Recipe Roundup: Pork Loin, 4 Ways

Cook, Recipe Roundup

Tender pork loin cooks quickly for easy dinners, and it also pairs well with a range of flavors — making it ideal for both weeknights and special occasions. Try these unique variations, then explore more of our favorite recipes starring pork tenderloin.

 

Roasted Loin with Lentil Salad

 

1 cup puy lentils

4 cloves garlic, thinly sliced

1 bay leaf

6 cups chicken stock

Salt and ground pepper

1 pork tednerloin, about 1 lb., trimmed of excess fat

1 Tbs. plus 1/4 cup extra-virgin olive oil

4 sprigs fresh rosemary

1 Tbs. whole-grain mustard

1 Tbs. red wine vinegar

1/2 red onion, thinly sliced

1/2 cup fresh flat-leaf parsley leaves

 

In a saucepan, combine lentils, half of garlic, bay leaf and stock. Season well. Bring to a boil, reduce heat and simmer lentils until tender, about 45 minutes. Let cool in stock.

 

Preheat oven to 400 degrees F. Season pork well. In an ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil. Sear pork, turning occasionally, until well browned, 6 to 8 minutes total. Add remaining garlic and rosemary. Place in oven and roast until juices run clear when pork is pierced with a knife, 15 to 20 minutes. Remove from oven and let rest for 5 minutes.

 

Meanwhile, drain lentils and put in a bowl. Add 1/4 cup olive oil, mustard, vinegar, onion and parsley. Season and toss to combine. Spread on a serving platter. Slice pork thinly, arrange on lentils and serve. Serves 4.

 

Glazed Loin with Pear and Thyme

 

1 pork tenderloin, about 1 lb., trimmed of excess fat

Salt and ground pepper

1 Tbs. extra-virgin olive oil

1 red onion, cut into 1/8-inch wedges

4 Forelle or Bosc pears, cored and each cut into 8 wedges

2 Tbs. honey

1 Tbs. balsamic vinegar

Leaves from 12 fresh thyme sprigs

 

Preheat oven to 400 degrees F. Season pork well with salt and pepper.

 

In an ovenproof saute pan over medium-high heat, warm olive oil until shimmering. Sear pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer pork to a plate. Add onion and pears to pan and saute for 1 minute. Return pork to pan and drizzle with honey and vinegar. Scatter thyme leaves in pan. Place in oven and roast until juices run clear when pork is pierced with a knife, 15 to 20 minutes.

 

Remove pork from oven and let rest for 5 minutes. Cut into slices 1/2 inch thick. Divide pork and pears among 4 serving plates, drizzle with glaze from saute pan and serve. Serves 4.

 

Roasted Loin with Pappardelle

 

1 pork tenderloin, about 1 lb., trimmed of excess fat

Salt and ground pepper

1 Tbs. olive oil

1 lb. shiitake mushrooms, stemmed and sliced

4 cloves garlic, thinly sliced

1/4 cup small fresh sage leaves

1/2 cup chicken stock

1/4 cup heavy cream

1 lb. pappardelle pasta, cooked al dente

1/2 cup shredded Parmesan cheese

 

Preheat oven to 400 degrees F. Season pock with salt and pepper. In an ovenproof saute pan over medium-high heat, warm olive oil. Sear pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate. Add mushrooms to pan and saute until golden, about 3 minutes. Add garlic, cook for 1 minute, then add sage, stock and cream and bring to a boil. Return pork to pan and place in oven. Roast, turning once and basting occasionally, until juices run clean when pierced, 15 to 20 minutes. While pork roasts, cook pasta.

 

Let pork rest for 5 minutes, then cut into very thin slices. Toss pasta with mushroom mixture in pan, then transfer to a platter. Arrange pork on top, sprinkle with Parmesan, salt and pepper, and serve. Serves 4.

 

Pork Involtini with Spinach

 

1 pork tenderloin, about 1 lb., butterflied and pounded to a 1/4-inch thickness

Salt and ground pepper

6 slices prosciutto

1/2 cup coarsely shredded Fontina cheese

8 fresh sage leaves

2 Tbs. extra-virgin olive oil

4 cloves garlic, thinly sliced

1 lb. baby spinach leaves

1 lemon, cut into wedges (optional)

 

Preheat oven to 400 degrees F. Lay pork loin flat and season well. Arrange prosciutto slices on top of pork, then scatter with cheese and sage. Starting at long side, roll loin up tightly, and secure with toothpicks at 1-inch intervals.

 

In an ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil. Sear pork, turning occasionally, until well browned, 6 to 8 minutes total. Scatter half of garlic over pork, place in oven an roast until juices run clear when pork is pierced, 10 to 15 minutes. Remove from oven and let rest or 5 minutes.

 

Heat 1 tablespoon oil in a saucepan over medium heat, add remaining garlic and saute for 1 minute. Add spinach, season, cover and cook for 2 minutes. Slice pork and serve over spinach with lemon wedges (if using). Serves 4.

4 comments about “Recipe Roundup: Pork Loin, 4 Ways

  1. Lisa

    These all look great! I love cooking with pork tenderloin and always amazed by how many people have never heard of it or cooked it. Such a great cut of meat, easy to cook, and it’s ready in no time.

    Reply
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