Garlic Studded Pork Loin Roast Recipes

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CHEF JOHN'S GARLIC-STUDDED ROAST PORK



Chef John's Garlic-Studded Roast Pork image

Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 12h35m

Yield 6

Number Of Ingredients 12

3 ½ pounds bone-in pork shoulder roast
6 cloves garlic, halved
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
¼ cup thinly sliced baby romaine lettuce
¼ cup halved cherry tomatoes
3 tablespoons red wine vinegar
2 cups cooked white beans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
  • Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
  • Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
  • Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
  • Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
  • Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g

SLOW ROASTED PORK LOIN FILLED WITH ROASTED GARLIC



Slow Roasted Pork Loin Filled With Roasted Garlic image

20 clove of Roasted Garlic Recipe #54099 stuffed in the pork loin. Slow roasting keeps the meat so succulent and makes it even more flavorful. Roasting 20 minutes per pound. Leftovers make great Cuban sandwiches Recipe #57416

Provided by Rita1652

Categories     Pork

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 11

5 -6 lbs boneless pork loin
20 cloves roasted garlic
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon pink peppercorns, crushed
1/4 teaspoon salt
1/4 teaspoon brown sugar
1/2 teaspoon dried onion flakes
1/2 teaspoon fresh thyme, destemmed
1 teaspoon fresh rosemary

Steps:

  • Preheat oven to 475 degrees.
  • Foil line the roasting pan. Place rack in a pan.
  • Trim fat from pork loin keeping a thin layer. Cut the loin in half so it would be 1/2 the length. Rinse and dry with paper towels.
  • Mix all the oil rub ingredients together.
  • Lay fat side down and rub some oil rub on the inside, then arrange the roasted garlic on one half. Top with the other half of loin keeping fat side out.
  • Secure with string or silicone bands in 4 spots to hold together.
  • Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours. Remove, tent with foil and let rest 20 minutes.
  • It will continue to cook. Slice thin.

GARLIC ROAST PORK LOIN



Garlic Roast Pork Loin image

Provided by Food Network

Number Of Ingredients 6

2 1/2 to 3 1/2 pound boned and rolled pork loin (8 to 10 inches), bones kept if available
4 cloves garlic, smashed, peeled, and cut lengthwise into thin slivers
Few sprigs rosemary, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup wine, for deglazing

Steps:

  • Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

GARLIC STUDDED ROAST PORK LOIN



GARLIC STUDDED ROAST PORK LOIN image

Categories     Pork     Roast     Low Carb     Quick & Easy

Number Of Ingredients 6

2teaspoons dried thyme
1/4teaspoon ground cloves (or ground allspice)
2teaspoons table salt
1teaspoon ground black pepper
2medium cloves garlic , peeled and cut into slivers
1 boneless pork loin roast , center cut (about 2 1/4 pounds), fat trimmed to about 1/8-inch thick; roast tied with kitchen twine in tight cylinder and dried with paper towels

Steps:

  • 1. Mix thyme, cloves or allspice, salt, and pepper. Coat garlic slivers in spice mixture. Poke slits in roast with point of paring knife; insert garlic slivers. Rub remaining spice mixture onto meat. Wrap roast in foil; refrigerate 2 to 24 hours (can be refrigerated up to three days). 2. Adjust oven rack to center position and heat to 475 degrees. Take meat directly from refrigerator, remove foil, and place on cake rack set in shallow roasting pan. Roast exactly 30 minutes. 3. Remove meat from oven; immediately reduce oven temperature to 325 degrees. Insert instant-read meat thermometer at one end of roast, going into thickest part of the center (temperature will range from 80 to 110 degrees); let roast rest at room temperature, uncovered, for exactly 30 minutes. (At this point roast's internal temperature will range from 115 to 140 degrees.) After this 30-minute rest, remove meat thermometer, return meat to oven, and roast until meat thermometer inserted in thickest part of roast reaches an internal temperature of 145 degrees, 15 to 30 minutes longer, depending on roast's internal temperature at end of resting period. Since roast may cook unevenly, take temperature readings from a couple of locations, each time plunging thermometer to center of meat and waiting 15 seconds. 4. Let roast stand at room temperature, uncovered, for 15 to 20 minutes to finish cooking. (The temperature should register between 150 and 155 degrees.) Slice meat thin and serve.

GARLIC-STUFFED PORK ROAST



Garlic-Stuffed Pork Roast image

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 7

1 pork loin roast, backbone loosened (about 5 pounds)
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
1/2 cup chopped celery
8 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine the green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. , Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 40 minutes or until thermometer in the pork reads 145°. Let stand for 15 minutes before carving.

