Type what you have

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

Ingredients

• ✓ pork loin
• dill pickle
• ham
• swiss cheese
• sweet hot mustard
• ciabatta sandwich roll
• jalapeno pepper
• oregano
• red pepper flake
• sweet onion
• olive oil
• black pepper
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle pepper
• green onion
• cilantro
• sour cream
• mayonnaise
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

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
• 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
• 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
• 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
• salt
• pepper
• bacon
• onion
• honey
• balsamic vinegar
• red wine
• rosemary
• raisin

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
2. 2 Season pork loin with salt and pepper. Wrap bacon slices around pork loin and secure with toothpicks.
3. 3 Heat a large skillet over medium-high heat. Cook pork loin in the hot skillet until golden brown on all sides, about 10 minutes. Transfer pork loin to the prepared roasting pan.
4. 4 Stir together onion, honey, balsamic vinegar, red wine, and rosemary in a medium bowl until well combined; spread over pork loin.
5. 5 Roast pork loin in the preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until an instant-read thermometer inserted into the center reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven and allow to rest for 5 minutes before removing toothpicks and slicing.

By prettykitty_0000

Ingredients

• ✓ pork loin
• salt
• black pepper
• chili powder
• cumin
• onion powder
• olive oil
• beer
• bay leaf
• cannellini bean
• salsa

Instructions

1. 1 Season pork loin with salt and black pepper. Combine chili powder, cumin, and onion powder; sprinkle on all sides of pork.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil; heat until hot. Cut pork loin in half to fit in the pot if necessary; add to pot. Cook until browned on each side, about 5 minutes total. Remove and set aside.
3. 3 Pour beer into the pot and stir to deglaze while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to the manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with beans.

By Tammy Lynn

Ingredients

• ✓ pork loin
• salt
• black pepper
• root beer
• ketchup
• brown sugar
• worcestershire sauce
• liquid mesquite smoke flavoring
• grill seasoning
• mustard
• browning sauce
• hamburger bun

Instructions

1. 1 Cut pork loin into 8 portions and sprinkle with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pork and cook until browned, about 3 minutes per side. Pour in 1/2 cup root beer and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 While pork is cooking, mix remaining root beer, ketchup, liquid smoke, brown sugar, Worcestershire sauce, grill seasoning, mustard, and browning sauce in a large bowl. Set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove cooked pork and shred with 2 forks and add to the sauce. Serve on toasted buns.

By Allrecipes Member

Ingredients

• ✓ pork loin
• baguette
• mustard
• dijon mustard
• swiss cheese
• dill pickle
• ham
• mayonnaise
• garlic powder
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on a rimmed baking sheet.
2. 2 Mix yellow and Dijon mustards together and spread evenly over baguette slices. Top 1/2 of the bread slices with 1/2 of the Swiss cheese and place on the rack on the baking sheet. Top each with pickle slices, ham, pork loin, and remaining cheese. Top sandwiches with remaining baguette slices.
3. 3 Spread mayonnaise over the tops of the sandwiches and sprinkle with garlic powder. Spray the bottom of a second baking pan with cooking spray and place upside-down on top of the sandwiches. Weigh down the top pan with a heavy, oven-safe item such as a cast iron skillet.
4. 4 Bake in the preheated oven for 25 minutes. Remove top pan and bake until golden brown, about 5 minutes more.

By SunnyDaysNora

Ingredients

• ✓ pork loin
• sage
• garlic
• salt
• pepper
• sugar
• vinegar
• water
• soy sauce
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sage, garlic, salt, and black pepper in a small bowl; rub thoroughly all over pork loin. Place pork in a roasting pan.
3. 3 Bake in the preheated oven on the center rack, uncovered, until an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), depending upon your desired doneness, about 3 hours.
4. 4 Meanwhile, combine sugar, vinegar, water, soy sauce, and cornstarch in a small saucepan over medium heat; cook, stirring occasionally, until glaze begins to bubble and thicken slightly. Remove from heat; cover to keep warm.
5. 5 Brush pork loin with glaze 3 or 4 times during the last 30 minutes of cooking. Pour remaining glaze over roast to serve.

By WENDEE_H

Ingredients

• ✓ pork loin
• all-purpose flour
• peanut oil
• chicken broth
• water
• soy sauce
• sherry
• green onion
• garlic
• sugar
• ginger
• salt
• pepper

Instructions

1. 1 Combine cubed pork and flour in a resealable plastic bag. Seal the bag and shake until pork is coated.
2. 2 Heat oil in a large skillet or wok. Add coated pork and brown quickly, about 5 minutes. Transfer pork with a slotted spoon to a bowl; discard remaining oil from the skillet.
3. 3 Add chicken broth, 1/4 cup water, soy sauce, and sherry to the skillet. Stir in green onion, garlic, sugar, ginger, salt, and pepper. Add pork cubes and bring to a boil. Reduce the heat, cover, and simmer until pork is tender, about 15 minutes. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

By CHRISTYJ

Ingredients

• ✓ pork loin
• olive oil
• water
• beef bouillon
• chicken bouillon
• rutabaga
• carrot
• celery
• hominy
• kidney bean
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes.
2. 2 Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, about 40 minutes.
3. 3 Stir hominy and kidney beans into soup; simmer until hominy and pork tender, about 30 minutes more. Season with salt and black pepper.

