boneless pork loin

Molly O'Neill's Hot and Sour Soup

shiitake mushrooms

wood ears

pork loin

tofu,

eggs,

soy sauce

rice wine

cornstarch

chicken stock

salt

sugar

water

rice vinegar, plus more if needed

toasted-sesame oil

black pepper

scallions

minced ginger, plus more if needed

Soak the shiitakes and the wood ears separately in hot water to cover for 20 minutes. Remove any fat or gristle from the pork and discard. Cut the meat, across the grain, into 1/4-inch-thick slices. (You may partly freeze the meat to facilitate cutting.) Cut the slices into matchstick-size shreds and place in a bowl. Stir together the pork marinade ingredients and toss with the pork. Marinate for 10 minutes.

Remove and discard the shiitake stems. Cut the caps into matchstick-size shreds. Cut away and discard the hard, bitter nib on the underside of the wood ears, then cut into matchstick-size shreds. Cut the tofu into thin slices and then into matchstick-size shreds.

Combine the soup base ingredients in a large pot, and heat until boiling. Add several tablespoons of the hot broth to the pork shreds, and stir to separate; then add them to the pot and cook until they change color, about 1 minute. Skim impurities from the surface of the soup. Add the shiitakes, wood ears and tofu. Heat the mixture until boiling.

Stir the water and cornstarch together and slowly add to the soup, stirring constantly to prevent lumps. Continue to skim the surface to remove impurities. When the soup has thickened, add the soup seasonings. Stir to blend, and taste for seasoning. If the soup is not spicy enough, add more vinegar and minced ginger.

Remove the soup from the heat. Add the eggs, slowly pouring in a thin stream. Stir the soup once in a circular motion. Transfer the soup to a tureen and serve immediately.

You only need 4 ingredients and about 5 minutes of prep for this easy, tender, and juicy Pork Loin Roast!

4-Ingredient Pork Loin Roast

apple cider

garlic

rosemary (plus additional for garnish)

Salt and pepper (to taste)

For serving: barbecue sauce

Marinate pork loin in apple cider, garlic, and rosemary for at least 12 hours (or up to 3 days).

Remove pork loin from marinade and pat dry with paper towels. Season liberally with salt and pepper.

Discard marinade.

Preheat oven to 400 degrees F.

Heat about 2 tablespoons of olive oil in a 10- to 12-inch cast iron skillet or stainless steel skillet over medium-high heat until the oil is shimmering. Sear the pork on four sides (about 4-6 minutes per side), just until a nice golden-brown color develops and the meat releases easily from the pan. You don’t need to cook the meat all of the way through, since it will finish in the oven.

Transfer the pork to the oven and roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F. Exact cooking time will vary depending on the size of your pork.

Cover loosely with foil and allow the meat to rest for about 15-20 minutes.

While the pork rests, warm your favorite barbecue sauce in a small saucepan over low heat.

Slice the pork loin thinly, drizzle with sauce, and garnish with a sprig of fresh rosemary.

This recipe for pork loin is one of those recipes that you will make for years to come. Oven-roasted pork loin is easy to make and when it’s cooked right, it will be a favorite of your family for years to come. It’s quick to prepare and tastes like you slaved over it for hours.

Pork Loin Roast | How to Cook Pork Loin

Pork loin

tsp Garlic Powder

tsp Onion Powder

½ tsp Black Pepper

Tbsp Montreal Seasoning

Paprika

Salt

Tbsp Butter

Olive Oil

Tbsp

Take the meat out of the refrigerator about 30 minutes before hand to let it warm up a bit. That will ensure a more even temperature for cooking it.

Put those spices on your pork loin roast. I like to use a baking tray or a large cutting board to place the meat on while we season it. We use Salt, Pepper, Onion Powder, Garlic Powder, Paprika, and Montreal Seasoning.

Cover the meat with the seasonings, especially on the top but also on the sides and bottom if you can. You can even press them on better with your hands so that they will adhere better.

Transfer the pork loin roast into the baking pan that you will be using to bake it in.

The last preparation step is to make the sauce and pour it over the top of the pork loin.

In a saucepan melt the butter and add the olive oil. Blend them together well.

Add dried parsley and stir until blended.

Pour it over the pork loin, while attempting to cover as much of the meat as possible.

Place your pork loin in the oven and set the timer for the amount of necessary time. If you make a 3 pound roast, at 20 minutes per pound, would be 1 hour.

When the pork loin reaches 145 degrees it is time to take out the roast.

Let it rest on the counter for 5-10 minutes.

I have used this recipe for pork loin several times.  It’s my all time favorite recipe!
Perfect as is! My family LOVES IT!

Perfect for low-fuss weeknight meals, thin, boneless pork chops cook up in no time. To infuse these chops with the maximum amount of flavor, marinate them after cooking rather than before. A short, 15-minute soak in the zesty garlic-and-herb vinaigrette allows them to absorb all of the bright, herbaceous notes — and helps ensure that the meat stays juicy. Serve the versatile chops and sauce with roasted veggies, alongside a simple green salad (no need for a separate dressing), or tucked into rolls for sandwiches.

Herb-Marinated Pork Chops

olive oil

green olives

shallot

lemon juice

parsley leaves

oregano

thyme

Salt and pepper

pork

NYT Cooking

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Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.

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In a large shallow dish, combine all but 1 tablespoon of the oil with the olives, shallot, lemon juice, parsley, garlic, oregano and thyme sprigs. Season with salt and pepper and mix well.

In a 12-inch nonstick skillet, heat the remaining 1 tablespoon oil over medium-high. Season the pork chops all over with salt and pepper and add 2 pieces to the skillet. Cook until golden underneath, about 2 minutes, then flip and cook until golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to the marinade and turn to coat. Repeat with the remaining 2 pork chops.

Let the chops marinate, turning and basting occasionally, for 15 to 30 minutes. Serve right away, warm or at room temperature, or refrigerate and enjoy chilled within 3 days.

Subbed artichoke hearts because we didn’t have olives. Tasted amazing.

Delicious. We grilled thicker loin chops on the barbecue then cut in half before marinating.  Great flavour, quick and easy, if you want planned-overs cook more!

Awesome! Got chops that were a quite a bit thicker, so grilling time was much longer. Seared all 6  /- sides, theb transerred to oven at 325 and pulled out to baste with marinade a few times. Had this with grilled asparagus and pearled couscous. That was “the jam!” Thanks

I have read this 10 times and I cannot understand how the chops are supposed to still be warm after 15 to 30 minutes in the marinade. This is the most confusingly written recipe I’ve seen. What am I missing?

Meh. I really wasn't very excited about this. I cut back on the oil and couldn't imagine if I had used the full amount--it felt too oily and there just wan't enough flavor. We added mosre lemon juice, herbs, salt, and pepper flakes and it was still just ok.

I used capers instead of olives and whatever herbs I had (tarragon, rosemary, parsley, thyme, oregano) and doubled the recipe so there was extra sauce. Delicious over mashed potatoes!

I shy away from serving pork chops because they can be so dry. This preparation — the post-grill marinade — solved that problem in a delicious way. Like others, I don’t have olive fans in the house and substituted a couple of Tbs of capers. That change did pull back on the flavor/saltiness a bit. I added another squeeze of lemon and a little salt. I plan to use this recipe for grilled swordfish this summer.

The marinade is the best part of this recipe and works on lots of proteins.  The cook time for the pork chop is way off.

This one is going into regular rotation.  It was delicious.  I had thicker pork chops so I cooked longer.  The marinade after cooking was interesting, but so good.

I double the marinade and add feta cheese and sun dried tomatoes. If you make in advance, it has time to flavor thru before you add the cooked chops. I use thin bone-in pork chops but still pound them a bit. Put in the oven at keep warm for an hour and they marinade nicely. I'm retired so I have time. Spinach, tomato and feta salad dressed with the warm marinade to wilt.

I overcooked the meat because it was thinly sliced from the grocery store (no pounding needed). The family didn’t love the raw parts of the sauce even though they love shallots. I served the pork with asparagus and so the extra marinade will go on the extra asparagus for tomorrow’s salad. I think that will be yummy.

I was skeptical but followed recipe exactly and we loved it!  I did pop the dish into a 425 oven for a few minutes w the roast potatoes and roasted broccoli (w dates and nuts, check out this recipe!)  I used organic thin sliced pork chops from Wegmans - perfect for this dish and no pounding needed.  Their organic pork is excellent!

