Pork Top Loin With a Red Bell Pepper, Mushroom, and Onion Sauce
"Simple yet a killer dish for a nice evenning dinner for 4-6"
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
6 Slices
- Serves:
- 4-6
ingredients
- 2 -3 lbs pork, top loin
- 3 tablespoons your favorite barbecue rub
- 1⁄8 - 1⁄4 cup brown sugar
-
Glaze ingredients
- 5 tablespoons ketchup
- 1⁄4 cup apple juice
-
Sauce Ingredients
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup thick sliced button mushroom
- 1⁄2 cup coarse chopped white onion
- 3⁄4 cup water
- 3⁄4 cup apple juice
- 1 1⁄2 tablespoons liquid smoke
directions
- Preheat oven to 350 degrees. Rinse Pork Top loin then pat dry. Apply barbecue rub to the outside of the pork loin, use as much rub as you see fit. I keep it to where it is lightly coated more like a heavy salt and pepper consistency. Next, lightly apply the brown sugar so that it coats the top of the rub and covers the loin. Place pork loin on a raised rack in a 13x9 cooking dish and slide in the oven. Let it cook until you see that the brown sugar is just starting to roll off of the pork loin and onto the bottom of the cooking dish, then add 3/4 cup of water and 3/4 cup of apple juice along with the 1 1/2tbs of liquid smoke to the bottom of the cooking dish. Cook until the internal temperature of the meat is around 140 degrees and drain the sauce from the cooking dish and into a warm pan on the stove, "Place loin back in the oven and continue to cook", add the red bell pepper, mushrooms, and onion to sauce on the stove and reduce the sauce until it is the consistency you want. combine the 5tbs of ketchup and the 1/4 cup of apple juice and Baste the loin with the glaze 2-3 time before the loin is finished cooking. This is not a real thick glaze! More like a mop sauce. Remove pork loin when internal temperature is 165-170 degrees and let it rest for 8-10 minutes. Slice pork loin into 3/4 inch slices and top with the sauce from the stove, and serve while hot. This dish goes well with white rice also.
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Reviews
-
So many flavors going on with this, but it's fantastic. Usually when I cook up a pork loin, I end up throwing some of it out after a month or so. With this recipe, it was gone within a couple of days. The Mad Scientist has asked that this be made at least monthly.
