roasted pork

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.

An easy roasted pork shoulder recipe that results in tender meat and super crispy skin!  Whole 30, Paleo, Keto, Low Carb

Easy Roasted Pork Shoulder

pork shoulder

Spice rub:

Tbsp Kosher salt

Tbsp black pepper

Tbsp cumin

onion powder

garlic powder

oregano

Combine all of the ingredients for your spice rub in a small bowl.

Remove pork shoulder (or other pork roast) from packaging and rinse under cold water. Using your hands, pat the dry rub all over the surface of the meat. Place in a large roasting pan skin side up. Roast uncovered in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 45 minutes per pound.

Total cooking time for an 8lb roast should be about 6 hours and 20 minutes. Remove the pork roast from the oven and let rest for 30 minutes. The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips! The meat should be tender enough to pull apart with forks. Shred, adjust seasoning if necessary, and serve!

Excellent!  The crispy skin was amazing and no fuss. Mine was a 7 lb shoulder/butt and I didn’t think I’d use all the salt-spice rub but I did!  It was so flavorful!  
I used all the highly flavored pan drippings afterward (which were almost blackened) to make your Tomato Pork soup.  The shoulder bone was helpful. I added the cut up meat near the end since it was already cooked and I didn’t want to dry it out. I made it stovetop in about 30 minutes rather than crock pot.  An absolute hit with adult foodies and a picky young grandson.  Thank you for all your great recipes you so kindly share.

I just have one word.  WOW!!!!!!!!!!!!!!!!!!!!!!
And so easy to make.

This rub was amazing! However, the meat was so tough still and I cooked it exactly to the directions. I’m very bummed because the flavor is delicious.

I loved this recipe!! I added paprika to it, because I like paprika, and it made it wonderful! I usually like gravies with these meats, but the leftovers I made pulled pork sandwiches with bbq sauce and boy...YUM!! My question is the crispy top...you said to make meat bites with that...is that just the crispy top cut into smaller pieces or is there a recipe for that? I'd love to know. Thanks for the recipe!! Delicious!...:)

“I love changing the hero protein on the table. Pork, with its succulent meat and crispy crackling, is paired here with a hint of spice,” says Justine Schofield.

Justine Schofield's roast pork belly with chargrilled peach salsa

1.2kg boneless pork belly, skin scored

tsp each ground white pepper, ground nutmeg and ground cloves

tsp extra virgin olive oil

onions, thinly sliced

garlic

bay leaves

chicken stock

Micro parsley, to serve

halved,

olive oil

tomato,

red chilli, finely chopped

chives,

tsp balsamic vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

Herb Roasted Pork Tenderloin is flavorful, simple, and elegant main dish that works just as well for a weeknight dinner as it is for special dinner guests.

Herb Roasted Pork Tenderloin

garlic (0.16)

basil (0.10)

thyme (0.10)

rosemary (0.10)

black pepper (0.05)

salt (0.02)

olive oil (0.32)

pork

Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.

Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.

Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.

Making Char Siu at home is very easy. This Chinese BBQ Air Fryer Char Siu recipe gets the pork perfectly charred, sticky, and moist inside! All you need is 30 minutes, and you can wrap your fingers around this restaurant-quality barbecue pork you are so used to ordering for Chinese take-out! 

Air Fryer BBQ Pork Char Siu 氣炸鍋蜜汁叉燒

lbs pork butt

C Lee Kum Kee Char Siu Sauce (for marinating)

tsp Lee Kum Kee Char Siu Sauce (for basting)

honey

vegetable oil

Wash pork and pat dry with a paper towel.

Trim excess fat off the pork shoulder or pork butt.

Portion and slice the pork shoulder or pork butt into large 2 to 3-inch strips in length and approximately 1.5 inches thick.

Add Lee Kum Kee Char Siu Sauce in  an extra-large freezer-safe ziplock bag. 

Add the portioned pork into the ziplock bag. Remove as much air as you can before sealing the bag.

Massage the sauce onto the pork through the ziplock bag.

Let the pork marinate in the refrigerator for at least 4 hours. Overnight is preferred. 

Marinating

Add the pork into the air fryer basket and baste the top of each pork with 2 tablespoons of char siu sauce, then spray cooking oil onto the pork and air fry at 400F for 8 minutes.

