Bettys Pork Roast Recipes

HERBED PORK LOIN ROAST

Steps:

• Heat oven to 375°F. Spray broiler pan with cooking spray.
• Rub pork with oil. In small bowl, mix remaining ingredients. Rub mixture over pork. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in fat.
• Roast uncovered 1 hour or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.

ROASTED HERB PORK TENDERLOINS

Steps:

• Heat oven to 425°F. In small bowl, mix garlic pepper blend, rosemary, thyme, paprika and salt.
• Brush pork tenderloins with oil. Sprinkle with seasoning mixture; rub in with fingers. In ungreased shallow roasting pan, place pork tenderloins.
• Roast 25 to 35 minutes or until pork has slight blush of pink and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.

OVEN-ROASTED PORK AND VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
• In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
• Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

ROAST PORK LOIN WITH CRUMB CRUST

Steps:

• Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
• In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
• Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES

Steps:

• Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
• Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
• Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
• Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
• Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
• Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.

ROAST PORK LOIN WITH BROWN BETTY DRESSING

Steps:

• Rub all surfaces of the roast with the salt, ginger and pepper; place the fat side up in shallow roasting pan; insert a meat thermometer in thickest part of roast, avoiding bone and fat.
• Roast at 325°F for 1 hour.
• Scatter the onions around the pork; roast for an additional 30 minutes, or until the onions are lightly browned.
• Combine the bread cubes, apples, wine, raisins and sugar; stir into the onions.
• Roast 30 minutes longer, stirring occasionally.
• Beat the eggs with the milk.
• Remove the roast from pan; combine the egg mixture with the apple mixture, mixing well.
• Replace roast and then spoon the apple mixture around roast.
• Roast 30 to 40 minutes longer or until the roast is golden brown and the meat thermometer registers 170°F.

GRILLED SEASONED PORK ROAST

Steps:

• Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
• Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.

ROSEMARY PORK ROAST WITH CARROTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
• In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
• Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

HARVEST TIME PORK ROAST

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
• In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.