Pork Loin with Apples

Pork Loin with Apples...another great pork loin roast recipe to try !
A great pork loin roast recipe to try !
Pork Loin Roast Recipe Ingredients:

* 1 boneless pork loin roast, about 4 pounds
* stuffing mix, prepared
* all-purpose flour
* 1 egg, beaten with a tablespoon of water
* bread crumbs
* butter
* 1 apple (peeled and diced)
* 2 c. apple cider or apple juice
* 1/2 c. sour cream

INSTRUCTIONS :
Slice a pocket in boneless pork roast. Set aside. Making enough to fill the pocket in the pork roast, mix the stuffing mix according to directions on package, using apple cider in place of water, and add one peeled and diced apple. Stuff the roast with stuffing mixture. Bread the stuffed roast by carefully rolling in flour, then the beaten egg, then in breadcrumbs. Melt butter in large
saucepan or Dutch oven; brown roast on all sides. Add apple cider to pan, bringing it about halfway up the side of the pork loin roast. Reduce heat to simmer, cover, and simmer for about 30 minutes. Pork roast will be tender and should register about 155° to 160° on a meat thermometer. Remove pork loin roast from pan, and let it rest while you reduce the juices to about 1/3. Mix in sour cream to taste. Serve sauce on the side. The pork loin roast recipe is ready to serve. Enjoy !

marinated-pork-roast.

Simmered Boston Butt Pork Roast

Simmered Boston Butt Pork Roast
.....a great pork loin roast recipe to try !

Pork Loin Roast Recipe Ingredients :

* 1 (about 4 pounds) pork shoulder roast (pork butt)
* 2 tablespoons vegetable oil
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1/2 cup water
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* dash ground cayenne pepper
* 1 bay leaf
* 1 1/2 pounds potatoes, quartered
* 4 medium carrots
* 2 teaspoons Worcestershire sauce

Pork Loin Roast Recipe Instructions :
Brown roast in hot oil in large Dutch oven. Pour off fat.
Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over pork loin roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast...The pork loin roast recipe is ready...enjoy the feasts.

orange-ginger-pork-roast

Roast Pork Loin With Applesauce

Roast Pork Loin With Applesauce
....try this pork loin roast recipe !

Pork Loin Roast Recipe Ingredients :

* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1/4 teaspoon garlic powder
* 1 teaspoon caraway seed
* 1/2 teaspoon granulated sugar
* 1/4 teaspoon pepper
* 1/4 teaspoon dried leaf sage, crumbled
* 1 pork loin roast, bone in, about 4 to 5 pounds
* 1 1/2 cups applesauce
* 1/2 cup brown sugar, packed
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
Pork Loin Roast Recipe INSTRUCTIONS :
In small bowl, combine flour, 1 teaspoon salt, mustard, garlic powder, caraway seeds, sugar, pepper and sage; rub over pork loin roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, nutmeg and 1/4 teaspoon salt; mix well. Spread over pork loin roast. Roast 1 hour longer or until internal temperature reaches about 160°. Let stand 10 to 15 minutes before slicing. Serves 8 to 10. The pork loin roast recipe is ready for a feast ! Great !
pork-loin-with-peppers

Peachy Pork

Peachy Pork...try this pork loin roast recipe....a great one !

Ingredients:

* 10 to 12 fresh peaches, unpeeled
* 1/4 cup lemon juice
* 1/4 cup soy sauce, reduced sodium
* 1/3 cup honey
* 1 clove garlic, finely minced
* 1/8 teaspoon ginger
* 1/8 teaspoon pepper
* 4 to 6 pound pork loin roast

INSTRUCTIONS
Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.
Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper. Pour over meat and marinate for in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast...and the pork loin roast recipe is ready to serve10 to 12 persons...nice taste !
pork-loin-with-peppers.

Tangy Glazed Roasted Pork

Tangy Glazed Roasted Pork....a great pork loin roast recipe...try this one !

Ingredients:

* 1 boneless pork roast or 2 pork tenderloins
* 1/2 cup ketchup
* 1/2 cup vinegar
* 1/2 cup light or dark brown sugar
* 1/2 cup dark corn syrup
* 1/2 cup water
* 1 clove garlic, finely minced
* 3 tablespoons cornstarch

INSTRUCTIONS:
Place pork in a large bowl or glass dish. In a saucepan, combine ketchup, vinegar, sugar and corn syrup, water, and garlic. Cook over low heat, stirring occasionally, for 5 minutes. Pour over pork loin and let marinate for at least 6 hours in the refrigerator. Remove pork to a lightly oiled baking or roasting pan. Pour marinade into the saucepan and bring to a boil. Reduce heat to low. In a small bowl, blend cornstarch with 1/2 cup of the sauce, then add to the saucepan. Continue cooking, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Brush sauce generously over the pork loin and place in a preheated 350° oven. Tenderloins will be done in approximately 1 hour, and should be brushed with the remaining sauce about 20 minutes before done. A boneless rib or pork loin roast will take longer, about 1 1/2 to 2 hours, or until an instant read or meat thermometer registers about 165°, and should be brushed with remaining sauce about 30 to 40 minutes before done.The pork loin roast recipe glazed is ready to serves 4 to 6 persons....enjoy it !
cider-braised-pork-loin-with-cabbage.

