Vanilla And Black Pepper Pork Loin Recipes

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

VANILLA AND BALSAMIC PORK TENDERLOIN

Steps:

• In a small saucepan, bring vinegar, stock, brown sugar, onion, orange juice, vanilla bean and reserved seeds, and ⅛ teaspoon salt to a boil over medium-high heat. Reduce heat, and simmer until reduced to ½ cup, about 15 minutes. Discard vanilla bean.
• Preheat oven to 400°.
• In a large ovenproof nonstick skillet, heat oil over medium-high heat. Sprinkle pork with pepper and remaining teaspoon salt. Add pork to pan; brown on all sides. Brush one-fourth of balsamic mixture over pork.
• Bake until a meat thermometer inserted in thickest portion registers 145°, about 10 minutes. Transfer pork to a cutting board; cover with foil, and let stand for 10 minutes. Arrange greens on serving plates. Thinly slice pork, and place over greens. Drizzle with remaining balsamic mixture. Sprinkle with orange rind and flaked salt.

HONEY VANILLA GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 375°F. Place pork tenderloins on rack in baking pan. Mix honey, vinegar, vanilla, paprika, mustard, salt and pepper. Brush pork with glaze.
• Roast 35 to 40 minutes or until desired doneness, brushing with glaze every 10 to 15 minutes.

BLACK PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Place tenderlounds side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper, and salt; spread over surface of meat. press crumbs onto meat.
• Place on a rack in a shallow roasting pan. Cover and bake at 425°F for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°F let stand for 10 minutes. Remove string before slicing.

VANILLA AND BLACK PEPPER PORK LOIN

Steps:

• For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).
• When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.
• Preheat the oven to 325 degrees F.
• Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.
• Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.
• Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).
• Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.
• Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.

HONEY VANILLA GLAZED PORK TENDERLOIN RECIPE

Steps:

• 1. Preheat oven to 375°F. Place pork tenderloins on rack in baking pan. Mix honey, vinegar, vanilla, paprika, mustard, salt and pepper. Brush pork with glaze. 2. Roast 45 minutes or until desired doneness, brushing with glaze every 10 to 15 minutes.

LEMON PEPPER PORK LOIN SANDWICHES WITH PEACH AIOLI

Steps:

• Early in the day prepare the pork loin and marinade. Rinse pork loin to remove any unwanted smells and pat dry with paper toweling. Remove pork to a nonreactive container. Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste. With the blender still running, add the oil in a thin stream. Rub the paste into the pork, cover and leave refrigerated for 2 hours.
• Preheat oven to 350 degrees F. In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides. Roast covered in oven until fork tender, at least 45 minutes. Transfer pork to a utility platter and let rest in a warm place before slicing.
• The pork can also be cooked on the grill. Heat grill to medium-high heat. Wrap pork in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 1 hour 45 minutes to 2 hours. Let pork rest before slicing.
• While the pork is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste.
• Lay slices of pork loin on rolls and spoon peach aioli over. Garnish with cilantro sprigs.

VANILLA, CARDAMOM AND APPLE BRINED PORK LOIN

Steps:

• Combine first 5 ingredients in a bowl, small crock or heavy-duty plastic container; stir to dissolve the salt and sugar. Add cold water and apple juice, then chill completely in the refrigerator.
• Add pork of choice(see note above in discription). Weight with a plate if necessary to keep the meat completely submerged.
• Refrigerate 3 days for pork loin, 1 to 2 days for chops and 12 hours for tenderloin. Stir the brine each day and turn the pork occasionally.
• ROAST -
• In an uncovered, shallow pan at 350°F
• Loin Roast, Bone-in or Boneless*
• 2-5 pounds for 20 per pound
• Shoulder Roast (Butt)** 3-6 pounds for 30 per pound
• Tenderloin (roast at 425-450° F) --.
• 20 - 30
• GRILL - over direct heat
• Chops, Bone-in or Boneless 3/4 inch 8-10 minutes
• Thick Chop 1 1/2 inches 12-16 minutes.
• Tenderloin 1 - 1 1/2 lbs. 15-25 minutes.
• SAUTÉING - with a small amount of olive oil over medium-high heat in an uncovered pan
• Cutlets, Bone-in or Boneless 1/4 inch 3-4 minutes.
• Chops, Bone-in or Boneless 3/4 inch 7-8 minutes.

VANILLA PORK LOIN ROAST

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.