By Mohawk

Ingredients

• ✓ pork loin
• pancetta
• onion
• shallot
• olive oil
• potato
• green chile
• corn kernel
• chicken stock
• salt
• black pepper
• half-and-half

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
2. 2 Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
5. 5 Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.

By Diana71

Ingredients

• ✓ pork loin
• garlic powder
• salt
• pepper
• olive oil
• white wine
• butternut squash
• onion
• applesauce
• mustard
• soy sauce
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
3. 3 Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
4. 4 Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

By SJRJA

Ingredients

• ✓ pork loin
• cooking spray
• garlic
• sage
• salt
• black pepper
• apple cider vinegar
• water
• soy sauce
• brown sugar
• mustard
• cornstarch

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
2. 2 Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned on top, 20 to 25 minutes.
4. 4 While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
5. 5 When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
6. 6 Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
7. 7 Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
8. 8 Slice pork and serve with pan drippings and juices.

By Nicole McLaughlin

Ingredients

• ✓ pork loin
• salt
• pepper
• olive oil
• balsamic vinegar
• water
• all-purpose flour
• cranberry
• orange juice
• water
• brown sugar
• orange marmalade
• jalapeno pepper
• salt
• clove

Instructions

1. 1 Season pork loin with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute. Heat olive oil until hot. Add pork loin and brown on each side for a total of about 5 minutes. Remove pork loin and set aside. Add balsamic vinegar to the pot and stir to deglaze, scrapping up all the browned bits.
2. 2 Whisk 1/2 cup water and flour together in a small bowl and add to the Instant Pot, stirring until smooth. Mix in cranberries, orange juice, 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and cloves. Set pork loin on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; Set timer for 12 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 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove the pork from the pot, cover with aluminum foil, and let meat rest for 5 minutes. Puree the cranberries using an immersion blender until smooth, or leave them whole if you prefer a chunky sauce.

By lutzflcat

Ingredients

• ✓ pork loin
• cauliflower
• butter
• ground beef
• onion
• green pepper
• tomato
• smoked sausage
• chili seasoning mix
• beef stock
• hot sauce
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Place cauliflower florets in a food processor; pulse into rice-sized pieces.
2. 2 Melt 1 teaspoon butter in a large pot over medium heat. Cook and stir cauliflower "rice" until soft, 3 to 5 minutes. Transfer to a bowl.
3. 3 Cook and stir ground beef in the same pot until browned, about 5 minutes. Transfer to a bowl. Cook and stir pork loin in the pot until juices run clear, about 5 minutes. Add to beef in the bowl.
4. 4 Melt remaining 1 teaspoon butter in the pot over medium heat. Add onion and green pepper; cook and stir until soft, about 5 minutes.
5. 5 Stir tomatoes, ground beef, pork loin, smoked sausage, and chili seasoning into the pot. Pour in enough beef stock to reach desired consistency. Bring chili to a boil; reduce heat to a simmer. Stir in cauliflower "rice."
6. 6 Season chili with hot sauce, salt, and pepper. Serve topped with Cheddar cheese.

By Smitty

Ingredients

• ✓ pork loin
• olive oil
• garlic
• garlic
• salt
• pepper
• rosemary
• dried apricot
• dried fruit
• cranberry
• apple jelly
• port
• chicken broth
• apple jelly
• cornstarch

Instructions

1. 1 Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
2. 2 Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
3. 3 Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
4. 4 Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
5. 5 Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pork loin
• beef tenderloin
• masa harina
• olive oil
• red onion
• tomato
• green chile pepper
• beef broth
• cumin
• potato
• garlic
• oregano
• cilantro
• cayenne pepper
• salt
• white pepper

Instructions

1. 1 Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
2. 2 Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

By Staci Booth

Ingredients

• ✓ pork loin
• cooking spray
• dijon mustard
• brown sugar
• all purpose flour
• olive oil
• onion
• garlic
• chicken broth
• sherry
• sweet potato
• black pepper
• rosemary
• thyme
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
2. 2 Place Dijon mustard in a bowl. Combine brown sugar and flour in a second bowl. Coat pork cubes with Dijon, then toss in brown sugar-flour mixture to coat.
3. 3 Heat olive oil in a large skillet over medium heat. Cook brown-coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into the prepared casserole dish, leaving oil in skillet.
4. 4 Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
5. 5 Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

By msanders

Ingredients

• ✓ pork loin
• water
• potato starch
• black pepper
• salt
• tomato
• garlic
• onion
• tomatillo
• pueblo chile pepper
• rose wine
• chicken broth
• olive oil
• fennel seed
• cayenne pepper
• italian seasoning
• garlic and herb seasoning
• cilantro
• coriander
• cumin

Instructions

1. 1 Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
2. 2 Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
3. 3 Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
4. 4 Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
6. 6 Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
7. 7 Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
8. 8 Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
9. 9 Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
10. 10 Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
11. 11 Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
12. 12 Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

By Diana71

Ingredients

• ✓ pork loin
• aluminum foil
• mozzarella cheese
• parmesan cheese
• lasagna noodle
• plum tomato
• milk
• chicken stock
• red wine
• prosciutto
• beef skirt steak
• ground pork
• veal round
• veal shoulder
• carrot
• celery
• onion
• pancetta
• black pepper
• salt
• nutmeg
• milk
• all-purpose flour
• butter

Instructions

1. 1 In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
2. 2 Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
3. 3 Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
4. 4 In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.

By Reynolds KitchensR

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
• 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
• 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