Pork Loin In A Garlic Chili Sauce Recipes

Steps:

• In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

Steps:

• In a large pot, place pork and add enough cold water to cover.
• Bring to a rolling boil.
• Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
• Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
• Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
• Cut the meat in small thin slices across the grain.
• Arrange on serving plate in an overlapping pattern.
• In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
• If you wish, you might garnish with cilantro and green onions.
• Enjoy!
• Edited 9/1/05:.
• Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
• Also, the sauce could be served on the side to dip.

Steps:

• Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
• Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
• Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

Steps:

• Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
• Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
• Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

Steps:

• Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub.
• Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration.
• Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper.
• Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes.
• Carve and serve immediately, or let it cool completely and then slice for sandwiches.

Steps:

• In a small bowl, mix together hoisin sauce, hot chili sauce (or ketchup if using) soy sauce, fresh garlic and sugar.
• Brush the tenderloins with the mixture.
• Place in a pyrex baking dish; cover and refrigerate for a minimum of 6 hours.
• Meanwhile make the garlic sauce: In a bowl mix all ingredients until blended; set aside (or chill, you will have to rewarm later to serve).
• When ready to cook remove the tenderloins from the fridge and let sit at room temperature for 1 hour (or a little more) before cooking.
• Set oven to 350 degrees.
• Roast uncovered for about 35 minutes or until temperature reaches 160°F (I pull my tenderloins out early as they will continue to cook when removed from the oven and then will not be as dry).
• Transfer to a cutting board and cover loosely with foil, let stand for 20 minutes.
• Slice against the grain into thin slices.
• On a large serving plate arrange the pork slices on top of cooked noodles.
• Spoon the garlic sauce over the pork.

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

Steps:

• Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

Steps:

• Trim fat from pork chops.
• Place in single layer in 13 x 9 inch baking dish.
• In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops.
• Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.
• Cover and bake in 350°F oven for 30 minutes.
• Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.