Pork - America's test kitchen pork loin recipes

Author: Lilly Martin  

Pork tenderloins are dredged in flour then dipped in beaten egg whites and coated with the breadcrumb mixture. But, using a technique of searing them and then "poaching" the chops in a sauce of apple cider vinegar, apple cider, brown sugar, a little soy sauce and Dijon mustard, the chops come out moist and tender.

AMERICA'S TEST KITCHEN MAPLE-GLAZED PORK TENDERLOIN

AMERICA'S TEST KITCHEN MAPLE-GLAZED PORK TENDERLOIN
This recipe will work with either natural pork or enhanced pork. If your tenderloins are smaller than 1 1/4 pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. We prefer grade B maple syrup in this recipe. (Don't be tempted to substitute imitation maple syrup--it will be too sweet.) The tenderloins are coated with the corn starch mixture to ensure the glaze sticks to the meat. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins. An under-reduced glaze ends up coating your cutting board instead of your meat.
Yields: 6 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 3/4 cup maple syrup
  • 1/4 cup molasses, light or mild
  • 2 tablespoons bourbon or brandy
  • 1/8 tsp ground cinnamon
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1/4 cup cornstarch
  • 2 Tbsp sugar
  • 1 Tbsp table salt
  • 2 tsp ground black pepper
  • 2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
  • 2 Tbsp vegetable oil
  • 1 Tbsp whole-grain mustard
How to cook:
  1. Preparation
  2. 1. Adjust oven rack to middle position and heat over to 375 degrees. Stir 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture. 2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet. 3. Pour off excess fat from skillet and return to medium heat. Add syrup[ mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instead-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes. 4. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4-inch-thick pieces. Serve, passing extra mustard glaze at table.
Notes: Tuscan-style Pork Roast, Remove the lemons from the heat, and squeeze out the juice. Add the juice to the reserved olive oil mixture and whisk. Using a heavy skillet, heat it over …

How to Make the Best Herb-Crusted Pork Roast

In this episode, test cook Becky Hays shows host Bridget Lancaster how to make a foolproof Herb-Crusted Pork Roast. Get the recipe for Herb-Crusted Pork …

How to Make the Ultimate Tuscan-Style Roast Pork with

Bridget shows Julia how to make Arista, a Tuscan-Style Roast Pork with Garlic and Rosemary.Get the recipe for Tuscan-Style Roast Pork : …

Crumb Crusted Roast Pork Tenderloin

Crumb Crusted Roast Pork Tenderloin
This recipe is easy to prepare and looks fancy enough for a holiday meal. Melted butter, mustard, white wine vinegar and seasonings are mixed with breadcrumbs. The breadcrumb mixture is toasted in the oven then cooled and mixed with grated Parmesan cheese. Pork tenderloins are dredged in flour then dipped in beaten egg whites and coated with the breadcrumb mixture. The tenderloins are placed on baking sheet fitted with a wire rack. Roasting the tenderloins for 30 minutes finishes this dish.
Provided by: mystolenrecipes@gmail.com
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 5 tbsp butter (melted)
  • ¼ cup whole grain mustard
  • 1 ½ tbsp white wine vinegar
  • 2 garlic cloves (minced)
  • 2 tbsp minced fresh rosemary
  • Salt / pepper
  • Pinch cayenne pepper
  • 1 ½ cups panko bread crumbs
  • ¼ cup AP flour
  • 3 large egg white
  • ⅓ cup grated Parmesan cheese
  • 2 (1 to 1 ¼ lb) pork tenderloins, trimmed
How to cook:
  1. Adjust oven rack to middle position and heat oven to 350 F. Whisk melted butter, mustard, vinegar, garlic, rosemary, ½ tsp salt, ½ tsp pepper and cayenne in bowl until combined. Stir in panko until fully combined.
  2. Spread panko mixture in even layer on rimmed baking sheet, breaking up any clumps. Bake, stirring every 5 minutes, until golden brown, 15 to 18 minutes. Transfer crumbs to 13x9 baking dish and let cool completely, about 10 minutes. Break up any large crumbs with your fingers.
  3. Increase oven temperature to 400 F. Set wire rack in now empty baking sheet. Place flour in shallow dish. Whisk egg white together in second shallow dish. Stir Parmesan into cooled crumb mixture. Pat tenderloins dry with paper towels and season with salt and pepper.
  4. Working with one tenderloin at a time, dredge in flour, shaking off excess; dip in egg whites to thoroughly coat, letting excess drip back into dish; then coat with crumbs, pressing gently to adhere. Transfer tenderloins to prepared rack. Roast until pork registers 145 F, 25 to 30 minutes. Transfer to carving board and let rest 10 minutes. Slice into ½ inch thick slices.
Notes: Crumb Crusted Roast Pork Tenderloin, Increase oven temperature to 400 F. Set wire rack in now empty baking sheet. Place ¼ cup flour in shallow dish. Whisk 3 large egg whites …

Cider Glazed Boneless Pork Loin Chops

Cider Glazed Boneless Pork Loin Chops
Boneless pork chops can easily be overcooked and tough. But, using a technique of searing them and then "poaching" the chops in a sauce of apple cider vinegar, apple cider, brown sugar, a little soy sauce and Dijon mustard, the chops come out moist and tender. The sauce is then reduced to a beautiful, thick glaze. Yum-Fest!!!
Provided by: Debby - www.AFeastfortheEyes.net
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1/2 cup distilled white vinegar or cider vinegar
  • 1/3 cup light brown sugar
  • 1/3 cup apple cider or apple juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • Pinch cayenne pepper
  • 4 boneless center-cut pork loin chops (, 5 to 7 ounces each, 1/2 to 3/4 inch thick)
  • 1 tablespoon vegetable oil
How to cook:
  1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
  2. Trim the chops by slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
  3. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes.
  4. Turn chops and cook 1 minute longer; pour off any oil in skillet.
  5. Add the glaze mixture to the skillet and let the chops poach about 5 to 8 minutes, or until the internal temperature reaches 140°F with a meat thermometer. Remove the chops to a plate and let rest while you finish the glaze.
  6. Note: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140°F mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step.
  7. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes.
  8. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.
Notes: Slow-Cooker Teriyaki Pork Tenderloin, Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two …
Write a comment: