Recipes With Pork Loin
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Mustard pork chops with walnut and beetroot salad
- 4 Coles Australian Pork Loin Chops
- 1 tbs honey
- 1 tbs wholegrain mustard
- 2 1/2 tbs olive oil
- 1 bunch sage, leaves picked
- 500g cooked baby beetroot, cut into wedges
- 60g pkt Coles Australian Baby Rocket
- 50g goat’s cheese, crumbled
- 1/2 cup (50g) walnuts
- Step 1Preheat oven to 200°C. Place the pork in a large bowl. Add the honey and mustard and toss to combine. Season. Heat 1 tbs of the oil in a large non-stick ovenproof frying pan over high heat. Cook the pork for 2 mins or until golden underneath. Turn the pork and remove pan from heat.
- Step 2Combine the sage and 2 tsp oil in a small bowl. Arrange the sage mixture over the pork in the pan. Bake for 6-8 mins or until the pork is just cooked through. Cover and set aside for 5 mins to rest.
- Step 3Meanwhile, pat the beetroot dry with paper towel. Season. Heat the remaining oil in a medium frying pan over high heat. Add the beetroot and cook, stirring occasionally, for 2 mins or until heated through.
- Step 4Place the beetroot, rocket, goat’s cheese and walnuts in a large bowl. Season and toss to combine. Divide the pork and beetroot mixture evenly among serving plates. Drizzle the pork with the pan juices.
Roast loin of pork with raisin and walnut seasoning
- 2.5kg boned loin of pork, rind scored
- 1 tablespoon olive oil
- 1 teaspoon salt
- 8 small red apples
- 2 1/2 tablespoons plain flour
- 2 cups (500ml) Massel beef stock
- 100g cabernet or quince paste
Raisin and walnut seasoning
- 1/3 cup (65g) raisins
- 1/2 cup (125ml) dry red wine
- 30g butter
- 1 tablespoon olive oil
- 2 medium leeks, pale section only, sliced
- 2 garlic cloves, crushed
- 50g pancetta, chopped
- 1/4 cup chopped sage
- 1/3 cup (45g) chopped walnuts
- 2 teaspoons finely grated lemon rind
- 2 1/2 cups (175g) fresh breadcrumbs (made with day-old bread)
- 1 egg, lightly whisked
- Step 1To make the raisin and walnut seasoning, place the raisins in a small bowl and pour over wine. Set aside for 4 hours or overnight to soak. Drain well, reserving the wine and setting aside for the gravy.
- Step 2Heat the butter and oil in a medium frying pan over medium heat. Add the leek and cook, stirring, for 3 minutes or until soft. Add garlic and pancetta and cook, stirring, for 3 minutes or until pancetta browns. Transfer to a medium bowl, add the raisins, sage, walnuts, lemon rind, breadcrumbs and egg, and stir to combine. Set aside to cool.
- Step 3Preheat oven to 220°C. Place the pork, skin-side down, on a clean work surface and use a sharp knife to cut a vertical slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Place stuffing down the centre of the pork. Starting at the thick end, roll up pork firmly to enclose filling. Secure with kitchen string at 2cm intervals. Place pork in a roasting pan. Rub pork skin with oil and salt. Roast, uncovered, for 25 minutes or until rind begins to crackle. Reduce oven temperature to 180°C and roast for a further 1 hour.
- Step 4Use a small, sharp knife to pierce the bottom of each apple a few times. Arrange apples around the pork. Roast for a further 30-35 minutes or until apples and pork are cooked through.
- Step 5Transfer to a tray and cover with foil to keep warm while making gravy. Discard all but 2 tablespoons of fat from the roasting pan and place over medium heat. Add flour and cook, stirring constantly, for 1 minute or until mixture begins to bubble. Gradually add reserved wine and stock and cook, stirring, for 3 minutes or until gravy boils and thickens. Add cabernet or quince paste and stir until it melts. Strain into a jug. Serve slices of pork with roast apples, celeriac puree and watercress salad (see related recipes).
Pork loin medallion steaks & sage butter with golden sweet potato
- 1.2kg golden sweet potato, peeled and cut into 3cm pieces
- Olive oil spray
- Salt & freshly ground black pepper
- 4 pork loin medallion steaks (about 140g each)
- 1 tablespoon olive oil
- 60g butter
- 1 clove garlic, finely sliced lengthways
- 20 fresh sage leaves
- 80g baby spinach leaves
- Step 1Preheat oven to 200°C. Divide sweet potato wedges between 2 baking trays. Spray generously with olive oil spray and season with salt and pepper. Bake for 45 minutes or until tender.
- Step 2Meanwhile, season the pork steaks with salt and pepper. Heat olive oil in a heavy-based frypan. Cook pork steaks for 3-4 minutes each side or until cooked through.