@William White I am tempted to try but how did boiled olives come out?

I marinate the chops prior to cooking and then boil and simmer the sauce before the final marinade-knowing that it will cook the meat as well-so I undercook the pork slightly. Once boiling it shouldn’t take more than 5’ to kill anything picked up from the raw meat.

Made per recipe except sautéed a little chopped garlic & onion after the chops were cooked and marinating, used onions as no shallots available today. Not sure this was necessary. Probably should have used a bit more S&P but that’s really nitpicking.  We thought this was great. Chops were moist and delicious. Texture perfect. Great brown on the outside.  Good olive oil key as mentioned by others.  Actually served alongside leftover new years collards, black eyed peas, & cornbread.

Will definitely make this again.  Pretty simple prep. Super easy cooking. Used center cut chops that I pounded.  And someone got me a carbon steel pan for a Holiday gift.  Awesome.

Loved this. Did with thicker cuts that took longer to pan fry. Used the marinade on a side of roasted broccoli. Served with panzanella style tomato salad. A

Although pork tenderloin is very rarely dry, I find it needs a sauce, rather than just the pan drippings. Having recently scored a BOGO deal on the tenderloins, I used this vinaigrette on slices to do the trick nicely. I think I’ll be using it in a variety of ways in the future.

The first time I prepared as written. It just didn’t quite come together as wished. I loved the marinade  except for raw taste of garlic. The meat was bland, and the marinade was not a happy flavor on only slightly warm meat,
This time I doubled the marinade recipe (without the garlic, which I set aside). I used 1/2 to marinate the meat for a couple hours. I sautéd the meat, added garlic for quick cook. The reserved 1/2 marinade was then used as a really yummy topping. The flavors came together.

Easy, versatile, quick clean up.
If needed to make some swaps:  Capers for green olives, Chicken for Pork.
Interesting to cook then marinate.   Reminded me of a board sauce for meats but with a longer rest.
Very good.

Like most weeknights when I’m searching for recipes during one of the kids’ activities, I didn’t read this recipe fully through first and didn’t realize you were supposed to use thin chops. Had 1-inch think bone-in chops, which I grilled, then added to the marinade. Still absolutely delicious. The 10 y.o. gave it the stamp of approval by telling me to “put it on ‘The List’”.

We have made it twice, once as written and once with capers in lieu of green olives. We prefer the capers as they give the marinade a bit more tang.

I selfishly made this for the family- selfish because daughter doesn’t do olives and my husband doesn’t do capers, which I used instead of olives. I thought it was fantastic and while the daughter claimed to be underwhelmed, she cleaned her plate. As did the caper-hating husband. I’ll make it again and inspired by Micki’s comment I’ll omit capers and olives but incorporate the olive brine into the marinade. Quick to cook and easy cleanup. It’s a winner in my book!

I took a chance and tried this.  It was delicious.  I had only dried parsley on hand but it was still good.  Had a salad and some good sourdough bread to round out the meal.  I'm looking forward to leftovers.

I didn’t pound the chops (I missed that detail by accident). I ended up finishing the marinating part in the oven - 400 degrees for 10 or so minutes - and it turned out perfectly. Tender, juicy and so full of flavor. Served with farro and broccoli.

Boy oh boy, was this ever tasty! I was skeptical about the post-cook soak in the oily marinade but it was delicious. I grilled the pork for an extra layer of flavor and so that all the chops would sit in the marinade for the same amount of time without cooling too much. Added a little more garlic along with cilantro and parsley, and used both capers and olives. Comes together quickly. I agree with the person who said excellent reward for effort ratio. The olive oil is prominent so use your best.

Wow! This method did not disappoint! I couldn't believe how much flavor the pork chops absorbed, but freshly cooked meat is thirsty! I did thick cut pork chops, and they still absorbed a ton of flavor. I cooked them on the grill. My only other changes were to use green onions instead of shallots for a more herbaceous flavor, and I added more olives because I love them. Served with couscous and grilled broccolini with some of the sauce on top. Outstanding!

Let the chops get to room temp before cooking. I used the oil-brine from the grilled olives I purchased and mixed it with additional olive oil. The post marinade worked surprisingly well and I found this to be a strong standalone dish. Pairs well with Chardonnay. Enjoy!

