Best 6 Boneless Pork Loin Recipes

BONELESS PORK LOIN CHOPS WITH ONION MARMALADE

Steps:

• Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
• In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
• Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.

BONELESS PORK LOIN WITH RED WINE CRANBERRY GLAZE

Steps:

• In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
• Serve with Red Wine Cranberry Glaze.
• Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
• Yield: 2 cups

AWESOME SPICY THAI BONELESS PORK LOIN

Steps:

• Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
• blend well.
• put pork roast in a zip lock bag and add marinate.
• Refrigerate overnight and turn occasioally.
• 400 oven.
• grease a shallow roasting pan Roast pork uncovered for 15 mins.
• reduce to 350.
• Interior temperature should reach 170 f.

CIDER GLAZED BONELESS PORK LOIN CHOPS RECIPE - (4.5/5)

Steps:

• Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Trim the chops by slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; pour off any oil in skillet. Add the glaze mixture to the skillet and let the chops poach about 5 to 8 minutes, or until the internal temperature reaches 140°F with a meat thermometer. Remove the chops to a plate and let rest while you finish the glaze. Note: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140°F mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

SAM'S FAVORITE BONELESS PORK LOIN CHOPS

Steps:

• Put soy, brown sugar, ginger, and Newcastle in a container, mix well then add the chops.
• Refrigerate overnight.
• Heat grill to medium-high and put on the chops. Grill until done to about 160 degrees-somewhere around 10-15 minutes.

BONELESS PORK LOIN ROAST RECIPE - (4.5/5)

Steps:

• Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve. COOKING BASICS: Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. Place roast on rack in shallow roasting pan. Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F. For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.