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Garlic roasted pork loin recipe

Garlic roasted pork loin recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork loin

Tender and juicy pork loin is roasted with garlic to result in a full of flavour roast just perfect for serving alongside seasonal vegetables.

15 people made this

IngredientsServes: 4

  • 1kg boneless pork loin
  • 1 bulb garlic, peeled
  • 1 pinch ground caraway seeds
  • 1 pinch dried marjoram
  • 1 pinch dried thyme
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 200ml water

MethodPrep:10min ›Cook:2hr ›Extra time:8hr marinating › Ready in:10hr10min

  1. Pat the pork loin dry with kitchen paper. With a sharp knife, make several incisions in the loin and push in whole garlic cloves until they are hidden. Rub the loin with the caraway, marjoram, thyme and salt and pepper. Drizzle with olive oil and marinate in the fridge overnight or for at least 3 hours.
  2. The next day, preheat the oven to 180 C / Gas 4.
  3. Place the pork in a casserole dish or roasting tin and sprinkle with salt. Pour the 200ml water into the pan and cover.
  4. Roast for 2 hours until the pork is no longer pink in the centre. Baste the pork occasionally with the liquid in the base of the pan. Ten minutes prior to the cooking time being up, remove the lid to allow the pork to brown.

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Reviews & ratingsAverage global rating:(7)


Herb and Garlic Roasted Pork Loin

Simple recipe for flavorful and moist pork loin crusted in sage, rosemary and garlic.

Ingredients

  • 3 teaspoons Chopped Fresh Sage
  • 3 teaspoons Chopped Fresh Rosemary
  • 4 cloves (Large) Garlic, Pressed
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1-½ teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 1 Boneless Pork Loin (about 2 Pounds)
  • Applesauce, To Serve

Preparation

Preheat oven to 400ºF. Mix the sage, rosemary, garlic, olive oil, salt and pepper in a small bowl. Rub all over pork roast. Place pork, fat side down, in roasting pan or half sheet pan (I used an aluminum half-sheet pan). Roast pork for 30 minutes, then turn roast fat side up. Roast until thermometer inserted into center of pork registers 155ºF, about 25 minutes longer. Remove from oven, lightly cover with foil and let stand 10 minutes.

Pour any juices from roasting pan into small saucepan set over low heat to keep warm. Cut pork crosswise into about 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired. Serve with applesauce on the side.


  • 1 ½ pounds boneless pork top loin roast
  • 4 cloves garlic, peeled and cut into thin slivers
  • 1 teaspoon kosher salt or sea salt
  • ½ teaspoon freshly ground pepper
  • ½ cup cold water
  • ⅓ cup chopped fresh Italian parsley
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro
  • 1 fresh serrano chile pepper, stemmed and finely chopped
  • 1 teaspoon finely shredded lemon peel
  • 4 teaspoons lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt or sea salt
  • Pinch of crushed red pepper

For pork, preheat oven to 425 degrees F. Using the tip of a sharp, thin-bladed knife, make small, 1/2-inch-deep slits all over the pork loin. Using the blade of the knife as a guide, slide a garlic sliver into each slit. Season the loin with salt and ground pepper.

Place the loin on a rack in a shallow roasting pan. Roast, uncovered, for 50 to 60 minutes or until a thermometer inserted into the center of the loin registers 150 degrees F.

Meanwhile, for salsa, combine the water, parsley, olive oil, cilantro, serrano pepper, lemon peel, lemon juice, garlic, salt, and red pepper in a small bowl. Stir to combine. Let stand at room temperature for 10 minutes before serving.

Transfer the pork loin to a cutting board cover with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160 degrees F. Cut the loin crosswise into 12 slices. Divide the slices among six serving plates. Top with the salsa.


  • For the pork loin:
  • One (4- to 5-pound 2- to 2 1/2-kg) pork loin, center cut with rind still intact (see note)
  • Kosher salt
  • 1/4 cup (60ml) neutral oil, like canola or grapeseed
  • 2 heads garlic, cut in half across the bulbs
  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • For the Spiced Apple Chutney:
  • 4 tart baking apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
  • 3/4 cup chopped yellow onion
  • 2 tablespoons fresh ginger, grated (20g)
  • 1/2 cup pomegranate juice (120ml)
  • 1/2 cup plus 2 tablespoons apple cider vinegar (150ml)
  • 3/4 cup light brown sugar, packed (about 5 ounces 140g)
  • 1 teaspoon mustard seeds (about 2g)
  • 1/4 teaspoon red pepper flakes
  • 1 star anise pod

For the pork: Dry the skin as much as possible with a paper towel. Generously season the meat (not the skin) with kosher salt, including in between the ribs and meat. Place the roast on a wire rack set in a rimmed baking sheet. Transfer to the refrigerator and let rest, uncovered, at least overnight and up to three days.