After 10 minutes, flip the pork over, repeat the step above and air fry at 400F for another 8 minutes. 

Cooking / Air Frying

Baste the top of each pork with 2 teaspoons of honey air fry at 400F for another 2 minutes. 

After 2 minutes, flip the pork over and repeat this step.

Honey Glaze

Carefully remove the barbecue pork from the air fryer with kitchen tongs.

Slice the Char Siu and test for doneness. 

Enjoy and Serve

I love that I can make this in my air fryer! Such a delicious treat.

Char siu is the perfect pair with rice and goes well for savory lunch or dinner. The steps in this recipe are easy to follow.

Just the look of this gorgeous pork meat makes me salivate, I can only imagine how good it must taste! I'm earmarking this to try it out ASAP

Great recipe! Loads of flavours going on here!!

This is such a flavourful quick and easy to prepare a pork roast. Thanks for sharing!

I love the flavors in this bbq pork. Can’t wait to try

Love that I can make it in the air fryer!

This was really good! Never thought to do char siu in the air fryer before but was a great idea!

Super delicious recipe and easy to make! Thank you for sharing!

I love that I can make recipes like this in my airfryer - it is such a handy kitchen gadget!

This looks so delicious and full of flavour! I must try this in my air fryer!

This is absolutely delicious!! The flavors are awesome. Such a great meal.

Such a great recipe, I love how flavorful it is!

OMG I am already OBSESSED with my air fryer! And now you tell me I can make bbq pork in it too? I see a lot of bbq pork fried rice in my future....

I always wonder how to make my own char siu instead of buying. Glad I found your recipe! It has the right sweet and delicious flavor. I use maple syrup too

Love that crusty skin and how juicy it is!

Do you know a method to avoid charring the food? To me, it is a bit of a deterrent in using the air fryer a lot. I was thinking to cover the food with foil, but it might fly during the process. If you have a tip that works, please let me know, thanks! Just trying to avoid ingesting acrylamides which lead to cancer.

Char siu is one of those things I've wanted to try for so long, but I've always been a little intimidated.  It doesn't hurt that it's fairly easy to get good takeout char siu here too, lol.  But air fryer stuff is something I'm really getting into, so this is perfect! Hoping to perfect my own take on it.  Cheers.

I always love trying new recipes from different kitchens and this was a huge winner! Plus it's super easy to make with the air fryer! Love it, thank you so much for the great recipe

Now I know what to do with pork shoulder! Sounds delicious!!

One of my favourite ways to eat pork and this recipe shows you just how easy it is to make in the air fryer.

I've been looking for an easy char siu recipe for ages.  I'm definitely going to try this one.  I love the fact that it's made in an air fryer too so it's not too greasy.

Wow this looks utterly delicious. I must get on the air fryer train. Thanks for posting, great inspiration.

Char Sui is my favourite, this is a brilliant recipe for the air fryer - love it.

This is my idea of heaven! Pork with Asian flavours - yes please.

Such a good way to  make char siu quickly!! Love this idea!

Spiced, savory, and sweet--this char siu recipe is a traditional take on Chinese roasted pork that goes well with anything: steamed bao, white rice, and even noodles.

Char Siu Pork Recipe (Chinese BBQ Pork)

680 g pork butt/shoulder

g white granulated sugar

red bean curd sauce

red bean curd

g soy sauce

molasses

g kosher salt (Diamond Crystal brand)

1.5 g five spice powder

67.5 g maltose

water

water (for roasting)

Cut the pork butt into two long strips horizontally and set aside.

In a small-sized bowl, combine the rest of the ingredients to make the marinade. Use a fork or a whisk to thoroughly incorporate the bean curd in the sauce. Reserve half of the marinade in another glass container, you will use this for the basting sauce later.

In a container, combine the pork strips and marinade making sure every side of the meat is thoroughly covered. Cover with a lid and marinate in the fridge for at least 8 hours or overnight. Halfway in the marinating process, make sure to turn the meat so that all sides get an even amount of marinating.

Remove the pork from the fridge at least 30 minutes before baking to bring the meat into room temperature; This will help to evenly cook the meat throughout.

Preheat the oven to 375 °F. Prep the basting sauce by warming up the maltose in the microwave for about 20 seconds. Mix the maltose and hot water together, then mix with the rest of the reserved marinade to create the basting sauce.

