Easy Pork Roast Recipes

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DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

  • Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
  • Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
  • Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

EASY PORK ROAST



Easy Pork Roast image

A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.

Provided by MsBee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

1 (4 pound) pork shoulder roast
2 (16 ounce) cans cannellini beans
1 (12 fluid ounce) can beer
1 (28 ounce) can stewed tomatoes, drained
2 large onions, coarsely chopped
10 shallots, peeled
10 cloves garlic, peeled
salt and black pepper to taste
2 bay leaves
3 sprigs fresh rosemary

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
  • Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 38.5 g, Cholesterol 89.5 mg, Fat 22 g, Fiber 6.5 g, Protein 30.8 g, SaturatedFat 7.9 g, Sodium 528.3 mg, Sugar 7.1 g

EASY CROCK POT PORK ROAST



Easy Crock Pot Pork Roast image

Make and share this Easy Crock Pot Pork Roast recipe from Food.com.

Provided by tamibic

Categories     Weeknight

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 6

1 (4 lb) boneless pork roast
3 -4 garlic cloves, chopped
1 tablespoon A.1. Original Sauce
1 teaspoon fresh ground pepper
1 small onion, sauteed
2 (10 1/2 ounce) cans cream of mushroom soup

Steps:

  • combine all ingredients in crock-pot and add roast, turn to coat.
  • Cook on low 8 hours or high 4 hours.

Nutrition Facts : Calories 538.4, Fat 25.8, SaturatedFat 8.8, Cholesterol 194.9, Sodium 649.9, Carbohydrate 6.4, Fiber 0.2, Sugar 1.5, Protein 66

EASY ROASTED PORK



Easy Roasted Pork image

Delicious, easy pork roast that everyone raves about.

Provided by Denise Jo Garner

Categories     Meat and Poultry Recipes     Pork

Time 1h15m

Yield 6

Number Of Ingredients 4

⅔ cup packed light brown sugar
¼ cup cinnamon applesauce
1 ½ teaspoons ground ginger
2 pounds boneless pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
  • In a small bowl, blend brown sugar, applesauce, and ginger.
  • Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
  • Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.4 g, Cholesterol 95.3 mg, Fat 19 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 6.6 g, Sodium 83.4 mg, Sugar 25.5 g

EASY 4-INGREDIENT PORK ROAST



Easy 4-Ingredient Pork Roast image

With only 4 ingredients, this pork loin roast couldn't be easier. Just season the pork with garlic and seasoned salt and roast it to perfection.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 2h

Number Of Ingredients 4

1 (3- to 5-pound) boneless pork loin roast (or 1 [4- to 5-pound] bone-in pork loin roast)
2 cloves garlic (cut in half)
1 teaspoon seasoned salt
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
  • Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
  • Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
  • Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
  • Slice and serve with your choice of sides. Enjoy.

Nutrition Facts : Calories 546 kcal, Carbohydrate 0 g, Cholesterol 227 mg, Fiber 0 g, Protein 75 g, SaturatedFat 8 g, Sodium 321 mg, Sugar 0 g, Fat 25 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PORK ROAST



Pork Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons Dijon mustard
1 tablespoon apple cider
One 6-bone pork roast, loin and rack of ribs separated
2 tablespoons smoked paprika
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
2 carrots
2 parsnips
2 Yukon gold potatoes
2 turnips
1 head garlic, separated into cloves with skins on
Small bundle thyme
2 tablespoons all-purpose flour
1 cup apple cider
Fresh flat-leaf parsley, finely chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
  • While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
  • Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
  • Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
  • For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
  • Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.

EASY, QUICK AND GOOD PORK ROAST



Easy, Quick and GOOD Pork roast image

I invented this because I cook a lot at work and I like to try new things - Everyone likes this - it also works well with a lamb roast - but not so good with beef -

Provided by dgpat

Categories     Meat

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 3

4 -5 lbs pork roast
4 tablespoons of minced garlic, with oil from the jar
1/2 teaspoon pepper

Steps:

  • Make x’s into the pork roast all over and put the garlic on- you will have to use your hands to rub the garlic into the x’s and all over the roast.
  • Sprinkle the pepper over the roast and garlic.
  • Cook at 525 for 30-40 minutes (it may smoke- you may have to turn the fan on) then lower and cook at 325 for another 30-40 minutes.
  • This is the best pork roast ever- and in a SHORT time with little fuss- I do dinners and parties and I have had people come into the kitchen to tell me that this was the BEST pork they have ever had.
  • I live alone, so when I do this at home, I use a pork tenderloin (about 1-1/2 lbs) and cut the time to 15-20 minutes for each temp.
  • If you aren’t sure- you might want to try this for the first time with a tenderloin- my grocery store has them buy one get two free almost once a month!
  • But this is GOOD!

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