When ready to cook, preheat the oven to 475°F (246°C). If the butcher has not done it for you, score the rind with a very sharp knife, using long, parallel slits 1/4-inch to 1/2-inch apart across the width of the loin be careful not to cut into the flesh.

Flip the loin over and rub the flesh side with the remaining oil. Lift the meat from the bones. Place the garlic, thyme, and rosemary up against the meat. Using butcher's twine, tie the ribs back to the loin, with the aromatics sandwiched in between.

Rub the rind with more salt, ensuring that the salt is rubbed well into the slits. Brush the rind with 2 tablespoons of oil.

Place the loin, skin-side up, on a rack in a roasting pan or baking sheet and roast for 30 minutes. Reduce the heat to 325°F (163°C) and cook until an instant-read thermometer poked into the center of the loin reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 1 hour. Skin should be puffy and crisp if it’s not puffy enough, remove the roast from the oven, preheat the broiler, and place the roast a few inches under the broiler until the skin puffs.

While the pork roasts, make the Apple Chutney: Combine the apples, onion, ginger, pomegranate juice, vinegar, brown sugar, mustard seeds, pepper flakes, star anise, and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 45 minutes. Remove the star anise and allow to cool.

When the roast is done, remove it from the oven and let the loin rest on a carving board for 30 minutes.

Remove the ribs by cutting the remaining flap, discard the garlic and herbs. Carve the loin into slices following the scores so that each slice has a segment of crackling (approximately a 1/4-inch-wide strip). Serve the warm pork loin with apple chutney and your preferred sides. (We like Yorkshire puddings and a bitter green salad).


Pork is a red meat, despite the very famous and influential marketing campaign with the slogan “pork: the other white meat.” This campaign combined with a temporary period where it was recommended to cook pork longer due to a food safety issue has led to a lot of confusion about what temperature pork needs to be cooked to and if it can still be pink in the middle. Pork tenderloin in particular is a darker cut of pork, similar to how ham is a darker cut and is always a nice rosey hue no matter how long you cook it. Pork tenderloin will have a rosey hue when cooked to the correct internal temperature of 145 degrees Fahrenheit. Even at temperatures of 165 degrees and beyond, tenderloin may still have a rosey hue to the center. It is best to cook pork tenderloin by temperature rather than by color, otherwise you have a high risk of drying out the meat.

Pork tenderloin needs to be cooked to a minimum internal temperature of 145 degrees Fahrenheit. The best way to get there is to use a meat thermometer. That way you can avoid undercooking, and more importantly, you can avoid overcooking your meat and drying it out. The cooking time is just an estimate and will vary depending on the size and thickness of your particular cut. You know how you see different weights of cuts in the store? Well, that’s because every cut is slightly different in its size and thickness which means the cooking time is going to be slightly different as well.

If you like pork, be sure to check out some of our other delicious pork recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


The Dry Rub

This inspired my own roasted pork tenderloin recipe (Costco’s got truly inspirational pork, guys) which is seasoned with a similar rub of dry spices and a little olive oil for the perfect golden finish. Fresh rosemary (I’m addicted), garlic and onion powder, salt, pepper, and a pinch of crushed red pepper.

There are a few ways you can prepare pork tenderloin: sliced into individual tenderloins or as a full roast. The full roast is the probably the most flavorful because it keeps the inside juicy and tender. You lose a lot of the juices if you pre-slice and grill for instance. Roasted pork tenderloin is also a little more fancy in terms of presentation, but just as easy (if not easier) to make for dinner.


