Pork Loin suggestions?
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Anonymous
| My dad just bought me a huge pork loin. He told me to portion it out, freeze part of it, and make a few meals. Tonight I'm going to make part of it with a wine/raisin sauce. Other suggestions? |
Anonymous
| I dump a jar of bbq sauce on mine in the crock pot and make BBQ sandwiches. |
Anonymous
| Google Marcela Hazen's milk braised pork loin. I'm s delicious and easy. |
Anonymous
| It's not I'm s ! |
Anonymous
| There's a delicious recipe, I think on epicurious, that uses pureed mission figs. |
Anonymous
| Also really good to use mango chutney as a topping when you bake it. |
Anonymous
Anonymous
| I made this last night. It was delicious. http://allrecipes.com/recipe/57761/herb-roasted-pork/?internalSource=recipe%20hub&referringId=16410&referringContentType=recipe%20hub |
Anonymous
| I buy those large pork loins all the time. One way I cook it is to slather with Dijon mustard, top with garlic, then heavily sprinkle with dried rosemary and fennel seeds. Whatever you do, don't overcook it or it will be tasteless and dry. |
Anonymous
| Smother it with Dijon mustard and either grill or roast it. |
Anonymous
|
This is FANTASTIC! It'a great if you blend it all together like in the recipe, but I personally like layering the prosciutto in first and then putting the butter with the rest of it inside that... the name of the texture of the prosciutto being whole makes a difference for me.
Try it both ways...you can't go wrong with either! 
http://bevcooks.com/2011/12/roasted-pork-tenderloin-with-a-fig-prosciutto-and-sage-butter-stuffing/?m |
Anonymous
|
Marinate it with ginger! Yum! Here's a recipe:
http://www.epicurious.com/recipes/food/views/ginger-marinated-pork-tenderloin-108734 |
Anonymous
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This is so good and easy! I made it with black cherry jam.
http://thepioneerwoman.com/cooking/herb-roasted-pork-tenderloin-with-preserves/ |