Juicy and tender, pork loin is a versatile cut of meat that makes a great weeknight meal or a delicious entrée for any special dinner. Marinated, seasoned, or flavored Asian-style, this collection of pork loin recipes will provide you with just the right recipe for any occasion.
Not only does marinating and seasoning provide flavor when preparing pork loin but the cooking method you use will also affect its taste. Grilling gives it that smoked and charred flavor we all love but try rotisserie grilled pork loin with a barbecue sauce for an extra special flavor. Or how about a stuffed pork loin or a loin wrapped in pancetta and roasted to perfection. Choose any of these delicious recipes for a pork loin that is moist and loaded with flavor.
This pork tenderloin is rubbed with sweet and spicy seasonings that go perfectly with this moist and tender cut. Brown sugar sweetens and caramelizes where there's a hit of cayenne to spice up those taste buds.
Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.
Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork from drying out in the refrigerator by keeping it tightly wrapped.
Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.