ROAST PORK TENDERLOIN WITH MEYER LEMON SAUCE
Tender and juicy pork tenderloin with a smokey-garlicky citrus-ey rub, then covered in a sauce made with Meyer Lemons for a citrus profile with a subtle sweetness in the background.
Provided by Sweet Daddy D
Categories Main Dish
Time 1h45m
Number Of Ingredients 21
Steps:
- Mix all ingredients for the rub together in a small bowl and set aside.
- Trim any loose parts off tenderloin and remove the silver skin.
- Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
- Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
- Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
- Brush some olive oil on the lemon slices.
- In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
- Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
- Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
- If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
- Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
- Saute until the shallots are starting to soften, about 3 to 4 minutes.
- Add the flour and stir or whisk together until a light roux develops.
- Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
- Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
- Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
- Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.
Nutrition Facts : Calories 362 kcal, Carbohydrate 10 g, Protein 31 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 118 mg, Sodium 630 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
LEMON THYME PORK LOIN ROAST
Serve with Apple Cranberry Salsa for something just a little different.
Provided by Food Network
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Tie the pork roast with butcher's twine at one - inch intervals to help it maintain a round shape for even cooking (a butcher will also be able to do this for you). The pork roast should be approximately 12 - inches in length, not doubled and tied. Rub the roast with the oil and vinegar. Place the lemon zest, garlic, kosher salt, thyme, and peppercorns in the work bowl of your Cuisinart® Food Processor. Process on Grind for 10 seconds, stop and scrape the work bowl, process on Grind 5 - 10 seconds longer, until the mixture resembles a coarse paste. Rub the paste evenly all over the surface of the roast. The meat may be roasted immediately or covered loosely with waxed paper, and refrigerated for up to 8 hours (the longer the rub is on the meat, the more intense the flavor will be). If refrigerated for longer than 1 hour, take the meat out of the refrigerator 20 - 30 minutes before roasting. Arrange the rack in Position A and preheat the Cuisinart® TOB-Series Toaster Oven Broiler to 450 degrees F Bake Setting. Arrange the rack in the drip pan in the upper most position and coat lightly with cooking spray. Center the roast on the rack and roast in the preheated 450 degrees F oven for 15 minutes. Lower the temperature to 325 degrees F and continue roasting for an additional 35 - 45 minutes, until the temperature when tested in the center of the roast is 155 - 160 degrees F. Turn off the oven, transfer the roast to a warm platter, and let rest for 10 minutes before slicing. Use the Cuisinart® CEK - 40 Electric Knife to carve roast into slices 1/4-inch thick or less, as preferred.
PORK ROAST WITH MEYER LEMON GLAZE
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic and brought to new levels with the use of Meyer lemons. You could try this with more common varieties of lemon but you will miss the sweet and orange-y flavor of this particular fruit. Do remember to tie the roast before cooking as the tightness helps to retain the moisture and tenderness of the pork. As a side, I would suggest roasting some Yukon potatoes along with the pork. (See picture.) Since they absorb some of the sauce make some extra.
Provided by justcallmetoni
Categories Lemon
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
- Preheat oven to 450°F.
- Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
- Place the meat in a roasting pan and roast for 15 minutes.
- Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
- Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
- Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
- Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
- Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.
Nutrition Facts : Calories 451.5, Fat 23.8, SaturatedFat 8.3, Cholesterol 119.1, Sodium 97, Carbohydrate 12.5, Fiber 0.2, Sugar 11.5, Protein 37.4
BRINED PORK LOIN WITH MEYER LEMON MARMALADE
Provided by Michael Chiarello : Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
- After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.
ORANGE-GLAZED PORK LOIN
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.
Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
LIGHT GLAZED PORK ROAST
This light recipe is always popular with adults and children alike. It's an excellent 'take-along' meal for potlucks." -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half. In a large skillet, brown roast in oil and butter on all sides. , Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until meat is tender., For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 263mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GLAZED PORK LOIN ROAST
This is a recipe that I adopted. I have used this glaze for pork loin in the past and it's wonderful. The original recipe calls for the roast to be cooked in the microwave, but I always bake mine in the oven so I have added oven instructions to the recipe.
Provided by Julie in TX
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit.
- Sprinkle roast with salt.
- Mix marmalade, mustard and thyme, spread on roast.
- MICROWAVE INSTRUCTIONS Place roast in 16 x 10-inch cooking bag.
- Close bag loosely with string (leave hole the size of finger in closure).
- Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
- Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn.
- Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes.
- Let stand 10 minutes in bag in microwave.
- Serve with Meat Juices.
- OVEN INSTRUCTIONS Preheat oven to 350 degrees.
- Put the pork loin which has been prepared with garlic and salt in a roasting pan.
- Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees.
- Spread marmalade mixture on roast during last 15 minutes of cook time.
- Remove from oven and allow to rest for 10 minutes prior to slicing.
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