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This baked pork loin is exploding with flavour. The great thing is, you can achieve these flavours and keep it super juicy without having to have it sit in a marinade for hours on end. This is done with a rub and some lemon or lime juice. You'll want to try this one!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 servings
An easy and yummy treatment for boneless pork loin.
In a small bowl, combine the oil and spices. Make small cuts all over meat to allow the spices to penetrate meat. Rub the spice mixture all over roast on all sides. Place on a rack in a shallow roasting pan. Bake at 350 degrees F for 1 1/2 to 2 hours or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
I also made a gravy, by adding 1 cup chicken broth and 1 Tbsp. corn starch to the drippings. Bring to a boil in a small pan.
I found this in a Taste of Home Book and added the savory spices to the cinnamon and nutmeg. They added a great kick to this meat!
|Time:||5 Minutes Preparation Time|
1 1/2+ Hours Cooking Time
By Kim from Crawford, CO
In saucepan, whisk together cranberry sauce, powdered gravy mix, water, garlic, and barbecue sauce (with liquid smoke, if using). Heat to boiling, and boil for one minute. Lower heat and simmer for 3 minutes.
Insert rotisserie rod through exact center of roast, using prongs to hold roast in place. Insert meat thermometer so bulb is centered in roast but not in fat or on rod.
Place meat between 2 pieces of clean plastic wrap. Pound with a mallet to about 1/4 inch thickness. Place several red and green pepper strips crosswise on each pork portion; roll up jelly roll style...
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I have a 22-ounce Teriyaki flavored pork loin and am looking for a quick, on-top-of-the-stove way to prepare it. No crock pot, no oven, few ingredients and not cooked well done. Thanks in advance for all suggestions!
I do not have a recipe Per Se for the Loin you are wanting, but do have experience with pressure pans. My suggestion would be to brown the loin, place on the rack inside the pressure pan. Since it is already flavored with Teryaki, it doesn't need much in the way of spices, etc. I would pour over it about a cup of Apple juice, and bring it up to pressure. When the weight starts to jiggle, turn the heat down until it almost stops jiggling and cook for 20 minutes. Turn off the heat, carefully remove the weight and allow the steam to completely escape. Then carefully open the lid, and check to see if it is as done as you desire. I am not sure about the timing of this, so you will have to check it in this way. Once you figure out the time, write it down for future reference.
You might also check internal temperature with a thermometer. A well done loin should be 155º.
Harlean from Arkansas
The only way I could think of to do it on the stove would be to cut it into small pieces and either stirfry it with other veggies and serve it over rice or brown up the pieces and add a cream soup like cream of mushroom and maybe some sour cream and serve it over noodles.
There are lots of recipes that call for it to be sliced and cooked in a frying pan - like medaillons. I am not sure if you have a larger pork loin roast or a smaller pork tenderloin. With the tenderloin, you can cut in slices and pan fry. If it bigger, try cutting it in half lengthwise and then slicing. I was also going to suggest slicing and flattening with a mallet, to make pork cutlets, but not sure with it already being teriyaki flavour what you could do with it (other than someone else's suggestion to make stir-fry).
Anyway, good luck and I hope you'll let us know what you tried...
Tina - Oshawa, ON
We bought a marinated teriyaki pork loin a few years ago & prepared it on the gas grill. It was so salty. My best way of preparing this type of loin is in a crockpot. I know you said you don't have one, but buy you one as a Christmas gift to yourself or ask for one from "Santa".
Slice it in round pieces, dredge in a a batter or flour, and pan fry. Serve on hot biscuits. Nothing better than that for any meal, serve hot or cold.