Bobby Flay Pork Loin Roast Recipes

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SPICE RUBBED PORK TENDERLOIN WITH ROASTED BRUSSELS SPROUTS, JALAPENO PESTO AND POMEGRANATE



Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 31

3 tablespoons paprika
2 tablespoons light brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons mustard powder
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds pork tenderloin
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey (or more to taste)
Kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
3 cups fresh cilantro leaves
1/2 cup grated Parmigiano
1/4 cup pine nuts
3 jalapenos, blistered and chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil
1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons pomegranate molasses
Toasted hazelnuts, finely chopped, for garnish
Pomegranate seeds, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
  • Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
  • Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
  • For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
  • For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
  • For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
  • When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
  • Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.

BACON-HERB WRAPPED PORK TENDERLOIN



Bacon-Herb Wrapped Pork Tenderloin image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary leaves
12 fresh sage leaves
1 tablespoon chopped fresh thyme leaves
12 (1/4-inch thick) slices bacon

Steps:

  • Preheat oven to 300 degrees F.
  • Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
  • Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
  • Heat oven to 375 degrees F.
  • Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

MOJO MARINATED PORK



Mojo Marinated Pork image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 22

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
1/2 cup dark rum

Steps:

  • Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
  • Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
  • Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
  • Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
  • Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE



Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 19

3 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dry mustard powder
2 teaspoons black pepper
1 teaspoon cayenne pepper
Two 2-pound pork tenderloins, patted dry
Canola oil
Bourbon-Chipotle Sauce, for serving, recipe follows
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cups plus 2 tablespoons bourbon
4 cups homemade chicken stock
1 cup apple juice concentrate, thawed
1/4 cup light brown sugar
8 whole black peppercorns
1 chipotle in adobo sauce,chopped
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
  • Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
  • Serve with the Bourbon-Chipotle Sauce.
  • Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
  • Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER



Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter image

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 31

2 tablespoons canola oil
1/2 small Spanish onion, finely chopped
1 clove garlic, finely chopped
2 large Granny Smith apples, peeled, cored and chopped
1/4 cup water
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks unsalted butter, softened
1/4 cup Dijon
2 tablespoons whole-grain mustard
1/4 cup molasses
Salt and freshly ground black pepper
5 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
2 cups whiskey (recommended: Jack Daniels)
5 cups homemade chicken stock
1/4 cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish

Steps:

  • For the apple butter:
  • Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
  • Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
  • For the glaze:
  • Whisk all the glaze ingredients in a small bowl.
  • For the pork:
  • Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
  • Preheat oven to 425 degrees F.
  • Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
  • Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
  • Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

ROAST PORK LOIN



Roast Pork Loin image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
4 cups low-sodium chicken broth
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

Steps:

  • Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
  • Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
  • Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
  • Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

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