Pork Loin Recipes

The mighty pork loin is not only a protein powerhouse, it also makes a beautiful centerpiece dish when entertaining.

Roasted Cider-Brined Pork Loin with Green Tomato Chutney

Photo: Squire Fox

Power to the Pork Loin

The pork loin can look so appealing at the butcher shop, but it can become highly intimidating once it's in your kitchen. These 18 tried-and-true recipes provide a fantastic starting point for tackling the "other white meat."

Our first company-worthy dish is Roasted Cider-Brined Pork Loin with Green Tomato Chutney.

For the deepest flavor in this pork main dish, use unfiltered cider.

View Recipe: Roasted Cider-Brined Pork Loin with Green Tomato Chutney

Looking for tenderloin? See our collection of Pork Tenderloin Recipes.

Roast Stuffed Pork Loin with Port Sauce

Photo: Romulo Yanes

Roast Stuffed Pork Loin with Port Sauce

Use the gorgeous flavors of dried cherries, pungent herbs, and rich port wine to keep servings small but satisfying.

View Recipe: Roast Stuffed Pork Loin with Port Sauce

Mu Shu Pork Wraps

Photo: Mary Britton Senseney/Wonderful Machine

Mu Shu Pork Wraps

If your butcher is unable to cut an 8-ounce piece of pork loin, buy 1 pound and freeze the remainder for another use. Save your mushroom stems for stocks or broths.

View Recipe: Mu Shu Pork Wraps

Thai-Style Pork Stew

Photo: Oxmoor House

Thai-Style Pork Stew

Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.

View Recipe: Thai-Style Pork Stew

Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)

Randy Mayor and Iain Bagwell

Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)

If you don't count salt, pepper, and water, this is an five-ingredient dish. But the simplicity of its preparation belies its deliciousness. Long-braised leeks fall apart into a sweet and mild oniony sauce that's a great companion to the tender pork, with white wine adding a hint of acidity to brighten the dish.

View Recipe: Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)

Ginger and Thyme-Brined Pork Loin

Photo: Becky Luigart-Stayner

Ginger and Thyme-Brined Pork Loin

Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.

View Menu: Ginger and Thyme-Brined Pork Loin

Posole

Photo: Douglas Merriam

Posole

A hominy-based stew, posole is ideal comfort food. With its mild flavor, the hominy makes a great foil for the hearty pork, spicy chiles, radishes, green onions, and limes.

View Recipe: Posole

Rubbed Pork Loin with Apricot Glaze and Sauerkraut

Photo: Randy Mayor

Rubbed Pork Loin with Apricot Glaze and Sauerkraut

Cooking the sauerkraut in the pan with the pork offers a fantastic flavor contrast. Serve with green beans and a glass of riesling or a bottle of beer.

View Recipe: Rubbed Pork Loin with Apricot Glaze and Sauerkraut

Roast Pork with Apples, Cabbage, and Turnips

Photo: Becky Luigart-Stayner

Roast Pork with Apples, Cabbage, and Turnips

Showcasing the best of fall's flavors, this hearty dish combines tart apples with smoky bacon, pungent cabbage, and sweet maple syrup. The apples and vegetables cook along with the pork so the flavors are harmonious. Full-flavored, tart apples, such as Granny Smith, Jonagold, Albemarle (Newtown) Pippin, Roxbury Russet, or Winesap, provide the best flavor.

View Recipe: Roast Pork with Apples, Cabbage, and Turnips

Orange-Brined Pork Loin

Photo: Becky Luigart-Stayner

Orange-Brined Pork Loin

Apples aren't the only fruit that taste great with pork. This orange-flavored brine gives a subtle citrus flavor and makes the meat juicy and tender.

View Recipe: Orange-Brined Pork Loin

Spicy Green and Red Pork Loin Tostadas

Photo: Randy Mayor

Spicy Green and Red Pork Loin Tostadas

If you like your pork nice and spicy, look no further. These tastebud-sizzling tostadas can easily be prepared in advance and topped however your family prefers.

View Recipe: Spicy Green and Red Pork Loin Tostadas

Dandelion-Stuffed Pork Loin

Photo: Oxmoor House

Dandelion-Stuffed Pork Loin

This is a special-occasion entrée that doesn’t take too much time to make. The original version of this recipe won the blue ribbon at the Great Dandelion Cook-Off in Dover, Ohio, and was developed by Sherry Schie.

View Recipe: Dandelion-Stuffed Pork Loin

 

Roasted Pork and Autumn Veggies

Photo: Randy Mayor

Roasted Pork and Autumn Veggies

When we tested this recipe, we used baby carrots with tops attached, but bagged baby carrots would work just as well.

View Recipe: Roasted Pork and Autumn Veggies

Simply Roasted Pork

Photo: Randy Mayor

Simply Roasted Pork

This roasted pork makes a quick transition from warm Sunday dinner to cool Monday lunch without compromising flavor. Serve with roasted red skin potatoes or mashed potatoes, broccoli spears or collard greens, and warm dinner rolls.

View Recipe: Simply Roasted Pork

New England Pork Bowl

Photo: Becky Luigart-Stayner

New England Pork Bowl

Perciatelli is thick spaghetti with a hole in the center. It's heartier and stands up to the other ingredients in this dish, but you can substitute spaghetti, if desired.

View Recipe: New England Pork Bowl

Caramelized Pork Over Lettuce

Photo: Howard Puckett

Caramelized Pork Over Lettuce

Serve this Vietnamese-inspired dish with rice or Asian noodles (such as udon).

View Recipe: Caramelized Pork Over Lettuce

Brined Pork Loin with Brown Sugar-Bourbon Glaze

Photo: Randy Mayor

Brined Pork Loin with Brown Sugar-Bourbon Glaze

Brined pork is about as good as it gets. Throw some bourbon on it, though, and it somehow gets better.

View Recipe: Brined Pork Loin with Brown Sugar-Bourbon Glaze

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