March 2019

Pork loin recipes

Pork loin recipes

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Ultimate Garlic Pork Loin Roast made with just five ingredients, it is easy enough for a weeknight meal and fancy enough for your holiday dinner parties!

Ultimate Garlic Pork Loin Roast

Want to make a dish that looks hard but is actually incredibly easy? A show stopping but EASY Garlic Pork Loin Roast is the way to go and you’ll love the savings over the more expensive Perfect Garlic Prime Rib you may have been planning on making for your family holiday dinners. It actually takes almost no time at all, even though

Garlic Pork Loin Roast sounds like it would be a hard dish to make. Part of the magic of this dish is the cut of the meat we are using. A pork loin (very different from the tenderloin) is a great cut of meat that comes with its own built in baster because of a thin fat cap it has along the top of the cut of meat.

By seasoning aggressively and using this fat cap we can make a really flavorful and delicious meal that has a crispy seasoned top and is super tender and flavorful.

Can I cook a pork loin in the slow cooker:

You can certainly also make the Pork Loin Roast in the slow cooker, I have done it twice! Once I wrapped it in bacon and made a Slow Cooker Bacon Garlic Pork Loin and the second time was just last week when I make Slow Cooker Honey Apple Pork Loin where I stuffed the pork with sliced apples. Both options are great, and easy as well.

Tips for making your Garlic Pork Loin Roast:

What is a safe temperature to cook pork to?

The National Pork Board recommends cooking to an internal temperature between 160 and 145 degrees. This is a perfectly safe temperature to cook to even though it used to be higher in the past. Since we are cooking a roast here and it will continue to cook through once outside the oven, we will stick to 150 degrees doneness and let it rest for 5-10 minutes before serving.

How long do I cook a pork loin per pound:

To cook a pork loin (which is larger and different than a tenderloin) safely, you should cook it for roughly 25 minutes per pound of the loin you are cooking assuming the roast is 3-4 pounds. If you are cooking and entire loin (8-10 pounds) this figure changes completely. For a full pork loin reduce heat to 350 degrees and cook for about 10 minutes per pound.

Looking for more Pork Dishes?

Tools Used in the making of this Garlic Pork Loin Roast:
913 pan: Keeps the liquids the pork releases from ending up on the bottom of the oven and browns great.
Oven Thermometer: If your pork is done and safe to eat without opening the oven to check and slow down the cooking, easy to test.

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Pork chop marinade

Pork chop marinade

The Best Ever Pork Chop Marinade produces tender and flavorful pork chops every time! It’s an easy pork marinade recipe made with soy sauce, brown sugar,garlic and vinegar, olive oil, and ketchup. These marinated pork chops are perfect for grilling, pan frying, or baking.

Pork chops have a mild flavor and are prone to overcooking. This homemade pork chop marinade helps to tenderize the meat while also adding sweet, salty and tangy flavors. Unlike lemon juice-based marinades, this recipe enhances the natural flavor of pork chops without being overpowering.

You can make it with pantry ingredients in less than 15 minutes. Before and let the pork chops soak overnight in the sauce, i usually whip up the marinade the night. The next day, they need just a few minutes to sear on the grill. A stunning grilled pork chop dinner is ready in minutes, so say good-bye to tough and dry pork chops!

This recipe works for both bone-in and boneless pork chops, in addition, you can also use it for pork loin, tenderloin, pork steak, and even sliced pork!

What Ingredients Go Into Pork Chop Marinade?

All of the ingredients above work together in harmony to make the perfect pork marinade!

How to Make Pork Chop Marinade

How Long Do You Marinate Pork Chops?

Here are the ideal marinating times for pork chops:

The key is to let the pork chops marinate for at least one hour. However, if you’re short of time, even 30 minutes of marinating will make a difference. Store the marinated pork chops for up to 3 days in the refrigerator if you want to make it ahead of time.

How to Grill Marinated Pork Chops?

