pork loin

This Bacon Wrapped Pork Loin is seasoned with brown sugar and mustard, wrapped in bacon, then baked to perfection. Served with a simple white wine sauce, this recipe is easy enough for a weeknight but impressive enough to serve to special guests.

Bacon Wrapped Pork Loin

(50 grams) packed brown sugar

Dijon mustard

garlic (minced)

rosemary

bacon

salt

pepper

chicken broth

butter

parsley

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl combine the brown sugar, mustard, garlic and rosemary. Set aside.

Season the pork loin with salt and pepper. Brush the pork with reserved mustard sauce and place in an oven-going skillet or baking pan.&nbsp; Lay the bacon slices crosswise over pork loin overlapping them slightly.&nbsp; Tuck ends of bacon under pork loin.&nbsp; Pour the 3/4 cup of chicken broth into the pan.&nbsp;

Bake for 1 hour and 15 minutes or until the internal temperature of the pork loin reads 145 degrees F.&nbsp; Remove from the oven then remove the pork loin from the pan and let rest for 15 minutes before serving.&nbsp;&nbsp;

Meanwhile make the white wine sauce. In a medium sauce pan (or the pan you baked the loin in) combine the broth, wine and drippings. Bring to a boil over high heat and cook for 10 minutes. Remove from heat and stir in butter and parsley. Serve with the meat.

Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun.

Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair’s version is a highlight of her 2008 cookbook, “A Taste of Wyoming: Favorite Recipes From the Cowboy State.” The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.

Three Sisters Stew

pork loin,

cumin

Kosher salt, as needed

Black pepper, as needed

neutral oil,

yellow onion, diced

garlic cloves,

turkey or chicken stock,

yellow squash, diced

pinto beans, drained

black beans,

tomatoes

corn kernels

roasted green chiles (1/2 cup)

cilantro,

Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.

Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.

Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

How to Cook a Boneless Pork Loin Roast from start to finish! This roast pork recipe has a delicious crispy garlic butter exterior and a perfectly cooked interior.&nbsp;

Buttery Garlic Rosemary Pork Loin Roast Recipe

pork loin roast

butter (softened)

olive oil

garlic

coarse sea salt

fresh rosemary

black pepper

Preheat your oven to 450° F.

In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.

Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.

Place the roast in the bottom of a large roaster.

Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.

Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F.&nbsp; Do not open the oven!&nbsp;

Let the roast continue to roast for another 20-25 minutes per pound of meat, around 100 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle.&nbsp;&nbsp;

Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.

A bone-in pork loin roast is one of those cuts that are guaranteed to impress. The best part is that it's also dead easy to cook just right, as long as you use the reverse-sear method.

Pork Loin Roast With Winter Vegetables Recipe

(4- pork loin roast (about 5 pounds; 2.3kg)

salt and black pepper

smoked paprika

brown sugar

garlic powder

parsnips,

carrots,

radishes, greens discarded, radishes halved (if small)

Japanese turnips, greens

Extra-virgin olive oil, for drizzling

(7 grams) minced flat-leaf parsley

lemon

Preheat oven to 250°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper. In a small bowl, mix together smoked paprika, brown sugar, and garlic powder. Rub spice mixture all over pork.

Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes.

Increase oven temperature to 500°F. Bring a medium pot of salted water to a boil and cook parsnips and carrots until crisp-tender, about 3 minutes. Drain well. In a large bowl, toss parsnips, carrots, radishes, and turnips with just enough olive oil to coat. Arrange in a single even layer on 2 rimmed baking sheets and/or a large baking dish or roasting pan and roast until vegetables are browned and tender, about 25 minutes.

Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, and allow to rest for 15 minutes. Return vegetables to bowl, drizzle lightly with fresh olive oil, and toss with parsley, lemon zest, and ginger. Season with salt and pepper.

Carve roast by slicing between each rib. Serve with roasted vegetables and tapenade sauce.

For Thanksgiving, you don't always have to cook turkey. This Peach Smoked Pork Loin recipe is perfect for any holiday events - and served with the homemade cranberry sauce it really makes things special!