How to make lemon garlic pork roast

  1. Make the marinade: Add the garlic, oil, oregano, thyme, paprika, salt, pepper, lemon juice and zest to a ziploc bag and mix it all together. Reserve half a cup of the marinade for the potatoes.
  2. Marinate the pork: Place the pork loin into the ziploc bag and toss with the marinade, making sure the pork is fully covered. Close the bag, and marinate for at least 1 hour in the refrigerator.
  3. Prep the potatoes: In a roasting pan add the baby potatoes and toss with the reserved marinade. Arrange the potatoes around the sides of the roasting pan, making a whole in the middle, and place the pork loin in the center of the roasting pan. Pour remaining marinade over the pork.
  4. Bake: Preheat the oven to 375F. Transfer the roasting pan to the preheated oven and bake for about 1 hour. It should measure 145F on an instant read thermometer when done. Remove the roasting pan from the oven and let it rest, covered with foil, for 10 minutes before slicing into it.

Roasted Pork Loin with Garlic and Potatoes Recipe

Roasted Pork Loin with Garlic and Potatoes Recipe is a beautiful dish that is very company worthy. My family likes it served with homemade applesauce and cinnamon. The potatoes crisp up to a beautiful golden brown, crispy on the outside with a buttery center. This is very tasty served with Whole Roasted Cauliflower with Moroccan Spices and homemade applesauce.

This wonderful recipe, comments, and photos was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

  • 6 large cloves garlic, fresh
  • 1 (2 1/2-pound) pork loin roast, boneless
  • 2 tablespoons rosemary, fresh, chopped (leaves pick off and chopped), divided*
  • Salt or sea salt and freshly-ground black pepper
  • Olive oil
  • 4 cups of 1-inch chunks of unpeeled Yukon Gold potatoes
  • Fresh sprigs rosemary (for garnish)

Take two of the garlic cloves and slice, and then cut each slice in half set aside. Dice remaining 4 garlic cloves and set aside,

Make slits on both sides of the roast, with the tip of a sharp knife. Insert the halved garlic slices into the slits.

Place the roast, fat side down, on a 9- by 13-inch baking dish lined with non-stick aluminum foil wrap.

Mix the remaining diced garlic with 1 tablespoon of the chopped rosemary leaves, salt, pepper, and just enough olive oil to make a spreadable paste. Rub this mixture all over the pork, plus the ends. Place potatoes into a large bowl, drizzle with olive oil and then sprinkle salt, pepper, and remaining 1 tablespoon of chopped rosemary. Place potatoes around the pork loin. You may refrigerate at this time until you are ready to place in the oven.

Preheat oven to 400 degrees F.

Place prepared pork roast and potatoes in the oven and cook for 30 minutes. Turn roast to fat side up and cook another 25 to 30 minutes or until a meat thermometer inserted into center of roast reaches 155 degree F.

Remove pan from the oven and remove the cooked roast to a cutting board. Covered roast lightly with aluminum foil and allow to rest at least 10 minutes.

Meanwhile mix cooked potatoes into the resulting meat juices in the pan and place back in the oven to crisp just to a golden brown.

When ready to serve, slice pork roast and arrange on a dish or serving platter surrounded by the potatoes. Garnish with some rosemary sprigs, if desired.

* To pull rosemary leaves from the stem, hold at the top of the stem and pull leaves backwards and down. You may use the tender part at the top of the stem (chop along with the leaves). If you rosemary plant is in bloom, use the beautiful flowers as a garnish on your serving platter.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site ,that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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I tried the ButcherBox subscription and loved it! In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door.


Ultra tender insides and golden caramelised outsides calls for a slow cooking cut of pork and for this one, I use pork shoulder aka pork butt.

It also works brilliantly with pork scotch roast aka pork neck / collar butt. It’s a brilliant pork cut widely available in Australia that’s suited to both fast and slow cooking. I throw pork scotch fillet steaks on the barbie, and I slow cook it for things like this pork roast and Chinese BBQ Pork (Char Siu). Here’s a photo of this Brown Sugar Garlic Butter Pork Roast made with scotch fillet roast cut in half lengthwise (see note 1 of recipe)


Leftover Pork Loin Recipes : The 20 Best Ideas for Leftover Pork Loin Recipes - Best .

This pork loin with wine and herb gravy is absolutely the best pork loin recipe i've ever made! A sunday roast pork tenderloin recipe that feeds you for days. Leftover pork makes a week of delicious recipes if you plan for it. (i flipped them right away so sauce was on top and bottom.). I've tried these a couple of times before but my recipe needed tweaking to suit our tastes better. Find healthy, delicious pork loin recipes including grilled and roasted pork loin. This pork loin with wine and herb gravy is cooked with wine, garlic and herbs, then sliced thin with a beautiful gravy. Best leftover pork loin recipes from pork a palooza ten things you can make with leftover pork. This pork loin with wine and herb gravy is absolutely the best pork loin recipe i've ever made! Which recipes are you planning to try?