Remove the pork chops from the fridge 15-20 minutes so they reach room temperature before cooking. Preheat your grill to medium-high (400°F / 204°C) and oil the grill grates. For 1-inch (2.5cm) thick pork chops, grill for about 4-5 minutes per side. Pork chop grill time will vary by temperature and thickness.

How Can I Tell When Pork Chops are Done?

Pork chops should be cooked to an internal temperature of 145°F (63°C) according to the USDA. The best way to measure this is by inserting an instant-read thermometer into the thickest part of the chop. Make sure the thermometer does not touch the bone for an accurate reading if you’re cooking bone-in chops. Remove the chops from the grill when the thermometer reads 140°F / 60°C, as the temperature will climb several degrees more afterward. Then let it rest covered with foil for 5 minutes.

Can I Fry Marinated Pork Chops on the Stove?

Yes. Place a skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and fry the pork chops using the same approach as grilling, about 4-5 minutes per side for a 1-inch thickness.

Other options include baking pork chops at 400°F / 204°C for about 20 minutes, or using an Instant Pot or Slow Cooker!

Pie crust recipe

Pie crust recipe

Easy Pie Crust Recipe (V >

This homemade pie crust recipe yields a flaky tender crust with rich buttery flavor. It has simple, natural ingredients and uses only butter (NO SHORTENING). Also, learn how to form a fluted pie rim and “blind bake” or pre-bake pie crust.

This post may contain affiliate links. Read my disclosure policy.

This pie dough recipe yields 2 single crusts or 1 double crust. Homemade pies are irresistibly delicious. I’ve never been satisfied with a store-bought pie the same way. The texture and taste of an all-butter pie crust can’t be beat and knowing what went into it will make you feel like ‘Martha Stewart’ (or should I say ‘Natasha’s Kitchen’… I couldn’t resist) ). Watch the V >

We included Amazon affiliate links below to our favorite tools for making pie dough!

Ingredients for Butter Pie Crust Dough:

It doesn’t get any easier than this and you probably already have everything you need to make homemade pie dough: sugar, Flour, water, butter and salt. The butter should be chilled straight out of the fridge so you don’t have to plan ahead to make pie dough.

How to Make Homemade Pie Crust in 4 Easy Steps:

  1. In a food processor, pulse together flour, sugar and salt.
  2. Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form.
  3. Add 6 Tbsp ice pulse and water just until moist clumps/ small balls of dough form. If it sticks together, it’s done, Pinch a piece of dough between your fingers and. If not add more ice water 1 tsp at a time.
  4. Transfer dough to a clean work surface, and gather together into a ball. Resist the urge to knead the dough – it should not be smooth. Divide dough in half and flatten into 2 disks. Before using, cover with plastic wrap and refrigerate 1 hour.

Cook’s Tip: Do not add too much water or it will be difficult and sticky to roll.

How to Transfer and Roll Pie Dough:

Dust work surface with flour and roll a single crust into a 12 circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go.

Carefully transfer crust to 9 pie dish and unroll it into the pan. Gently press dough down down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge (no waste! ).

Do I need a Food Processor to Make Pie Dough?

You can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After water is added, use a spatula to cut the water into the dough until evenly moistened.

Can I make Pie Dough in Advance?

You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out.

To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.

How to Pre-bake Pie Crust (Blindbake):

Some recipes call for a pre-baked pie crust and this is how you blind bake:

1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.

2. Line the center with a 9-10 ring of parchment paper and fill about 2/3 full with pie weights (*see below). Preheat oven to 375F and bake for 20 minutes. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 15 minutes or until golden.

How to Flute a Pie Crust:

To form a fluted pie rim, hold your thumb and index finger an inch apart on the outside edge of the crust and press between them with the index finger of the other hand. Move around the edges of the pan repeating the motion to create a fluted rim.

*What Can I use Instead of Pie Weights?

When you pre-bake an empty crust a.k.a. “blind-bake,” the dough tends to puff up and rise. Using pie weights solves this problem. Here are some alternative to store-bought pie weights.

Pie Recipes to Explore:

Watch How to Make Butter Pie Crust:

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