Glazed Pork Roast With Currant Jelly

Glazed Pork Roast With Currant Jelly

Pork Loin Roast Recipe INGREDIENTS:

* 1 pork loin roast, about 4 to 5 pounds
* salt and pepper
* garlic powder
* 1 jar (10 ounces) red currant jelly
* juice of 1 lime, about 2 to 3 tablespoons
* 1 teaspoon lemon pepper or 1 teaspoon finely grated lemon zest and 1/8 teaspoon coarsely ground pepper
* 1/2 teaspoon powdered ginger

Pork Loin Roast Recipe INSTRUCTIONS
Wash roast and pat dry. Lightly sprinkle with garlic powder; sprinkle with the salt and pepper.
Place on rack in roasting pan and bake at 350° for about 2 1/2 hours. Combine glaze ingredients; spread over the pork loin roast. Bake 30 to 45 minutes longer, or until roast is about 155°. Let roast stand for 10 minutes before slicing.Serve with potatoes and a vegetable or tossed salad...and the pork loin roast recipe is ready to serve...enjoy the meal !
tangy-glazed-roasted-pork.

Pork Loin Roast With Cranberry Apple Glaze

Pork Loin Roast Recipe With Cranberry Apple Glaze

INGREDIENTS:

* 1 boneless pork loin roast, about 3 1/2 to 4 pounds
* salt and pepper or seasoning blend
* 1 clove garlic, finely minced or pressed
* 1 bag (12 ounces) cranberries
* 3/4 cup maple syrup
* 2 tablespoons brown sugar
* 2 cups finely chopped apples
* zest and juice of 1/2 lemon
* dash ground ginger
* dash ground cinnamon

INSTRUCTIONS:
Trim excess fat from the pork roast. Sprinkle pork loin roast with salt and pepper or seasoning blend, then rub on all sides with garlic. Roast at 350° for 80 to 90 minutes, or to about 150°F. on a thermometer. Meanwhile, in a saucepan, combine remaining ingredients; boil for 15 to 20 minutes, until fruit is very tender. Process half of the glaze until smooth. Spoon pureed mixture over the roast. Cook 30 minutes longer. Place roast on platter, slice, and spoon remaining cranberry-apple mixture around it. The pork loin roast recipe is ready to serves 6 to 8 persons.
roast-pork-rib-roast-with-fingerling

Stuffed Crown Roast of Pork

Stuffed Crown Roast of Pork....a great pork roast recipe to try !

Ingredients:

* 2 tablespoons butter
* 1/2 cup chopped onion
* 1/4 cup diced celery
* 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
* 1/4 cup chopped dried cranberries, optional
* 1/4 cup brown sugar
* 1/4 cup hot water
* 1 tablespoon lemon juice
* 1 teaspoon salt
* 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
* 4 cups toasted bread cubes
* 1 crown roast of pork, about 7 to 9 pounds

Preparation:
Heat butter in a large skillet over medium low heat; add the chopped onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes. Remove from heat; stir in brown sugar, hot water, lemon juice, salt, sage or poultry seasoning, and bread cubes.
Place roast in a roasting pan. Fill the crown of the roast with stuffing, heaping in center. Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with a small piece of foil. Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat thermometer. Remove foil. If desired, decorate tips with paper frills. The pork roast recipe serves 8 persons....enjoy it !

Pork Loin With Peppers

Pork Loin With Peppers

INGREDIENTS:

* 4 tablespoons olive oil
* 4 medium cloves garlic, minced
* 4 ounces hot or sweet Italian sausage, casings removed
* 1 pork loin, about 4 pounds
* 2 cups chopped onion, divided
* 1 can (14.5 ounces) diced tomatoes
* 1 cup chicken broth
* 4 to 6 green bell peppers or a combination of red and green, seeded, thinly sliced
* salt and pepper
* 2 tablespoons all-purpose flour
* 1/4 cup cold water

INSTRUCTIONS
Heat 2 tablespoons of the oil in a large heavy saucepan or Dutch oven. Add the garlic and sausage. Sauté, stirring and breaking up, until sausage is no longer pink. Remove
the sausage and set aside. Brown the pork loin on all sides; pour off excess fat. Add 1 cup of the chopped onions, the tomatoes, chicken broth, and reserved sausage.

Cover and simmer for about 2 1/2 hours. In a skillet over medium heat, cook remaining onion and peppers in the remaining 2 tablespoons of oil until tender, stirring occasionally. Add salt and pepper, to taste. Remove the pork and slice.

Keep pork juices over low heat.Combine the flour and cold water until smooth. Stir the flour mixture into the pork juices, a little at a time, until thickened. Pour thickened juices over the pork then top with the cooked onion and pepper mixture.The pork loin roast recipe is ready to serves 6 to 8 great persons....enjoy it !

Pork Loin Roast With Brown Sugar Glaze

Pork Loin Roast With Brown Sugar Glaze

Try this great pork loin roast recipe...!
INGREDIENTS:

* 1 pork loin roast, bone-in, about 5 pounds
* 1 clove garlic, cut in half
* salt and pepper
* Glaze:
* 1 1/2 cups light brown sugar, packed
* 2 tablespoons flour
* 2 teaspoons Dijon mustard
* 3 tablespoons balsamic or cider vinegar

INSTRUCTIONS:
Rub pork loin roast all over with cut sides of the garlic; sprinkle with salt and pepper. Place roast on a rack in a roasting pan. Roast at 325° for about 2 hours. Brush with glaze (see below) and continue roasting for about 30 minutes longer, or until pork loin registers 160 to 170 degrees F. when a meat thermometer is inserted into a meaty part of the roast (not touching bone).

Brown Sugar Glaze: Combine glaze ingredients in a saucepan; blend well. Stir over medium-low heat until bubbly. Set aside. Let roast rest for 5 minutes before slicing. The pork loin roast recipe is ready to serves 6 to 8 persons...nice !
tangy-glazed-roasted-pork