Whether the pork is smoked or made in a slow leftover pork loin recipes pork roast recipes leftovers recipes meat recipes cooking recipes game recipes top recipes pasta recipes. It is tasty and so flavorful with all the what do you think of these leftover pork recipes? Love pork is the home of delicious pork recipes, cooking tips, information about different pork cuts, as well as healthy eating advice and nutritional information about pork. Find healthy, delicious pork loin recipes including grilled and roasted pork loin. A slow cooker pork loin roast or pork shoulder roast that's cooked in an amazing honey butter garlic sauce! Add water and add seasoning to adjust taste. I've tried these a couple of times before but my recipe needed tweaking to suit our tastes better. Make barbecued pork with leftover pork with help from an experienced culinary professional in this free video clip.

10 Best Leftover Pork Tenderloin Recipes from lh3.googleusercontent.com From soups to nachos, transform your scraps with these easy leftover pork recipes. It's a slow cooker pork roast recipe that works fabulously with pork loin, shoulder and scotch fillet, for your slow cooker, pressure cooker or oven. 3 to 4 pound pork loin roast, butterflied (your butcher can do this for you). Use leftover pulled pork in this classic comfort food recipe. I always tend to go mexicana because it is the culture here in el paso, texas and i love it! Once it is tender you can shred the meat and cook in oil. Pork steak is a good base recipe for pulled pork. Serve warm with red beans and rice. Whether you're looking for a way to transform your leftover pork into a light lunch or a hearty dinner for the whole family, our recipes. For this recipe, we revisited making pork bao.

Whether you're looking for a way to transform your leftover pork into a light lunch or a hearty dinner for the whole family, our recipes.

It is tasty and so flavorful with all the what do you think of these leftover pork recipes? Leftover pork makes a week of delicious recipes if you plan for it. Unlike previous leftover dish articles, these recipes will create enough leftovers for more than two people. Whether you're looking for a way to transform your leftover pork into a light lunch or a hearty dinner for the whole family, our recipes. Let pork be the star at the table with these recipe ideas for pork loin great for entertaining on any occasion. With our collection of leftover pork recipes, using up leftover pork couldn't be easier. Best leftover pork loin recipes from pork a palooza ten things you can make with leftover pork. Yesterday, we had leftover pork loin, which is somewhat of a rarity at our house. Your slow cooker transforms it into an effortless dish your family loves. Leftover slices make a good sandwich. Top rated pork loin recipes.

This link is to an external site that may or may not meet accessibility guidelines. Your slow cooker transforms it into an effortless dish your family loves. Check out our ultimate sunday roast pork tenderloin recipe and five delicious recipes to repurpose the leftovers every night of the week. Leftover pork loin and what to do with itoven struck. Slice tenderloin into 1/2 slices and place in sauce.

11 Recipes for Leftover Pork Roast, Fast Easy Meals . from i.pinimg.com Which recipes are you planning to try? It is tasty and so flavorful with all the what do you think of these leftover pork recipes? Leftover pork loin and what to do with itoven struck. 1 large pork loin, trimmed (about 10 lbs) 8 cloves garlic ¼ c olive oil salt and freshly ground pepper to taste. Best leftover pork loin recipes from 17 best ideas about leftover pork chops on pinterest. Check out our ultimate sunday roast pork tenderloin recipe and five delicious recipes to repurpose the leftovers every night of the week. Whether you're looking for a way to transform your leftover pork into a light lunch or a hearty dinner for the whole family, our recipes. Taco night is always a highly anticipated affair. If you want to cut down on how much you make, you can get a smaller pork loin. Others may see leftover pork, but we see a world of possibilities. This pork loin with wine and herb gravy is absolutely the best pork loin recipe i've ever made!

I love using leftover pork loin to make.