- Step 3Remove from pan and cover with foil to rest. Add butter, garlic and sage leaves to pan. Stir over a moderately low heat until butter turns a nut-brown colour. Sage leaves should be crisp.
- Step 4Remove from the heat immediately. Divide spinach leaves and sweet potato between serving plates. Serve with the pork steaks and drizzle with sage butter.
Tonkatsu (breaded pork loin)
- 4 pork butterfly loin steaks
- 1/2 cup plain flour
- 2 eggs, beaten
- 1 1/2 cups fresh white breadcrumbs (see note)
- Vegetable oil, for cooking
- Whole egg mayonnaise, to serve
- Step 1Using a sharp knife, cut each steak through the centre to form 2 thin steaks. Place flour, eggs and breadcrumbs into separate shallow dishes. Coat each pork steak with flour. Dip into egg, then coat with breadcrumbs, pressing crumbs on with your fingertips.
- Step 2Pour oil into a saucepan until it is one-third full. Heat over medium-high heat until a small piece of bread sizzles when dropped into oil. Cook 2 pieces of pork at a time for 2 to 3 minutes, or until golden. Drain on paper towels. Serve immediately with mayonnaise.
Caramelised apple and sage pork with thyme salt crackling
- 25g butter
- 1 eschalot, finely chopped
- 1 large granny smith apple, peeled, cut into 2cm pieces
- 1 tablespoon brown sugar
- 1 tablespoon chopped fresh sage leaves
- 1 cup fresh breadcrumbs
- 2kg rolled pork loin
- 1 tablespoon sea salt
- 1 teaspoon finely chopped fresh thyme leaves
- Roasted baby (Dutch) carrots, to serve
- Gravy, to serve
- Step 1Melt butter in a medium frying pan over medium-high heat. Add eschalot and apple. Cook, stirring, for 3 to 4 minutes or until golden. Add sugar and 1 tablespoon water. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until caramelised. Add sage. Cook for 1 minute or until slightly thickened. Transfer to a heatproof bowl. Set aside to cool for 30 minutes.
- Step 2Add breadcrumbs to apple mixture. Season with salt and pepper. Stir to combine.
- Step 3Preheat oven to 250C/230C fan-forced. Remove string from pork. Unroll. Pat rind dry with paper towel. Score at 1cm intervals. Place pork, skin-side down, on board. Slice crossways through thickest part of the meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose. Tie with kitchen string at 3cm intervals to secure. Place on a lightly greased wire rack in a large flameproof roasting pan. Combine sea salt and thyme in a bowl. Rub all over pork.
- Step 4Roast for 20 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 1 hour 30 minutes or until juices run clear when a skewer is inserted into centre of pork. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Slice pork and serve with carrots and gravy.
Roast pork and gravy with orange and beetroot salad
- 400g pork crackling (pork skin)
- 2 teaspoons sea salt
- Olive oil, to drizzle
- 800g kent pumpkin, deseeded, cut into wedges
- 2 x (about 800g) boneless pepper and salt pork loin
- 3 oranges, peeled, pith removed, thinly sliced
- 2 x 250g packets cooked beetroot, thinly sliced
- 5 ripe tomatoes, cut into wedges
- 2 x 120g packets baby leaf blend
- 200ml store-bought beetroot and balsamic dressing
- 1 pomegranate, arils removed
- 3 x 165g packets roast pork gravy
- 60ml (1/4 cup) honey
- 2 tablespoons wholegrain mustard
- Step 1Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.
- Step 2Use a sharp knife to score the pork skin. Pat completely dry with paper towel. Sprinkle with salt. Drizzle with olive oil. Use your hands to rub into the skin. Place on an unlined baking tray, rind side up. Place pumpkin on the lined tray and top with pork loins. Drizzle with olive oil.
- Step 3Place the pork skin on the highest oven rack (see tip) and place pumpkin and pork tray underneath. Roast for 20-25 minutes or until the pumpkin is tender. Transfer the pumpkin to a large bowl. Continue cooking the pork for another 5-10 minutes or until just cooked through. Remove the pork, cover tightly with foil and set aside. Roast the crackling for a further 5 minutes or until it is deep golden and crisp. Cut into pieces.
- Step 4Meanwhile, for the honey-mustard gravy, combine all the ingredients in a saucepan. Bring to a simmer, stirring, over medium heat. Reduce heat to low and cover.
- Step 5Add the orange, beetroot, tomato and salad mix to the pumpkin. Drizzle with the dressing, season and toss to combine. Place the salad on a platter.
- Step 6Slice the pork. Place on top of the salad, along with pieces of crackling. Top with pomegranate. Serve with honey-mustard gravy and remaining beetroot and balsamic dressing.