4 gloves garlic minces or crushed

1 tsp dried rosemary (or 1 tbsp fresh)

1  teaspoon dried thyme (or 1 tbsp fresh)

Fresh ground pepper to taste

1 4-5 lb pork loin roast

1 tbsp butter

2 large granny smith apples, peeled and sliced into 5mm wide slices

1 large onion, thinkly sliced

2 tbsp brown sugar

1 tbsp Dijon mustard

1 cup apple cider (can be substituted for apple juice, but this is far better)

Preheat over to either 325F or 350F.  Mix together garlic, rosemary, thyme, pepper and about 1tsp of salt in a small bowl.  Slice pork loin in the middle, and rub ¾ of this mixture in the middle of both sides.

Melt the butter in a large frying pan.  Add apples and onions to frying pan.   Sautee until onions are clear, about 5 min, not more than 10 min.  Stir in the brown sugar and mustard.  Remove mixture, and spread in the other side of the pork loin.   Tie together with kitchen string, every 5 cm or so.   Place loin on a roasting pan, and spread with remaining garlic mixture.   Poor the apple cider over the roast, and place in oven.

Place meat thermometer into the center of the meat (not the stuffing, but the center of the thickest part of the raost).  Place roast in oven, and remove when roast is finish, about 155F.  Let sit for at least 5 min, and not more than 10min.  Slice, and serve with mashed sweet potatoes and/or rice and vegetables.

How to cook them

- add tbsp of olive oil to a frying pan.  Heat on med high.  Once pan is heated, toss on the cutlet, cook for a minute or two, turn over and cook another minute or two.  It should be done, but you can check by cutting it open.  If there is hardly any pink or none at all, it is ready to go.

Quick Sauces

- try any of your favorite BBQ sauces.   BBQ sauce goes great with pork.

- Frank’s hot sauce is a great hot sauce if you like spicier dishes.  It gives the pork a quick, but does not overpower it.

- mix together a bit of honey and mustard and spread on top.

Spices

- if you don’t  want to use a sauce, consider some spices or herbs.  Rosemary or thyme both go great with pork.

- try the pre-made spice combos.  Find one for pork, and sprinkle that on.  The only problem with these is they can be high in pork, so if you need a low salt diet, check the sodium content of these.

Quick Sides

- if the side takes a long time, then quick cooking pork is pointless.  One great option are corn on the cob (cooks in just a few minutes).  If you don’t have any, frozen corn is another excellent quick option, as are peas and carrots.  You can try buying fresh but pre-washed and pre-cut veggies, which can be steamed in just a couple minutes as well.

Actually, there is a good article by the independent which explains it a little better.  Although they do mention that cow flatulence is a leading cause of methane  gas, they state one of the main reasons cows are such a a contributor to global warming has more to do with things such as the amount of land it takes to feed them, the grass that they eat, the fertilizer   it takes to grow their feed, the run off from the fertilizer, etc.

Anyway, this gives us another reason to eat pork.  It is better for the environment!!!  So next time you are eating a juicy pork loin, one that you got from our delicious pork loin recipes (sorry, shameless self promotion), think about how you are saving the environment, one juicy bite at a time.

So what does that mean? Time to start eating a heck of a lot more pork. How about chicken breast? A skinless, boneless chicken breast (also the equivalent of a pork loin, sort of) costs around $4-6 per serving. So just based on costs, pork loin is a fantastic option. I love pork, so am extremely happy that by eating more pork, I am also saving more money.

Anyway, if you are wondering what to do with your pork, check out our pork loin recipes or if you prefer pork tenderloin, check out our pork tenderloin recipes. We only put our favorite recipes on the site, so they are all tested many times. Also, let us know what you think about each recipe!

Prep time: 10-15min
Cooking time: 45 min

Ingredients:
Serves 4
- 1 kg pork loin
- 2 tbsp olive oil
- 4 tbsp fresh rosemary
- salt and pepper
- 4 – 8 potatoes (4 large, 8 medium). Can be any type.

Preheat oven to 350F.

Scrub and wash potatoes. Peeling them is optional, it depends on the kind of potato you choose, and if you like the skin or not. Cut into 1″ cubes or slightly smaller. In a bowl, add tbsp of olive oil, 2 tbsp of fresh rosemary, and mix well. Place potatoes on a baking sheet, leaving space for the pork tenderloin which you will add later. Put baking sheet in oven, and set timer for 15 min.