Peach Smoked Pork Loin

Pork Loin 3-4 lbs

Malcom’s Bird Brine

Peach Apple juice

Tablespoon dijon mustard

Tablespoons Killer Hogs The BBQ Rub

Pork Loin Seasoning *recipe below

Tablespoons turbinado raw sugar

Kosher salt

1Tablespoon garlic flakes

Tablespoon onion flakes

Tablespoon corse ground black pepper

rosemary leaves

thyme leaves

Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning.  Pour in the peach apple juice and squeeze all of the air out of the bag.

Place the bag in the refrigerator for 8 hours

Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.

Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.

Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides.  I go heavy with it to form a tasty crust on the outer surface.

Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F

Remove from heat, rest for 15 minutes, and slice.  Serve with fresh cranberry sauce (recipe below)

In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.  

Add cranberries and cook for exactly 15 minutes &#8211; stirring every 3-5 minutes.

Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately &#8211; but will thicken when placed in fridge overnight.

Cranberry Sauce

Great stuff as always. Thanks for sharing this with us.

https://www.youtube.com/watch?v=WbpDfXN5aeE

Whole Pork Loin smoked over peach wood and served with a fresh cranberry sauce 

#smokedporkloin #peachsmokedporkloin #howtobbqright
 
Peach Smoked Pork Loin Recipe for Thanksgiving

WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags https://bit.ly/bbqmeatbags
- Malcom's Bird Brine https://bit.ly/H2Qbirdbrine
- Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub **ALSO AVAILABLE AT WALMART**
- Plastic Dredge Shaker https://bit.ly/SeasonShaker
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- "Hand Saver" Glove Liners https://bit.ly/HandSaver
- Red Handled 12" Slicing Knife http://bit.ly/H2QKnife12inch

This pork loin recipe goes great with your holiday menu or you can serve it year round. I start with a big center-cut pork loin roast that I brine overnight in peach apple juice and my bird brine seasoning. After the loin soaks up a ton of flavor in the brine, I dry it on a raised rack for about an hour in the refrigerator.

To season the pork loin I start with a thin coating of dijon mustard.  Then I apply a light sprinkle of The BBQ Rub for a little color, but the best part of this recipe is the corse seasonings I layer on the outside. It’s a combination of turbinado sugar, corse pepper and kosher salt, garlic & onion flakes, and ground leaves of rosemary and thyme. This seasoning would make an excellent rotisserie rub for any meat and it’s especially great on pork loin. 

To smoke the pork loin I fire up my drum smoker and add chunks of peach wood to the hot coals for plenty of sweet smoke. Once the pit reaches 275°F the pork loin goes on the cooking rack. It’s a fairly short cook about 2 hours but you want to watch the internal temperature. 

As soon as the loin hit 135-140°F internal, it needs to come off the heat and rest for 15 minutes. I serve it sliced and arranged on a platter with a bowl of Chell’s homemade cranberry sauce. You’ll never buy the can stuff again after you make this sauce and it’s simple (recipe below).

Peach Smoked Pork Loin Ingredients:
1 Pork Loin 3-4 lbs
1 cup Malcom’s Bird Brine
64oz Peach Apple juice
2 Tablespoon dijon mustard
2 Tablespoons Killer Hogs The BBQ Rub
1/4 cup Pork Loin Seasoning *recipe below

Pork Loin Seasoning
- 2 Tablespoons turbinado raw sugar 
- 1 Tablespoon Kosher salt
- 1Tablespoon garlic flakes
- 1 Tablespoon onion flakes
- ½ Tablespoon corse ground black pepper
- ½ Tablespoon dried rosemary leaves
- ½ Tablespoon dried thyme leaves

Directions:
1. Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning. Pour in the peach apple juice and squeeze all of the air out of the bag.
2. Place the bag in the refrigerator for 8 hours
3. Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.
4. Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.
5. Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides. I go heavy with it to form a tasty crust on the outer surface.
6. Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F
7. Remove from heat, rest for 15 minutes, and slice. Serve with fresh cranberry sauce (recipe below)

Cranberry Sauce Recipe
- 1/2 cup fresh orange juice
- 3/4 cup honey
- 1 12oz bag fresh cranberries

1. In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.  
2. Add cranberries and cook for exactly 15 minutes - stirring every 3-5 minutes.  
3. Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately - but will thicken when placed in fridge overnight.  

