Pan Roasted Pork Loin With Bourbon Paprika And Mustard Brine Recipes

PAN-ROASTED 5-SPICE PORK LOIN

Pan-Roasted 5-Spice Pork Loin image

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

Steps:

Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Transfer to a plate to rest at least 5 minutes before slicing.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g

BAREFOOT CONTESSA PORK LOIN - INA GARTEN

Barefoot Contessa Pork Loin - Ina Garten image

Make and share this Barefoot Contessa Pork Loin - Ina Garten recipe from Food.com.

Provided by Zanna_409104061

Categories Pork

Time 11m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (5 lb) pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
2 tablespoons olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole grain mustard, divided
1 teaspoon ground fennel
kosher salt
fresh ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups homemade chicken stock, recipe follows or 3 cups canned broth
1/4 cup green peppercorns in brine, drained

Steps:

Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.

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