Type what you have

Ingredients

• ✓ pork loin
• sugar
• soy sauce
• onion
• garlic
• black pepper
• bamboo skewer

Instructions

1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Ingredients

• ✓ pork loin
• olive oil
• onion
• garlic
• chicken thigh
• soy sauce
• sugar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.

By lola

Ingredients

• ✓ pork loin
• water
• mung bean
• olive oil
• onion
• garlic
• salt
• black pepper
• prawn
• tomato
• chicken broth
• spinach

Instructions

1. 1 Bring water and mung beans to a boil in a pot; boil until beans are soft, about 40 minutes. Mash beans; set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, 5 to 7 minutes. Add pork; season with salt and black pepper. Cook and stir 3 minutes. Gently stir in prawns; cook 2 minutes. Add tomatoes; cook 3 minutes more. Reduce heat. Add chicken broth; simmer and stir for 5 minutes.
3. 3 Add mashed beans; mix well. Cook 5 minutes, stirring frequently to prevent soup from sticking to the bottom of the pot. Add more chicken broth or water if soup is too thick. Stir spinach leaves into soup; cook 2 minutes more. Serve hot.

By lola

Ingredients

• ✓ pork loin
• mustard green
• monosodium glutamate
• garlic
• red chile pepper
• sugar
• water
• fish sauce
• lime juice
• basil
• bean sprout
• vegetable oil
• saffron
• green onion
• coconut milk
• water
• rice flour
• monosodium glutamate
• fish sauce
• shrimp

Instructions

1. 1 Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
2. 2 Mix rice flour, water, coconut milk, green onions, and saffron powder.
3. 3 Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
4. 4 Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

By MrMe

Ingredients

• ✓ pork loin
• vegetable oil
• sauerkraut
• apple

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork and brown on both sides. Add sauerkraut with juice, then add apple. Cook and stir until simmering; reduce the heat to low, cover, and simmer until pork is tender and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By JDSBOX

Ingredients

• ✓ pork loin
• taco seasoning mix
• vegetable oil
• salsa
• peach preserves

Instructions

1. 1 Season pork with taco seasoning. Heat oil in a large skillet over medium-high heat. Add pork; cook until browned, 5 to 7 minutes. Stir in salsa and peach preserves until combined.
2. 2 Cover the skillet; reduce the heat. Simmer gently for about 10 minutes, then serve.

By CHRISTYJ

Ingredients

• ✓ pork loin
• honey
• dijon mustard
• black pepper
• pineapple chunk
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ pork loin
• granny smith apple
• onion
• brown sugar
• sauerkraut
• peach-flavored iced tea

Instructions

1. 1 Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.

By A-NET

Ingredients

• ✓ pork loin
• apple
• bread
• chicken stock
• poultry seasoning
• seasoned salt
• egg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
2. 2 Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
3. 3 Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
4. 4 Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Chef Hurley Baird

Ingredients

• ✓ pork loin
• vegetable oil
• onion
• mushroom
• butter
• all-purpose flour
• milk
• tomato sauce
• brown sugar
• lemon juice
• salt

Instructions

1. 1 Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish.
2. 2 Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.

By Sudie Blanchard

Ingredients

• ✓ pork loin
• five-spice powder
• vegetable oil
• red bell pepper
• yellow bell pepper
• orange bell pepper
• red onion
• garlic
• broccoli
• pineapple
• sweet and sour sauce

Instructions

1. 1 Place pork in a bowl, season with Chinese five-spice powder and mix well.
2. 2 Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.
4. 4 Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

By CookingWithShelia

Ingredients

• ✓ pork loin
• garlic powder
• onion powder
• salt
• black pepper
• brown sugar
• bourbon
• apple cider vinegar
• bacon

Instructions

1. 1 Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
2. 2 Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
3. 3 Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with two forks. Mix with bacon.

By kkulans

Ingredients

• ✓ pork loin
• pea
• water
• sesame oil
• green onion
• carrot
• garlic
• cauliflower
• soy sauce
• egg

Instructions

1. 1 Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
2. 2 Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
3. 3 Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
4. 4 Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. 5 Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

By John Melinte

Ingredients

• ✓ pork loin
• barbecue sauce
• onion
• ketchup
• brown sugar
• salt
• black pepper
• chili powder
• onion roll

Instructions

1. 1 Stir barbecue sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in a slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
2. 2 Serve on onion rolls.

By NOCHOCOBO

Ingredients

• ✓ pork loin
• onion
• ginger root
• garlic
• bok choy
• red bell pepper
• white mushroom
• bean sprout
• sake
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ pork loin
• all-purpose flour
• salt
• pepper
• butter
• honey
• pecan

Instructions

1. 1 In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. 2 In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. 3 Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

By Karena

Ingredients

• ✓ pork loin
• salt
• pepper
• butter
• olive oil
• chicken stock
• white wine
• cilantro

Instructions

1. 1 Season meat with salt and pepper to taste.
2. 2 In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
3. 3 Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.

