Melt In Your Mouth Pork Loin Recipes

JUICIEST BAKED PORK TENDERLOIN

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.

MELT-IN-YOUR-MOUTH PORK ROAST

Steps:

• 1. In a small prep bowl, mix the rosemary, garlic, thyme, black pepper, and olive oil.
• 2. Place the roast into a baking dish, and throughly rub the spice mixture into the meat. Note: If you like garlic as much as I do (it keeps away the vampires), take a small pairing knife and cut slits into the skin about 1.5 inches (3.5cm) deep and insert whole peeled cloves of garlic deep into the slits. The garlic will mellow as the pork cooks, and infuse some awesome garlic flavor into the meat.
• 3. Cover the dish, and let the roast rest in the refrigerator for a minimum of two hours, or overnight. Cook's Note: You might consider a brine for the pork roast. Brining can add up to 15 percent more moisture to the pork loin.
• 4. Before cooking, remove from the refrigerator, and let stand, covered, at room temperature for 1 hour... no more. Note: If it's a very hot day in your kitchen, and you're worried about generating nasty bacteria, you can skip this step.
• 5. Place a rack in the middle position of your oven, and then preheat to 350f (175c).
• 6. Cook, uncovered for about one hour, or until the roast hits an internal temperature of 140f (60c). Cook's Tools: The image on the left is of the Thermapen instant read digital thermometer. It's considered one of the most expensive of it's kind... typically running about 100 U.S. dollars. However, every restaurant that I've worked in used this brand, and if you need quick/accurate temperature readings... this is one to get.
• 7. Remove from oven, tent with foil, and allow to rest for 15 minutes before carving. Cooking Tip: As the roast rests the internal temperature will continue to increase 6 to 8 degrees. And since the government suggests pork be cooked to 145f (63c), you're right in the perfect range for a pork loin roast. This process of the roast continuing to cook outside the oven is called: Carry-over Cooking.
• 8. Why do we let a roast rest before carving? As meat proteins are heated during cooking, they coagulate and squeeze out some of the moisture inside their coiled structures and in the spaces between the individual molecules. The heat drives this liquid toward the center of the meat. As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb some moisture. As a result, less juice runs out of the meat when you cut into it.
• 9. Presentation Pork goes with so many side dishes... How about some black beans and rice, a few pan-fried plantains, or just a few roasted young potatoes, and some applesauce. Enjoy... Keep the faith and keep cooking

PORK CHOPS THAT MELT IN YOUR MOUTH

Steps:

• 1. Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375.
• 2. Lightly brown both side of chops, place on baking sheet ( you can spray baking sheet with spray oil but not needed unless pork is very lean). Pop in 375 oven for 25 to 35 min. depending on thickness of chops.
• 3. NOTE: If using cube steak, reduce oven time to about 20 min.

ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN

Steps:

• To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
• For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
• Prepare an outdoor grill for high heat.
• Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

SIMPLE SAVORY PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
• Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

MELT IN YOUR MOUTH PORK LOIN

Steps:

• Set oven at 300 degrees Fahrenheit.
• Take a large sheet of tin foil; shake half of the soup mix in the center of the foil.
• Place your pork loin on the sprinkled soup mix, FAT SIDE UP.
• Shake the rest of the soup mix on the top of the pork loin.
• Drain can of mushrooms well; place over the top of the pork loin.
• Wrap the meat up in the foil. You may need to double wrap depending on the thickness of the meat.
• Place the wrapped up pork loin in a 13 x 9 rectangular pan.
• Bake for 3 to 4 hours depending on the size of the loin; use a meat thermometer if you are not sure.
• You may use the drippings for gravy; I do and it is delicious.

MELT IN YOUR MOUTH PORK TENDERLOIN

Steps:

• Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
• Place meat and marinade into roasting pan in a 475°F oven for 15 minutes.
• Lower temperature to 325°F and cover with aluminum foil.
• Cook for 3 hours.
• Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
• For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
• Heat on stovetop, on medium heat and stir until it thickens.
• It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
• Remove from oven.
• Heat broiler.
• Cut ribs into serving sized portions of 2 or 3 ribs.
• Arrange on broiler pan, bony side up.
• Brush on sauce.
• Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
• Turn ribs over.
• Repeat on other side.
• Alternately, you can grill the ribs on your grill to cook on the sauce.

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

Steps:

• Preheat smoker to 225 degrees F (110 degrees C).
• Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
• Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
• Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.