Place the pork tenderloin on a plate. Using a brush, spread remaining olive oil on the tenderloin. Sprinkle with salt and peper, and add remaning rosemary. When 15 min timer goes off, add to baking sheet with the potatoes. Place cooking sheet in oven and set timer for 15 min again. When timer goes off, remove the baking sheet, flip the potatoes and the pork tenderloin, and place in oven for another 15 min.

Keep an eye on the pork tenderloin, and make sure to remove it when it is finished. If you do not know how to tell, the best option is to us a meat thermometer and take it out at the desired doneness.

Enjoy!

Feeds 4
Total cooking and prep time: 30 min

Ingredients:

1KG Pork Loin, sliced into 3/4 inch thick slices
2 granny smith apples, peeled and cut into thin slices
1 sliced red onion
lots of fresh thyme, about 10 twigs
3 tbsp butter – you could use margarine, but its much better with butter
1/2 cup apple juice
1 tbsp cornstarch
1 tbsp olive oil

Directions:
Heat olive oil in a non-stick pan on medium-high heat. Add both pork loins, and briefly brown all sides. Remove from pan and leave them on a plate. Add butter to the same frying pan, and once it is melted, add sliced onions. Turn heat down to low, and sautee onions until clear. Add chopped apple, and continue to sautee, for another 5 min. Next, add the pork loins to the pan, as well as the apple cider and fresh thyme. Turn up heat, and cook until liquid comes to a boil. Then turn down the heat, and simmer until apples are soft, usually about 5 more minutes. If there is still lots of liquid, mix cornstarch with some 2 tbsp cold water to make a starch. Add to frying pan, and simmer until sauce thickens. Turn off heat, and let sit for 5 minutes. Remove from frying pan, serve pork loins with sauce, apples and onions on top. This plate is best served with rice, though it also goes great with new potatoes, and any kind of veggie.

This is my favorite pork recipe of all time. It is sweet, tangy, and the pork is tender and juicy.

Ingredients (serves 2):
- 1 pork tenderloin
- 2 granny smith apples, peeled and sliced
- 1/2 cup of dijon mustard
- 1/2 cup maple syrup
- 2 tbsp fresh rosemary, chopped
- 1 tbsp butter

In a small bowl, mix mustard, 1/4 cup of maple syrup, and rosemary. Add pork tenderloin to a roasting pan. Smother with sauce, and put in an oven that has been pre-heated to 350F. Meanwhile, add butter to a frying pan and melt on medium heat. Add the rest of the maple syrup and the apples. Sautee until easily pierced by a fork. Turn of heat.

Once the pork loin is finished, usually about 30 minutes, remove from oven. Serve with apples on top, and any side, although this dish goes perfectly with rice.

1 – pork loin is the most versatile of all meats. It goes good with sweet sauces, sour sauces, fruits and vegetables. It is delicious with thyme, rosemary, and a variety of other spices. It can be cooked in many different ways – in the oven, deep fried, pan fried, bbq’ed, roasted, or smoked. And all of these methods produce a different flavor.

2 – Pork loin is very low fat, but high in protein. If you cut off the fat around the edges, there is no visible fat in the cut, so it is great for those that dislike the taste of fat (like myself).

3. Pork loin is cheap. For $10-$15, you can buy enough pork to feed a family of 4.

4. Pork loin is eeeeeasy to cook. And I mean very easy. All you have to do is make sure that it does not get overcooked, because that produces a somewhat dry and tough meat (same as chicken and beef).

5. Kids love it! Why? Because it is so versatile, you can easily find a recipe your kid likes (or your husband, parents, siblings, and any other guests).

Any other reasons why you like pork? Let us and our readers know! In the meantime, check out our pork loin recipes, and start eating some pork loin!

1- Choose fresh pork loin if possible. Fresh meat is always better than frozen, and then you don´t have to worry about defrosting it. If you have to buy a frozen one, be sure to check the ingredients. Often time, frozen ones have salt and other additives added.

