Garlic Studded Pork Loin 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

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.

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

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.

GARLIC STUDDED PORK LOIN



Garlic Studded Pork Loin image

Make and share this Garlic Studded Pork Loin recipe from Food.com.

Provided by thomasjj93 s

Categories     Pork

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 -4 lb) pork loin
10 garlic cloves
2 tablespoons tiger sauce
2 tablespoons Worcestershire sauce
2 tablespoons A.1. Original Sauce
2 1/2 tablespoons yellow mustard
3/4 cup orange juice

Steps:

  • Cut 10 slits into the loin in various places. Stick your finger in the holes to make them slightly bigger and stuff a clove of garlic in each.
  • Combine the rest of ingredients.
  • Cook on Low until done (mine was about 6-8 hours.
  • Take out an hour before you want to eat, let rest 10 mins, slice and return to the juice and continue on low.

Nutrition Facts : Calories 762.8, Fat 48.2, SaturatedFat 16.6, Cholesterol 204.1, Sodium 334.3, Carbohydrate 9.5, Fiber 0.6, Sugar 4.9, Protein 68.9

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