Pork Loin Recipes



 

Best Pork Loin Recipes

Overview: Pork loin is a versatile and lean cut of meat that can be roasted, grilled, or slow-cooked. It is known for its tenderness and mild flavor, making it a favorite for various culinary preparations.

Example Recipe: Herb-Crusted Pork Loin

Ingredients:

  • 1 boneless pork loin (about 2 pounds)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Nutrition (per serving):

  • Calories: 220
  • Protein: 30g
  • Carbohydrates: 1g
  • Fat: 10g
  • Fiber: 0g
  • Sugar: 0g

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
  3. Rub the pork loin with olive oil, then coat it with the herb mixture.
  4. Place the pork loin on a roasting rack in a roasting pan.
  5. Roast for about 1 hour, or until the internal temperature reaches 145°F (63°C).
  6. Remove from the oven and let rest for 10 minutes before slicing.
  7. Serve hot.

Kitchen Tools Required:

  • Roasting pan with rack
  • Small bowl
  • Measuring spoons
  • Knife and cutting board
  • Meat thermometer

Interesting Background: Pork loin has been a popular cut of meat for centuries, valued for its tenderness and versatility. It can be found in many traditional dishes across various cultures, often seasoned with herbs and spices to enhance its mild flavor.

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Best Pork Loin Recipes

Overview: Pork loin is a versatile and lean cut of meat that can be roasted, grilled, or slow-cooked. It is known for its tenderness and mild flavor, making it a favorite for various culinary preparations.

Example Recipe: Herb-Crusted Pork Loin

Ingredients:

  • 1 boneless pork loin (about 2 pounds)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Nutrition (per serving):

  • Calories: 220
  • Protein: 30g
  • Carbohydrates: 1g
  • Fat: 10g
  • Fiber: 0g
  • Sugar: 0g

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
  3. Rub the pork loin with olive oil, then coat it with the herb mixture.
  4. Place the pork loin on a roasting rack in a roasting pan.
  5. Roast for about 1 hour, or until the internal temperature reaches 145°F (63°C).
  6. Remove from the oven and let rest for 10 minutes before slicing.
  7. Serve hot.

Kitchen Tools Required:

  • Roasting pan with rack
  • Small bowl
  • Measuring spoons
  • Knife and cutting board
  • Meat thermometer

Interesting Background: Pork loin has been a popular cut of meat for centuries, valued for its tenderness and versatility. It can be found in many traditional dishes across various cultures, often seasoned with herbs and spices to enhance its mild flavor.

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Pork Loin Recipes

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Best Pork Loin Recipes

Overview: Pork loin is a versatile and lean cut of meat that can be roasted, grilled, or slow-cooked. It is known for its tenderness and mild flavor, making it a favorite for various culinary preparations.

Example Recipe: Herb-Crusted Pork Loin

Ingredients:

Nutrition (per serving):

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
  3. Rub the pork loin with olive oil, then coat it with the herb mixture.
  4. Place the pork loin on a roasting rack in a roasting pan.
  5. Roast for about 1 hour, or until the internal temperature reaches 145°F (63°C).
  6. Remove from the oven and let rest for 10 minutes before slicing.
  7. Serve hot.

Kitchen Tools Required:

Interesting Background: Pork loin has been a popular cut of meat for centuries, valued for its tenderness and versatility. It can be found in many traditional dishes across various cultures, often seasoned with herbs and spices to enhance its mild flavor.

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