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!

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4-Ingredient Pork Loin Roast

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Top 3 boneless pork loin recipes from across the web

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Molly O'Neill's Hot and Sour Soup

4-Ingredient Pork Loin Roast

Pork Loin Roast | How to Cook Pork ...

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