Brined And Roasted Pork Loin W Caramelized Onions Recipes

PORK LOIN WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• Sprinkle with salt and pepper.
• Top with onion mixture.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• Let stand for 5 minutes before slicing.

BRINED PORK LOIN ROAST

Steps:

• Bring water, salt and sugar to boil.
• Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
• Simmer 5 minutes.
• Remove from heat and let cool to room temp.
• Pour over pork roast and marinate a minimum of 8 hours or overnight.
• Drain.
• Pre-heat oven to 250 degrees.
• Season meat with salt and pepper.
• Place in a roasting pan with meat side down.
• Drape bacon slices over the roast so the top and sides are covered with the bacon.
• Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
• (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
• I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.

BRINED GRILL-ROASTED PORK LOIN

Steps:

• In a small dry skillet over medium heat toast the coriander, mustard seeds, juniper berries, and peppercorns until fragrant, about 1 minute. Put them on a plate to cool. In a bowl mix the sugar and salt with 2 cups of water until dissolved. Put the pork roast into a deep bowl or a large plastic bag. Pour in the sugar and salt water. Add the toasted spices, thyme, and bay leaves. Add more water until the meat is covered. Let it sit in the brine in the refrigerator for 2 to 6 hours.
• Remove the pork roast from the brine about 1/2 hour before you will be ready to cook it to allow it to come up to room temperature. When ready to cook, heat a grill to high heat. Dry the pork, rub it with olive oil, and season it with pepper. Sear the pork on all sides to get grill marks. Move the roast to an upper rack (or over indirect heat) and put a drip pan underneath it. Cook the pork until the internal temperature reaches 145 degrees F, about 30 to 45 minutes. Remove to a platter, cover loosely with foil, and allow it to rest for 10 minutes.
• Before carving, add any accumulated juices to the drippings in the pan. Spoon these over the sliced pork.

CARAMELIZED PORK LOIN

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely.
• Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.
• When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.
• Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F.
• Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CARAMELIZED-ONION PORK

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

MAPLE-BRINED PORK LOIN

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BRINED AND STUFFED PORK LOIN ROAST

Steps:

• Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.
• Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.
• Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes.

PORK WITH CARAMELIZED ONIONS

Steps:

• Cut pork into 1/2-inch slices. Sprinkle both sides of pork with salt and paprika.
• Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until no longer pink in center. Remove pork from skillet; keep warm. Wipe out skillet.
• Heat same skillet over medium-high heat. Cook onion in skillet 1 minute, stirring frequently. Reduce heat to medium. Stir in sugar. Cook about 3 minutes longer, stirring frequently, until onion is soft and golden brown. Spoon over pork.

PAN-ROASTED PORK RIBS WITH CARAMELIZED ONIONS

Steps:

• Pour the olive oil into a 12-inch sauté pan, turn the heat to high, and when the oil is hot, slip in the meat. Turn the ribs two or three times to brown them well. If the pan is crowded, do a batch at at time, then return them all to the pan. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
• Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.

BRINED PORK LOIN WITH ONION, RAISIN, AND GARLIC COMPOTE

Steps:

• Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.
• Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.
• Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote.

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS

Steps:

• Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
• Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
• Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
• Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
• Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes.
• Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60-75 minutes.
• Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
• DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.