See more ideas about pork recipes, leftover pork, recipes. Unlike previous leftover dish articles, these recipes will create enough leftovers for more than two people. Once it is tender you can shred the meat and cook in oil. Best leftover pork loin recipes from 17 best ideas about leftover pork chops on pinterest. Pork is a versatile meat that can be used in a variety of different recipes. Slice tenderloin into 1/2 slices and place in sauce. Leftover pork makes a week of delicious recipes if you plan for it. Pork steak is a good base recipe for pulled pork. Yesterday, we had leftover pork loin, which is somewhat of a rarity at our house. Whether you're looking for a way to transform your leftover pork into a light lunch or a hearty dinner for the whole family, our recipes. It will will be delicious. Check out our ultimate sunday roast pork tenderloin recipe and five delicious recipes to repurpose the leftovers every night of the week. With our collection of leftover pork recipes, using up leftover pork couldn't be easier. When hubby fires up the smoker, the kids usually come running. Ideas for leftover pork loin recipes.

It is tasty and so flavorful with all the what do you think of these leftover pork recipes? Once it is tender you can shred the meat and cook in oil. Leftover slices make a good sandwich. What if you could take left over pork loin from last night and turn it into delicious bbq pulled pork?

The Perfect Roast Pork Loin + 8 Ways to Use the Leftovers . from i.pinimg.com The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes. Let pork be the star at the table with these recipe ideas for pork loin great for entertaining on any occasion. These recipes are terrific choices for all types of leftover roast pork, including pork loin, pork tenderloin, pork shoulder roasts, and even pork chops. Best leftover pork loin recipes from 17 best ideas about leftover pork chops on pinterest. A sunday roast pork tenderloin recipe that feeds you for days. I always tend to go mexicana because it is the culture here in el paso, texas and i love it! Check out our ultimate sunday roast pork tenderloin recipe and five delicious recipes to repurpose the leftovers every night of the week. What if you could take left over pork loin from last night and turn it into delicious bbq pulled pork? Leftover slices make a good sandwich. With some leftover pork on hand, you can have these pulled pork nachos ready in less than 10 minutes! Leftover pork loin and what to do with itoven struck.

A sunday roast pork tenderloin recipe that feeds you for days.

I've tried these a couple of times before but my recipe needed tweaking to suit our tastes better. Try my pork loin roast slices with orange sauce—delicious! The mighty pork loin is not only a protein powerhouse, it also makes a beautiful centerpiece dish when entertaining. (i flipped them right away so sauce was on top and bottom.). Use leftover pulled pork in this classic comfort food recipe. I used leftover pork loin and a few pantry ingredients for the filling. Making bao at home is very simple, especially using this recipe. Slice tenderloin into 1/2 slices and place in sauce. Once it is tender you can shred the meat and cook in oil. Share your experience with us in the comment section below. Pulled pork nachos these pulled pork nachos are packed with fresh ingredients like avocado, corn, and tomatoes to create the easiest.

This pork loin with wine and herb gravy is cooked with wine, garlic and herbs, then sliced thin with a beautiful gravy.

Love pork is the home of delicious pork recipes, cooking tips, information about different pork cuts, as well as healthy eating advice and nutritional information about pork.

With our collection of leftover pork recipes, using up leftover pork couldn't be easier.

Pulled pork nachos these pulled pork nachos are packed with fresh ingredients like avocado, corn, and tomatoes to create the easiest.

Taco night is always a highly anticipated affair.

Find healthy, delicious pork loin recipes including grilled and roasted pork loin.

Once it is tender you can shred the meat and cook in oil.

I've tried these a couple of times before but my recipe needed tweaking to suit our tastes better.

Slice tenderloin into 1/2 slices and place in sauce.

Making bao at home is very simple, especially using this recipe.

Use leftover pulled pork in this classic comfort food recipe.

It's a slow cooker pork roast recipe that works fabulously with pork loin, shoulder and scotch fillet, for your slow cooker, pressure cooker or oven.

The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes.

Love pork is the home of delicious pork recipes, cooking tips, information about different pork cuts, as well as healthy eating advice and nutritional information about pork.

This pork is easy enough for any night, but also a company worthy dinner dish!

What if you could take left over pork loin from last night and turn it into delicious bbq pulled pork?

Your slow cooker transforms it into an effortless dish your family loves.

I always tend to go mexicana because it is the culture here in el paso, texas and i love it!

Love pork is the home of delicious pork recipes, cooking tips, information about different pork cuts, as well as healthy eating advice and nutritional information about pork.

This pork loin with wine and herb gravy is absolutely the best pork loin recipe i've ever made!

If you like leftover pork loin recipes.

I always tend to go mexicana because it is the culture here in el paso, texas and i love it!

This is a super healthy, no oil stir fry i made with left over pork loin and and abundance of vegetables!submitted by:

Whether you're looking for a way to transform your leftover pork into a light lunch or a hearty dinner for the whole family, our recipes.

