BARBECUED PORK LOIN
The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Make the barbecue sauce: In a medium bowl, stir together tomato sauce, 1/4 cup water, onion, garlic, sugar, vinegar, mustard, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over pork. In a medium ovenproof skillet, heat oil over medium-high heat. Place pork in skillet, and sear on all sides until golden brown, about 8 minutes total. Remove from heat, pour off excess fat from skillet, and carefully pour some of the barbecue sauce over pork, covering completely.
- Transfer skillet to oven. Cook, basting every 15 minutes, until juices run clear, about 45 minutes; meat should register 155 degrees on an instant-read thermometer. Transfer pork to a cutting board; cover and let rest about 10 minutes, then slice thinly and serve with remaining barbecue sauce.
ROYAL BARBECUED PORK LOIN
Here you get the attitude of all those flavours on the outside of the pork - smoky, sweet, sour and spicy - with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Pork Alfresco Australia day Father's day
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
- Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
- Light your barbecue and let it calm down. Make sure you've got your coals high on one side and low on the other for control.
- Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
- Once it's looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes - you should get gnarly pork that's beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside - you don't want it pink but please don't cook the hell out of it either.
- Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you're going for, you want to go slightly too far as it will mellow when it cooks. You don't have to, but it's nice to put it on the heat for a couple of minutes to help it along.
- For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
- Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
- Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
- Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
- Brush half the sauce all over the pork so it's shiny and dark, and cook for the final few minutes till it sizzles.
- Put it back on the hot side if it needs help to get sticky, but don't let it burn.
- Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
Nutrition Facts : Calories 375 calories, Fat 17.9 g fat, SaturatedFat 4.6 g saturated fat, Protein 37 g protein, Carbohydrate 15.3 g carbohydrate, Sugar 14.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
COULDN'T BE EASIER BBQ PORK TENDERLOIN (CROCK POT)
This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner.
Provided by Bekah49036
Categories Pork
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper pork loin and place in crock pot.
- Add garlic and onion.
- Pour BBQ sauce over meat.
- Add hot sauce and stir to evenly distribute.
- Cook on LOW for 6-7 hours.
CAROLINA STYLE BARBECUED PORK LOIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
- BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.
OVEN-BARBECUED PORK TENDERLOINS
My family still savors and prepares this luscious heirloom recipe. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BBQ PORK TENDERLOIN
A delicious alternative to cooking pork tenderloin using a slow cooker. Great as tenderloin or cook it longer and use as pulled pork.
Provided by Grey
Categories Pork Tenderloin
Time 4h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat a slow cooker on High for 15 minutes.
- Rub tenderloin with salt and pepper.
- Add 1 tablespoon oil to the hot slow cooker. Add tenderloin and sear for 1 to 2 minutes per side.
- Meanwhile, mix barbecue sauce, ketchup, brown sugar, vinegar, remaining 2 tablespoons oil, oregano, Worcestershire sauce, and hot pepper sauce in a medium bowl. Pour over the seared tenderloins to cover.
- Cover the slow cooker, reduce to Low, and cook until pork is slightly pink in the center, 4 to 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If you want to shred the pork, cook for 1 to 2 more hours.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 26.7 g, Cholesterol 73.8 mg, Fat 7.5 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.8 g, Sodium 717.5 mg
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- Preheat the oven to 375°. In a large ovenproof skillet, heat the oil until shimmering. Season the pork loin with salt and pepper and sear it in the skillet over moderately high heat until browned all over, about 6 minutes. Transfer the skillet to the oven and roast the pork for 30 minutes. Slather the pork with some of the barbecue sauce and roast for about 10 to 15 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 140°. Transfer the pork loin to a cutting board and let rest for 10 minutes.
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