Garlic Teriyaki Roasted Pork Loin Recipes

TERIYAKI PORK TENDERLOIN

Steps:

• If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
• Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.
• Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F.
• While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.
• Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.
• Remove pork from the oven and allow to rest at least 5 minutes before slicing.
• Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.

GARLIC TERIYAKI ROASTED PORK LOIN

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a small bowl,combine teriyaki sauce,honey mustard,italian dressing mix,brown sugar,seasoned pepper and minced garlic,whisk well.Place pork loin into a resealable plastic bag and pour marinade overtop.Squeeze out air and seal bag;marinade 3 hour to overnight.
• 3. Place pork loin into a glass baking dish along with marinade.Bake in preheated oven,basting occasionally,about 1 hour.Let the roast rest for 10 minutes before slicing and serving.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

GARLIC ROAST PORK LOIN

Steps:

• Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

HONEY GARLIC GLAZED PORK LOIN ROAST

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. Add 1 cup chicken broth in bottom of pan.
• 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. Used potatoes, carrots, and onions.

MARINATED TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.

ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY

Steps:

• Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
• Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
• Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
• Preheat the oven to 350°F (180°C).
• Remove the pork loin from the marinade.
• Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
• Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
• Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
• Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
• Enjoy!