pork loin recipe

This Honey Garlic Glazed Pork Roast recipe is hands down the BEST. If you&#039;re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin.

Tender and Juicy Pork Loin Roast Recipe

pork loin

olive oil

sweet paprika

garlic powder

onion powder

thyme

rosemary

salt and fresh ground pepper, (to taste)

garlic, (minced)

honey

low-sodium gluten free soy sauce

dijon mustard

brussels sprouts, (cut

butternut

Preheat oven to 375˚F.

Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.

Pat dry pork loin with paper towels.

In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.

Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.

Take the spice mix and rub it all over the pork loin.

Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.

Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.

In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.

Brush remaining honey mixture over the pork loin.

Roast for 25 minutes.

In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.

Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn&#x27;t burn, but the inside continues to cook.

Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.

Stir vegetables half way through cooking.

Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.

Cut the pork in slices and serve with veggies.

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

This Honey Garlic Glazed Pork Loin Roast is hands down the BEST pork loin recipe. If you’re wondering how to cook pork loin, this easy method makes juicy, fork tender pork loin. Just rub with spices, smother with glaze, and roast until done! 
FULL RECIPE POST: https://diethood.com/pork-loin-roast-recipe/

INGREDIENTS:
3- pound pork loin
1 tablespoon olive oil
FOR THE SPICE RUB
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and fresh ground pepper, to taste
FOR THE HONEY GARLIC GLAZE
4 cloves garlic, minced
1/4 cup honey
3 tablespoons low-sodium gluten free soy sauce
1 tablespoon dijon mustard
1 tablespoon olive oil
FOR THE VEGETABLES
1 tablespoon olive oil
1 pound brussels sprouts, cut in half
1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)

DIRECTIONS:
Preheat oven to 375˚F.
Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
Pat dry pork loin with paper towels.
In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
Take the spice mix and rub it all over the pork loin.
Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.

In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.

Brush remaining honey mixture over the pork loin.

Roast for 25 minutes.
In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.

Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook.

Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.

Stir vegetables half way through cooking.

Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.

Cut the pork in slices and serve with veggies.

TENDER AND JUICY PORK LOIN ROAST RECIPE

Paprika Pork Schnitzel, not overly spicy, but packed with flavor, this pork loin gets pan seared and sauced with a paprika cream that is beyond tasty.

Paprika Pork Schnitzel

pork loin cutlets (1/2 inch thick (See Note 1))

tsp paprika ((separated))

tsp salt

tsp white pepper

tbsp flour

oz cremini mushrooms ((sliced))

beef broth

half and half ((or heavy cream))

parsley (chopped (for garnish))

Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.

In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.

Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.

https://content.jwplatform.com/videos/BDAawVpY.mp4

Paprika Pork Schnitzel 60+ AdThrive.mp4

A savory Pork Loin that&#039;s pan seared, coated with herbs and garlic then oven baked at a lower temperature for a tender, juicy end result. And then it&#039;s finished with a simple gravy for extra flavor.

Pork Loin Roast

pork loin*

Salt and black pepper

Tbsp olive oil, (divided)

thyme ((or 3/4 tsp dried))

rosemary ((or 3/4 tsp dried))

sage ((or 3/4 tsp dried))

tsp minced garlic ((4 cloves))

lemon zest (or orange zest (optional))

Tbsp butter (or olive oil)

Tbsp flour

chicken broth

Tbsp heavy cream, (optional)

Preheat oven to 325 degrees. Heat a 12-inch skillet over medium-high heat (I like to use cast iron for nice browning).

Dab pork loin dry with paper towels and season with salt and pepper.

Heat 1 Tbsp oil in skillet and brown pork on all sides, about 2 minutes per side (8 minutes total).

Transfer pork to a roasting pan. Let cool a few minutes so it&#039;s not too hot to handle.

Meanwhile in a small bowl stir together remaining 1 Tbsp olive oil with thyme, rosemary, sage, garlic and lemon zest.

Using hands spread mixture over roast (on all sides, note it doesn&#039;t stick perfectly well and that&#039;s ok if some falls from the sides, just sneak it under the roast to season it). Roast should be fat side up for baking.