Place the marinated meat on top of a rack lined sheet pan. Place the pan in the middle rack of the oven. Add water enough in the sheet pan to fill about 1 inch from the bottom of the pan.

Bake for 20 minutes, turn over and baste the meat with a brush.

Bake for another 15 minutes, turn over and baste.

Turn the heat up to 425 °F and bake for 5 minutes or until the edges of the char siu begin to darken and caramelize. Take internal temperature, it needs to be at least 145°F.

Transfer the meat onto a cutting board, baste one more time, and let it rest for about five minutes before cutting. Serve the meat with steamed white rice and fresh veggies.

This Best-Ever Pork Tenderloin recipe is an absolute crowd-pleaser, friends. Juicy, extra tender pork tenderloin coated in a well-seasoned blend of herbs and spices and then pan-seared. Before roasting, it's slathered in an umami-rich glaze, and finished with a scrumptious dijon cream sauce. It's perfect to serve up as an easy but fancy weeknight or holiday-inspired dish for a low-effort, high-reward cozy meal!

Best-Ever Pork Tenderloin with Dijon Cream Sauce

salt & black pepper,

rosemary

thyme

cumin

olive oil, divided

whole grain dijon mustard

maple syrup

worcestershire sauce

soy sauce

unsalted butter

lemon juice

heavy whipping cream

Prep &amp; season

Preheat the oven to 375°F. Trim any tendrils of fat or leftover membrane (any silver skin) off the tenderloins. Then pat the tenderloins dry with a paper towel. In a small bowl, combine the salt/pepper- to taste, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloins and use your hands to massage the spice blend into the tenderloins until evenly coated. Then set aside.

Make glaze

In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine and then set aside until called for.

Sear pork &amp; glaze

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. At this stage, you aren’t cooking them through, just searing nicely to lock in moisture and bring out more flavor by caramelizing the outside. Then place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins, coating all surfaces.

Roast the tenderloins

for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side- cooking until the tenderloins reach 145° &#8211; 150°F when checked using a digital thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board to rest while you whip up the pan sauce.

For the pork tenderloin:

In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking for another 1-2 minutes or so until well incorporated. If sauce is too thick, simply thin out sauce with 1 tablespoon of water at a time until desired consistency is reached. Then remove from heat.

Serve

Slice the tenderloins into 1-2-inch thick slices and place them on a large platter to serve up family-style. Spoon the pan sauce over the slices. Garnish the platter with fresh herbs for a nice lil&#8217; razzle dazzle touch if you’d like. Serve immediately alongside your favorite side items like mashed potatoes, green beans, or a salad, etc. Enjoy!

For the dijon cream sauce:

Hot damn! We have a winner!! This recipe absolutely rocks without adjustments. I almost passed it up when I saw the syrup as an ingredient...but I realized it was only being utilized as a sweetener...and set the wheels in motion for this AMAZING dish. (We like syrup, but for French Toast 😊etc) Definitely putting this on an index card. Unfortunately, I didn't have time for a vegetable (shame on me 🤣). But we did have a salad and for a starch, we had potatoes from Omaha Steaks which paired great with the sauce from the pork. Thanks for the rock'n recipe. Looking forward to trying more of your dishes. 😋

This pork with the dijon sauce was easy and delicious. The recipe came together without much work, which I appreciated and the instructions were easy to follow. It turned out great and the sauce was the perfect way to serve it. We actually smoked ours after we seared it and we put the glaze on after about an hour of smoking it. It worked just fine.

This is the best and easiest pork tenderloin recipe I have ever used.  DELICIOUS!

Loved this!!  I don't love meat but my family does.  I made this and with the glaze and sauce I had seconds!    

My family loved it!  Will def bookmark this.  Maybe next time, just for fun we may add a little bourbon to the glaze.    Not to improve but improv😉. 

Thank you for a great recipe!!  

Ahhhh! This was so good. My husband (who is french, and loves butter) couldn't stop raving.  Thank you for sharing!!

Holy Cow!!  This is absolutely delicious!  It was really so good and not even very hard. I made it on a weeknight.  Such a treat.  I made mashed potatoes to go with and the Dijon Sauce was a perfect gravy.  

