Do not confuse pork loin with pork tenderloin. Pork loin is not as tender, but makes a wonderful boneless roast. It may also be sliced into boneless chops. Whole boneless pork loin is fairly inexpensive when it comes to meat. The warehouse stores sell it for less than $2 per pound. I like to buy the whole loin and cut it in half. One half is used as a roast. The other half is sliced into 1-1/2-inch thick pork loin chops. Pound the chops down to a 1-inch thickness, re-shape, then individually wrap to freeze. Always let meats thaw slowly in the refrigerator so it re-absorbs its juices. Try these pork loin recipes.
The sweet and spicy combination of cranberries and chipotle chile pepper make this pork loin roast irresistable. Need to cook pork to death these days. A faint pink center will ensure that this roast will be moist and tender. Adjust your cooking time to suit your own taste, but it will be more dry and tough if you cook it well-done. Plan ahead for marination time. Do not confuse pork loin with pork tenderloin. The tenderloin is the small strip, which compares to the filet mignon tenderloin on a cow. You want the loin, not the tenderloin, for this recipe. Luckily the loin is much less expensive than the tenderloin.
This method insures a flavorful and tender pork loin roast with a spicy sweet finish. It is quite easy and requires little attention. You may substitute orange marmalade or seedless raspberry jelly mixed with 1/4 teaspoon ground chipotle chile pepper or cayenne pepper for the pepper jelly. If you do not care for spicy foods at all, use orange marmalade, apple or apricot jelly and omit the chile pepper. Plan ahead so the roast is at room temperature before you begin.
Pork loin is marinated in apple cider, then rubbed with a spice mix and roasted. The result is a tender, juicy pork roast with little fuss. The chipotle chile pepper adds just a slight kick to the spice rub. If you do not care for spicy foods, simply omit the chipotle. Plan ahead to marinate the pork loin roast overnight. If you really feel festive, substitute apple brandy for half of the cider.
Boneless pork loin roast is studded with garlic and then marinated in a fresh garlic, ginger, onion, and honey mixture. The result is a wonderful gentle flavoring of garlic and ginger. If you like a stronger flavor, feel free to increase those two main marinade ingredients. Recipe is easily doubled. Here I have taken a whole pork loin roast, cut it in half, and tied the two together, one on top of the other, for a larger roast.
Pineapple goes with fresh pork as well as it does with ham. The pineapple sauce is a quick and easy pan gravy. Some boneless pork loin chops can be a bit tough to the bite. Simply place between sheets of plastic wrap and lightly pound with the flat side of a meat mallet to tenderize. Re-shape and proceed with the recipe. And remember, there is no need to over-cook pork these days.
Boneless pork loin steaks are cooked stove-top in a skillet and served with a fast, rich, and delicious pomegranate pan gravy. They take less than 30 minutes to cook. I like a spicy hot honey mustard, but you may use regular honey mustard. Do not confuse pork loin with pork tenderloin. Read my notes if you need further clarification. Recipe is easily doubled, but you will most likely need to sear the pork loin steaks in batches.