Showing posts with label Roast Pork Loin. Show all posts
Showing posts with label Roast Pork Loin. Show all posts

Pork Medallions with Apricot-Orange Sauce

17 March 2009 Labels: , , , , 5 comments

PORK MEDALLIONS WITH APRICOT-ORANGE SAUCE

One of the leanest part of the pork is the tenderloin that is why it is my husband's favorite. This recipe calls for sliced pork tenderloins but I prefer whole tenderloins since this keeps it moist. I brown the sides of the whole tenderloin on the stove top and finish cooking it in the oven at 350F. The roasting time depends on the size of the pork tenderloin. I use a meat thermometer and cook the tenderloin until the internal temperature reaches 165F. I usually serve roast pork with homemade applesauce or apple compote. I saw this recipe from Cooking Light magazine and decided to try it. Each serving (2 slices) has 236 calories. If you don't have dried apricot, you can substitute fresh apricots, peaches or nectarines. The sauce was a little tart for my family's taste so I added a teaspoon or so of sugar.


1 tbsp olive oil
1 lb pork tenderloin, cut into 1-inch thick slices
1/2 tsp salt
1/4 tsp black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tsbsp orange juice
2 tsp minced garlic
1/8 tsp black pepper
1 tbsp flat-leaf parsley, chopped

-Heat 2 tsp oil over medium-high heat. Season pork with salt and pepper. Fry pork and cook for 3 min. or until browned. Remove from pan and keep warm.

- Heat remaining 1 tsp oil in pan. Add the onions, saute until tender. Stir in apricots, chicken broth, orange juice and garlic; bring to boil. Cook until the sauce is slightly thickened. Remove from heat and stir in parsley.

- Serve sauce over pork.

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Pork Loin with Mushroom Sauce

07 September 2008 Labels: , , , , 6 comments


This is a Roast Pork dish that is usually served by our catering business in Pasig. It's simple to make yet elegant enough to serve in parties.You have to start with a good cut of lean Pork Loin, it has to be large enough so it won't disintegrate when you cut it after it had been tenderized. We don't have a special name for this dish. We call this dish 'pork loin with mushroom sauce'. Big thanks to my mom for teaching me how to make this dish.

Ingredients:
1 large slab of lean Pork Loin
salt and pepper
4 tbsp cooking oil
1/2 can of small tomato paste
5 cups of chicken stock
1 stick of butter
1 small onion, minced
2 tbsp flour
1 cup broth from the cooked pork loin
1 small can of Cream of Mushroom (use regular not low fat)
1 cup grated cheese (any kind)

Wash and dry the pork loin. Season with salt and pepper. Heat cooking oil in a large pot, brown all sides of the pork loin. Add the tomato paste and scrape the browned bits off the bottom of the pan. Add the chicken stock and stir until the tomato paste is dissolved. Cook until the pork loin is tender, stirring the pot once in a while and adding chicken stock if the liquid becomes too low. Set aside 1 cup of the broth to be used in the next step.

Heat the oven to 350 deg F.

In a smaller pot, in medium heat, add butter. When butter is melted, saute the onions until it's cooked but not browned. Add the flour and cook for a minute or two. Then add the broth (that was set aside from the pork loin) a little at a time to prevent lumps. Wait for it to boil. When it's boiling, add the Cream of Mushroom and stir thoroughly.

Take the roast pork loin and cut it into 1/4 inch slices. Set aside. In a pyrex dish, pour 1 cup of the sauce on the bottom. Arrange the roast pork loin slices in the pyrex dish. Pour more sauce on top of the pork loin. Sprinkle the grated cheese on top of the pork loin. Bake in the oven for about 10-15 minutes, just enough for the pork to be reheated through and the cheese to melt. Serve with rice.
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A Simple Roast Pork Loin

17 February 2008 Labels: , , , , 9 comments

Roast Pork Loin



You can never go wrong with a roast, all you need is a calibrated oven for the right baking temperature and a cooking thermometer to check for doneness. It is very important not to overcook the meat, the result will be a dry and unappetizing entree. If you do a lot of cooking, then I suggest investing in a digital cooking thermometer.

One of my dh fave is roast pork loin because the meat is very lean. The recipe I use is very simple. I use salt and pepper to season the meat. Preheat the oven to 375degF. Brown the pork loin on the stove top and then put it in the oven. I use either a cast iron pan or a pan that can withstand the high temp in the oven, this saves me an extra pan to clean.
Cook until done, about 40-50 minutes (do not rely on the cooking time, always check the temperature of the meat). The cooking thermometer should register 150degF. Let the cooked meat rest for at least 10 min., this is important so the juice will have time to settle back into the meat. If you skip this step and you cut into it, you'll see all the juice come out and you will end up with a dry piece of meat.

Roast Pork Loin My family is not big on gravy when it comes to roast pork. They like to pair it up with apple sauce. (Yes, you read that right, my thoughts exactly. LOL For Filipinos, apple sauce is classified under dessert/snack, here in the US and some European countries, they cook and serve pork with apples and other fruits.) I also made wild rice and steamed green beans to complete the meal.
Bon Apetit!

PORK COOKING TIME CHART

ROASTING - in an uncovered, shallow pan at 350° F.
Loin Roast, Bone-in or Boneless: 2-5 pounds - 20 minutes per pound
Crown Roast: 6-10 pounds - 20 minutes per pound
Leg: 3 1/2 pounds- 20 minutes per pound
Shoulder Roast (Butt): 3-6 pounds - 30 minutes per pound
Tenderloin (roast at 425-450° F) : - 20 - 30 minutes per pound
Ribs: - 1 1/2 - 2 hours**


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