Does anyone have an easy boneless pork loin/roast recipe?!
Looking for a quick easy one pot meal recipe!.!.!.thanks!Www@FoodAQ@Com
Answers:
in proper sized roaster for your pork loin, lay loin, fat side up in the pan!. Slice a large onion over the meat!. Salt and pepper to taste!. 3-4 bay leaves, if you have them, a good tablespoon of minced garlic if you like it!. now add 1 can or bottle of your favorite beer, Don't wash the onions and seasoning off the top of the roast!. Cover and bake at 350 for 1 1/2 hours!. At this time, add cubed potatoes and carrots, cover and continue baking for another 1/2 hour to 45 minutes or until veg are tender!. All done, one pot, very little clean up! If you don't have beer, a cup or so of apple juice is good too or just plain water!.Www@FoodAQ@Com
Trim excess fat off of meat!. On the side chop a combination of onions, bell pepper and garlic and put into a med size bowl!.Add a few pinches of salt,1/4 tsp of red pepper ,1 tsp of worchestershire sauce and 1 tsp of mustard!.Mixx all of the contents in the bowl!.With a sharp knife make a few slits in the meat about 1/2 the thickness of the loin!.with a tea spoon start adding the contents of the bowl into the slits and pack it with your finger!.You can make two to three slits and stuff the seasonings every five to six inches of the loins width!.After you are finished with this process lightly sprinkle the entire loin with flower and pat it on!.Next add 2 tbs of canola oil to a roasting pot start heating the oil on med!.heat,When the oil appears to be hot add the loin to brown the meat flipping it over to brown the underside!.When you have the meat browned to your liking add the remaining contents in the bowl
in the pot!.Add an additional 1/2 cup of chopped onions and a quarter cup of bell pepper!.Add 2 to three cups of water to soften the flowered crust at the bottom of the pot!.(sliced mushrooms are optional )This will blend with the seasonings and make a great gravy for your meal!.
Cover the pot and reduce the heat just a little under med!.Cook the meat in its juice for two hours!.The meat should be removed ,sliced and added back to the pot at 2 hours!.This will finish cooking the meat (Generally an extra 30 minutes will do it)!. Serve your meat and gravy over white rice!.A couple veggie sides will compliment your meal!.Www@FoodAQ@Com
in the pot!.Add an additional 1/2 cup of chopped onions and a quarter cup of bell pepper!.Add 2 to three cups of water to soften the flowered crust at the bottom of the pot!.(sliced mushrooms are optional )This will blend with the seasonings and make a great gravy for your meal!.
Cover the pot and reduce the heat just a little under med!.Cook the meat in its juice for two hours!.The meat should be removed ,sliced and added back to the pot at 2 hours!.This will finish cooking the meat (Generally an extra 30 minutes will do it)!. Serve your meat and gravy over white rice!.A couple veggie sides will compliment your meal!.Www@FoodAQ@Com
Country -Style Pork Loin
1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Cut pork roast in half!.
In a large resealable plastic bag ,combine the flour,onion powder and mustard!.
Add pork,one piece at a time,and shake to coat!.
In a large skillet,brown pork in oil over medium-high heat!.
Transfer to a 5-qt!.slow cooker!.
Pour broth over pork!.Cover and cook on low for 5-6 hours or until tender!.
Remove pork and keep warm!.
For gravy,pour 2 1/2 cups cooking juices in to a large saucepan!.
Combine cornstarch and water until smooth,stir into juices!.
Bring to a boil,cook and stir for 2 min or until thickend!.
Slice pork,serve with gravy and mashed potatoes!.Www@FoodAQ@Com
1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Cut pork roast in half!.
In a large resealable plastic bag ,combine the flour,onion powder and mustard!.
Add pork,one piece at a time,and shake to coat!.
In a large skillet,brown pork in oil over medium-high heat!.
Transfer to a 5-qt!.slow cooker!.
Pour broth over pork!.Cover and cook on low for 5-6 hours or until tender!.
Remove pork and keep warm!.
For gravy,pour 2 1/2 cups cooking juices in to a large saucepan!.
Combine cornstarch and water until smooth,stir into juices!.
Bring to a boil,cook and stir for 2 min or until thickend!.
