Boneless Pork Loin Recipes

Boneless Pork Loin Recipes

Here are two boneless Pork Loin Recipes that deserve a place in your recipe file. The first recipe gives boneless pork loin roast out of this world flavor with its combination of dry herbs.

The second is not only flavorful with brown sugar, applesauce and ground ginger but is also very easy because it cooks in an oven bag. Very little cleanup!

Herbed Boneless Pork Loin Roast Recipe

Ingredients

2 tablespoons sugar
2 teaspoons dried marjoram
2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1 (5 pound) boneless pork loin roast

Directions

Combine the first seven ingredients and rub over the pork loin roast. Cover and refrigerate for 4 hours or overnight.

Place the pork loin roast on a rack in a shallow roasting pan. Bake the roast uncovered, at 325 degrees F for 2-1/2 hours or until a meat thermometer reads 150 degrees F. Let the roast stand for 15 minutes before slicing. The temperature of the roast will rise to 160 degrees during the resting period.

Refrigerate or freeze remaining pork (may be frozen for up to 3 months).


This is a delicious and easy pork loin roast that will not only please your family but also your guests. If you happen to have any leftovers it makes excellent sandwiches.

Easy Boneless Pork Loin Recipe

Ingredients

2/3 cup packed light brown sugar
1/4 cup cinnamon applesauce
1 1/2 teaspoons ground ginger
2 pounds boneless pork loin roast

Directions

Preheat your oven to 325 degrees F. Lightly flour an oven bag.

In a small bowl blend the brown sugar, applesauce and ginger.

Place the pork loin roast in the prepared oven bag. Pour the brown sugar mixture over the roast and seal the bag. Cut several small slits in the top of the bag.

Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 150 degrees F. Allow the roast to rest 15 minutes before slicing. The temperature of the roast will rise to 160 degrees during the resting period.

Enhance your cooking prowess with these two Boneless Pork Loin Recipes.

Boneless Pork Chop Recipes

Boneless Pork Chop Recipes

Both of these Boneless Pork Chop Recipes feature sour cream in the sauce. The sauce adds extra richness to the boneless pork chops and is delicious over rice or mashed potatoes. Great Recipes!

Boneless Pork Chops with Sour Cream Gravy

Ingredients

1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
1/4 cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey

Directions

Melt the butter in a large skillet over medium heat. Season the boneless pork chops with seasoned salt and seasoned pepper and then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the pork chops in the skillet. Cook for a few minutes on each side, until browned.

In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season the mixture with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes or until boneless pork chops are cooked through.


Sour Cream Boneless Pork Chops

Your family will love this quick and easy boneless pork chop recipe.

Ingredients

6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1 (6 ounce) can French-fried onions

Directions

Preheat oven to 350 degrees F.

Place the boneless pork chops in a 9×13 inch-baking pan. Add the condensed cream of mushroom and condensed cream of celery soups to the pan. Stir to coat the pork chops.

Bake the pork chops in the preheated oven for 45 minutes or until the pork chops are no longer pink inside and a meat thermometer reads 160 to 170 degrees F.

Remove the pork chops from the oven and stir the sour cream into the soup mixture. Sprinkle with French-fried onions and serve immediately.

Pork chops recipes with “cream of soups” are plentiful. But the addition of sour cream makes these boneless pork chop recipes outstanding.

Boneless Pork Chop Recipe

Boneless Pork Chop Recipe

A Boneless Pork Chop recipe so yummy you’d better make extra or you won’t have enough. My Mom made smothered boneless pork chops but they were nothing like this. Sorry Mom!

Golden Smothered Boneless Pork Chops

Ingredients

6 boneless pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 onion, chopped
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup

Directions

Preheat your oven to 375 degrees F.

Rinse the boneless pork chops and them pat dry. Sprinkle with salt and pepper and place the pork chops in a 9×13 inch-baking dish.

In a separate small bowl, combine the chopped onion, sliced mushrooms and condensed golden mushroom soup. Mix together well and spoon over the boneless pork chops.

Cover and bake at 375 degrees F. for 45 minutes, then uncover and bake for 15 more minutes.

The Pork chops are done when their internal temperature has reached 160 degrees F.

Serve the boneless pork chops with mashed potatoes, green beans and yeast rolls.

Cuz’s Biscuits and Sausage Gravy Recipe

Biscuits and Sausage Gravy Recipe

This biscuits and sausage gravy recipe is from my cousin Sandra. She spices up the sausage gravy with extra seasonings. She also adds yeast and sugar to her biscuit recipe. She says it’s better.

The biscuits are very good but they’re not typical southern biscuits and she’s a southern girl. I dunno’ what went wrong with her!! LOL.

