Loin King

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

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.

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
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

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.


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.

Roast Masters

Where there is an awesome hunk of meat, there is a way.

Bavarian Pot Roast
by Terrie Mathis, Newburg, Mo.

1 (3 lb.) boneless beef chuck pot roast
2 tbls. cooking oil
1 ¼ cups water
¾ cup beef broth
1 (8 oz.) can tomato sauce
½ cup onion, chopped
2 tbls. sugar
1 tbls. vinegar
2 tsp. salt
1 tsp. ground cinnamon
1 bay leaf
½ tsp. pepper
½ tsp. ground ginger
Cornstarch and water, optional

In a Dutch oven, brown roast in hot oil. Combine water, broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger; pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender; about 2 ½ to 3 hours. Remove from heat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Yields 8 to 10 servings.


Pot Roast in Foil
by Dortha Strack, Cape Girardeau, Mo.

4 lb. beef chuck pot roast
1 envelope dry onion soup mix
1 (10.5 oz.) can condensed cream of mushroom soup

Heat oven to 300°. Place a 30x18-inch piece of heavy duty aluminum foil in baking pan. Place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook for 4 hours. Yields 8 to 10 servings.


Spiced Pot Roast
by Jacob E. Miller, Gibbs, Mo.

¹⁄³ cup all-purpose flour
1 tsp. salt
¼ tsp. pepper
1 (3 lb.) boneless beef rump or chuck roast
2 tbls. cooking oil
1 ½ cups beef broth
½ cup chutney
½ cup raisins
½ cup onion, chopped
1 ½ tsp. curry powder
½ tsp. garlic powder
½ tsp. ground ginger

Heat oven to 325°. Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake for 3 hours or until meat is tender. Thicken gravy if you desire. Yields 6 to 8 servings.

Gourmet Roast Beef
by Mrs. Isaac Borntrager, Lamar, Mo.

3 ½ to 4 lbs. ribeye or prime rib roast
1 tsp. salt
½ tsp. black pepper
½ tsp. garlic powder, optional
½ tsp. soy sauce

Heat oven to 350°. Wipe roast with damp paper towel. Sprinkle with salt, pepper and garlic powder (optional). Place meat on rack in roasting pan. Insert a meat thermometer in the center of the roast. Roast meat until temperature registers 130° for medium and 170° for well done. Brush with soy sauce and let roast stand at room temperature for about 15 minutes before carving. Yields 5 to 6 servings.

Hash in a Flash
by Kristy Blanchard, Sheldon, Mo.

1 medium onion, chopped
2 tbls. vegetable oil
3 cups frozen hash brown potatoes
3 cups cooked roast beef, finely chopped
½ cup beef gravy
2 tbls. ketchup
1 tsp. salt
½ tsp. ground mustard
¹⁄8 tsp. pepper

In a skillet, sauté onion in oil until tender. Stir in the remaining ingredients. Cook over medium heat without stirring until browned, about 10 minutes. Turn and brown the other side. Yields 4 servings.

Oven Roasted Pork ‘n Vegetables
by Marilyn Brinker, Washington, Mo.

1 ½ lbs. boneless pork tenderloin
1 lb. carrots, cut in 2-inch pieces
2 lbs. small potatoes, cut in half
2 onions, cut in wedges
2 tbls. olive oil
¼ tsp. pepper
1 tsp. dried rosemary leaves, crushed

Heat oven to 450°. Coat roasting pan with non-stick oil. Place tenderloins in coated pan. Place heat thermometer into one tenderloin. Place carrots, potatoes and onions around tenderloins. Add oil evenly over meat and vegetables. Sprinkle with rosemary, sage and pepper. Bake uncovered for 30 to 40 minutes until thermometer reads 165° and vegetables are tender. Yields 8 servings.

Simple Beef Roast
by Marie Wheeler, Mound City, Mo.

2 to 3 lb. beef roast, any cut
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. ground oregano
3 bay leaves
Onion slices
2 to 3 tbls. brown sugar
½ cup water
½ tsp. liquid smoke, optional
1 to 2 tsp. Kitchen Bouquet, optional
Heat overn to 350°. Mix salt, pepper, garlic powder, and oregano. Rub mixture over roast. Put in a sprayed baking dish, top roast with bay leaves and onion slices. Sprinkle with brown sugar and add water with liquid smoke. Cover and bake for 2 to 3 hours or until 165° on meat thermometer. Remove to platter and cool 10 to 15 minutes before slicing. Make gravy with drippings using flour or cornstarch. May add more liquid for desired amount. Add 1 to 2 tsp. of Kitchen Bouquet for brown gravy. Yields 8 servings.

Barbecued Pot Roast
by Ester Miller, Stanberry, Mo.

3–4 lb. beef pot roast
3 tbls. fat
1 tsp. salt
¹⁄8 tsp. pepper
½ cup ketchup
½ cup water
1 tbls. vinegar
1 tbls. brown sugar
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 medium onion, sliced

Heat Dutch oven over medium-high heat until a square of butcher’s paper or white paper in the bottom turns brown. Remove paper. Brown beef in hot fat until well-browned on all sides. Pour off drippings. Combine remaining ingredients. Pour over meat. Cover with vac-control valve closed. Reduce heat to low. Cook over low heat for 3 to 3 ½ hours or until meat is tender. Yields 6 to 8 servings.


Chocolate  will be featured in the Febuary issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Oct 14. 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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