Loin King

on .

This month's winning loin recipes.

Teriyaki Glazed Pork Tenderloin Sandwiches
by Josephine Steinman, Argyle, Mo. (photographed)

1 medium radish, julienned
1 carrot, julienned
½ small red onion, thinly sliced
1 tsp. sea salt
¼ cup vinegar
3 tbls. superfine sugar
1 lb. pork tenderloin, trimmed
4 hoagie rolls, split
Lettuce leaves

Glaze:
1 tbls. cornstarch
1 tbls. cold water
2 tbls. granulated sugar
½ cup soy sauce
½ cup mirin (may substitute dry sherry with a pinch of sugar)
1 clove garlic, minced
1 tsp. grated fresh ginger

Preheat oven to 425°. In a medium mixing bowl, combine radish, carrot and red onion. Sprinkle with salt and let stand for 30 minutes. In a small mixing bowl, combine vinegar and superfine sugar, stirring until the sugar is dissolved. Pour vinegar mixture over radish, carrot and onion mixture. Cover and refrigerate for at least 2 hours and up to 24 hours. Glaze: In a medium saucepan, combine cornstarch, water, granulated sugar, soy sauce, mirin, garlic and grated ginger. Stir well and bring to a boil; reduce heat to low and simmer for 2 to 3 minutes. Remove from the heat and set aside to cool. This glaze can be stored in a covered container in the refrigerator for up to 1 week. Brush tenderloin with glaze and place it on a baking sheet or roasting pan. Roast for about 20 minutes (until an instant-read thermometer registers 140° to 145°) Baste with glaze after 10 minutes. Remove the pan from the oven and allow the tenderloin to rest for at least 10 minutes. Thinly slice it crosswise. Serve on rolls with lettuce as desired. Yields 8 servings.


Cranberry Glazed Pork Roast

by Kristy Blanchard, Sheldon, Mo.

Glaze:
1 (16 oz.) can jellied cranberry sauce
¼ cup brown sugar
¹⁄³ cup orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
1 tsp. orange rind
Pork:
3 ½ to 4 lb. boneless pork loin roast
4 cloves garlic, sliced
Preheat oven to 325°. Combine glaze ingredients in saucepan. Bring to a boil; reduce heat and simmer uncovered, 5 minutes. Set aside 1 cup glaze to serve with roast and use the rest to baste roast. Make slits in roast. Put garlic slices in slits. Season roast with salt and pepper. Put roast in 9x13-inch pan. Bake uncovered for about 2 ½ hours or until meat reaches 160° (use meat thermometer). As meat cooks, baste frequently with glaze. Let roast stand 10 minutes before slicing. Discard basting glaze. Serve sliced roast with the remainder of the glaze, which can be warm or at room temperature. Yields 8 servings.


Caramelized Pork Loin

by Levi Yoder, Clark, Mo.

1 (1 lb.) pork tenderloin, cut into 1-inch slices
2 tsp. canola oil
2 garlic cloves, minced
2 tbls. brown sugar
1 tbls. orange juice
1 tbls. molasses
½ tsp. salt
¼ tsp. pepper

Flatten pork to ½-inch thickness. In a non-stick skillet, brown pork in oil over medium-high heat. Remove and keep warm. In the same skillet, sauté garlic for one minute; stir in the brown sugar, orange juice, molasses, salt and pepper. Return pork to pan; cook, uncovered, for 3 to 4 minutes or until pork is no longer pink. Yields 4 servings.


Pork Loin with Orange Glaze

by Greg Wheeler, Mound City, Mo.

3 to 5 lbs. boneless pork loin
1 tsp. garlic pepper
1 tsp. garlic salt
½ tsp. dried thyme
½ tsp. ground ginger

Glaze:
¼ cup brown sugar
1 tbls. corn starch
1 cup orange juice
1 tbls. soy sauce
¹⁄³ cup water
1 tbls. Dijon mustard

Preheat oven to 350°. Mix seasonings and rub over roast. Place roast fat side up in roasting pan. Bake uncovered for 2 hours (may add ½ cup water). Glaze: In a saucepan, mix brown sugar and corn starch, then add rest of ingredients. Mix until smooth. Cook for 2 to 3 minutes until smooth and bubbly. Brush half of glaze on roast and cook 1 more hour, or until reaches 160° on thermometer. Cool 10 minutes; slice and serve with remaining glaze. Yields 8 to 10 servings.


Loin Meal In One

by Ella Shetler, Clark, Mo.

1 pork loin
5 medium potatoes, sliced
2 small onions, sliced
1 (10 oz.) can cream of mushroom soup
Salt and pepper to taste
Preheat oven to 375°. Place pork loin in casserole dish. Place sliced potatoes on top of pork loin. Put sliced onions on top of potatoes. Pour cream of mushroom soup over all. Add salt and pepper. Bake for 2 hours or until internal temperature is 160°. Yields 6 to 8 servings.


Sweet and Tangy Pork Loin Chops

by Mrs. Henry Yoder, Clark, Mo.

¼ cup sherry or chicken broth
2 tbls. brown sugar
2 tbls. reduced-sodium soy sauce
¼ tsp. crushed red pepper flakes
4 (4 oz.) boneless pork loin chops
1 tsp. olive or canola oil
2 tsp. cornstarch
2 tbls. water
¼ cup green pepper, diced
¼ cup sweet red pepper, diced

In a bowl, combine sherry or broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large non-stick skillet, brown pork chops in oil. Pour sauce over pork chops, reduce heat; cover and cook for 10 to 12 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes, or until thickened. Garnish with diced peppers. Yields 4 servings.


Pork Loin Steaks with Apples and Onions

by Marie Wheeler, Mound City, Mo.

6 to 8 pork steaks, cut into 1-inch pieces
2 tbls. butter
1 large onion, sliced
2 apples, cut into chunks, peeled or unpeeled.
1 cup apple juice or cranberry juice
3 tbls. lemon juice
1 tsp. garlic salt
1 tsp. pepper
½ tsp. thyme
1 tsp. dry mustard
Parsley for garnish

Brown steak in butter; remove. Sauté onion slices and apple chunks for 2 minutes. Add steak to onions and apples, and cook for 10 minutes. Mix seasonings and juices, add to meat mixture and cook 5 to 6 minutes. Sprinkle with parsley and serve with hot rice. Yields 6 to 8 servings.


THE MARCH RECIPE CONTEST

Snack Mixes  will be featured in the March issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Nov 17.

Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

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