Hmm - off the top of my head, I would brine, brown, wrap all over in bacon, roast in a pretty hot oven until bacon is crisp and center of loin is 140F. Wrap in a spiral and use toothpicks or kitchen twine to hold the bacon wrap on. I might pre cook the bacon a little bit to make sure the loin isn't overcooked by the time the bacon is crisp. If the bacon turns out to cook faster than the loin, turn the oven temp down and finish at 250F. Toss some halved brussel sprouts in olive oil and salt, and add those to the baking pan to cook in the bacon fat.

I do something similar to this with pork tenderloin and chops frequently. Easy to leave out the garlic.

Ingredients:
1âÂÂ2 cups olive oil
1âÂÂ3 cup soy sauce
1âÂÂ4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 140 degrees. Let rest for at least 5 minutes before slicing (145 degrees).

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

/tricia

I have made this recipe multiple times. I used the bourbon in the sauce and the only change I made was to put about two teaspoons of oil in the pan to sauté the pork slices.

Between the bold flavors of the bourbon and the spices, I think you'd still have a flavorful result without the garlic.

Here is a link that might be useful: Spiced Pork Medallions with Bourbon Sauce

Ruthanna, have you made that recipe with pork loin as well as with tenderloin? I never have made medallions with a loin roast, but would be interested to know if it would work? The marinade looks yummy.

For me, it's Porketta. When we lived in South Dakota, we could find this at the meat counter, seasoned and ready to roast.

Here is a link that might be useful: Allrecipes.com Porketta

Olychick, I have only made it with the tenderloin but mixing the spices with the sauce ingredients would probably make a good marinade for a pork loin roast. Cutting a pork loin into medallions would create boneless pork chops, which might be tough if quick-fried with that method.

I often slice up and do it like a Piccata--slice, dust with S & P-- then flour, then egg-- fry quickly in med hot pan with a little olive oil-- remove slices--deglaze pan with a little dry white wine & reduce a bit -- add a little lemon juice, some capers , maybe chopped parsley--whisk in a couple spoons of cold butter-- serve with a pasta swirled in the sauce,

or change it up and use apple cider instead of wine

Diane

Wow! Which do I try first?

Decisions,decisions!

John, your cooking instructions remind me of my Mama's when I would call her for help as a young newlywed! Short & sweet! I sure miss her.

I"ve never brined. I've got to try it. Brussel sprouts-YUMMY! One of my all time favorites.

Ruthanna, I love the combinations of flavors in your recipe. I'll pick up a tenderloin to insure success.

I'm going back to the store for more porkloins, because I MUST try all of these!

Evenshade, that Porketta sounds like a name of a pig in a kids cartoon, but I can't wait to experience those flavors together!

Diane, I'm going to pick up a new bottle of capers and use Marsala instead of the white wine because that's what I have.

I'm so hungry and it's only 5;30 am!!

Thanks guys. I knews I could count on you. :-)

Betty

This is a favourite of mine. I use a bone in loin but boneless works fine. Just leave out the garlic and cut the rest of the ingredients in 1/2. A perfect Sunday roast!

Pork With Herb Crust

2 racks of pork (3- to 4-pound)
3 TBSP Olive oil
1 1/2 teaspoon salt
7 garlic cloves -- minced
1/3 cup fresh basil -- Chopped
1/3 cup fresh thyme -- Chopped
1/3 cup fresh parsley -- Chopped
2 tablespoon pepper -- Coarsely Ground
1 1/4 cup butter (or margarine) -- cut up
1/3 cup all-purpose flour
2 cans chicken broth
1 tablespoon tomato paste
2 tablespoon fresh sage -- Chopped
1/4 teaspoon pepper

. Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.
. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140

Transfer pork to a serving tray. Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts.

Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk
in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly.

Serve with 'pork. Garnish, if desired. Yield: 8 servings.

I like the recipe,you cut hole in center stuff with dried apricots & prunes.I don't like d.apricots etc but delicious with pork ,makes the meat juicy,sweet mm

When I cook pork loin, I want to taste the pork and not the seasonings, and so I make it very plain - just a small sprinkle of salt, and sometimes I omit that as well. I preheat the oven to 450 degrees and cook the pork on a rack in a pan, fat side up. As soon as I add the pork to the oven, I reduce the heat to 325 degrees and cook uncovered for 25 minutes per pound, depending on the cut. I cook it to an internal temperature of 145 degrees, remove it from the oven, cover it with foil, and let it rest for a few minutes before cutting it.

Pork does not need spices or rubs, and you can always add flavor later in a sauce, if you must. My sister was skeptical of this cooking method until she tasted what I cooked and then said that it was the best pork loin she had ever had. But who know how many she had had before? Anyway, for me, simplest is best when it comes to pork, and then the leftovers are so much more versatile, if you have any.

Lars

Lars, I agree with you. We love the taste of pork and want it to be the star of the meal. I have copied and pasted you recipe to a Word document to use in the future. Thanks for sharing.

Chase, I need to make another batch of chicken broth before I can try your recipe. All of the store bought has onion. I found some from Canada that didn't one time & bought all they had, but it was discontinued.

I bet the herbs make a pretty presentation as well as providing much flavor. And the sauce...mmm!

Bulldinkie, I saw a recipe online with those ingredients & dismissed the idea because I don't care for prunes or apricots, either.

I had thought of trying different fruit- maybe sliced apples with dates soaked in a little Marsala to plump them?

Lars, hmmm.... I bought a loin that is large enough that I may just have to cut it in half & try 1/2 your way.

Thanks for sharing. I'll be printing all of these recipes & trying them all.

Betty

Thank you, Chase, for that yummy recipes with herbs (great antioxidants). I made pork loin plain the last time ... it was dry. I think it's better with some gravy & tomato, like Chase' recipe.