Lemon pork loin recipe

This is one dish my mom often cooks in summer and it is awesome because you can prepare it in advance and enjoy it cold as a cold roast or thinly sliced in a sandwich with a bit of lemony mayo. Also, the lemony taste makes it light and perfect for the summer.

Ingredients

  • 2lb pork loin
  • 4-5 lemons
  • salt
  • pepper

Directions

  1. All you need is pork loin (about 2 pounds), the juice of 4 or 5 lemons, a bit of olive oil (better if extra virgin), salt and pepper. This dish is best made in a pressure cooker, but you might use a regular pot.
  2. First season your pork loin with salt and pepper, just rub a bit of salt and pepper on both sides of the loin, then put the loin in the pressure cooker or the pot, add the juice of the lemons and a spoon or so of oil. Put the lid on and turn on the stove. If you are using a pressure cooker you should cook it 30-40 minutes from the whistle, for the regular pot it probably needs a hour to a hour an a half. When it’s done cooking, let the steam out and let the meat rest in its juices until is lukewarm or even cold.
  3. Serve lukewarm or cold, slice as thin as you can (use a slicer if you have one) and put on a plate with the juice from cooking.
  4. If you think it might be too sour for you or some of your guest, place juice in a separate bowl. The meat itself is going to be only slightly lemony, the real punch is in the sauce.
  5. This dish keeps well for a day or two in the fridge, so can be prepared in advance and is perfect for potlucks, pic nicks and the like, or simply to make ahead for a busy day.

Recipe exchange and pork loin

I disappeared for a while, but I guess that’s not a big problem, as I am sure you can find a lot of other recipe online much better than mines…. Anyway I was invited to participate in a recipe exchange which is kind of a cool thing: you send e-mails to 20 Friends and they send it to another 20 friends and they send you a mail with a recipe, and theoretically you should receive 36 recipe back….. I am still waiting for mine…. In the mean time this is the recipe I sent. Last time I cooked it for a Halloween party and it had a huge success!

Recipe exchange and pork loin

Ingredients

  • Pork loin (1 to 2lb dpending on how many guest you want to impress)
  • 15-20 pitted prunes
  • about 10 slices of bacon
  • 1 or 2 apples
  • about a cup of milk
  • about a spoon of butter

Directions

  1. For the roast take the pork loin and with a sharp long narrow knife make create 2 or 3 long and narrow pockets that run lengthwise trough the pork. Stuff the prunes in the holes. Wrap the loin in bacon and tie everything so that the bacon doesn’t move and the loin keeps its round shape while cooking (I used to skip this step but now I think it is quite important).
  2. Season the pork with salt, pepper and if you like it a bit of rosemary, don’t overdo the seasoning there is plenty of flavor in the bacon, I often skip the salt completely. Put the bacon-wrapped loin in an oven dish with a tiny bit of oil (the bacon will render a lot of fat) and place everything in the oven at 380-400F for about 1 and 1/2 hour (don’t worry you cannot really overdo this so when in doubt leave the roast in for an extra 10 minutes), if the bacon becomes too dark too fast just turn the oven down to 350-360F. You will need to turn the roast a couple of times during the cooking time to make sure the bacon gets evenly crispy.
  3. For the apple sauce, melt the butter in a large skillet and when it is golden brown add the apples sliced thinly and let them caramelize. After about 5 min blend the apples into a thick sauce adding as much milk as you need to make it creamy but not thin.
  4. Serve the roast with the apple sauce and enjoy!
  5. I know this recipe might sound weird but give it a try, you might be surprised! Plus I guarantee it makes you look like a top chef!
  6. Hope you’ll enjoy it