Insert an oven probe thermometer into center of middle area of pork loin (if you don&#039;t have one use a standard probe thermometer to test temperature occasionally).

Bake pork in preheated oven until center registers 145 degrees on thermometer, about 50 - 70 minutes.

Remove from oven, transfer to carving board. Tent roast with foil and let rest 10 minutes. Meanwhile prepare gravy.

In a medium saucepan melt butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.

While whisking slowly pour in chicken broth and drippings from roasting pan (you should have a few tablespoons, scrape up browned bits). Let cook until thickened, stirring frequently.

Season with salt and pepper as needed. Stir heavy cream in at the end if using.

Slice roast to desired thickness (I like to slice somewhat thin). Serve with gravy atop slices.

For the gravy

Garlic roasted pork loin is so easy to make, you are just a couple of steps away from a juicy and tender pork loin for dinner.

Roasted Pork Loin

pork loin roast

rosemary leaves

Kosher salt

garlic

Preheat oven to 350 degrees. Use either a mortar and pestle, or a food processor, add rosemary leaves, salt, garlic, and olive oil. Mash or pulse until a paste is formed. Place roast on a wire rack on a baking sheet fat cap side up.&nbsp;

Spread rosemary and garlic paste over the roast. Bake for approximately 1 hour and 20 minutes. Check roast for temperature with a meat thermometer.&nbsp;

When the temperature is between 145 to 160 degrees remove the roast for from the oven. You may need to adjust the cooking time. All ovens and cuts of meat are different. Allow roast to rest for about 10 minutes before carving. If desired serve with pan juices.

https://content.jwplatform.com/videos/8XzT7In1.mp4

How to make a roasted pork loin with garlic and rosemary.

Roasted Pork Loin with Garlic and Rosemary

Perfectly Moist Pork Loin is the ULTIMATE &quot;set it and forget it&quot; recipe! It&#x27;s easy to prep, easy to cook, tastes delicious &amp; your house will smell amazing!!

Perfectly Moist Pork Loin

salt

pepper

Preheat oven to 400 degrees F.

Rub entire pork roast with olive oil. Then rub with salt, pepper, garlic powder, and onion powders on all sides.

Place pork in roasting pan fat side up.

Cook for 10 minutes.

Lower heat to 350 degrees F and cook for 20 per pound until the internal temperature reads 145 degrees F.

Remove pan from oven, and put a piece of foil loosely on top of the roast. Let meat rest for 10 minutes.

Transfer roast to a cutting board to slice for serving.

https://www.youtube.com/watch?v=-56NUan9isc

Perfectly Moist Pork Loin is the ULTIMATE “set it and forget it” recipe! It’s easy to prep, easy to cook, tastes delicious & your house will smell amazing!!

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Perfectly Moist Pork Loin // Real Housemoms

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!

A top rated recipe on how to smoke the juiciest, most flavorful pork loin imaginable. Try this smoked pork loin at your next get together.

Smoked Pork Loin

Pork Loin roast

Apple juice

Apple cider vinegar

Worcestershire sauce

MEATER Plus Bluetooth Thermometer, optional

ThermoPro Instant Read Thermometer, optional

Preheat the smoker

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.

Trim the pork loin

Trim off any excess fat or silver skin. I usually leave 1/4" of fat on top of the pork loin to protect the meat and add additional flavor, but remove it if desired.

Season and optionally inject the pork loin

If injecting the pork loin, combine all of the injection ingredients in a tall, narrow glass. This makes it easier to pull the liquid into the injector. Inject the meat every inch in a checker board pattern across the entire pork loin. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. Apply a heavy coating of the rub to all sides of the pork loin. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight.

Smoke the pork loin

Place the pork loin on the grill grates of your smoker and smoke for 2 1/2 - 3 hours. Cook until the pork loin reaches an internal temperature of 145°F. I recommend using a good leave-in meat thermometer so you don't have to constantly check the pork loin as it smokes.

