With bacon as the puff pastry, this Bacon Wellington Pork Roast not only looks amazing, but tastes amazing, too. … [Read more...]
Milk Braised Pork Loin
Milk Braised Pork Loin is seared and then braised in milk for an amazingly tender and delicious meal. The milk makes for an super tender pork roast and gravy that is to die for! You'll want to lick the pan and savor every last drop. … [Read more...]
Ginger and Thyme–Brined Pork Loin
Ginger and Thyme–Brined Pork Loin Cooking Light APRIL 2009 So, after weeks and weeks of planning, DF and DSM FINALLY came for dinner this weekend. I saw this recipe on the myrecipes site and thought it would be perfect. Of course I couldn't find the ginger preserves. Didn't even think I would and had resolved myself to just using orange marmalade. It was flavorful, but didn't have as much thyme flavor as I thought it would. I think I would make a casting … [Read more...]
Pork Tenderloin with Paprika Spice Rub
Pork Tenderloin with Paprika Spice RubPaprika Spice Blend Cooking Light, NOVEMBER 2008 If you make this, make sure to use an old pan or cover the one you have with tin foil. I used my good roasting pan, and it took a good three days to come clean. The combo of the high heat and the spices and juice in the tenderloin just cemented to the bottom of the pan. I thought it was like a dry rub for barbecue, but it wasn't really. I cooked the tenderloin perfectly so it was nice and juicy. The spice rub … [Read more...]
Rosemary Pork Tenderloin
Rosemary Pork Tenderloin Cooking Light, December 2001 This was easy to make, but it was weird. We had the tenderloin in the freezer, so I thought we'd try this. You slice the tenderloin, making it quicker to cook, I guess. I'm the victim of not reading the directions and thought it was roasted whole. Anyway, I start the - chops at this point and have all the other ingredients prepped to make it go faster. Maybe it was because we don't have a lid to fit the pan entirely that it turned out weird. … [Read more...]
Hoisin Pork Tenderloin
Hoisin Pork Tenderloin Cooking Light, April 2007 This was REALLY good. I can't put much on the sauce, though. The glaze was excellent on the pork, but you cook the marinade and serve it on the side. It just tasted like salty garlic to me. I don't think I would put some over my pork next time. The marinade becomes a nice crusty glaze over the pork. It went really well with the Garlic and Ginger Rice we made. That and some sugar snap peas made for a very filling meal. Mini Cuisinart Measuring … [Read more...]
Pork Tenderloin with Mustard Sauce
Pork Tenderloin with Mustard Sauce Cooking Light, October 2001 Man was this fantastic!! The wine and mustard sauce was REALLY GOOD! I'd use that for other meats, that's for sure. The pork was a little too done, but I don't think I cut it up thick enough. It wasn't dry, though. And it was nice and tender from braising in the wine sauce. I'd DEFINITELY make this again!! Knife Cutting board Measuring cups and spoons Large nonstick skillet Two small bowls Whisk Tongs Serving spoon … [Read more...]
Pork Tenderloin Studded with Rosemary and Garlic
Pork Tenderloin Studded with Rosemary and Garlic Cooking Light, OCTOBER 2002 This was okay. I thought the garlic overpowered the rosemary a bit. I think next time, I will let the pork rest with the herbs on it before putting it in the oven. The flavor didn't penetrate much of the pork, either. I made some shallow slits across the top of the loin. I think next time I'll make some smaller, deeper slits and make sure the mixture is deep in the pork. I didn't want to make too many deep slits and … [Read more...]