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Sandra’s Yeast Biscuits Recipe

Ingredients

2 packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
5 cups all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
2 tablespoons butter, melted

Directions

Preheat your oven to 450 degrees F.

Dissolve the yeast in warm water and let it stand 5 minutes. Stir in the buttermilk and set aside.

In a large bowl combine the flour, sugar, baking powder, soda and salt. Cut in the shortening with pastry blender until it looks like coarse meal. Stir in the yeast-buttermilk mixture and mix well.

Turn out onto a lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.

Bake in a preheated oven for 8 to 10 minutes, until golden. Remove from the oven and brush the tops with melted butter.

Sandra’s Sausage Gravy

Ingredients

1 pound sage flavored ground breakfast sausage
2 tablespoons finely chopped onion
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 dash Worcestershire sauce
1 dash hot pepper sauce

Gravy Directions

Crumble the sausage in a skillet and cook over medium-low heat. Add the onion, cook until tender and then drain leaving about 1 tablespoon of fat.

Stir in the flour a little at a time and simmer for about 6 minutes or until bubbly and golden. Stir in the milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.

Sandra and I get together every once in a while just especially for scrambled eggs and her biscuits and sausage gravy recipe.

Best Pork Chop Recipe -This Is How To Cook Pork Chops

Is this the Best Pork Chop Recipe? Well everybody has an opinion. But for speed of preparation this recipe is tops. It yields a tender, crunchy breaded pork chop everyone will love.

Best Pork Chop Recipe

These are simple, easy and quick. In less than 20 minutes you can have a dinner entree that your family will love! And most of that time is passive!

They just get a quick egg wash and crumb coasting, seared for browning and finished in the oven to perfection.

This is one of the easiest of all the easy baked pork chop recipes!!! It’s also one of the best baked pork chop recipes I know of!

Serve them with mashed potatoes and gravy and a side vegetable for a tasty everyday meal.

I prefer bone-in chops for the best flavor, but you could use boneless in this recipe as well.

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Best Pork Chop Recipe
Ingredients
  • 2 eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 4 ounce packets saltine crackers, crushed
  • 3 tablespoons vegetable oil
  • 6 thin cut pork chops
Instructions
How To Cook Pork Chops
  1. Preheat the oven to 375 degrees F.
  2. In a shallow bowl or pie plate, whisk the eggs with the garlic powder and onion powder. Place the cracker crumbs on a separate plate.
  3. Heat the vegetable oil in a large skillet over medium-high heat.
  4. Dip pork chops into the egg, then press into the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove the pork chops to a baking sheet.
  5. Bake for 15 minutes in the preheated oven, turning once. Serve immediately.

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This recipe has the perfect amount of crunch and moistness. Delicious!

Do not overcook or your pork chops will be dry. It’s just a typical problem when cooking with today’s low-fat pork.

You can buy 1″ chops, usually found in the butcher counter, and that will give you more leeway. If you use thick cut pork chops you will have to adjust the baking time. Browning in the skillet would be the same time regardless of the thickness.

It all depends on your oven too. All ovens cook differently!

For variation you can use flavored Triscuits instead of the plain saltine crackers.

Create your own Best Pork Chop Recipe!

Best BBQ Sauce Recipes

Best BBQ Sauce Recipes

Add this recipe to your list of best bbq sauce recipes. It’s hot and sweet and is delicious on just about anything. The base ingredient is tomato and the surprise ingredient is coke-a-cola.

It will make BBQ ribs sing. One caution is don’t use diet cola. It will give a bitter taste to the bbq sauce.

Best BBQ Sauce

Ingredients

1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
1/4 cup butter
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup cider vinegar
2 1/2 teaspoons balsamic vinegar
1 1/2 tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce

Directions

In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend.

Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.

Be sure to cook slowly and have patience. It will thicken up as it cooks.

With this BBQ sauce recipe you can become king of the backyard BBQ’ers in your neighborhood. Be prepared for pats on the back.

Bean With Bacon Soup Like Mom’s

Campbell’s Bean With Bacon Soup is my favorite canned soup of all time. This is not an exact duplicate of Campbell’s Bean Bacon Soup version but it reminds me of the navy bean soup my Mom used to make.

Bean With Bacon Soup

Making this soup is not as easy as opening a can of Campbell’s but most of the time spent making this bean soup recipe is inactive time.

