Easy, tender and flavorful garlic pork loin that’s a simple yet impressive dinner!

• Rack
• 13 x 9 x 2-inch baking pan
• FinaMill
• FinaPod with seasoned salt or Cajuns seasoning
• FinaPod with fresh black pepper

• 3 lb boneless pork loin roast
• 2 cloves garlic, cut in half
• 1 teaspoon seasoned salt or Cajun seasoning
• Freshly ground black pepper, to taste

1. Preheat oven to 425 degrees F.
2. Rub the pork loin roast on all sides with the garlic cloves.
3. Evenly sprinkle salt or Cajun seasoning and pepper on all sides using FinaMill .
4. Line with the baking pan with foil and then place the rack on top.
5. Carefully place the pork onto the rack.
6. Leave uncovered and roast in the preheated oven for 20 to 25 minutes per pound, until a meat thermometer inserted into the middle reads 145 to 160 degrees F.
7. Take out of the oven and then cover loosely with foil to let rest for 10 to 15 minutes.
8. Slice into pieces and then serve.

This is magically juicy and super tasty pork chop recipe! Quick dry brine and sear the chops on the skillet and finish in the oven.

• Rack
• Shallow roasting pan
• FinaMill
• FinaPod with large crystal salt
• FinaPod with fresh black pepper

• 4 boneless pork loin chops, around ½-inch thick apiece
• 1 tablespoon fresh rosemary, finely snipped (can substitute 1 teaspoon crushed dried rosemary)
• 3 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

1. Preheat the oven to 425 degrees F.
2. Using FinaMill grind salt and pepper and cover all pork chops to taste
3. Combine the rosemary and garlic in a small bowl. Then evenly sprinkle the mix onto all sides of the pork chops, rubbing it in with your fingers.
4. Place the rack into the roasting pan.
5. Transfer the seasoned pork chops to the rack.
6. Roast the chops in the oven for 10 minutes.
7. After 10 minutes, reduce heat to 350 degrees F and roast for an additional 25 minutes, or until there’s no more pink and the juices run clear.

Char Siu (Chinese BBPork), is a Cantonese dialect in Chinese language. It marinated with sticky char siu sauce and roasted in oven. This recipe is easy and tastes just like the best Chinese restaurants.

• Covered roasting pan
• FinaMill
• FinaPod with Chinese five spice
• FinaPod with large crystal salt

• 3 to 4 lbs pork butt
• 4 tablespoons hoisin sauce
• ¼ cup soy sauce
• 2 tablespoons honey
• ½ cup sugar
• ½ teaspoon Chinese five spice
• 1 tablespoon salt

For the Marinade:

1. In a mixing bowl, add the hoisin, soy sauce, honey, sugar, using FinaMill grind Chinese five spice and kosher salt. Mix well.
2. Evenly rub the marinade onto all sides of the pork butt.
3. Cover with foil and let sit in the refrigerator overnight.

Preparation:

1. Preheat oven to 350 degrees F.
2. Transfer the marinated pork butt into a covered roasting pan.
3. Bake in the oven for 2 to 3 hours, until it is tender.
4. Let sit to cool down.
5. Slice into pieces.
6. Serve with hot rice or hot noodles.

We love this homemade herb blend! It really perks up the pork chops!

• FinaMill
• FinaPod

• 1 teaspoon dried parsley flakes
• 1 teaspoon dried marjoram
• 1 teaspoon rubbed sage
• 1/4 teaspoon tried garlic
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon chili
• Remember to use FinaMill to grind these spices into smaller size for extra aroma and taste

1. In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture.
2. In a large nonstick skillet coated with cooking spray, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil.
3. Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.
4. Remember to use FinaMill grind spices fresh for extra aroma and taste.