By Henry Stollard

Ingredients

• ✓ pork loin
• all-purpose flour
• salt
• pepper
• chicken broth
• thyme
• bay leaf

Instructions

1. 1 Mix salt, pepper, and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers.
2. 2 In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
3. 3 Add chicken broth, thyme, and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

By Diane H.

Ingredients

• ✓ pork loin
• red chile paste
• hot sauce
• cumin
• chili powder
• tomato sauce
• chicken broth
• great northern bean
• bacon
• wild rice
• onion
• jalapeno pepper
• monterey jack cheese

Instructions

1. 1 Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
2. 2 Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
3. 3 Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
4. 4 Top individual servings with shredded Monterey Jack cheese.

By MCFALONE

Ingredients

• ✓ pork loin
• olive oil
• garlic powder
• kosher salt
• black pepper
• chicken broth
• apple cider
• thyme
• applesauce
• onion
• cornstarch
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Sprinkle garlic powder, salt, and pepper all over the pork loin and sear in the hot oil on all sides, about 2 minutes per side. Remove pork from the pot. Pour in chicken broth and scrape up all the browned bits so none are stuck on the bottom. Turn off Saute function.
2. 2 Pour in apple cider and add pork loin back to the pot. Mix ground thyme into the applesauce and spread over the top and sides of the pork loin. Place onion slices around the pork loin. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 Remove pork and onion slices from the pot. Mix cornstarch with cold water in a bowl.
5. 5 Turn on Saute function and stir cornstarch mixture into the pan juices. Bring to a boil and cook until gravy has slightly thickened, 3 to 5 minutes. Serve gravy with the pork loin.

By Tammy Lynn

Ingredients

• ✓ pork loin
• lime juice
• soy sauce
• garlic
• tamarind paste
• sugar
• sambal oelek

Instructions

1. 1 Whisk lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk marinade for 1 minute; pour into a resealable plastic bag. Poke pork tenderloin with a fork or knife. Add to the bag, coat with. marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight (for best results).
2. 2 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
3. 3 Remove pork loin from marinade and shake off excess. Discard remaining marinade.
4. 4 Sear on the preheated grill over direct heat, 1 to 3 minutes per side; move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.

By tjaneschmidt

Ingredients

• ✓ pork loin
• chicken stock
• cornstarch
• garlic
• brown sugar
• ketchup
• vinegar
• mushroom
• red onion
• cherry tomato
• rice

Instructions

1. 1 Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
2. 2 Thread alternately the pork, mushrooms and onion onto 4 skewers.
3. 3 Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
4. 4 Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.

By Campbell's Kitchen

Ingredients

• ✓ pork loin
• soy sauce
• water
• ginger root
• black pepper
• watercress
• bean sprout
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani

Ingredients

• ✓ pork loin
• soy sauce
• sake
• mirin
• ginger
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together soy sauce, sake, mirin, and ginger in a large bowl until combined.
3. 3 Add sliced pork; stir to coat. Cover the bowl and marinate for about 1 hour.
4. 4 Heat oil in a large skillet or wok over high heat. Sauté pork in hot oil until browned and cooked through; discard marinade. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

By baby23

Ingredients

• ✓ pork loin
• soy sauce
• tomato paste
• green onion
• rice wine
• white sugar
• sesame oil
• ginger
• garlic
• red pepper flake
• canola oil
• celery

Instructions

1. 1 Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
2. 2 Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

By TJ Lombard

Ingredients

• ✓ pork loin
• shortening
• water
• chicken bouillon
• salt
• pineapple chunk
• brown sugar
• cornstarch
• soy sauce
• white vinegar
• salt
• green bell pepper
• onion

Instructions

1. 1 Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
2. 2 In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
3. 3 Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

By MARY ANN PUTMAN

Ingredients

• ✓ pork loin
• peanut oil
• celery
• tomato
• green chile pepper
• garlic
• chicken broth
• green chile salsa
• salt

Instructions

1. 1 In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
2. 2 Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
3. 3 Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

By Bob Cody

Ingredients

• ✓ pork loin
• salt
• water
• hominy
• chili powder
• cabbage
• cabbage
• onion
• lime

Instructions

1. 1 In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
2. 2 Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
3. 3 Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

By Bryan B

Ingredients

• ✓ pork loin
• shrimp
• rice wine
• soy sauce
• brown sugar
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ pork loin
• crescent dough sheet
• mustard
• ham
• genoa salami
• swiss cheese
• dill pickle
• egg
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
3. 3 Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
4. 4 Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
5. 5 Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
6. 6 Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.

By lutzflcat