Rest the smoked pork loin

Transfer the smoked pork loin to a cutting board, tent with aluminum foil, and let it rest for 20-30 minutes before slicing. This will allow the juices to redistribute throughout the meat resulting in a super juicy smoked pork loin.

Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.

Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.

Brush remaining honey mixture over the pork loin. Roast for 25 minutes.

In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.

Tent a piece of foil over the pork so the top doesn&#039;t burn, but the inside continues to cook.  Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.  Stir vegetables half way through cooking.

Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

This French Onion Pork Loin with potatoes, carrots, parsnip and onion is the perfect one-dish weeknight meal!

French Onion Pork Loin

olive oil (, divided)

baby carrots

parsnips (,

baby potatoes

white onion (, cut in half and quartered)

onion soup seasoning packets**

black pepper

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.

Combine 2 tablespoons olive oil with baby carrots, parsnips, baby potatoes and white onion in a large mixing bowl. Toss to coat.

Add one onion soup packet to the vegetables, making sure to break up any clumps of seasoning. Toss well and set aside.

Trim pork loin of any excess fat, rinse, and dab dry with a paper towel.

Rub entire loin with remaining 1 tablespoon of olive oil. Season with black pepper and French onion soup packet, breaking up any large clumps.

Place pork loin in the center of your prepared baking sheet. Surround it with seasoned vegetables.

Roast for 35 minutes or until meat thermometer registers at 145 degrees.

Remove and allow to rest for 5-10 minutes before slicing.

If you’ve tried this recipe, come back and let us know how it was!

A juicy and tender pork loin that is crusted with a garlic, shallot, fennel and rosemary mixture. Make a pan gravy from the drippings and white wine. Serve this with roasted veggies and mashed potatoes for a great dinner!

Roasted Rosemary Pork Loin

pork

white wine ((chardonnay stock

tbsp dijon mustard

shallot

tbsp fresh rosemary, chopped (or thyme)

fennel seeds

tsp kosher salt

tsp black pepper

tbsp butter

all purpose flour

chicken stock

Preheat the oven to 475°

Grab a roasting pan that will fit your pork loin. Pour in 1 cup white wine.

Pat the pork loin dry with paper towels. Place it in a roasting pan, fat side up. Rub the dijon mustard over the top and sides.OPTIONAL: After you pan the pork loin with paper towels you can tie it with kitchen twine to make it stand up and appear more round. This is totally optional! Video for Tying A Roast

In a small bowl combine the olive oil, garlic, shallot, rosemary, fennel, salt, and pepper.

Rub/press the seasoning mixture on the top and sides of the pork loin. It should stick to the mustard.

Roast in the oven for 30 minutes at 475°. Then lower the temp of the oven to 425° and roast for an additional 30 minutes. If the topping is getting too dark loosely tent some foil over the pork loin.The internal temp should be around 145°. Remove from the oven and let it rest for 15-20 minutes, it will continue to cook as it rests.

Do not discard the liquid in the pan if you plan on making the gravy below.

It you tied your pork roast you can remove the string.

In a skillet over medium heat melt the butter. Sprinkle in the flour and whisk around the pan for 1 minute. Slowly whisk in the liquid from the bottom of the pork loin pan. Add as much chicken broth as you need to get the right consistency in your gravy (anywhere from 1/2-1 cup).

Gravy

Serve slices of pork loin with a little gravy poured over top. It is excellent served with roasted veggies and mashed potatoes.

Serving

Introducing stuffed pork loin - the perfect roast to tantalize your taste buds! Whether you&#039;re hosting a dinner party or simply looking for something delicious to make on a weeknight, pork roast is sure to be an absolute hit.

Stuffed Pork Loin

olive oil ((extra virgin))

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Top 13 pork loin recipe recipes from across the web

The most viewed pork loin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tender and Juicy Pork Loin Roast Re...

Paprika Pork Schnitzel

Pork Loin Roast

Roasted Pork Loin

Perfectly Moist Pork Loin

Pork Loin Roast | How to Cook Pork ...

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The most viewed pork loin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine