Cooking Times For Pork Loin

cooking times for pork loin

    pork loin
  • meat from a loin of pork

  • Pork loin is a cut of meat from a pig, created from the tissue along the top of the rib cage. It is very popular in the United States, where it is usually grilled or baked. Pork loins are also sold soaking in marinade.

Asian Dinner

Asian Dinner

Got the recipe for tonight's meal from Rachel Ray, but of course I changed a couple of things up.

Here is the recipe for everything you see above just in case you want to try it out. Total time to make this meal...1 hour and 15 minutes (includes prep and cooking time.)

Orange-Glazed Pork Chops:

* Salt
* 4 tablespoons vegetable or light oil
* 5 boneless pork loin chops, 1 1/2-inches thick
* Freshly ground black pepper
* 3 tablespoons orange marmalade
* 2 tablespoons teriyaki sauce
* 1 teaspoon sesame oil

Season the chops with salt and pepper and cook for 6 minutes on the first side, then 4-5 minutes on the second. Remove the chops to a plate and reserve; cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and 1/4 cup of water to the pan; bring the sauce to a bubble and combine for 1 minute, then stir in sesame oil remove from heat.

Cucumber Sesame Salad:

* 2 limes juiced
* 3 tbsp. rice wine vinegar
* 3 tbsp. honey
* 1 tbsp. toasted sesame seed oil
* 1 seedless cucumber, thinly sliced
* 1/4 of a red onion, thinly sliced
* toasted sesame seeds

Combine the juice from the limes with rice wine vinegar, honey, and sesame seed oil. Add cucumber and onion to dressing, season with salt, and sprinkle with sesame seeds. Let sit for 30 minutes before serving.

Hoisin Noodles with Roasted Mushroom Yakitori:

Mushroom mixture:

* 2 lbs. mixed fresh mushrooms - shitake, oyster, crimini
* 1/4 cup teriyaki sauce
* 1 bunch of scallions, chopped into 2 inch length
* 2 tbsp. vegetable oil
* salt and pepper

Preheat oven to 450

Coarsely chop mushrooms and place in bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, vegetable oil, salt, and pepper. Arrange on nonstick baking sheet and cook for 20 minutes turning once.

* 1 lb. whole wheat pasta
* 2 tbsp. vegetable oil
* 1 red bell pepper, seeded and thinly sliced
* 3 to 4 cloves of garlic, grated
* 1 two-inch piece of ginger root, grated
* 1 (10-ounce) package frozen shelled edamame
* 1/4 cup hoisin sauce
* 2 limes, juiced
* 1 to 2 tbsp. Asian chili sauce
* 1/4 cup chopped cilantro leaves

Heat large pot of water for pasta and salt it. Cook spaghetti to al dente. Reserve 1/2 cup starchy liquid before draining.

Heat a large skillet with vegetable oil over high heat. Add peppers, red onion, garlic, and ginger; stir fry for 2 minutes. Add the edamame and heat through, 2 to 3 minutes more, Add hoisin, lime juice, hot sauce, and some starchy pasta liquid to form a sauce. Add mushrooms mixture and drained spaghetti. Toss to coat; turn off heat and toss in cilantro.

Project 365 Day 35: Mustard Pork Loin with Apples and Braised Asparagus

Project 365 Day 35: Mustard Pork Loin with Apples and Braised Asparagus

Every now and then I'll remember something I want to make, and will immediately go to the grocery store and sort of make up a recipe as I go. Sometimes they turn out not so good. Sometimes... they turn out FABulous, like the pork dish I made tonight. I've had pork cooked sort of this way once before, but have never attempted to make it myself. I used what flavors I could remember from the one time I had it and added in a few others I know I like, and voila... Mustard Pork Loin with Apples and Braised Asparagus. It's delicious, you really should try it.

Now for the recipe:

4 teaspoons whole grain mustard
1 large clove garlic, minced
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon onion powder
Salt and pepper, to taste

4 pork loin chops, 1 inch thick

1 apple, cored and sliced 1/4-inch thick

2 tablespoons apple cider vinegar
1/2 cup white wine
1 tablespoon butter
2 tablespoons heavy cream
4 tablespoons whole grain mustard
3 tablespoons applesauce
1 teaspoon corn starch

1 bundle asparagus
1 large clove garlic, minced
1/4 cup chicken stock
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste

Cook the pork: Mix all marinade ingredients together and pour over pork, arranged flat in a pan with a lip to it. Refrigerate pork for at least an hour, or overnight.

Coat bottom of skillet or pan with olive oil, and sautee pork on medium heat until cooked through. Remove from pan to rest and prepare the sauce.

Deglaze pan with apple cider vinegar and white wine. Mix in butter, heavy cream, mustard, and applesauce and heat through. Cook apples in the sauce until crisp-tender, about 3-5 minutes. Create a slurry in a small cup with the corn starch and a tablespoon of the pan liquid, then return mixture to pan. Return pork to pan and cook until sauce is desired consistency (should thicken quickly).

Cook the asparagus: Heat olive oil and butter on medium-low heat in pan until melted. Add garlic and cook until soft but not brown. Add chicken stock and asparagus, cover, and steam until asparagus is soft but not mooshy, about 8-10 minutes.

cooking times for pork loin

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