Best 6 Tender Roast Loin Of Pork Recipes

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**Tender Roast Loin of Pork: A Culinary Journey of Flavor and Delight**

Indulge your taste buds in a symphony of flavors with our curated collection of tender roast loin of pork recipes. Embark on a culinary adventure that promises to tantalize your senses and leave you craving for more. From the classic and comforting to the innovative and adventurous, our recipes offer a diverse range of options to suit every palate. Whether you prefer a succulent pork loin smothered in a rich and flavorful sauce or a herb-infused roast that fills your kitchen with an enticing aroma, we have the perfect recipe for you. Prepare to savor the tender texture and juicy goodness of pork loin, expertly roasted to perfection. Discover new culinary horizons and create unforgettable dining experiences with our comprehensive guide to tender roast loin of pork.

Check out the recipes below so you can choose the best recipe for yourself!

JUICIEST BAKED PORK TENDERLOIN



Juiciest Baked Pork Tenderloin image

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 pork tenderloins (about 1 lb each)
1 tablespoon paprika
2 teaspoons EACH: onion powder and garlic powder
1 teaspoon EACH: oregano, salt, and pepper
1 tablespoon cooking oil
½ cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon butter (can sub ghee for dairy-free)
Minced parsley (to serve)

Steps:

  • Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
  • Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
  • Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
  • Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
  • Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
  • Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g

TENDER AND JUICY PORK LOIN ROAST RECIPE



Tender and Juicy Pork Loin Roast Recipe image

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

Provided by Katerina | Diethood

Categories     Dinner

Number Of Ingredients 16

3- pound pork loin
1 tablespoon olive oil
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)
4 cloves garlic, (minced)
1/4 cup honey
3 tablespoons low-sodium gluten free soy sauce
1 tablespoon dijon mustard
1 tablespoon olive oil
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))

Steps:

  • 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.

Nutrition Facts : Calories 347 kcal, Carbohydrate 22 g, Protein 41 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 322 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

INSTANT POT PORK LOIN WITH CARROTS AND ONIONS



Instant Pot Pork Loin with Carrots and Onions image

Pork Loin is so lean that it's often overcooked and turns out dry --but not with the Instant Pot. After just thirty minutes, you have tender and juicy pork in a rich, savory sauce. Serve with mashed potatoes for a quick and easy comfort meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon light brown sugar
2 teaspoons dried dill
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 2-pound boneless pork loin
2 tablespoons extra-virgin olive oil
3 medium onions, halved and sliced 1/2 inch thick
1 pound carrots, cut into 1-inch chunks
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 dried bay leaf
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley

Steps:

  • Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
  • Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
  • Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

TENDER ROAST LOIN OF PORK



Tender Roast Loin Of Pork image

Last Sunday I had guests coming for an early dinner. I had to be gone for a few hours, so I popped this in the oven before I left. It was SO tender and juicy!! I'll make it like this all the time now. I think it would work well in a crockpot too, if you cut the roast in large pieces before browning.

Provided by MizzNezz

Categories     Pork

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 5

3 -4 lbs pork loin roast
salt and pepper
1 teaspoon crushed rosemary
4 teaspoons oil (or better yet, bacon grease)
5 cups water

Steps:

  • Rub roast with salt and pepper.
  • Sprinkle with rosemary.
  • Heat oil in heavy skillet (oven proof).
  • Brown roast on all sides.
  • Add water.
  • Cover tightly with foil.
  • Bake at 325* for 4-5 hours.

MOST TENDER PORK LOIN ROAST EVER



Most Tender Pork Loin Roast Ever image

I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it.

Provided by ShaGun

Categories     Pork

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (2 1/2 lb) pork loin roast
1 small onion, thinly sliced
1 1/2 tablespoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can beef broth
1/8 teaspoon pepper
1 bay leaf
1 lb fresh baby carrots
8 small red potatoes, quartered
1 tablespoon water
4 teaspoons cornstarch

Steps:

  • Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
  • Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
  • Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
  • Cover bake at 325°F for 2 1/2 hours.
  • If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

  • Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
  • Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
  • Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

Tips:

  • To ensure your pork loin roast is cooked evenly, use a meat thermometer to check the internal temperature. The pork is done when it reaches an internal temperature of 145°F (63°C).
  • If you don't have a meat thermometer, you can also check the doneness of the pork by cutting into it. The pork is done when the juices run clear.
  • Let the pork loin rest for 10-15 minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • Serve the pork loin roast with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Tender Pork Roast is a versatile and flavorful dish that is perfect for any occasion. Whether you are cooking for a weeknight dinner or a special occasion, this recipe is sure to please everyone at the table. With its tender meat and flavorful sauce, this pork loin roast is a dish that you will want to make again and again.

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