Pork Loin Recipes

Category Pork
Pork can be prepared in so many ways, including many ethnic variations. This page contains pork loin recipes.


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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


  • 18 oz pork loin fillet
  • 1 Tbsp oil
  • 2 Tbsp fresh lemon or lime juice
  • 2 tsp dried cumin
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper


  1. Preheat oven to 400 F. Lightly grease a baking dish. Mix together dry herbs and spices in a small bowl.
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  3. Place loin in baking dish and poke several times with a fork.
  4. Rub loin with olive oil, the sprinkle with herbs and spices. Drizzle with lemon or lime juice.
  5. Bake in preheated oven until thermometer inserted in thickest part registers at 145 F. Remove from oven and allow to rest a few minutes. Place on platter and drizzle with its juices.
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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.

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August 15, 2008

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.

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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.

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January 30, 2006

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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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

December 30, 2017

How can I bake a large pork loin roast in the oven overnight?


December 31, 20170 found this helpful
Best Answer

You could leave it on 200 all night then it will be done in the morning.


A slow cooker would work very well makes the meat tender.

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December 31, 20170 found this helpful
Best Answer

There are recipes for beef, turkey and pork that are in the oven for hours at 200-250 degrees F.

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December 31, 20170 found this helpful
Best Answer

Depending on how long you want to cook this will depend on the temperature of your oven. If you plan on cooking this for more than 10 hours, then your oven will need to be set between 180 and 200. If you only want to cook it for 8 hours increase the oven setting to 200 to 220.

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January 3, 20180 found this helpful
Best Answer

This is a very good way to safely cook a roast in the oven when you need it to be ready to eat the following day.


  • Most of your so-called famous "chefs" give these instructions:
  • Place roast in roasting pan on a rack and start the cooking in a 450 degree oven for about 15-20 minutes.
  • Reduce heat to 220-250 degrees and cook for 8-12 hours - according to the size of the roast.
  • To cover or not to cover??
  • Most cooks say covering with a lid or aluminum foil will hasten/shorten the cooking time and is not necessary.
  • But if your roast is not done when you need it, you can add a cover to finish the job.
  • Be sure to check your roast - use a meat thermometer and it should reach 200 internal temp to be safe to eat.
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December 10, 2007

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!


D. from Ohio


December 11, 20070 found this helpful

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

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By Tara (Guest Post)
December 11, 20070 found this helpful

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.

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By Tina (Guest Post)
December 11, 20070 found this helpful

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). Sometimes I cut mine up into cubes, rather than strips and then you could make some type of meal and serve it over rice or noodles. Oh! Maybe you could make oriental wraps... either using flatbreads or pita, or have you tried the kind that you roll up in lettuce or chinese cabbage leaves. That might work too.

Anyway, good luck and I hope you'll let us know what you tried...

Tina - Oshawa, ON

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December 15, 20070 found this helpful

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".

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December 15, 20071 found this helpful

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.

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January 10, 2020

Make a delicious pork roast surrounded with apples, carrots, and onions. A honey mustard sauce can be prepared from the drippings. The recipe and instructions for making this amazing main dish follow.

plate with Honey Mustard Pork Loin with veggies

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