Herb Roasted Pork Loin With Parsley Shallot Sauce Recipes

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HERB-ROASTED PORK LOIN WITH GREMOLATA



Herb-Roasted Pork Loin with Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

One 3-pound boneless pork loin roast, trimmed
1/4 cup fresh rosemary, chopped
4 cloves garlic, roughly chopped
1 teaspoon fennel seed
1 1/2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 cup packed fresh parsley leaves, chopped
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.
  • Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.
  • Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.
  • For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.
  • Serve the gremolata alongside the sliced pork.

HERB ROASTED PORK



Herb Roasted Pork image

Herb-rubbed roasted pork loin with a sweet, tangy glaze.

Provided by WENDEE_H

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 8

Number Of Ingredients 10

1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
½ cup sugar
1 tablespoon cornstarch
¼ cup vinegar
¼ cup water
2 tablespoons soy sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
  • Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
  • Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g

HERB-ROASTED PORK LOIN



Herb-Roasted Pork Loin image

Yummmmm! My guests rave about this, I have made it twice now. The herbs that the roast lay on give such a great taste to the pork along with the mustard and the shallots. And the sauce is heavenly! I have used onions instead of the shallots with fine results. From Gourmet magazine.

Provided by Scoutie

Categories     Pork

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16

4 lbs boneless pork loin roast, trimmed
2 tablespoons olive oil, divided
1 teaspoon olive oil
6 rosemary sprigs, divided
8 large fresh thyme sprigs, divided
8 sage sprigs, divided
1/2 cup finely chopped shallot (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Pat pork dry and season with salt and pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
  • Put a metal rack in pan and arrange half of herbs down middle of rack.
  • Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour.
  • Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
  • Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests).
  • Transfer pork to a cutting board and let rest 15 to 25 minutes.
  • Make sauce while pork rests:
  • Remove rack from pan and discard herbs from rack.
  • Straddle pan across 2 burners on medium heat.
  • Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
  • Add broth and simmer 3 minutes.
  • Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
  • Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
  • Serve pork with sauce.

Nutrition Facts : Calories 467.7, Fat 25.6, SaturatedFat 5.7, Cholesterol 150.9, Sodium 493.6, Carbohydrate 4.9, Fiber 0.4, Sugar 0.2, Protein 50.3

HERB-ROASTED PORK LOIN



Herb-Roasted Pork Loin image

Provided by Maggie Ruggiero

Categories     Herb     Roast     Easter     Quick & Easy     Dinner     Healthy     Shallot     Simmer     Vermouth     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

For pork:
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
For sauce:
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour

Steps:

  • Roast pork:
  • Preheat oven to 350°F with rack in middle.
  • Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
  • Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
  • Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
  • Make sauce while pork rests:
  • Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
  • Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
  • Serve pork with sauce.
  • What to drink:
  • Marimar Estate Don Miguel Vineyard '06

HERB ROASTED PORK LOIN AND POTATOES



Herb Roasted Pork Loin and Potatoes image

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.

Provided by mom2wildchild

Categories     Meat and Poultry Recipes     Pork

Time 2h25m

Yield 8

Number Of Ingredients 11

6 medium potatoes, peeled and quartered
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
1 ½ teaspoons chopped fresh chives
salt and pepper to taste
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  • Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  • Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g

HERB-ROASTED PORK LOIN



Herb-Roasted Pork Loin image

In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos-"the best." Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as "arista" in one of his novels. But there's no debate that this impressive dish will earn high marks wherever it's served. Here, the rub's fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma

Provided by By The Lake

Categories     Pork

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

4 large garlic cloves
2 tablespoons fresh rosemary leaves
2 tablespoons fresh sage leaves
2 teaspoons crushed fennel seeds
sea salt & freshly ground black pepper, to taste
1 bone-in pork loin roast, about 5 lb
4 tablespoons olive oil
1 yellow onion, halved and sliced
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Preheat an oven to 325°F.
  • Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
  • Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
  • Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
  • Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.

Nutrition Facts : Calories 94.2, Fat 6.9, SaturatedFat 0.9, Sodium 3, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 0.4

GARLICKY ROAST PORK LOIN WITH HERB SAUCE RECIPE - (4.5/5)



Garlicky Roast Pork Loin with Herb Sauce Recipe - (4.5/5) image

Provided by á-14060

Number Of Ingredients 17

For the Herb Sauce:
3 tablespoons EVOO - Extra Virgin Olive Oil
1 cup chopped shallots, 4 large, very finely chopped
Salt and pepper
1/2 cup white balsamic vinegar
1/2 cup bottled water
1/4 cup sugar or Acacia honey
1 cup (packed) equal amounts mint, parsley and dill
For the Roast Pork Loin:
5 pound pork loin roast, well-trimmed with thin layer of fat on top of roast
12 cloves garlic
4 tablespoons rosemary, stemmed
1 tablespoon (a scant palmful) fennel seeds
1 tablespoon each Kosher salt and coarse black pepper
Olive oil, for liberal drizzling, about 2 to 3 tablespoons
1 cup dry white wine
Juice of 1 lemon

Steps:

  • !For the Herb Sauce: Heat EVOO over medium-low heat in a small pot or skillet and cook shallots seasoned with salt and pepper until very soft and tender, 8-10 minutes. Raise heat and add vinegar, water and sugar. Dissolve sugar into the vinegar then take off heat and stir in herbs. Serve at room temperature or chill. Lay the pork down and cut it in half to yield two 7-8" pieces. Lay one pork loin fat-side down and top with the other pork loin with the fat side up, making sure the meat is touching the other side of the meat. Tie with butchers twine securely. Make small incisions all over roast and fill with garlic and rosemary. Season roast with salt, pepper and fennel and refrigerate uncovered for several hours or overnight. Bring to room temperature to roast. Preheat oven to 400°F. Bring roast to room temperature and coat with olive oil. Line a roasting pan with foil and roast the pork for 30 minutes. Turn, add wine and roast 45-55 minutes more to an internal temperature of 145°F. Let stand covered with loose foil for 15 minutes then carve into 1/2-inch thick slices. Spoon pan juices over the slices and douse with lemon juice. Serve topped with herb sauce, passing additional sauce at the table.

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