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Bean With Bacon Soup Like Mom's
Ingredients
  • 1 16 ounce package dried navy beans
  • water to cover
  • 7 cups chicken stock
  • 1/2 cup margarine
  • 4 carrots chopped
  • 1 onion chopped
  • 1/2 pound bacon
Instructions
How to make bean soup
  1. Clean and sort the dried navy beans. Place the beans in a large bowl with water to cover and soak for 3 hours.
  2. In a large stock pot over medium heat, combine the navy beans and the chicken stock and allow to simmer.
  3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the chopped carrots and the chopped onion and saute for 10 minutes, or until onion is caramelized.
  4. Add the carrot and onion mixture to the pot.
  5. In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot.
  6. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

I haven’t tried freezing this soup but my suspicion is that it will freeze well at least for a little while.

The one thing I do know for sure is that it’s a rich and delicious bean with bacon soup and is absolutely great on a cool autumn evening.

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Bean and Ham Soup

Bean and Ham Soup

This bean and ham soup might not seem like much just reading the recipe. But it could be one of the best you’ve had. It’s zesty and very meaty and certainly in the whole meal soup category.

Bean and Ham Soup

Ingredients

1 pound Italian sausage
2 smoked ham hocks
3 potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
2 tablespoons dried parsley
3 (15 ounce) cans kidney beans
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans stewed tomatoes
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
2 bay leaves
1 teaspoon Worcestershire sauce
2 cloves crushed garlic

Directions

Cut the Italian sausage into bit sized pieces. The smaller the pieces the meatier the soup will seem.

In a large pot brown the Italian sausage and the ham hocks over medium heat. Drain off any excess fat.

Add the potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat. Add just enough water to cover. Bring the soup to a boil and then reduce to simmer.

Cover, and continue to cook for 2-3 hours.

Remove the ham hocks and cut the meat into bite-size pieces. Return the meat to pot.

Ladle into soup bowls and serve.

Would you like a spicier soup? Use hot Italian sausage and replace some of the stewed tomatoes with a can of rotel tomatoes. You can also sprinkle with red pepper flakes to taste.

To me those changes make a great Bean and Ham Soup even better.

Bean and Bacon Soup

Bean and Bacon Soup

Bean and Bacon soup is a traditional wintertime comfort food and this soup recipe fills the bill. But you really shouldn’t wait for winter to enjoy it. Double the recipe if you want leftovers.

Bean and Bacon Soup Recipe

Ingredients

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Directions

Boil the beans in the 9 cups of water and then let sit for one hour. Drain the beans and set aside.

Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain the grease except for 1/4 cup. Coarsely chop the bacon.

Add the onions and celery to the reserved grease and bacon and saute until soft. Do not drain.

Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.

Stir in the tomatoes with their juice. Heat to serving temperature and serve it up.

BBQ Pork Tenderloin Recipes

BBQ Pork Tenderloin Recipes

The two BBQ Pork Tenderloin Recipes here should be in your pork tenderloin recipe file. The first pork tenderloin recipe is herb basted and the second marinates with lemon and garlic.

Herb Basted BBQ Pork Tenderloin

Ingredients

3/4 cup red wine vinegar or cider vinegar
1/4 cup butter or margarine, cubed
2 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon pepper
2 boneless pork tenderloin

Directions

Combine the first eight ingredients in a saucepan and cook for 3 minutes or until the butter is melted.

Prepare your grill for medium heat and oil the grates.

Grill the pork tenderloins with the cover on for 18 to 20 minutes or until a meat thermometer reads 150 degrees F. During cooking time baste with the herb sauce and turn occasionally.

Let the tenderloin roasts sit for 10 minutes. Residual cooking will bring the temperature to 160 degrees F.

If you would like an even deeper herb flavor you can let the tenderloin marinade in the sauce for 2 hours in the refrigerator.


Lemon Garlic Pork Tenderloin

This blend of tangy lemon and savory garlic mixes perfectly with the pork tenderloin. If you like lemon you’ll love this recipe!

Ingredients

2 tablespoons canola or vegetable oil
1 1/2 teaspoons lemon juice
1 1/2 teaspoons grated lemon peel
3 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (3/4 pound) pork tenderloin

Directions

Combine the oil, lemon juice, grated lemon peel, garlic, oregano, salt and pepper in a resealable bag. Add the pork tenderloin, seal the bag and turn to coat the meat well. Refrigerate the tenderloin 8 hours or overnight.

Drain off the marinade and discard it.

Prepare your grill for medium heat and oil the grates. Grill the tenderloin over the medium coals until the juices run clear and a meat thermometer reads 150 degrees F.

Let the tenderloin rest for 10 minutes before slicing. Residual cooking will bring the temperature to 160 degrees F.

Give these recipes a try and see if you don’t agree with me that these two BBQ pork tenderloin recipes belong in your files.