Braised Boneless Pork Loin Recipes

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK LOIN CHOPS

Steps:

• Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

BRAIDED PORK TENDERLOINS

Steps:

• Cut tenderloins in half lengthwise; cut each half into three strips to within 1-in. of one end. In a large resealable plastic bag, combine the mango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours., Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with remaining jerk seasoning., Grill braids, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Discard toothpicks. Let stand for 5 minutes before slicing., Meanwhile, place the cream, remaining rum and mango in a food processor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.

BRAISED PORK LOIN WITH PEARS

Steps:

• Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
• Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
• Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.

PORK LOIN BRAISED IN MILK

Steps:

• Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
• Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
• Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
• Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
• Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
• Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.

BEER BRAISED PORK LOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED

Steps:

• In a blender add all the marinade ingredients and blend till chunky smooth.
• Rub into ribs all the marinade, place in a zip lock bag.
• Refrigerate for 6 hours or over night.
• Preheat grill to 350.
• Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.
• Meanwhile sear ribs just to brown.
• Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
• Add hot water, thyme, and seared ribs.
• Add beer just to rim of ribs.
• Place top on pot and move to indirect heat.
• Close grill top. Grill for 1 1/2 -2 hours till tender.
• Go enjoy a drink and a dip in the pool.
• Mix braising liquid, honey and marmalade.
• Brush ribs with glaze.
• Place over direct heat to bubble and brown. Just a couple minutes each side.
• Serve the veggies along side the ribs.

PORK LOIN BRAISED IN MILK

Steps:

• Heat oil in a large (12-inch) skillet over medium heat. Season pork chops on both sides with salt and pepper. Working in batches, if necessary, sear until brown on both sides, about 3 minutes per side. Transfer pork to a large plate or baking sheet.
• Pour off fat from skillet, and return to low heat. Return pork and any accumulated juices to skillet; add milk and thyme sprigs. Bring to a boil over high heat; cover, and reduce heat to low. Simmer until pork is cooked through and tender, turning once, about 45 minutes.
• Transfer pork to a serving platter, and cover with aluminum foil to keep warm. Return skillet to medium-high heat, and bring remaining liquid to a boil. Whisk together cornstarch and the water in a small bowl; whisk into liquid in skillet, and boil 1 minute. Transfer mixture to a blender or food processor. Add thyme leaves, and puree until smooth. Pour sauce over pork, and serve immediately.

BRAISED PORK LOIN

Steps:

• Heat oven to 325°F.
• Cook and stir bacon in large ovenproof Dutch oven on medium-high heat 5 min. (Bacon will not be done.) Add roast to pan; season with pepper. Cook 3 to 4 min. or until evenly browned on all sides, turning occasionally. Remove roast from pan, reserving bacon and drippings in pan; set roast aside. Add vegetables and rosemary to ingredients in pan; cook 5 min., stirring frequently. Add milk; stir. Bring to boil, stirring constantly. Return roast to pan; cover.
• Bake 1 hour to 1 hour 10 min. or until roast is done (145ºF), turning roast after 30 min. Remove pan from oven. Transfer roast to cutting board; cover loosely with foil. Let stand 10 min.
• Remove and discard rosemary stems from vegetable mixture in pan. Spoon half the vegetables into blender; blend until smooth. Return to pan; mix well. Bring to boil on medium heat, stirring frequently. Add pasta sauce; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Slice roast. Serve with vegetable mixture.

BRAISED PORK LOIN WITH PRUNES

Steps:

• Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
• Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
• Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
• Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• Put oven rack in middle position and preheat oven to 375°F.
• Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
• Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
• Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
• Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
• Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
• Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
• While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 400F.
• In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
• In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
• Brown the pork roast on all sides, about 2 minutes per side.
• Remove the pot from the heat and stir the milk into the pan juices.
• Spread the garlic-rosemary paste over the top of the roast and cover the pot.
• Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
• Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
• Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
• Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
• Slice the roast and serve with the sauce spooned over.
• Especially good with mashed potatoes, rice or egg noodles.

BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE

Steps:

• Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
• Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.