Lemon Garlic Pork Loin With Vegetables Recipes

LEMON-GARLIC PORK TENDERLOIN

Steps:

• In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
• Pat the pork loin dry with paper towels.
• Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
• Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
• Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.

ROASTED PORK TENDERLOIN AND VEGETABLES

Steps:

• Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

GARLIC-LEMON PORK

Steps:

• Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
• Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

LEMON/GARLIC PORK TENDERLOIN

Steps:

• With a sharp knife, make slits or pockets in the pork loin -- one for every whole garlic clove you're going to use. Insert the whole cloves and bit of fresh oregano into each slit. Set aside.
• In medium bowl, combine oil, wine, lemon juice, minced garlic, thyme, and salt and pepper to taste. Mix well. Pour over pork loin and refrigerate 6-24 hours.
• Preheat oven to 350. Place pork in a baking pan and add 1 cup water. Bake for 1-1/2 hours, or until pork is tender and juices run clear. Occasionally baste with juices in pan.
• Remove from oven and let stand 10 minutes or so. Cut into slices and serve.

LEMON GARLIC PORK LOIN WITH VEGETABLES

Steps:

• Heat oven to 425 degrees In large bowl, toss together potatoes, carrots, 3 Tablespoons oil, the garlic, salt and pepper. Transfer vegetable to large roasting pan, roast 20 minutes.
• Meanwhile, slice pork loin into 1 1/2 inch thick medallions. In large skillet, cook medallions in remaining 1 tablespoon oil over medium-high heat 4 minutes on each side or until browned.
• Reduce oven temperature to 350 degrees add browned pork medallions to roasting pan. Cover. bake 5 minutes or until heated thoroughly. Served with applesauce .
• I also made creamed cauliflower with this meal. Make a white sauce: 1 cup milk , 2 Tablespoons of flour, salt and pepper. Bring to slight boil, stirring, add about a cup of cheese, pour over cauliflower then melt 2 Tablespoons of butter mix with 1 cup of breadcrumbs. Sprinkle over cauliflower and put in 350 degree oven til the crumbs are browned and its bubbly.
• For dessert we had Tapioca with fresh fruit.

LEMON-GARLIC PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first 6 ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan., Broil 4-5 in. from heat until a thermometer reads 145°, 4-5 minutes on each side. Let stand 5 minutes before serving.

LEMON-DIJON PORK SHEET-PAN SUPPER

Steps:

• Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

BRAISED PORK LOIN WITH SAVORY VEGETABLES

Steps:

• For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated.
• Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer.
• In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside.
• Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent.
• Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
• Add the leak and saute another 2 minutes.
• Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes.
• Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like.
• Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
• Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
• In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour.
• In one hour reduce oven heat to 225 degrees for two hours.
• Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered.
• On stove top at medium heat, bring stock liquid to a simmer.
• While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
• When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools.
• Slice tenderloin and serve with gravy over meat or on the side.