In my case it was Honey Mustard Sauce because I didn't have any Dijon.  I also had to add a splash of milk to the sauce while the tenderloin was cooking.  I had it over just a tiny flame but it reduced a little to much and was pretty strong tasting.  I splashed maybe about 1/3-1/2 cp of milk into it and whisked it well.  

My meat thermometer goes into the oven with the meat and has an alarm when it gets to temp so I don't know how long it was in the oven but it came out juicy and with a wonderful crust.  I don't know how I cooked without a meat thermometer.

This was absolutely incredible!! My entire family loved it! Will definitely be making it again!!

I made this recipe and the seasoning and glaze was fantastic! Loved the herbs with the dijon. Highly recommend! Do you have a recommendation to make this dairy-free? I subbed cream for chicken broth but I felt like it was just okay. Thanks in advance!

This is the best pork tenderloin recipe I have made. So delicious!

I wanted a easy quick Tenderloin Meal for a week night and you delivered on a Easy and quick Meal for my Family. Thank You for Sharing. Definitely will make this again.  So Droolicous.....

Delicious! It’s going in the rotation and I would make this for guests.

This pork is phenomenal! 100% recommend. I used white wine instead of water in the cream sauce.

Another day, another five star recipe! This dish is dinner party worthy in flavor and presentation but still simple and fun to make. The sauce is divine and the pork was cooked perfectly by following the directions exactly. 

My only problem is trying to decide which one of Quin’s recipes to try next! 

https://content.jwplatform.com/videos/&rdquo;wDyHx2ES&rdquo;.mp4

”Best-Ever

Pork Loin Roast with Mushroom Sauce

pork loin ((boneless))

rosemary ((crushed))

Tbsp fresh sage ((crushed;

fresh thyme ((crushed;

tsp kosher salt

coriander seeds ((crushed))

garlic ((pressed))

mushrooms

shallot ((thinly sliced))

dry sherry ((or Madeira, or dry vermouth))

cornstarch

Salt ((to taste))

Black pepper ((to taste))

Preheat oven to 425F.

Crush coriander seeds in a mortar. Add the fresh herbs and crush together with the coriander seeds.

Mix the crushed herbs and coriander seeds with salt and pepper in a small bowl.

Rub the pork loin with the seasoning, patting it to make sure the seasonings stick well. Position the pork loin on a rack fitted over a baking pan lined with foil. Make sure that the fat cap is on top of the loin.

Insert a BBQ or meat thermometer, put the loin in the oven and roast at 425F for 15 minutes. Reduce temperature to 325F and continue to roast until the temperature in the center of the thickest part of the loin reaches 140F, about 50 - 70 minutes.&nbsp;

Remove the meat from the oven, tent with a piece of foil and let rest for 10 minutes before carving.

Meanwhile, heat the oil in a skillet over medium-high heat. Saute the garlic and the shallot for 1 minute. Add the mushrooms and continue sauteing for another 5 minutes or so, until the mushrooms begin to brown.

Add the sherry wine and continue cooking until most of the liquid evaporates.

Pour in the chicken stock and the soy sauce. Bring to a boil. Add the cornstarch mixture and simmer for about 2 minutes, until it thickens. Season with salt and pepper to taste.

Top 9 roasted pork recipes from across the web

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

Top Tags

Brown Sugar Roasted Pork Loin

Easy Roasted Pork Shoulder

Justine Schofield's roast pork bell...

Herb Roasted Pork Tenderloin

Air Fryer BBQ Pork Char Siu 氣炸鍋蜜汁叉燒

Char Siu Pork Recipe (Chinese BBQ P...

Best-Ever Pork Tenderloin with Dijo...

Pork Loin Roast with Mushroom Sauce

Honey Mustard Pork Tenderloin

Top 9 roasted pork recipes from across the web

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

Top Tags

Brown Sugar Roasted Pork Loin

Easy Roasted Pork Shoulder

Justine Schofield's roast pork bell...

Herb Roasted Pork Tenderloin

Air Fryer BBQ Pork Char Siu 氣炸鍋蜜汁叉燒

Char Siu Pork Recipe (Chinese BBQ P...

Best-Ever Pork Tenderloin with Dijo...

Pork Loin Roast with Mushroom Sauce

Honey Mustard Pork Tenderloin

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