Connect With Malcom Reed: 
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Smoked Pork Loin for Thanksgiving

This super simple Brown Sugar Roasted Pork Loin is tender and juicy with a sweet and spicy brown sugar coating!

Brown Sugar Roasted Pork Loin

lbs. pork loin (7.92)

brown sugar (0.32)

cayenne pepper (0.10*)

garlic powder (0.10)

tsp paprika (0.10)

salt (0.05)

½ tsp freshly cracked black pepper (0.05)

Tbsp olive oil (0.48)

Preheat the oven to 400ºF. In a bowl, combine the brown sugar, cayenne, garlic powder, paprika, salt, and pepper.

Place the pork loin on a parchment lined baking sheet or in a large casserole dish with the fat cap facing up. Begin packing the brown sugar and spice mixture all over the surface of the pork loin (no need to get the bottom). The moisture from the pork loin should help the sugar mixture stick to the surface.

Transfer the pork loin to the oven. Roast at 400ºF for ten minutes, then reduce the heat to 350ºF and continue to roast for about 15 minutes per pound of roast, or until the internal temperature reaches 145ºF. Always use a meat thermometer just to be sure.

After roasting, let the pork loin rest for 10 minutes before slicing into ½-inch thick slices and serving.

Pork Loin Sandwich

sugar

black peppercorns

lemons, halved

pork

vegetable oil

yellow onions, sliced 1/3-inch thick

Butter,

pretzel hot dog buns, split

yellow mustard,

Fresno

white wine vinegar

bay leaf

garlic, crushed

Fresno peppers, sliced 1/4-inch thick

In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.

Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.

For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.

Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

I love the sandwich King!!( Jeff) You are so fun to watch and an excellent chef! Im from Milwaukee and I think its amazing that someone is finally from the mid-west! I made this recipe tonight for dinner... my family loved it!!!! Thank you ! Also you are the best thing about " The Kitchen"  hilarious! :)

Can the pork be brined over night? It is nice to see a star chef from Chicago, I live in Lake Geneva WI.

Jeff does it again. This is the second time we've made this and it is amazing! It's so simple, too! Both times we've had a ton of extra onion so maybe next time we'll just make 2. We also didn't make the pickled fresnos this time and it's still amazing. We've also used this as the pork part of cubans and they were the best!

This was very tasty! I only gave it 4 stars because I deviated from it a bit. Instead of a pork tenderloin, I got 3 boneless pork "sirloin steaks" (chops and marinated them this way. I used the same amount of honey instead of sugar, and only brined them for about 2 hours. I also deleted the peppers. After brining, I seared the chops, then removed them to a plate while I tossed and slightly cooked the onions and some sliced mushrooms. Then I added the chops back to the skillet, smothered them with the onions and mushrooms, and  put the whole skillet in a 400 degree oven, down from what's called for in the recipe. It really only took a few minutes to get to temp because I was using chops instead of the roast. I turned the oven down to about 200 and let it all sit in there for a little while so the onions could carmelize a little more. The pork was moist and tasty. The onions were soft and sweet. This is definitely going into my "regular rotation". Thanks Jeff!

Great reminder that brining is the way to go with pork.  This was the juiciest, most tender pork loin, ever!  I used onion, green peppers, yellow peppers, too, during the roasting and the
sandwich was wonderful.  Will use the leftover pork for tacos tonight and know they will be 
great.  Thanks, Jeff

I made the entire recipe and the verdict is........ THEY LOVED IT! I had a hard time finding the peppers that Mr. Mauro used, so I subbed with jalapeno and it worked great. I will use the extra for subs that the family enjoys. Also I used pretzel sandwich style bread because that hotdog bun style was not available. I was even thinking that pumpernickel bread may be just as good if not a good sourdough roll. This will be a repeat in this house. Next week I will try the Fish Dog!

