Pork Loin In Yogurt Recipes
GRILLED GREEK YOGURT MARINATED PORK CHOPS
You'll love this flavor-packed recipe for Grilled Yogurt Marinated Pork Chops! Marinated in Greek yogurt and spices, the end results are super delicious and perfectly tender grilled pork chops. Sure to become one of your summertime favorites!
Provided by Heart Healthy Greek
Categories Main Dish
Number Of Ingredients 6
Steps:
- In a small bowl thoroughly mix the yogurt, garlic, lemon juice, spice blend, and olive oil for the marinade.
- Place pork chops in a large food-safe zip-top bag, pour marinade over the top, squeeze the bag carefully to release any air and zip closed. Shake and gently massage the bag to distribute the marinade. Let pork chops marinate for at least 2 hours in the refrigerator, turning and massaging the bag occasionally.
- Preheat the grill to medium. Remove pork chops from the bag and discard the marinade. Place chops on the grill and cook until chop release from grates, about 5 minutes (depending on the thickness of the chop).
- Flip and cook on the other side for another 5 minutes. Check for doneness with a meat thermometer, the internal temperature should be 145 degrees. Remove pork chops from the grill, tent them with foil and allow the chops to rest for 5 minutes.
- To serve, add a sprinkle of oregano and a drizzle of fresh lemon juice. Enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 5 g, Protein 34 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 92 mg, Sodium 83 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORK LOIN WITH CREAMY DIJON YOGURT SAUCE
Make and share this Pork Loin With Creamy Dijon Yogurt Sauce recipe from Food.com.
Provided by Parsley
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Place pork in small roasting pan. Sprinkle with herbs, garlic, salt and pepper. Cover tightly and bake about 1 hour or until inside is 160 degrees (*Or place all previous ingredients in a foil pack and grill for about 30 minutes or until inside is 160 degrees ).
- While pork cooks, whisk together all sauce ingredients in a small bowl; allow to come to about room temperature. When pork is done, slice and top with sauce. Garnish with more dill, if desired.
Nutrition Facts : Calories 280.9, Fat 18.2, SaturatedFat 6.2, Cholesterol 76.5, Sodium 174.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 25.9
WINE AND DIJON MARINATED PORK LOIN
I created this recipe through a series of trial and error. As they say, practice makes perfect. You can make the marinade and cook the loin immediately or you can let the pork soak overnight. Either way, I promise this will be the best pork tenderloin you've ever had. It may seem like a lot of ingredients, but it is a very simple recipe and well worth the effort.
Provided by Jamie M
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork tenderloin in a deep baking dish. Mix together the garlic, onion, parsley, mustard, wine, yogurt, olive oil, salt, pepper, red pepper flakes, oregano, basil, thyme, bouillon, and lemon juice in a bowl; pour over the pork. Cover the entire dish with aluminum foil.
- Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes.
- Remove the tenderloin from the dish and cover with aluminum foil on a cutting board. Allow to rest for 20 minutes before slicing. Reserve the sauce from the dish and serve on the side.
Nutrition Facts : Calories 281 calories, Carbohydrate 6.5 g, Cholesterol 98.8 mg, Fat 10.2 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 2.6 g, Sodium 1337.9 mg, Sugar 1.9 g
PORK LOIN IN YOGURT
Categories Pork
Number Of Ingredients 6
Steps:
- Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt, salt/pepper mixture. Cover with plastic wrap and refrigerate for several hrs or overnight. When ready let the loin set at room temp for 1 hr before cooking. Pre heat your "BGE" to 300F-350F degrees and stabilized. (Ave. 325F) Use a HD rib rack or roasting rack above a drip pan (FB is a option) FB = Firebrick or pizza stone over the grill with drip pan and rack. Wipe the yogurt marinade from the loin and place it on the rib rack sitting in the drip pan. Combine sugar and mustard seeds and coat the loin with the mixture. Sprinkle the loin with some additional kosher salt lightly. Put in the Egg and roast for approximately 1 hour and a half at 300F-350F degrees, and then raise the temperature in the egg to 450 degrees by opening the vents wider, especially the bottom vent. Continue roasting (approximately ½ hour longer) until you reach 145F-150F degrees on the internal thermometer. This will give a crispy outer crusting. Remove from the Egg, let stand 15 minutes, (I would wrap in aluminum foil for this period), and then slice and serve with your favorite sauce or sides. Notes: Add smoking woods, ie, hickory, apple, etc, to the charcoal in the "BGE" after lighting just before inserting your meats. It will take a few minutes for the "BGE" to come back to your set temperature. Wait for a while before adjusting vents any further to be sure of stability. Insert the Polder thermometer in the thickest portion of the meat parallel to the bone if a bone in loin. Remember to remove the polder when crisping the outer layer of the loin at 450F degrees. A limit of 375F is tops for the Polder and cable. Crisping is only a option..and can be excluded. Just add a bit more time and wait for the proper internal temperature of 145F-150F
VANILLA PORK LOIN ROAST
Provided by Metro
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F/200°C.Cover bottom of roasting pan with onion slices. Lay roast on top of them.Brush with mixture of mustard and honey.Roast for 12-15 min.Add white wine.Reduce heat to 325°F/160°C and cook another 45-55 min. or until a meat thermometer inserted in the centre of the roast reads 160°F/70°C. Baste frequently with pan juices during cooking. Set roast aside.To make sauce, heat oil in a small pan and brown shallot.Deglaze with cooking juices in roasting pan.Add vanilla and simmer for 1 min. Stir in yogurt and chives. Season to taste.Serve pork with sauce.
