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Top Rated Pork Loin Recipes

This loin of pork gets two doses of flavor — the first during the overnight brine, and the second the rub it’s seared and roasted in. Only a few simple steps result in an incredibly delicious and flavorful pork loin that’s great for large crowds and will easily become the star of your holiday meal.
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Pork Loin
Maybe we all have an inner Alsatian peasant longing for a dish just like this. As nights get colder and colder, the fruits of autumn — newly dried prunes, cabbage, and a harvested hog — are woven together with the wild piney flavor of juniper berries. Dried berries work very well, but ripe, juicy juniper berries lend a hint of sweetness that elevates this pork loin dish. Freeze any extra-ripe berries. They freeze beautifully. Adapted from "The Wild Table" by Connie Green and Sarah Scott.
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A roasted pork dish made with Calvados (an apple brandy) and apple wedges, this tender pork loin has a slighty sweet taste that pairs well with wild rice.
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Pork is a favorite of many, and it's only right to include it in your Oktoberfest festivities. This delicious recipe is perfect for a fall gathering.
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Spice up pork loin with an easy Tabasco barbecue sauce. Tabasco is mixed with ketchup and brown sugar for a thick, spicy sauce that adds fiery spice to pork. Click Here for 15 Ways to Use Tabasco at Your Barbecue
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Cherry, Almond, and Wild Rice Stuffed Pork Loin
One of the things I love the most about the holidays is the big turkey dinner. But since I'm trying to start my own holiday traditions this year, I wanted to make something different. So I've put together a really beautiful pork loin stuffed with wild rice, sausage, dried cherries, and roasted almonds, all combined for a sweet, earthy, crunchy filling. I think it's gorgeous; I hope you enjoy! See all pork recipes. Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.
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Chorizo and Pork Loin Paella
This recipe is from Are We Having Any Fun Yet? by Sammy Hagar. Copyright © 2015 by Sammy Hagar. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
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Crisp, crackly skin redolent with the flavor and aroma of rosemary, fennel seed, and garlic encases a moist, flavorful interior that's delicious to the last bite. Serve this porchetta with a hearty side dish such as these Lentils with Herbs and Sun-Dried Tomatoes, which complement the rich fattiness of the pork nicely.
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The apples, apple cider, and ginger beer add freshness to this pork dish — your kitchen will smell like fall as the ingredients cook together.
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Bourbon Pork with Creamy Mustard Sauce
I like to serve this dish with a cranberry apple salad topped with sunflower seeds, creamy mashed potatoes, and steamed green beans. — Kerry Dunnington, Tasting the Seasons.
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Roast Pork Loin with Rosemary and Porcini Mushrooms
We had pig, a very, very large pig, and her name was Lucretia. She was friendly and always seemed to have a dozen squeaky little piglets running underfoot. My father and I would take the goats out into the woods for the day and Lucretia would sometimes join us. My father carried a long stick, which he used to nudge and guide her, so I suppose we used to take our pig for walks. So many little piglets meant lots of pork meals. Although most of the piglets were sold off to friends and neighbors, at least one was kept for us, soon to become pork chops, lardon (pancetta), and salted hams and roasts. — Ethel Brennan
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This mole recipe from Los Sombreros Mexican Café & Cantina uses not one, but four chiles in it to give it its distinct flavor. Douse it on chicken, pork, steak, or fish to add some life to your meal. 
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