Autumn Pork Loin Recipes

AUTUMN PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
• Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
• Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

BEST DAMN OVEN ROASTED PORK LOIN

Steps:

• Preheat oven to 425°(F). Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside.
• Mix all dry ingredients in a small bowl and set aside.
• Trim any excess fat from top of pork loin roast. Place roast on a large plate and coat with Worcestershire sauce, then with dry seasonings. Rub liberally on all sides of the pork.
• Place seasoned pork roast, fat side up, on foil lined sheet pan and place in oven at 425°(F) for 15 minutes.
• After 15 minutes, reduce heat to 375°(F) and continue roasting for about 45 minutes or until internal temperature of the pork is 145°(F) at the center of the roast.
• Remove from oven and tent pork roast loosely with a piece of foil for 5-10 minutes before serving.

ROAST PORK LOIN WITH APPLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
• Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
• Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
• Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
• Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

AUTUMN PORK TENDERLOIN

Steps:

• Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160° Let stand for 5 minutes before slicing.

AUTUMN PORK ROAST

Steps:

• Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

AUTUMN STUFFED PORK LOIN WITH CIDER GRAVY

Steps:

• Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
• Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
• Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
• Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
• Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
• Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
• Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
• Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.

AUTUMN PORK LOIN

Steps:

• Heat oven to 350°F In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
• 2.
• In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
• 3.
• Spray 10-inch skillet with Pam cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
• 4.
• Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.

AUTUMN APPLE ONION PORK CHOPS

Steps:

• Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
• Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.