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Boneless Pork Loin!
The Juiciest Side of Pork!
Pork loin is a versatile ingredient that truly brings the flavor to every dish it touches. From Asian-inspired kebabs and stir-fries to classic Italian piccata and stews, there’s something for everyone.
The pork loin resides between the sirloin and rib of the pig. The boneless pork loin is not the entire pork loin, just the center cut. It is a tender piece of meat, which does well when roasted. Pork loin is often sold as a single roast. Pork is low in fat and calories and is often served with potatoes and vegetables for a well-balanced meal. Use the leftovers of your roasted pork loin to make pork sandwiches.
This recipe for Roasted Pork Loin with Maple-Mustard Crust is perfect autumn fare. Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan.
“Strange to see how a good dinner and feasting reconciles everyone.”
~ Samuel Pepys