Pork Loin
I bought a pork loin and have no idea what's the best way to cook it? Any suggestions?
Forum Discussion
Here's one way:
Boneless Pork Loin with Tangy Sauce
4 lbs. pork loin ( I have used smaller ones and adjusted seasonings)
Rub
3 Tblsp. garlic salt
3 Tblsp chili powder
Sauce
1 cup apple jelly
1 cup catsup
2 Tblsp cider vinegar
2 Tsp chili powder
Preheat oven to 350 degrees
Mix garlic salt and chili powder together and rub all over pork. Put pork in roasting pan uncovered, and roast 2 hrs or use an internal thermometer until it registers 160 degrees. Approximately 20 minutes before roast is done, spoon some of the sauce over the pork. Finish roasting. Let rest 10 to 15 minutes before carving.
Prepare sauce by combining apple jelly, catsup, cider vinegar, and 2 tsp. chili powder. Bring to a boil in a saucepan, simmer 2-3 minutes over low heat. Stir well to melt jelly. Excess sauce should be served on the side, add any pan drippings to the sauce after roast has been removed from the oven. I have also used this with pork tenderloin.
Boneless Pork Loin with Tangy Sauce
4 lbs. pork loin ( I have used smaller ones and adjusted seasonings)
Rub
3 Tblsp. garlic salt
3 Tblsp chili powder
Sauce
1 cup apple jelly
1 cup catsup
2 Tblsp cider vinegar
2 Tsp chili powder
Preheat oven to 350 degrees
Mix garlic salt and chili powder together and rub all over pork. Put pork in roasting pan uncovered, and roast 2 hrs or use an internal thermometer until it registers 160 degrees. Approximately 20 minutes before roast is done, spoon some of the sauce over the pork. Finish roasting. Let rest 10 to 15 minutes before carving.
Prepare sauce by combining apple jelly, catsup, cider vinegar, and 2 tsp. chili powder. Bring to a boil in a saucepan, simmer 2-3 minutes over low heat. Stir well to melt jelly. Excess sauce should be served on the side, add any pan drippings to the sauce after roast has been removed from the oven. I have also used this with pork tenderloin.
