Tag Archives: pork loin

BBQ Pork Loin with Roasted Veggies

Some dinners are so simple that I wonder if they are blog-worthy. But then, I figure sometimes people are just looking for inspiration for dinner, rather than complicated recipes so if that is where you’re at today, this one is for you.

I made this pork loin once for my brother and he made us all laugh with his excessive yummy noises.  Pork + BBQ + boys = heaven.  Whether you’re a boy or not, this is one tasty dish.  I usually buy the large package of pork loins that has two inside, so I can have one for tonight, and the leftovers for dinner the next day.  This is also a great meal to make for company since you can stick it all in the oven and have all your time to visit with guests, instead of slaving in the kitchen.

Don’t be alarmed if your pork is slightly pink inside , it should be!  New food safety guidelines say it needs to reach an internal temp of 145˚ (down from 160˚), which means you no longer have to cook the life out of it to be safe.  Yay!

You can use whatever veggies you like to go with this.  I did potato “chips” and multi-colored carrots, cooked all on one pan, so easy and good.  It made for a pretty (and delicious) plate.

BBQ Pork Loin & Roasted Veggies

BBQ Pork Loin & Roasted Veggies

BBQ Pork Loin

2 pork loins (I buy the large package that has two in it, but you can make just one if you prefer)
1/2 cup barbecue sauce (homemade or bottled)
2 tbsp. honey
1 tsp. coarsely ground pepper

Roasted Veggies

4 potatoes, sliced thinly into disks (peel or not, it’s up to you)
1 bunch of multi colored (or regular) carrots, cut into sticks
Olive oil
Lemon pepper
Italian seasoning

Preheat oven to 375˚.  In a small bowl mix barbecue sauce and honey.  Slather on the pork loins and sprinkle with pepper.

Yummy pork loins, all ready to cook.  One for today and one for tomorrow!

Yummy pork loins, all ready to cook. One for today and one for tomorrow!

Lay out veggies on a baking sheet in a single layer (or pretty much).  Sprinkle with lemon pepper, dry Italian seasoning, and salt.  Drizzle with olive oil.


Mmmm…veggies.  The roasting will bring out the natural sweetness in the carrots. Yum!

Put both pans in the oven and roast for 35-40 minutes until a meat thermometer reads 145˚.  During cooking, baste pork with extra sauce once or twice.  When you baste, give the veggies a little stir while you’re in there. Remove pork from oven and let rest for about 5 minutes.

Let it rest for a few minutes for maximum juiciness!

Let it rest for a few minutes for maximum juiciness!

While the pork is resting, leave the veggies in the oven to stay warm (you can turn it off if they seem done).  They are done when they are tender, and starting to brown on the edges.

Slice up pork and serve with roasted veggies!  Each pork loin is 3-4 servings.

BBQ Pork Loin

BBQ Pork Loin.  Gorgeous and delicious!


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Asian-Inspired Pork Loin and Slaw

I love mixing marinades.  I always feel like a mad scientist, tossing in a bit of this and a dash of that.  Rarely measuring.  One of the nice unexpected benefits to blogging is that it has forced me to write down what I do and how much I do it with, which has made it possible to reproduce good results.

I actually started out with the makings for an Asian slaw, and needed something to go with it, so I decided to go with an Asian(ish) pork loin.  I honestly have no idea if they would ever make it like this in Asia, but the flavors have a distinctive Asian twist so we’ll just roll with it.  When you have a well-stocked pantry, you can pretend you’re from anywhere, right?  Normally I would do these two dishes in two separate posts but they went together so well, I thought I’d just throw it out there together.

I never used to be a huge fan of pork, but I absolutely adore pork loin.  It’s lean, but juicy and it soaks up just about any marinade you put on it and just gets tastier.  And they are just about foolproof to cook.  Depending on where you shop, sometimes they are a little pricey, but I keep my eye out for sales, and when I see one I stash a few in my freezer.

Asian-Inspired Pork Loin and Slaw

Asian-Inspired Pork Loin and Slaw

Asian-ish Pork Loin

1/4 cup hoisin sauce
2-3 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. chili garlic sauce
2 tbsp. balsamic vinegar
1-2 pork loins (1 package usually has 2 loins in it)

Mix together marinade all ingredients in a large zip lock bag, then add pork loin.  Marinate at least 30 minutes or up to a couple of hours.

My favorite way to marinate since it's easy to reposition so all of the meat gets some love.  You can do it in a dish or bowl if you prefer.

My favorite way to marinate since it’s easy to reposition so all of the meat gets some love. You can do it in a dish or bowl if you prefer.

Preheat oven to 350˚.  Place loin in a shallow baking dish and bake for 40 minutes, brushing once or twice during cooking with leftover marinade (do not brush with marinade during the last 5 minutes of cooking). It should be done, but if you want to test it, a meat thermometer should read 145˚ in the center of the loin.  Remove from oven and let rest 5 minutes before slicing.  It should be slightly pink in the center.

Juicy wonderful pork loin.

Juicy wonderful pork loin.  Best when it’s slightly pink in the center.

Asian Slaw

1 small head Napa cabbage, thinly sliced
1/2 bell pepper, chopped or sliced
2 carrots, shredded
2 green onions, sliced
3 tbsp. rice vinegar
1 tbsp. lime juice
1 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. sesame seeds
1/2 tsp. crushed red pepper

Mix all ingredients.  I recommend letting it sit for at least 30 minutes, stirring occasionally, before serving so flavors can mingle.

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Apple-icious Pork Chops

I saw a post from my favorite fruit stand the other day, telling me the Honeycrisp apple season was just about over for the year.  How sad!  I immediately ran down and bought a bunch.  …And now I’m trying to eat them all before they go bad.

To remember them, I immortalized one in paint.  Because if you can’t eat them, you may as well paint them.


I always enjoy pork and fruit together.  Something about the blending of those flavors just makes me happy.  These pork chops are such a great quickie meal for weeknights but fancy enough you could serve them to company.


Apple-icious Pork Chops

4 pork chops (I usually use the boneless loin chops, but any will work)
Salt & pepper
1/4 tsp. sage
1 apple, peeled and sliced
1/3 cup red onion, chopped
2 tsp. butter
1 tbsp. brown sugar
1/8 tsp. cinnamon

Rub pork chops with salt, pepper and sage on both sides.  Drizzle a little olive oil in a pan.  Pan-fry chops 3-4 minutes on each side or until cooked through (thinner chops may not need quite as long, thicker chops might need a little longer).  Remove from pan.  Add onion to the pan and cook 1-2 minutes.  Add apples and butter.  Saute one minute or so.  Add brown sugar and cinnamon.  Saute another minute, until mixture is well combined and apples are just barely tender.  Pour apple mixture over chops and serve immediately.  Makes 4 servings.

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