderate oven for 2 hours.Serve with apple sauce and fresh veggies.

Answer 8

Pulled Pork BBQ in Slow Cooker

3 pounds fresh pork shoulder or loin, well trimmed

3 Tbsp. BBQ or Grill Seasoning

1/2 cup ketchup

1/2 cup cider vinegar

1/4 cup packed brown sugar

2 tsp. worcestershire sauce

1 tsp. ground mustard

1.  Place trimmed pork in 4-quart slow cooker.

2.  Mix barbecue seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce, and ground mustard until blended. Pour over pork.

3.  Cook 8 hours on LOW or 4 hours on HIGH.  Remove pork from slow cooker.

4.  Shred pork, using 2 forks.  Return pork to slow cooker, mix and heat with sauce before serving.

--McCormick

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Apricot and Pear Glazed Pork

Serves. 6 to 8.

1 (3- to 4-lb.) whole boneless pork loin

1½ tsp. cracked black pepper

1 (18-oz.) jar apricot preserves

1 green bell pepper, chopped

1 (5.5-oz.) can pear nectar

Additional sliced bell pepper for garnish, optional

1. Put pork loin in slow cooker. Sprinkle with black pepper and spread 1/2 jar of apricot preserves on pork.

2. Add chopped bell pepper and pear nectar to the slow cooker.

3. Cook on Low for 6 hours. Top with remaining preserves and cook an additional hour or two, as needed.

4. Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.

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Answer 9

if you have a rotisserie on your grill it's the best way.Salt pepper garlic and after about an hr or so depending on size I start to sauce it, a combo of open pit original, a splash of hot sauce, a splash  of liquid smoke(just a dab, strong stuff) and hoysin sauce(chinese section of your store), unreal food there indeed.  If not, you want to season it, I prefer salt, pepper minced garlic and parsley..u can also stab it and stuff garlic cloves into the holes if u are really into garlic. Rub it really good with olive oil, and the herbs and spices, sear(brown) the meat on all sides, this will seal the juices into the meat, put it in an open dish at 350 for about an hr(check it for done-ness). you can put new potatoes and carrots, and mushrooms, I have even used sweet potatoes. Just make sure they are all cut to about the same size. When its done take everything out of the pan except the juices add a slurry  of cornstarch and warm water add in into the juices and put the pan on the stove top and bring it to a slow rolling boil to thicken, add the mushrooms back in and season to taste, it makes an awesome gravy. Slice the loin(remember the cook gets the ends, lol the best part in my book) and serve with the veggies and drizzle with gravy, gooooooood eatin.

Answer 10

I buy little ones so they cook in about 45 minutes and in the summer the small ones are great because I can cook them in my convection oven, without heating up the kitchen more than the oven would.

I put it in foil with some minced garlic, parsley, pepper and season salt, wrap it up and bake it at 350.  In the convection/toaster oven this is the right temp because it's a small space and the air is moving.  I'm not sure how to make one in the big oven, lol.  They come out delicious every time though.