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EASY YOGURT-MARINATED PORK TENDERLOIN RECIPE
From today.com
3.7/5 (68)Category Entrées
- 2. Combine the yogurt and salt in a bowl. Coat the pork tenderloin in the yogurt mixture and then roll in the herbes de Provence and garlic powder. Let it sit marinate for a few minutes (or even overnight in the fridge) to defend against dry meat.
- 3. Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the oil to the pan, then the tenderloin. Cook for 5-6 minutes, turning every few minutes so that each side browns.
- 4. Move the skillet into the oven and cook for an additional 10-15 minutes or until the internal temperature has reached 135 F for medium-rare or 145 F for medium. The cook time really depends on the thickness of the meat, so start checking early if you are cooking a smaller cut.
GRILLED YOGURT MARINATED PORK KEBAB RECIPE
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- Lay the pork chops on a wooden board and superficially score them. Season them with salt and pepper.
- Heat the vegetable oil in a skillet over medium heat. Add the pork chops and let them cook for 7-8 minutes. Add the butter and melt it in the skillet.
- Mix the honey and garlic in a small bowl. Evenly spread the mix over the pork. Lay the rosemary in the skillet and cook for an additional 7 minutes.
- Add the Greek yogurt in a small bowl. Add the parsley, lemon zest, lemon juice, and mustard. Season with salt, pepper, and mix.
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- Spoon remaining yogurt mixture over pork, rubbing evenly over pork. Cover or seal, and chill 2 hours. Remove pork from marinade, discarding marinade.
- Grill, covered with grill lid, over medium-high heat (350° to 400°), 20 minutes, turning once, or until meat thermometer inserted into thickest portion registers 155°. Remove from heat; let stand 10 minutes. Cut into 1/2-inch slices; serve with reserved 1 cup yogurt mixture.
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- Orange Braised Pork Loin. A pork loin roast doesn't have to be roasted in the oven. This succulent orange braised pork loin is braised on the stovetop and gets a wonderful flavor from orange juice, balsamic vinegar, garlic, brown sugar, and seasonings.
- Pork Rib Roast and Vegetables. A succulent pork rib roast and vegetables is a fantastic centerpiece for holiday dinners or other special occasion meals.
- Roasted Boneless Pork Loin. This roasted boneless pork loin recipe starts in a hot oven to give it a flavorful, golden brown crust. The oven temperature is reduced for the remainder of the cooking time, producing a tender, juicy roast.
- Bacon Wrapped Pork Loin With Marmalade Brown Sugar Glaze. Who doesn't love bacon? This bacon-wrapped pork loin with marmalade brown sugar glaze roasts to perfection.
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- Porchetta: Stuffed and Rolled Italian Pork Roast. Porchetta is a classic Italian recipe usually made with pork shoulder. This version uses leaner pork loin as the central meat.
- Cuban Pork Roast. This easy boneless Cuban pork roast recipe is marinated overnight (or for at least eight hours) and then roasted the next day. Serve it traditionally with rice and beans and use leftovers for Cubano sandwiches.
- Easy Slow Cooker Pork Loin Barbecue. Barbecue flavors stand out in this easy slow cooker pork loin barbecue. The roast is slow-cooked to perfection with a store-bought barbecue sauce that has been doctored with additional ingredients.
- Easy 4-Ingredient Pork Roast. All you need to make this simple easy 4-ingredient pork roast is salt, pepper, and garlic. Really, that's all there is to it!
PORK GOULASH WITH PAPRIKA YOGURT RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Category Goulash RecipesServings 4Estimated Reading Time 1 min
- Trim the pork loin steaks of excess fat, cut into 2cm cubes and toss with 2 teaspoons paprika and some seasoning.
- Heat a wide frying pan over a medium-high heat, add 2 teaspoons of olive oil and the pork and cook for 2-3 minutes, until browned.
- Add the can chopped tomatoes with herbs and a dash of water. Bring to the boil, stir in the can of peeled new potatoes in water, drained and larger potatoes halved. Reduce the heat slightly and simmer rapidly for 5 minutes or until the pork and potatoes are tender and the sauce reduced a little. Season.
- Cool slightly, then stir in the fresh parsley and the natural yogurt. Divide the goulash between 4 wide bowls, top each with a spoonful of natural yogurt and sprinkle with paprika.
PAN-FRIED PORK CHOPS WITH YOGURT RECIPE - CHOWHOUND
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- Take a gallon-sized zip-top bag and add 1 tablespoon of the red wine vinegar, the oregano, 1 teaspoon of the olive oil, and the minced garlic.
- To a small bowl, add the remaining tablespoon of vinegar and teaspoon of oil with the yogurt, dill, and 1/8 teaspoon of the salt.
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