Nutrition Facts :

HERB, GARLIC AND BACON PORK LOIN



Herb, Garlic and Bacon Pork Loin image

Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies.

Provided by Wanda A. Skinner

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 10

Number Of Ingredients 10

1 (5 pound) pork loin roast
1 tablespoon olive oil
1 pound sliced bacon
3 cups chicken stock
1 tablespoon dried rosemary
1 tablespoon dried thyme
6 fresh basil leaves
6 fresh sage leaves
4 cloves garlic, chopped
8 fresh pearl onions, peeled

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
  • Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 437.2 calories, Carbohydrate 2 g, Cholesterol 128.1 mg, Fat 27.5 g, Fiber 0.3 g, Protein 42.4 g, SaturatedFat 9.5 g, Sodium 712.8 mg, Sugar 0.5 g

BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES



Brown Sugar and Garlic-Rubbed Roast Pork and Vegetables image

Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.

Provided by Bibi

Time 2h

Yield 8

Number Of Ingredients 8

1 (3.5 pound) boneless pork loin roast
2 tablespoons light brown sugar
1 tablespoon garlic powder
2 ½ teaspoons seasoned salt, divided
2 pounds russet potatoes, peeled and cut into bite-size cubes
2 pounds carrot, peeled and cut into 1/2-inch pieces
1 medium onion, cut into eighths
2 tablespoons extra-virgin olive oil, plus more for greasing

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
  • Pat the pork loin dry with paper towels.
  • Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
  • Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
  • Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g

GARLIC-STUFFED PORK ROAST WITH GLAZE



Garlic-Stuffed Pork Roast With Glaze image

For even more flavor after seasoning the roast cover and refrigerate overnight -- for best results use a meat thermometor for this, stuff the roast with as many cloves as desired, I say the more the better! --- NOTE if you prefer lots of glaze, use 1 cup sugar, 2 tablespoons cornstarch, 1/2 cup vinegar, 1/2 cup water and 1/4 cup soy sauce, cook as directed.

Provided by Kittencalrecipezazz

Categories     Pork

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

1 (5 lb) boneless pork roast
whole garlic clove (use as many as desired)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon sage
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4-1/2 teaspoon ground black pepper
1 pinch cayenne pepper (optional)
3/4 cup sugar
1 1/2 tablespoons cornstarch
6 tablespoons vinegar
6 tablespoons water
2 tablespoons soy sauce

Steps:

  • Make small slits all over in the roast then stuff whole or half garlic cloves into each slit.
  • Rub the roast with olive oil.
  • In a small bowl combine the sage with salt, pepper, garlic powder and cayenne pepper; rub the roast all over with the spice mixture.
  • Place the roast in a roasting pan, then let sit out on the counter for a few hours.
  • Preheat oven to 325 degrees F.
  • Set oven rack to middle position.
  • Roast for about 3 hours or until the internal temperature reaches 145 degrees F (the temperature will rise more after removing from the oven).
  • For the glaze: while the roast is cooking in a small saucepan combine the sugar with cornstarch, vinegar, water and soy sauce; bring to a simmer over medium heat stirring occasionally.
  • Cook until bubbly and thickened.
  • Brush the roast 3-4 times during cooking.
  • The last 30 minutes of cooking pour the remaining glaze over the roast.
  • Allow the roast to sit for about 10 minutes before slicing.

GARLIC STUFFED PORK LOIN



Garlic Stuffed Pork Loin image

This is a real winner for pork loin. It always comes out moist and flavourful. Leftovers are great thin sliced for sandwiches and salads. Goes great with potatoe salad. Tastes great hot or cold! If you really like spicy try adding a slice of jalepeno pepper in eack hole with the garlic.

Provided by Greffete

Categories     Pork

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 4

3 3/4 lbs center cut pork loin
3 -4 cloves garlic, peeled and sliced
2 teaspoons creole seasoning (I use Tony Chachere's Original)
1 (12 ounce) can beer or 1 (12 ounce) can chicken stock (just for basting anyway.) (optional)

Steps:

  • Fire up the grill!
  • We have gas so I heat it up on High for about 10 min.
  • Then turn to low.
  • If useing Charcoal sear then cook over indirect heat.
  • I use a paring knife to cut slits into the meat on the fatty side.
  • Approximately 18 holes (kinda like golf huh).
  • Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
  • Rub loin on all sides with Creole Seasoning.
  • Grill approx 15 minutes, roll it over and baste with beer.
  • Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
  • Usually takes about 45- 60 minutes (depends on grilling heat) Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.

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