Broccoli Ranch Pork Loin Recipes

RANCH PORK LOIN WITH BROCCOLI

Steps:

• Preheat oven to 425°F. In a food processor, pulse broccoli, dressing, mustard, and breadcrumbs until smooth and combined.
• Lay pork loin flat on a clean surface; generously season with salt and pepper. Spoon broccoli mixture onto half of pork loin, then roll up, and secure with toothpicks.
• Heat vegetable oil in a roasting pan over high heat and sear pork loin until browned on all sides, about 5 minutes. Transfer to oven and continue cooking until internal temperature of 165°F is reached, about 30 minutes.
• Let pork rest for at least 10 minutes before removing the toothpicks. Slice crosswise and serve warm.

RANCH-RUBBED PORK LOIN

Steps:

• Preheat oven to 350 degrees F. Rub the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to a large (12-inch) ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes. Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium. Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan. Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.

SHEET PAN PORK WITH BROCCOLI

Steps:

• Preheat the broiler. Place the pork on a rimmed baking sheet; season generously with salt and pepper. Mix 1 tablespoon olive oil, the grated garlic, paprika, oregano and 1 teaspoon Peppadew brine in a bowl; rub all over the pork and set aside 5 minutes. Broil the pork until lightly browned, about 8 minutes.
• Meanwhile, toss the broccoli, chickpeas, Peppadews, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Remove the pork from the oven and flip. Spread the broccoli mixture around the pork. Continue broiling until a thermometer inserted into the pork registers 145 degrees F and the broccoli is lightly charred, 6 to 9 more minutes. Transfer the pork to a cutting board and let rest 10 minutes.
• Squeeze the broiled garlic cloves from their skins; finely chop. Combine the garlic with the remaining 2 tablespoons olive oil and 2 teaspoons Peppadew brine, the parsley, lemon zest and juice and a pinch of salt in a small bowl. Slice the pork and serve with the broccoli mixture. Drizzle the herb sauce on the pork.

BROCCOLI AND PORK STIR-FRY

Steps:

• In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
• Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
• Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

RANCH PORK ROAST

Steps:

• Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.

PORK WITH BROCCOLI

Steps:

• Cut pork tenderloin into 1/2 inch slices and 1 inch strips.
• Heat chicken broth in skillet and add 3 cloves of chopped garlic.
• Saute for a few minutes and then add pork strips.
• Cook on low until pork is cooked.
• Add broccoli and mushrooms.
• Make sauce.
• SAUCE: Combine peanut butter, soy sauce, oil, rice vinegar, ginger, 2 cloves of crushed garlic until smooth.
• Pour over pork and broccoli mixture.
• Cook until heated.
• Cook noodles as directed and drain.
• Serve pork and broccoli on top of drained noodles.
• Enjoy!

BROCCOLI PORK

Steps:

• ------Marinade-------Mix garlic, onions, lemon juice, soy sauce and honey together.
• -------Pork--------.
• Trim fat from pork.
• Cut pork into 1/2" pieces; place into a resealable plastic bag and pour marinade over pork.
• Seal bag.
• Marinade pork for 20 minutes, or refrigerate until ready to use, no longer than 24 hours.
• Drain pork, reserving marinade.
• Spray skillet with nonstick spray; add olive oil and heat until oil is hot.
• Add pork; stir-fry until no longer pink in the center.
• Remove pork from skillet.
• Add broth to skillet; bring to a boil.
• Add broccoli, pork and marinade.
• Reduce heat to medium, cover and cook about 3 minutes or until broccoli is crisp tender.
• Heat until boiling.
• Mix cornstarch and water; stir into pork mixture.
• Cook and stir until thickened.
• Serve over pasta or rice.
• Sprinkle with lemon peel.

BROCCOLI RANCH PORK LOIN

Steps:

• Preheat oven to 400 degrees F.
• Slice down the pork lengthwise leaving a 1-inch thickness of meat and lay flat on a clean surface.
• In a food processor, combine the broccoli with 2 teaspoons Ranch mix and mayonnaise and process until smooth. Spoon the mixture into the bottom half of pork, roll, and fasten with toothpicks.
• In a bowl, combine remaining Ranch mix and bread crumbs and mix well.
• Liberally brush the mustard all over pork and roll the pork in bread crumb mixture until well coated.
• Transfer pork to a roasting pan fit with a rack.
• Roast for 40 minutes, or until an internal temperature of 165 degrees F is reached and the roast is nicely browned.
• Let pork stand 10 minutes before removing the toothpicks and slicing crosswise into 1-inch-thick slices.

BROCCOLI RANCH PORK LOIN

Steps:

• Preheat oven to 400 degrees F.
• Slice down the pork lengthwise leaving a 1-inch thickness of meat and lay flat on a clean surface.
• In a food processor, combine the broccoli with 2 teaspoons Ranch mix and mayonnaise and process until smooth. Spoon the mixture into the bottom half of pork, roll, and fasten with toothpicks.
• In a bowl, combine remaining Ranch mix and bread crumbs and mix well.
• Liberally brush the mustard all over pork and roll the pork in bread crumb mixture until well coated.
• Transfer pork to a roasting pan fit with a rack.
• Roast for 40 minutes, or until an internal temperature of 165 degrees F is reached and the roast is nicely browned.
• Let pork stand 10 minutes before removing the toothpicks and slicing crosswise into 1-inch-thick slices.

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.