Are you looking for a delicious and easy meal to serve on Easter Sunday? Look no further than pork loin! This versatile cut of meat can be prepared in a variety of ways, from roasted to grilled to slow-cooked. Plus, it pairs perfectly with all of your favorite Easter sides, like roasted vegetables and mashed potatoes.
In this blog post, we’ll share two of our favorite pork loin Easter recipes. They’re both simple to make, but taste like you’ve been slaving away in the kitchen all day. Plus, we’ll provide all of the information you need to make them successfully, including ingredient lists, cooking times, and serving suggestions. So let’s get started!
Recipe 1: Roasted Pork Loin with Herb Rub
Ingredients:
- 1 3-pound boneless pork loin roast
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat your oven to 375°F.
- In a small bowl, mix together the rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- Rub the pork loin all over with the olive oil.
- Sprinkle the herb mixture all over the pork loin, pressing it in to adhere.
- Place the pork loin in a roasting pan and roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 145°F.
- Let the pork loin rest for 10 minutes before slicing and serving.
Nutritional Information:
Serving Size: 4 oz
Calories: 240
Total Fat: 11g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 480mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 0g
Protein: 32g
Cooking Time:
1 hour and 15 minutes
Equipment:
- Roasting pan
- Meat thermometer
Serving Suggestions:
Serve with roasted vegetables and mashed potatoes.
Variations:
Use fresh herbs instead of dried for a brighter flavor. You can also add other dried spices, like paprika or cumin, to the herb rub.
Substitutions:
Use any type of oil you prefer instead of olive oil. You can also use a bone-in pork loin roast instead of boneless.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Tips:
Letting the pork loin rest after cooking allows the juices to redistribute, resulting in a more tender and juicy roast.
Frequently Asked Questions:
Can I use a different type of meat? Yes, you can use this herb rub on any type of pork roast, as well as chicken or beef.
Can I make this ahead of time? Yes, you can prepare the herb rub and rub it all over the pork loin the day before. Keep the pork loin covered in the refrigerator until ready to roast.
Recipe 2: Slow-Cooker Pork Loin with Apples and Onions
Ingredients:
- 1 3-pound boneless pork loin roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 medium onions, sliced
- 2 medium apples, sliced
- 1 cup apple cider
- 1/4 cup Dijon mustard
- 2 tablespoons honey
Instructions:
- Heat the olive oil in a large skillet over medium-high heat.
- Sprinkle the pork loin all over with the salt and pepper.
- Sear the pork loin on all sides in the hot oil until browned.
- Transfer the pork loin to a slow cooker and top with the sliced onions and apples.
- In a small bowl, whisk together the apple cider, Dijon mustard, and honey.
- Pour the apple cider mixture over the pork loin, onions, and apples.
- Cover the slow cooker and cook on low for 6-8 hours, or until the pork is tender and cooked through.
- Serve the pork loin with the onions, apples, and cooking liquid.
Nutritional Information:
Serving Size: 4 oz
Calories: 250
Total Fat: 10g
Saturated Fat: 2.5g
Cholesterol: 95mg
Sodium: 730mg
Total Carbohydrates: 15g
Dietary Fiber: 2g
Sugars: 11g
Protein: 27g
Cooking Time:
6-8 hours
Equipment:
- Large skillet
- Slow cooker
Serving Suggestions:
Serve with roasted or steamed vegetables and crusty bread.
Variations:
Use pears instead of apples, or add in some dried cranberries for a festive touch.
Substitutions:
Use any type of mustard you prefer instead of Dijon. You can also use brown sugar instead of honey.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Tips:
If you prefer a thicker sauce, you can remove the pork loin and apples from the slow cooker and simmer the cooking liquid on the stove until it reduces and thickens.
Frequently Asked Questions:
Can I use a bone-in pork loin roast? Yes, you can use a bone-in pork loin roast instead of boneless. Just adjust the cooking time accordingly.
Can I use a different type of fruit? Yes, you can use any type of fruit you prefer, as long as it’s something that will hold up to slow cooking, like pears or apples.
Final Thoughts
Pork loin is a delicious and easy meal to serve on Easter Sunday (or any day, really). Whether you prefer a roasted pork loin with herb rub or a slow-cooked pork loin with apples and onions, we hope these recipes will inspire you to get creative in the kitchen this holiday season. And don’t forget to serve it up with all of your favorite Easter sides!