2- Look for a pork loin that is not full of fat. Fat on the outside is fine, because you can easily trim it. However, if it looks like there is fat throughout, look for another piece. Pork loin is lean, and it is better to find it without fat.

3- A boneless pork loin is easier to cook, and most pork loin recipes call for boneless pork loin. You can buy one with bone in, and use it in recipes that call for boneless, but I don´t recommend it. If you do cook one with the bone, you may want to keep the bone and use it for a pork loin soup the following day.

4- You will need about 300 g per person eating, and remember it is always better to have too much than too little. Leftovers are always a pleasure, and sliced left-over pork loin makes for great sandwiches!

5- Make sure to select a cut that does not look dried out on the edges. If possible, it should be meat that was prepared that very day.

Follow these five steps, and all you´ll have to do then is pick the one you think looks the best. Other things such as organic/non-organic, local, etc. are all up to you. Generally, local is better, but not in all cases. Select the one you think is best, and if you like it, you know you can continue to buy that brand! There are tons of amazing pork loin recipes, so you´ll have plenty of opportunities to try different pieces of pork loin.

Pork Loin or Pork Tenderloin

I am a huge fan of cooking both, and they both have their benefits.  Here is a quick break-down to help you choose between the two. First of all, you probably want to know the difference.  The pork tenderloin is a long, narrow muscle that is part of the loin.  It is very tender, flavorful, and has hardly any fat.   Usually there is a very thin layer on one side, almost like a skin, that can be remove either before or after cooking.

So which should you choose?

• if you want pork chops, you’ll definitely want to choose pork loin.  Tenderloin is usually no larger than a 2-inch diameter.   They make for great mini medallions, but if you are looking for some nice pork steaks, the tenderloin is not a great option.
• if you are making a nice, big stew, again, you’ll want to go with the pork loin.  Mostly because if its size, and also because you can get in bone-in, which is nice for stews.  The loin cooks well in a stew, the tenderloin not so much, because it is small and will overcook and dry out quickly.
• from a strictly health perspective, the tenderloin is a better choice.  It has slightly less fat in it.
• from a taste perspective, if you are eating both roasted or on the BBQ, the tenderloin and the loin are about equal, but the tenderloin is slightly juicier.
• from a cost perspective, they are pretty even, though the tenderloin is usually slightly more expensive.
• for a quick meal, either could be a good option, but a whole tenderloin will cook much quicker than a pork loin, unless the pork loin is cut into chops.
• both go great with dozen of different flavors, and most recipes, at least in terms of flavors, can be used for either tenderloin or pork loin.

Pork is a great food source, and most people don´t realize that pork loin is the best, healthiest red meat you can eat. In fact, it is one of the best options available, even when compared to chicken, turkey, and fish.

Here´s why:

• Pork loin is very lean. A 300g piece has only about 11g of fat, which is far less than any cut of beef, and less than other cuts of pork. Pork loin is one of the best meat options you can eat, if you are trying to lose wait or trying to maintain your weight.

• Pork loin is high in protein. That same 300g piece of loin will provide you with 87g of protein

• Pork loin is cheaper than it´s counterpart beef tenderloin.

• Pork loin is extremely versatile. Just like most cuts of pork, you can use all kinds of different spices and sauces to change the overall taste. It can also be cooked in many different ways. Cut up for stews, cooked on the barbeque, fried, or roasted. Just take a look at all the different pork loin recipes, and you will realize how many different way s you can prepare it.

• Pork loin can be paired with all kinds of different wine. The meat flavor is subtle, and therefore the wine pairing is usually determined by the sauce and spices used. Both white and red wines can be used with pork loin.

What is the difference between a pork loin and a pork tenderloin?
Both are muscles that run along the spine, and a part of the pork loin is actually adjacent to the pork tenderloin. The pork tenderloin is closer to the spine, and is a less shorter, less used muscle. It is therefore slightly more tender. Both cuts are very lean, containing very little fat and are high in protein.

Although pork loin is one of the more expensive cuts of pork, it is still a very economical piece of meat, and comes in at much cheaper than a filet mignon, and is often about the same as you would pay for a good quality skinless and boneless chicken breast.

For most people, what it all comes down to is flavor, and there are very few things that can beat out a tender, juicy pork loin recipe with a succulent sauce on top. So stop reading, find a recipe you like, and get cooking!