Best leftover pork loin recipes from 17 best ideas about leftover pork chops on pinterest.

I used leftover pork loin and a few pantry ingredients for the filling.

Leftover pulled pork tastes amazing in so many recipes and makes pulling dinner together on a busy weeknight a cinch!

It's okay to use cubed leftover pork loin.

I used leftover pork loin and a few pantry ingredients for the filling.

For this recipe, we revisited making pork bao.

If you want to cut down on how much you make, you can get a smaller pork loin.

The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes.

This classic roast pork recipe with lots of delicious crackling is great for sunday lunch with the sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome sunday lunch main for a use up leftover christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash.

It is tasty and so flavorful with all the what do you think of these leftover pork recipes?

From soups to nachos, transform your scraps with these easy leftover pork recipes.


Related Video

This was delicious and I didn't even have all the ingredients! The spice rub was great. I didn't have the jam so basted the meat first with honey. Yum!

So amazing! I only brined the meat for two hours and omitted the apricot nectar due to not having any on hand. I also grilled hot and fast (not on purpose!), but it allowed the meat to get a delicious char. Next time I might make a bit more glaze just for dipping. This was a huge hit, even with my picky toddlers! We will be adding this to our rotation!

Fleur de sel, microplane grater. I was a little put off by this terms, but decided to try it anyway. Did not brine. It was delicious, and I will make it again with rock salt and the whole garlic clove, finely chopped with a chef's knife.

The dish was good. I only added 1/4 cup of salt to the brine. I thought it was way too salty so I added a bit more nectar. I didn't grill because I just didn't feel like it so I just pan fried it. It came out really good. I will probably grill it next time.

This is a delicious recipe. We skipped the brine, but did the rub. Also, we served the glaze as a sauce instead of marinating with it. We have made this several times already.

Fabulous! I was short on time so did not do the brine. Followed everything else and based on others comments doubled the glaze. I cooked it in my steam convection oven and it came out perfect.Definitely a go to recipe going forward.

I'll add to the chorus: this was phenomenal. I was able to make the brine, rub and glaze the day before, then put the pork in the brine the morning of. Decreased salt in brine to 1/3 cup, and didn't use any in the rub and just garlic powder (not garlic salt)--it was still well-seasoned. The spicy-sweet-tangy symphony of these flavors wowed my usually finicky guests. As someone else suggested, I served this with the Green Rice recipe from NYT (which needed to cook longer than that recipe indicated, but was otherwise fab), some garlicky green beans and a simple salad with the Strawberry Champagne Vinaigrette from this site (also make-ahead). Can't wait for leftover, and will make again!

I'll add to the chorus: this was phenomenal. I was able to make the brine, rub and glaze the day before, then put the pork in the brine the morning of. Decreased salt in brine to 1/3 cup, and didn't use any in the rub and just garlic powder (not garlic salt)--it was still well-seasoned. The spicy-sweet-tangy symphony of these flavors wowed my usually finicky guests. As someone else suggested, I served this with the Green Rice recipe from NYT (which needed to cook longer than that recipe indicated, but was otherwise fab), some garlicky green beans and a simple salad with the Strawberry Champagne Vinaigrette from this site (also make-ahead). Can't wait for leftover, and will make again!

We skipped the brine, and just did the rub and served the glaze as a sauce. We really enjoyed this recipe - the cilantro and lemon in the glaze gave it a hint of Mexican taste, and it balanced out the sweetness of the apricot nicely.

Just finished this and it was great. I brined for 12 hours and didn't find it overly salty - nor did the other 5 diners. I wish I would've made double the glaze, though - it's delish and there's simply not enough to do the trick. I served it with creamy corn-studded polenta (from this site), which paired really well. I expected the poletna to be firmer and more of side, but it was pretty thin, so I served the pork on top of it and it was perfect (the polenta firmed up a lot once off the heat - after 10 mins or so). This will def. be a go-to meat for a summertime crowd-pleasing meal.

Sorry to bring down the party, but I made this recipe exactly as written, except that the only salt I used was the kosher salt in the brine. Even still, I found it far too salty. If I make it again, I would cut down on the salt in the brine by a significant amount, and increase the coriandor in the final glaze because I love coriandor and because it adds some contrast and tooth to the jamminess. But I'm not sure that I would make it again - the foolproof chicken on this site with its brine and coriandor sauce, or the lamb with fig and eggplant tend to be my "go to" grill to impress recipes.

