ITALIAN HERB-CRUSTED PORK LOIN
I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)
an authentic Italian porchetta recipe
Provided by adapted by Christina Conte
Categories Main Courses
Time 3h35m
Number Of Ingredients 7
Steps:
- Open the piece of pork onto the butcher paper or clean countertop, skin side down.
- Sprinkle generously with the salt, then work the salt into the pork.
- Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
- Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
- Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
- Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
- Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
- Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
- Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
- Preheat the oven to 400˚F (200˚C).
- Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
- Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!
Nutrition Facts : Calories 250 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 oz, Sodium 48 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ITALIAN ROAST PORK LOIN
Make and share this Italian Roast Pork Loin recipe from Food.com.
Provided by Harley Seashell Pri
Categories Pork
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Oven at 350°F.
- Trim fat from pork.
- Combine rosemary, garlic, salt, pepper, and olive oil.
- Melt butter in roasting dish and then place onions over top of the butter.
- Rub rosemary mixture all over pork loin.
- Sear on all sides in a hot skillet.
- Place pork on top of onions in roasting pan and then cover with foil.
- Bake for an hour or until meat thermometer reads 160°F.
- To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.
Nutrition Facts : Calories 448.8, Fat 26.1, SaturatedFat 8.8, Cholesterol 145.5, Sodium 415.8, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 49
ITALIAN PORK ROAST
Bring back the Sunday roast! This pork shoulder roast recipe is boldly flavored with lots of seasonings and leftovers can be repurposed in a pasta dish, in a calzone or sandwich, or on top of salad or pizzas.
Provided by Colleen Weeden
Time 4h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork.
- Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F.
- Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups.
Nutrition Facts : Calories 131 kcal, Carbohydrate 5 g, Cholesterol 49 mg, Protein 20 g, SaturatedFat 1 g, Sodium 238 mg, Sugar 2 g, Fat 3 g, UnsaturatedFat 1 g
ITALIAN PORK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
- Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
- To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
- Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
- Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
- Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
- Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
ROSEMARY PORK ROAST
What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.
Provided by Stacy B.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
- Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg
SEASONED PORK LOIN ROAST
If you're looking for pork loin roast recipes, this one is a guaranteed crowd-pleaser, perfect for serving all year long. In summer, I barbecue it, and in winter I roast it in the oven.-Elaine Seip, Medicine Hat, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 18 servings.
Number Of Ingredients 13
Steps:
- Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 145°., Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand 10 minutes before slicing.
Nutrition Facts : Calories 157 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 391mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES
Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)
Provided by Karen..
Categories Lunch/Snacks
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
- Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
- Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
- Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
- Each time you add the water, pour some over the roast, so the top does not get too dry.
- Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
- Trim all visible fat from roast and discard.
- Slice roast very thin, in the pan if possible, so you don't lose any juices.
- If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
- Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
- Enjoy!
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
ITALIAN ROASTED PORK TENDERLOIN
By the time the oven is preheated, you'll have the pork rubbed and ready to go!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.
- Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 35 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g
PORCHETTA-STYLE ROAST PORK
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.
Provided by Jeanne Kelley
Categories Garlic Pork Marinate Roast Low Cal Father's Day Dinner White Wine Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
- Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
- Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
- Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
- Thinly slice roast. Serve with sauce.
PORCHETTA ITALIANA
This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!
Provided by Add Lim
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 9
Steps:
- Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
- Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
- Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.
Nutrition Facts : Calories 582.4 calories, Carbohydrate 2.7 g, Cholesterol 153 mg, Fat 44.2 g, Fiber 0.6 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2112.2 mg, Sugar 0.2 g
SLOW-COOKER ITALIAN PORK LOIN
Seared pork loin, cannellini beans and fresh veggies make this unexpected slow-cooker dinner perfect for special occasions (and no one will guess it's easy enough for a weeknight)!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Mix beans, onions, bell pepper, Italian seasoning, 1 tablespoon of the oil and 1 teaspoon of the salt in slow cooker.
- Rub pork loin with remaining 1 tablespoon oil, then rub in remaining 1 teaspoon salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 3 to 5 minutes on both large flat sides or until browned. Transfer to slow cooker. Pour tomatoes over pork. Cover; cook on Low heat setting 3 to 4 hours or until pork is cooked through (145°F in center).
- Transfer pork to cutting board; let stand until cool enough to handle. Stir bean mixture in slow cooker; using slotted spoon, transfer to serving platter. Cut pork into 8 slices; place on top of bean mixture on platter, then top with mozzarella cheese. Cover platter with foil 3 to 5 minutes or until cheese melts. Remove foil; top with basil.
Nutrition Facts : Calories 390, Carbohydrate 19 g, Cholesterol 100 mg, Fiber 5 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 0 g
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