Looking for something new with pork loin chops, this was a great choice. Next time I will add more garlic. Never can you have too much garlic!

An easy yet complex weeknight protein, wasn’t sure the olives would work, but they definitely do. If I’m missing anything, it may benefit from a longer marinade time. The herbs can get to know each other a bit better that way.

This turned out great. I thought we were in for good weather so I cooked the pork on a hot grill, which worked like a charm

Roasting a pork loin on a bed of apples, onions and cinnamon moistened with cider gives the meat a caramelized sweetness and spicy perfume. The roast browns on top while the apples and onions collapse into a meltingly tender, golden heap beneath it. Then, to offset all the soft richness, bright and tangy pickled apples and chiles are served alongside. It’s a dish that’s both company worthy and cozy, as perfect for a Sunday supper, spooned over mashed potatoes or polenta, as it is served to guests alongside an elegant gratin. Keep some extra apple cider on hand to add to the pan if it dries out and starts to burn. Just a splash or two should do it.

Cider-Roasted Pork Loin With Pickled Apples and Chiles

cider vinegar

allspice berries

coriander seeds

kosher salt

tart apple,

jalapeños,

(2 1/2 pork loin (not tenderloin)

rosemary,

fennel seeds,

large, tart apple, halved, cored, and sliced into 1/4-inch slices

onion,

garlic cloves,

cinnamon stick, broken

chicken stock, more as needed

(8 fluid ounces) hard apple cider or chicken stock, more as needed

butter, cubed

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To make the pickled apples, in a small pot, combine 1/4 cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.

Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)

Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.

Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it’s best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts — stop if it threatens to overflow.

Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.

Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.

Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.

Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.

It was summer. No apples, but peaches. SO, the herb profile changed. Out with the cinnamon, in with tarragon (from our porch) added while I was doing the final stewing of them. (We skipped the pickles and just did extra peaches.)
Thanks to the person who suggested that we roast in a cast iron skillet. No worry about spills!
There was no conversation at dinner, just the sound of people reaching for more.

Used a cast iron skillet per one of the other comments and will not do that again.  Flavors were delicious but the color was unappetizing - everything was   Greige.  Assuming the sheet pan allows the onions and apples to carmelize a bit?

Did everything quicker than the recipe called for, and it was all still delicious.  Definitely needed more liquid (I used a half sheet), but the flavors came together fantastically.  Served with the Cabbage Caesar that's elsewhere on the NYT site and thought that was a great pairing.

This was an amazing dish.  I doubled the liquid in the sheet pan for baking and still had to add over a cup more of apple cider.  I too forgot to bring out the pickled apples/chiles, but they weren't missed.  I added an extra apple for baking and wished I had added two.

This came out so moist and delicious, maybe because I left it covered in its spices for 24 hours. I found it to be undercooked at 135 degrees, but that is better than overcooked any day. I did as one cook suggested, to put it in a cast iron skillet, which worked well. Definitely a keeper recipe.

We really enjoyed this one. Didn’t have any cider on hand so we swapped it for white wine (soave). We also added a potato into the mix to make a more complete meal. Will make again!

Made the best sandwich either the leftovers! Used Dijon, mayo, arugula, & the pickled apples & jalapeños. Thinly sliced the pork, heated it in a pan, & melted good cheddar cheese on top!

Think this would work with a pork LOIN roast? Just stop a135 internal temp?

This was excellent, will do again!  Due to unexpected change in plans, the roast sat in the fridge for 36+ hours in the rosemary, fennel & salt rub.  Brought to room temp and roasted at 425F  to 145F, let rest.  Meat was very tender, and very tasty.  Roasted with a sweet  onion, apple, 2 pears and fresh cranberries. No hard cider on hand, substituted cranberry juice.  Reduced sauce with butter.  This was excellent as well.  Next time will double the apple mixture. Skipped the pickled apples.

I used 3.74 lb pork loin   Used 2 apples, 1.5 onions and chicken broth.  Next time more apples and more onions - they were a hit.  Used a stainless steel jelly roll pan that was the size of a quarter sheet.   Cooked for 1 hr 5 min to get to 160 on meat thermometer - was tender and juicy.  Had great reviews

Using this recipe with a bone-in loin makes a fantastic meal with a beautiful presentation (adjust cooking times, of course)

A perfect Easter dish - very flavorful and moist! I would take the advice of others and double the onions and apples next time.