Making this again tonight! We'll serve it with Martha Rose Shulman's recipe for Green Rice from the NYT (rice cooked with cilantro & parsley) and a mixed green salad. Great meal to cook outside on a 97 degree day!

One word. HEAVENLY!! Such a delicious recipe! I ended up cooking this in the oven and it still turned out great. The glaze is beyond words. just amazing! I ended up tripling the glaze because its just so good. Followed the advice of others and left the salt out of the rub and it was plenty salty. We will definitely be making this again!

This was a fantastic recipe and easy too.We butterflied the loin to reduce the cooking timeit worked out great!I added a little cayenne to the glaze for an added zip. Yum! A keeper!

This was fabulous. Used guava nectar in the brine because I had a can in the pantry. Did everything else pretty much according to the recipe. The loin was exceptionally juicy, tender, and not too salty. I also tried the spice rub on chicken wings that I marinated for 24 hours in a mojo marinade, and they were phenomenally good!

Really good! I had to substitute strawberry preserves for the fruit and grapefruit for the citrus but it was still awesome. Took the advice of not putting salt in the rub because I let the pork sit in the brine for 24 hrs.

Used pineapple orange juice instead of apricot nectar because it was on hand. Followed all ingredients other than that. Let it marinate for 8 hours. Meat cooked pretty quickly on the grill. Only after 35 minutes did my thermometer register 140--so I removed it early. It was a little salty for me. I would omit the salt in the rub next time. The salty brine pretty much does the trick. Delish. This is a man-pleasing meal.

Wow. We made a few modifications to the recipe, based on what was in the pantry. Basically followed it, except for we didn't have apricot nectar so subsituted orange juice in the brine. For the glazed we made an orange reduction, which was super good! It gave us an opportunity to play with our smoker, so we used hickory to flavour, and it was delicious. Served it with a killer coleslaw & butternut squash - a great variety in texture.

I had a client request this dish and I'm so glad she did. it is now a fave in our household, too! It seems like a lot of fruit flavoring, but really - it's all good! And cilantro? I hate the stuff, but even that was perfect in this dish. I use pork tenders as they are quicker on the grill - and mistakenly used peach nectar for the brine - youɽ never know. My 10- year old, who doesn't care for pork, cleans her plate everytime I fix it! Worth the effort.

hmm! hmm! - very good. served this for a crowd of 20 people (and not a shred left of the 10 lb. roast) - including teenagers and adults and everyone was back for seconds. Followed the recipe as written and it was great. However, i did cheat a bit - by not removing the layer of fat on the roast. Don't make that mistake because i had a flare up - didn't ruin anything but had to pay a bit more attention until the fat melted away. After that it was smooth sailing.

Oh yum, oh yum! That said, I used a roast that was 1/2 the size, and it took almost twice as long to cook using the temperature that they recommended. Anyone else have that issue? Nevertheless DELICIOUS and not dry at all. Will make again for sure!

The BEST DAMN pork loin I've ever tasted! I love epicurious and I've made half a dozen roast pork loin recipes from this site and loved them all, but this is HANDS DOWN the most delicious. Tender, juicy, meat with the depth and complexity of the rub and the glaze together. just phenomenal. I made this exactly as described and wouldn't change a thing. Except to double it, which I will do next time. Don't neglect dredging the slices of pork through the glaze just before serving, it really adds a nice touch. Unbelievable flavors, stupifyingly good. Give it a try, you won't be disappointed.

WOW awesome easy recipe. I used peach nectar instead of apricot turned out wonderful. Everyone loved this pork. Cilantro and apricot yum. Can't go wrong with this pork dish.

I would marry the glaze were it legal. Seriously. I used pork chops and grilled per usual on med heat and scaled back the recipe as there are only 2 of us. Otherwise, the only changes I made were apple juice instead of apricot nectar (had it on hand, worked beautifully) and I left the lemon pepper out of the rub mixture since I never use the stuff. Parsley would work fine if you are a cilantro hater but I highly rec. using the cilantro. Insanely delicious.

Delicious! The loin stayed very moist and tender. Caveats: I used a bit of a different spice mix (whatever I had on hand to approximate the given mix) and I cooked this in the oven at 250 - it took a lot longer. This will be my go-to pork recipe from here on!



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