My favorite is always the most recent!
This morning we made grilled pork loins for a fundraiser on Tuesday.
Five whole loins were rubbed with a home made mix of Salt pepper, garlic powder, some ground red pepper and celery salt. Then grilled to about 145 internal temp, sliced and refrigerated in a BBQ sauce of my own making....tomatoey, sweet and sour and slightly smokey and just a little hot.
They will be reheated and served on a bun.

This one was a big hit with my gang.

Pork loin stuffed with fuji apples

SELF : November 2005

Santiago De La Cruz

Servings: Makes 4 servings.

Ingredients

1/4 cup golden raisins
3/4 cup Riesling
1 1/2 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
Pinch of cinnamon 2 lb center-cut boneless pork loin (ask butcher to make a 1-inch incision in the center all the way through)
Sea salt
Vegetable-oil cooking spray
1 medium onion, diced large
1 carrot, diced large
1 celery stalk, diced large
4 stems fresh rosemary
1/2 cup balsamic vinegar

Preparation

Heat oven to 375°F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.) Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150°. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.

Eileen:
That's different than the old standby recipe.
I have one in the freezer waiting, till they girls come up.
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Is there a Fugi Apple stuffed with Pork ??? lol!!!
LOU

Like Linda, I like to rub them with some stuff and do them on the grill. YUM!

These two recipe are great too and a big hit with my group. Sharon's calls for a rack but I've used the loin many times.

Herb Crusted Rack of Pork (Sharon)

3 TBSP olive oil
1 1/2 tsp kosher salt
4 garlic cloves, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh rosemary
1 TBSP coarse ground pepper
1/4 cup butter cut up
1/3 cup flour
2 cups chicken broth (more or less)
1 TBSP tomato paste
2 TBSP chopped fresh sage
salt and pepper to taste
fresh thyme or rosemary sprigs for garnish

Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 145 degrees...don't over cook.

Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly.
Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish.
NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 145 and then let the temp rise as it sits.

APPLE CIDER BRINED PORK ROAST (Annie)

3 cups apple cider
3 cups water
1 bay leaf
¼ cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 ½ tsp chopped fresh rosemary
1 ½ tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

David

Do you ever do Sharon's on the grill??
It would preclude pan drippings....but....
Linda c

I've done my recipe on the grill many times and a loin works perfectly. I sear it over direct heat and then grill over indirect heat. Turns out lovely.

And yes your right Linda, no pan drippings so you forget the sauce thing but to tell you the truth I rarely make that anyhow! I'm no good at the last minute stuff...maybe because I've had a glass or two by then!

I'm going to try these! Thank you!