OMG. Do the pork up like this and you will never do it another way! I combined this pork with the rest of this banh mi recipe and it was SO good (Vietnamese Pork Sandwich by Jeff Mauro https://food-network.app.link/xjaetctYj7)

Holy Cow!!!! So yummy! Couldn’t find pretzel buns so substituted Brioche buns. The sweetness of the onions with the tangy peppers, and the melt in your mouth pork. Mmmmmm!

My husband said it was the best sandwich I’ve ever made! I only added 2 onions as others said 3 was too much, but wish I would have went with 3. Put giardiniera rather than pickles Fresno’s. Definitely will make again.

https://www.foodnetwork.com/videos/jeffs-pork-loin-sandwich-0207674

Jeff pickles fresno peppers to be used on his pork loin and onion sandwich.

Jeff's Pork Loin Sandwich

The combination of savory meat, aromatic herbs, and sweet and tangy fruit in this stuffed pork is so incredible you won't set your fork down until you devour every bite. It's easy to make and quick to prep, but impressive when served. Guests will be amazed and wowed.

Note: You may want to get a pork loin from your butcher. They...

Stuffed Pork Loin Roast

3-4 lb pork loin roast

granny smith apple, diced

garlic,

c onion, minced

cranberries

Pork & apple sauce

green eating apples

ginger

brown rice

carrots

broccoli

pork fillet

nutmeg

sage

oranges

natural yogurt

These paninis combine salty, spicy salami with roasted pork tenderloin in a way that might remind you of a muffuletta sandwich. 

Roast Pork Panini with Olive Salad

Castelvetrano olives

leftover roasted vegetables,

bread

basil pesto

salami

provolone cheese

Drain a 5-ounce jar Castelvetrano olives.  Place the olives and 1 cup leftover roasted vegetables in a food processor fitted with the blade attachment. Pulse until finely, irregularly chopped.

Use a serrated knife to cut 1 loaf French bread in half horizontally. Spread the bottom half with 1/4 cup pesto. Thinly slice 6 ounces roasted pork tenderloin and lay on top of the pesto. Layer 4 ounces sliced salami and 4 ounces sliced provolone cheese on the pork. Spoon the tapenade on top the cheese and close with the top half of the bread. 

Option 1: Panini press. Preheat a panini press to high. Cut the sandwich crosswise if needed to fit in the panini press. Working in batches if needed, press the sandwich until the cheese is melted and the bread is toasted, 12 to 15 minutes. Remove from the panini press and cut crosswise into smaller sandwiches to serve.

Option 2: Oven pressing. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place the sandwich on a parchment paper-lined rimmed baking sheet and brush the top of the bread with a little oil. Cover with a second sheet of parchment and place a second baking sheet on top. Place a heavy oven-safe pan, such as a cast iron skillet, on top of the second baking sheet to weigh it down. Bake until the cheese is melted and the bread is toasted, about 10 minutes. Cut crosswise into smaller sandwiches to serve.

When you’ve got a big crowd to feed, this recipe is sure to go down an absolute treat. With crispy crackling and rich, fennel-spiked liver stuffing, it makes the perfect Sunday lunch with all the trimmings, or you could serve it up with baps, slaw and an array of condiments for a build-your-own party centrepiece.

Beautiful stuffed porchetta

x pork

eating apples

red onions

plain flour

chicken stock

fresh sage (30 grams)

unsalted butter

75 g pine nuts

fennel seeds

g raisins

250 ml Vin Santo

sourdough bread

150 g free-range chicken or higher-welfare pork livers cleaned

oysters

g Parmesan cheese

This is it! The famous katsu sandwich from Konbi in Los Angeles, the No. 1 restaurant on our 2019 Hot Ten list. The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.

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