Make 3x pickling liquid
Almost too much fennel seed on pork crust, but good
Try sliced fennel bulb in the onion/apple

Used a 9x13 ceramic pan and wound up with the perfect amount of juice/sauce, and the onion & apple mixture was perfectly cooked; maintained integrity and made a great side dish.

Used orange juice instead of cider. Instead of cinnamon stick, tossed onion/apples/garlic with about 5 good shakes of Trader Joe’s Classic Bitters. Cannot recommend enough!!

Everyone loved this. I used what I had on hand- one Granny Smith and one Fuji, part red, part white onions, plus a fennel bulb, for the roast. Used parchment; didn’t need extra liquid for cooking, though I wished I could’ve wrung some of the drippings out of it for the sauce. Doubled the picking juice for the apple (Granny), which mos def needed an hour or more to marinate- really added to the dish! Reduced heat by 25 deg for convection roasting. Perfect at 135! 

Nordic Ware makes a 2" deep sheet pan that is perfect for this dish (and other roasts).  Line it with parchment paper, put down the apples, onions and such, set in a rack, and place the roast on top.  Everything this dish promises and no worries about too much liquid.

This was delicious! After rubbing the herbs, salt & pepper on the meat, I coated it with dijon mustard and let it chill for about 3 hours. I substituted fresh-squeezed tangerine juice because I didn't have cider and it was so good, I'd use it again instead. Cooked it in a cast iron skillet so no worries about liquid overflowing and you can just finish the sauce in the skillet, no need to transfer to a pot. Definitely a keeper!

I sliced a fennel bulb and added it to the apples and onion. Delicious complement to the fennel crusted pork.

Has anyone made this in an electric pressure cooker or crock pot? If yes, any tips or cooking time recommendations? Thank you.

Excellent recipe, but worried about possible overflow, I had fine results lowering the temperature to 375. And the best way to pour liquid into sheet pan in the oven is to use a small (clean) gardening can with a long spout.


I made this for Christmas supper and it was absolutely perfect! I bought a 4 pound pork loin and doubled the apples and onions, (AND could have done with even more, everyone scooped them up!)I served with polenta on the side and the reduction was dark and delish.  I did not make the pickled apples and jalepenos NOR did I marinate over night, (should probably have read the recipe before hand!) but did a quick rub & the family was none the wiser. It was easy and all was truly superb.

This was excellent, everyone loved it.  I might use more apples and onions since everyone wanted more of them. 

Made in the crockpot: I doubled the apples per the recommendations and put them in the crock pot. I browned the loin on all sides in a skillet, then removed. Sauted the onions and garlic until soft then deglazed the pan with regular cider (what I had). Threw it all in the crockpot with the broth. I used a probe thermometer to remove at 145 (for a 2.5 lb loin about 2 hours on low), I was busy and took it out at 155 and it was still moist.

 I found I needed more pickling liquid to cover the apples and jalapenos, so I quickly made another batch.

This was delicious. We followed exactly and it came out perfectly. We are enjoying the leftovers tucked into sandwiches with a pineapple/onion salsa my son made this week. 

Made this last night and it was a disaster. 

1. The pickles plus the extra vinegar-y apples/onions is just overkill on Cooking Things With Vinegar. 
2. No matter how many times I checked on it and added more chicken broth/vinegar, a large section of the apples/onions burned in the oven, completely ruining my good pan. 
3. It took way longer than 35-50 minutes. I had to cook it another 15 minutes to get the 135-degree temperature. 
4. Sauce? There was nothing but charred remain on my pan.

I made this without the pickles, and it was delicious! Added an extra half apple because my family likes them. My apples and onions didn’t get brown but they melted into a soft kind of compote. It was delicious atop slices of pork. Will definitely make again! 

I agree re more pickling liquid required, unless you pickle in a wide shallow container.  In order to avoid spills, I purchased a disposable (tho I will reuse) aluminum pan with same footprint as a sheet pan, but about 3 inches deep - I put the sheet pan on top of the aluminum tray to provide stability while moving into and out of oven.

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