Marinated Boneless Center Cut Pork Loin Recipes

MARINATED PORK LOIN

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight., Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.,

ROAST PORK LOIN

Steps:

• Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
• Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
• Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
• Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
• Prep Time: 30 minutes
• Cook Time: 1 hour

THE BEST MARINATED PORK LOIN

Steps:

• In a large resealable bag, combine the first 9 ingredients to create the marinade.
• Add the pork loin and marinate for about 4 hours turning several times.
• Preheat the oven to 350 degrees.
• Place a large skillet coated with cooking spray over medium high heat.
• Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture.
• Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside without cleaning it (leave all the juices and cooked bits in it) and keep it for later as well.
• Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.
• Cook for 40-50 minutes or until the internal temperature is 145 degrees (about 20-25 minutes per pound). Remove from the oven and let rest for 5 minutes before slicing.
• During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat but keep the marinade at a slow boil for ten minutes.
• Put the skillet that you seared the loin in back over medium-high heat.
• Pass the boiled marinade through a strainer into the skillet. Add the remaining 1/2 cup of chicken broth. Cook, stirring to loosen any cooked bits from the bottom of the pan. Bring to a low boil.
• Add the butter and stir until melted.
• Slice the loin in about 1/2" thick slices. Drizzle with the pan sauce.

MARINATED BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
• Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

BEST PORK CHOP MARINADE

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

MARINATED BONELESS CENTER CUT PORK LOIN RECIPE - (4.8/5)

Steps:

• Combine all of the ingredients for the marinade in a bowl and form a paste. Rub this paste all over the pork and place in a covered bowl in the refrigerator for at least one hour or as long as over night. The longer the pork marinades the better it will taste. Slice the pork into ¼ inch thick slices, or however you prefer. Heat a large frying pan with 2 tablespoons of olive oil and place the pork slices in the heated pan. Let the pork sauté about 3 -6 minutes, turning once. The pork will cook quickly, since it is sliced so thin, so be careful not to overcook. Plate and serve.

MARINATED BONELESS CENTER CUT PORK LOIN

Steps:

• 1. Combine all of the ingredients for the marinade in a bowl and form a paste. Rub this paste all over the pork and place in a covered bowl in the refrigerator for at least one hour or as long as over night. The longer the pork marinades the better it will taste. Slice the pork into ¼ inch thick slices, or however you prefer. Heat a large frying pan with 2 tablespoons of olive oil and place the pork slices in the heated pan. Let the pork sauté about 3 -6 minutes, turning once. The pork will cook quickly, since it is sliced so thin, so be careful not to overcook. Plate and serve.

PORK TENDERLOIN MARINADE

Steps:

• Place the pork tenderloin in a bowl or resealable gallon sized bag.
• In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
• Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
• Grill, broil or saute the pork over medium high heat until a thermometer inserted into the center of the meat registers 145 degrees F. This typically takes about 15 minutes depending on the size of your tenderloins.
• Let the meat rest for 5 minutes, then slice and serve.

MARINATED PORK LOIN ROAST

Steps:

• In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

GREAT CROCK POT RECIPE FOR A CENTER CUT PORK LOIN

Steps:

• - For this recipe I used a 6-qt crock pot that comes equipped with a meat thermometer that plugs into the unit and provides continuous monitoring of the meat temperature. (See "BACKGROUND" below for further explanation.) I also used a metal oval cooking rack that fits perfectly into the crock pot which raises the roast up and keeps it from sitting in the liquid at the bottom of the pot. To simplify cleaning I also used a disposable slow cooker liner.
• - BACKGROUND: We have been using crock pots to cook beef and pork roasts for more than 40 years. We would always follow the recommended cooking times of 8 to 12 hours on LOW heat. (I believe the instructions for today's newer crock pots have lowered the recommended cooking time down to about 6 to 10 hours.) But the roast always turned out tough and dried out regardless of how much spice, sauces, and liquids were added or not added to the meat. We now know this long duration cooking just removed all the meat's nutrients and natural flavors. This is why they all came out tasting about the same with that proverbial "crock pot flavor/aftertaste". So we invested in a crock pot that has an attached meat thermometer which continuously monitors the meat temperature then shuts the cooker off when the correct temperature is reached. This way you are not always removing the lid to use a hand-held meat thermometer which also adds to the cooking time due to the loss of heat, or so says the owner's manual. Now back to the cooking instructions.
• - Place the roast on the cooking rack and pour the 13 ounces (1 1/3 cups) of pre-packaged slow-cooker sauce of your choice over the meat. In this recipe I used a 2.5 pound boneless pork loin center cut.
• - Place the lid on the crock pot and insert the attached meat thermometer through the access hole in the lid into the thickest part of the roast and turn the heat onto LOW.
• - This particular crock pot took 2 hours and 45 minutes to raise the meat's internal temperature from 32 degrees to 140 degrees. Upon reaching 135 to 140 degrees immediately remove the roast and wrap it in aluminum foil and allow it to rest for 15 to 30 minutes. The meat will continue to cook and redistribute its nutrients and natural flavors. (If you use a hand-held meat thermometer when you first remove the roast from the slow cooker you will see the smaller end pieces are already past 145 degrees. Serve these sections to your guests who like their meat well done and dried out.).
• - Now remove the metal cooking rack from the crock pot but leave it on LOW in order to keep the sauce at the bottom hot.
• - Skim off any fat that may be floating on top of the sauce and then stir it up.
• - Slice the roast to the thickness desired and spoon the sauce over the slices.
• - Now ENJOY!

PORK TENDERLOIN MARINADE

Steps:

• Place pork tenderloin into a resealable plastic bag.
• In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, soy sauce, white wine vinegar, ground mustard, salt, and pepper.
• Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
• To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
• Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
• Let rest 5 to 10 minutes before serving.

MARINATED GRILLED PORK CHOPS

Steps:

• Gather the ingredients.
• Pat the pork chops dry with paper towels.
• Put the chops in a large, zip-close food storage bag or nonreactive container with a lid.
• In a bowl, combine the soy sauce, Worcestershire sauce, vegetable oil, apple cider vinegar, mustard , brown sugar, garlic, salt, and pepper.
• Pour the marinade mixture over the pork chops.
• Seal the bag or put a lid on the container and turn to thoroughly coat the pork chops. Refrigerate for 3 to 6 hours, turning the bag or container occasionally.
• Grill the pork chops over direct high heat for 5 to 7 minutes on each side, or until the chops register at least 145 F-the minimum safe temperature for pork-on an instant-read thermometer . If the pork chops are very thick, allow more time but keep a watchful eye.
• Serve with your choice of sides and enjoy.