What is an easy recipe for a pork loin without a lot of ingredients?

Dry rub is best, it imparts great flavor and keeps the moisture inside. Herbs like Rosemary, Thyme, Garlic,& black Pepper work well just mix them together and give the loin a rub down with it. Then check out this website and it will tell you the cook times based on size of your loin and method (bake, broil, grill etc.)

http://www.fabulousfoods.com/features/featuring/po...

Roasted pork with date and apple puree

For the apple and date puree

4 braeburn apples

12 dates

1 lime

Butter

Salt

- Peel the apples and cut into 8 pieces

- Get rid of the stone off all the dates and then cut each into four. Wash the lime and cut into eight pieces

- In a pan, heat up the butter until golden. Add all the ingredients and sweat off. Season with salt and cover with a lid

- Cook over medium heat until the apples are completely cooked and soft

- Add a splash of water into the pan

- Put everything in the blender and blend until smooth

- Add some butter during the blending to get a nice shine, also add more water if needed

- Pass through a chinoise (fine sieve) and serve

For the pork

2.25kg/5lb loin of pork, chined

- Preheat the oven to high heat

- Score the skin of the pork (you need to go through the skin and halfway through the fat but not down to the meat)

- Rub salt and pepper all over the skin and meat side, making sure you get some in the scores (this will make sure you get perfect crackling)

- Tie the loin so that it cooks evenly in the oven

- Lightly brush the skin with cooking oil. Place the pork on a tin, with the skin side looking up

- Place the pork in the oven and cook for 25 minutes

- Turn the heat down to medium (180c) and cook for a further 1:30 hrs or until the pork is cooked through

- Once cooked, let the meat rest for at least 15 minutes before carving and serving.

OMG! You've got to try Guy's marinade for pork! This was so delicious! They were so moist and tender and juicy! I'd just add some chili powder for that kick you're looking for. For our own taste, we didn't do the apple mixture that is with the original recipe. This was so easy and soo good! It's been filed with our other KEEPER recipes!

4 pork chops, double cut, center cut, bone in

1/4 cup apple cider vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons minced ginger

1 teaspoon minced garlic

2 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon pepper

In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes

Preheat oven to 350 degrees F.

In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.

2 (1 1/2 pound) pork tenderloins

seasoning salt to taste

2 cups apple juice

1/2 cup apple butter

1/4 cup brown sugar

2 tablespoons water

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C).

Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.

Cover, and return to the oven for 2 hours, or until fork tender.

Boneless PORK LOIN

2-4 lb. boned, rolled pork roast

1 TB dry mustard (little yellow can - not the stuff for sandwiches - in the spice aisle)

1 tsp. salt

pepper AND paprika

1/2 tsp. caraway seed

Rub roast with a mixture of all the seasonings. Roast on a rack in a shallow pan, uncovered, in 350 oven until meat thermometer registers 185, or about 45-50 min per lb. Slice thin ..... serve hot or cold

(This might seem like alot of new spices for you, but they will all keep for years in your pantry, and you WILL use them)

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Roll it in flour, then brown it. Put it in a roaster with cut up apples and onions and a small amount of water. Baste it once and while. Cook at 350 for 20 minutes per pound until it reaches 165 degrees inside.

***************MUSHROOM PORK MEDALLIONS WITH COUSCOUS

1 lbs. pork tenderloin

Flour

1 egg

1 tbsp. water

1/2 c. seasoned dry bread crumbs

2 tbsp. oil

1 c. sliced fresh mushrooms

2 tbsp. butter

2 tbsp. flour

1 c. chicken broth

2 tbsp. dry white wine

1/4 tsp. thyme leaves

1/8 tsp. pepper

1/2 c. milk

4 servings couscous prepared according to package directions

Cut pork crosswise into 12 slices pound to 1/4 inch thickness. Dust with flour. Beat egg and water together. Dip pork into egg mixture, then into bread crumbs. Saute pork in oil, few piece at a time, until golden brown and cooked, about 3 minutes per side. Remove pork from skillet and keep warm. In same skillet, saute mushrooms in butter. Stir in 2 tablespoons flour; cook until flour is lightly browned. Gradually stir in broth, wine, thyme and pepper. Bring to boil; simmer 1 minute. Add milk, simmer until thickened, stirring occasionally. Spoon mushroom sauce over pork and serve with couscous. Makes 4 servings. Couscous is a moroccan pasta, and is very easy to prepare.

~~~~PORK TENDERLOIN MARINADE

1 c. soy sauce

6 tbsp. sugar

1/2 minced onion (4 tbsp.)

4 crushed garlic cloves (or 4 tsp. minced garlic)

2 tsp. ginger

4 tbsp. oil

Use boneless pork tenderloin. Mix ingredients and set meat in marinade for 6-48 hours - usually one day ahead. Keep turning so entire roast is soaked with marinade.

Bake at 350 degrees for time appropriate to size. Peel potatoes and place around pork. Pour marinade over potatoes and turn once while cooking. Also baste meat while cooking. You'll never cook pork any other way once you try this! People beg me to cook this!

Cover it with mustard (wasabi mustard if you can get it), rosemary, and balsamic vinegar. It is loosely based off this recipe.

http://www.cooksrecipes.com/pork/grilled_pork_tend...

shake on some adobo and roast it in the oven

375 till juices run clear

super tasty. we make it this way alllll the time.