Slice pork,serve with gravy and mashed potatoes!.Www@FoodAQ@Com
Season your pork roast with salt and pepper!. Place in a slow cooker and pour a jar of sour kraut over it!. Depending on the size of the roast you may have to add water!.!.!.!.if so, pour water into bottom of cooker!.!.!.careful not to wash the sour kraut off the top of the roast!. Cook until done!. This is sooooo good!. Serve with cornbread!.Www@FoodAQ@Com
throw the following into a crock pot (in this order) and cook on low all day:
baby carrots
red potatoes
1/2 cup water
roast
one packet onioin soup mix
Good stuff, man!!!Www@FoodAQ@Com
baby carrots
red potatoes
1/2 cup water
roast
one packet onioin soup mix
Good stuff, man!!!Www@FoodAQ@Com
just search google or yahoo with that exact phraseWww@FoodAQ@Com
Check out
allrescipies!.com and type in Pork loin in the search field!.
Good luckWww@FoodAQ@Com
allrescipies!.com and type in Pork loin in the search field!.
Good luckWww@FoodAQ@Com
Apricot and Pear Glazed Pork
Serves!. 6 to 8!.
1 (3- to 4-lb!.) whole boneless pork loin
1? 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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Pulled Pork BBQ in Slow Cooker
3 pounds fresh pork shoulder, 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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Maple Marinated Pork TENDERLOIN with Caramelized Apples
2 (1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup, divided
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)
Preheat oven to 425°!. Trim fat from pork!. Place pork on a broiler pan coated with cooking spray!. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork!. Insert meat thermometer into thickest part of pork!. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink)!.
While pork is baking, heat a nonstick skillet over medium-high heat until hot!. Add apples, and saute 5 minutes or until lightly browned!. Reduce heat to low, and add 4 tablespoons maple syrup!. Simmer 10 minutes or until apples are tender, stirring occasionally!. Cut pork crosswise into slices; spoon cooked apples over pork!.
Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)
Nutritional Information: CALORIES 301(13% from fat); FAT 4!.3g (sat 1!.1g,mono 1!.8g,poly 0!.5g); IRON 2!.1mg; CHOLESTEROL 74mg; CALCIUM 39mg; CARBOHYDRATE 44!.6g; SODIUM 351mg; PROTEIN 24!.1g; FIBER 4!.5g
--Cooking Light, JANUARY 1998
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Sweet Pork with Garlic
4 garlic cloves, minced
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons lite soy sauce, divided
6 teaspoons honey, divided
1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprigs
Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey!.
Spoon garlic mixture evenly over pork, rubbing well into pork!.
Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan!.
Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°!. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes!.
Cut pork diagonally into slices!. Place slices on a serving platter!.
Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey!. Drizzle evenly over pork!. Sprinkle evenly with onions and cilantro!. Garnish, if desired!.
Yield: Makes 4 servings
--Southern Living, JANUARY 2004Www@FoodAQ@Com
Serves!. 6 to 8!.
1 (3- to 4-lb!.) whole boneless pork loin
1? 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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Pulled Pork BBQ in Slow Cooker
3 pounds fresh pork shoulder, 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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Maple Marinated Pork TENDERLOIN with Caramelized Apples
2 (1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup, divided
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)
Preheat oven to 425°!. Trim fat from pork!. Place pork on a broiler pan coated with cooking spray!. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork!. Insert meat thermometer into thickest part of pork!. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink)!.
While pork is baking, heat a nonstick skillet over medium-high heat until hot!. Add apples, and saute 5 minutes or until lightly browned!. Reduce heat to low, and add 4 tablespoons maple syrup!. Simmer 10 minutes or until apples are tender, stirring occasionally!. Cut pork crosswise into slices; spoon cooked apples over pork!.
Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)
Nutritional Information: CALORIES 301(13% from fat); FAT 4!.3g (sat 1!.1g,mono 1!.8g,poly 0!.5g); IRON 2!.1mg; CHOLESTEROL 74mg; CALCIUM 39mg; CARBOHYDRATE 44!.6g; SODIUM 351mg; PROTEIN 24!.1g; FIBER 4!.5g
--Cooking Light, JANUARY 1998
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Sweet Pork with Garlic
4 garlic cloves, minced
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons lite soy sauce, divided
6 teaspoons honey, divided
1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprigs
Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey!.
Spoon garlic mixture evenly over pork, rubbing well into pork!.
Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan!.
Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°!. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes!.
Cut pork diagonally into slices!. Place slices on a serving platter!.
Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey!. Drizzle evenly over pork!. Sprinkle evenly with onions and cilantro!. Garnish, if desired!.
Yield: Makes 4 servings
--Southern Living, JANUARY 2004Www@FoodAQ@Com