Filed Under: Main Dish | Pork

Herb and Apple Pork Loin and Ginger Lime Pork Loin

Recipe By Tessa Arias
  |  
October 18th, 2013

This post contains two easy and comforting pork recipes. Herb and Apple Pork Loin plays off savory fall flavors while Ginger Lime Pork Loin spices things up with Asian-inspired ingredients.

Herb and Apple Roasted Pork Loin

This is a sponsored post from One2One Network and the National Pork Board. All opinions stated are my own.

Last year we got an extra freezer for storing ice cream sandwiches when I was developing all the recipes for my cookbook. I wasn’t sure we would have a need for the extra freezer space but shopping at Costco has proven me wrong. I now love to stock up on the best deals on meat, seafood, poultry, and pork and keep everything in the freezer until I’m ready to use. To celebrate October as National Pork Month, Costco has been offering some awesome discounts on premium pork cuts all month long. It’s Porktober! The next sale is for whole boneless pork loins, which is why I’m sharing two pork loin recipes with you today!

Ginger Lime Pork Loin

Pork loin is a perfect fall roasting meat and you can find it at Costco for $2.50 off per package! Costco’s Porktober pork loin sale will run Monday the 21st through Sunday the 27th so be sure to take advantage of the savings and get yourself some pork loin. I got a nice and big 6 pound pork loin and cut it into three 2-pound sections for roasts. Be sure to scroll down to the bottom of this post for a giveaway!

Recipe Rundown
Taste: The herb and apple pork loin has such a wonderful combination of savory fall flavors. The Asian-inspired flavors of the ginger lime pork loin are fresh and savory with a tiny kick.
Texture: Make sure to cook to 145°F and not over that temperature! Don’t worry, this is the recently announced safe temperature from the FDA. This will ensure a tender and juicy texture.
Ease: Both recipes are very easy and rely on some simple techniques for building flavor.
Appearance: The golden brown crust on the pork looks so delicious!
Pros: Both recipes would make comforting and fabulous family meals.
Cons: None.
Would I make this again? Yes!

Herb and Apple Pork Loin

Serves 4 to 6

3 cloves garlic, peeled
3 tablespoons olive oil, divided
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh rosemary
2 teaspoons apple cider vinegar
3 tablespoons Dijon style mustard, divided
Kosher salt and freshly ground black pepper
2 pound boneless pork loin
1 cup apple cider
2 tablespoons cold butter

In the bowl of a food processor or blender, combine the garlic, 2 tablespoons of the oil, sage, rosemary, vinegar, and 2 tablespoons mustard. Pulse until the mixture is smooth.

Season the pork loin with salt and pepper. Rub the garlic mixture over the pork, cover, and marinade in the fridge for at least 3 hours, or overnight.

Preheat the oven to 400°F.

Heat the remaining 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add the pork loin, discarding any leftover marinade, and sear until golden brown on all sides, about 2 to 3 minutes per side. Transfer the pan to the oven and roast for about 40 minutes, or until a thermometer inserted into the center of the meat reaches 145°F.

Transfer the pork to a cutting board and tent loosely with foil. Let rest for at least 5 minutes.

Meanwhile, return the pan to the stove and set over high heat. Add the apple cider to the pan, scraping any browned bits from the pan with a wooden spoon. Simmer until the cider is reduced by half. Add the remaining 1 tablespoon Dijon mustard and the butter and whisk until the mixture is smooth and slightly thick. Season to taste with salt and pepper.

Slice the pork into 1/2-inch thick pieces. Drizzle with pan sauce before serving.

Ginger Lime Pork Loin

Serves 4 to 6

1/4 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons vegetable oil, divided
2 limes, zested and juiced
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon chili powder
2 pound pork loin

Preheat the oven to 400°F.

In a small bowl or glass measuring cup, combine the soy sauce, vinegar, 1 tablespoon oil, lime zest, lime juice, ginger, cumin, chili powder, salt, and pepper.

Rub the soy mixture over the pork, cover, and marinade in the fridge for at least 3 hours, or overnight.

Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium-high heat. Add the pork loin, saving any leftover marinade, and sear until golden brown on all sides, about 2 to 3 minutes per side. Cover the pork with any leftover marinade before placing in the oven. Transfer the pan to the oven and roast for about 40 minutes, or until a thermometer inserted into the center of the meat reaches 145°F.

Transfer the pork to a cutting board and tent loosely with foil. Let rest for at least 5 minutes before slicing into about 1/2-inch thick rounds.

Recipes by Tessa of Handle the Heat

For more Porktober goodness follow The National Pork Board on Twitter, Facebook and Pinterest!  Follow #CostcoPorktober on Twitter and Pinterest to see what all the other recipes bloggers are sharing!

This is a sponsored post from One2One Network and the National Pork Board. All opinions stated are my own.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Phil Bowman — October 23, 2013 at 7:00 am

    In the pork loin recipe, the ingredients calls for fresh sage and in the directions you call for thyme? I really want to make this and I plan to use a pork tenderloin instead of a pork loin because I have a tenderloin in the freezer that I need to use. I’m just not sure which to use–the sage or thyme. Plus, if you are writing a book, I thought you would like to know if you already do not.
    Thanks
    Phil Bowman

    • #
      Tessa — October 23, 2013 at 7:28 am

      Thanks for pointing that out! Sage is the correct ingredient, though you could totally use thyme if you preferred!

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