Sweet Hot Pepper Glazed Pork Loin Roast Recipes

PORK LOIN ROAST WITH PEPPER JELLY GLAZE

Steps:

• To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.
• When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.
• To prepare glaze: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.
• To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.
• Spoon 2 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons glaze over the pork every 10 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 25 to 35 minutes more. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes.
• Slice the pork and serve with the remaining glaze.

PEPPER JELLY PORK ROAST: SWEET AND SPICY

Steps:

• Preheat the oven to 475 F. Line a baking pan with nonstick foil.
• Whisk together pepper jelly, Worcestershire sauce, and mustard. (You can melt the jelly a bit in the microwave for about 15 to 20 seconds to make it easier to combine.)
• Sprinkle the underside of the pork loin roast with onion powder, garlic powder, salt and pepper.
• Place the roast in the prepared pan fat-side up.
• Pour the pepper jelly mixture evenly over the top, then sprinkle with onion powder, garlic powder, salt and pepper.
• Bring the edges of the foil up to within 1 inch around the pork roast and crimp the corners so it stays in place.
• Place the pan in the oven and roast for 45 minutes. Reduce the heat to 375 F and roast and additional 20 minutes. Turn off the oven, leaving the roast inside, and let it sit for 30 minutes.
• Slice into 1-inch-thick slabs to serve. Menu Suggestions A pork loin roast makes for a cozy fall or winter meal. Serve with roasted Brussels sprouts and potatoes au gratin. Or pair it with roasted sweet potatoes and parsnips. Like mashed potatoes? They go wonderfully with pork roast. Add in shredded Colby and Monterey Jack cheese and garlic for a new take on an old favorite and serve with steamed broccoli. Conventional wisdom says pork roast pairs best with a dry white wine. Try chenin blanc, pinot grigio, chardonnay or sauvignon blanc. Some like a medium-bodied red with pork loin roast since the meat is rich. Côtes du Rhône is a good choice if you're in the red camp. For dessert, bring on cherry, strawberry or blueberry cheesecake to continue the fruity theme. Leftover Ideas Unless you are having a crowd for dinner, you'll have a ton of pork roast left. Here are some ideas on how to use it.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

SWEET HOT PEPPER GLAZED GRILLED PORK CHOPS

Steps:

• Preheat a grill to medium-high heat; lightly oil the grill grates.
• Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving.
• Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times.
• Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.

SWEET AND SOUR PEPPER PORK

Steps:

• Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
• In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

ROAST TENDERLOIN OF PORK WITH SWEET PEPPERS AND PAPRIKA SAUCE

Steps:

• Sprinkle tenderloins with salt, pepper and paprika.
• Heat the oil in a heavy skillet until quite hot and add tenderloins.
• Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
• Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
• Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
• Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

PORK LOIN WITH PEPPERS

Steps:

• In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

SWEET & HOT PEPPER GLAZED PORK LOIN ROAST RECIPE

Steps:

• Preheat oven to 325. Sprinkle roast with salt and pepper. Place in roasting pan, fat side up. Roast uncovered for 30 minutes. Meanwhile, whisk cornstarch with 1 T water. Set aside. Heat oil in a small saucepan over medium heat. Add sweet pepper and jalapeno pepper. Sauté 3 minutes or until soft. Add vinegar, sugar and remaining water. Bring to a boil, stirring until sugar is dissolved. Reduce heat and boil gently until liquid is reduced by a third. Whisk cornstarch mixture again and whisk into pan. Boil, stirring for 2 minutes or until thickened and glossy. Let cool slightly. Brush glaze liberally over meat and roast for about 45 minutes longer or until done. Place on cutting board and tent with foil. Let stand for 10 minutes before slicing.