ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
LEA & PERRINS PORK LOIN ROAST
using the other worcestershire from the recipes included on the bottle of the original white wine worcesterdhire sauce that is now called chicken marinade
Provided by Shawn C
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350.
- in large uncovered oven proof pot heat oil.
- sprinkle pork with flour, paprika and brown in the hot oil.
- arrange onion slices on top roast and around it pour 1/2 c lea & perrins over the roast.
- roast in oven for 1 hour or until done basting occasionally with the remaining chicken marinade.
- remove roast from pot to serving platter add remaing chicken marinade to pot bring to boil and serve along side of roast.
Nutrition Facts : Calories 519.4, Fat 32.2, SaturatedFat 10.7, Cholesterol 154.9, Sodium 111.9, Carbohydrate 2.4, Fiber 0.3, Sugar 0.6, Protein 51.5
ROAST LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
ROAST LOIN OF PORK
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- In a saucepan over medium heat combine the pureed ancho chili, ketchup, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat. Add the bourbon to the finished glaze and allow to cool.
- Season the roast with salt and pepper, put the roast into a roasting pan and brush with the ancho marinade. Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees. Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughly cut vegetables, and continue to cook until the roast reaches an internal temperature of 150 degrees, about 1 1/2 to 2 hours. Remove the roast from the pan and allow to stand for 20 minutes before carving.
- While the roast is resting make a pan gravy. Pour off all of the rendered pork fat reserving 3 tablespoons, leave the rough cut vegetables in the pan, and place the roasting pan on the stove top. Turn the burner on underneath the roasting pan and keep the vegetables hot. Carefully
- deglaze the pan by adding the wine and allowing most of the liquid to cook off before adding the hot chicken broth. Reduce the heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux , cooking about 3 to 4 minutes. Using a wire whisk add the roux to the simmering stock and whip the ingredient together to avoid lumping. Add any remaining marinade to the gravy and cook for 5 minutes before straining through a fine mesh strainer. Serve the roast, by carving at the table, with ancho gravy on the side.
LARRY'S PORK LOIN ROAST
James and Jen love this roast, so I'm posting it. It's very simple, but if you like falling off the bone moist roast, this is how you do it.
Provided by Dienia B.
Categories Pork
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Put 1/2 inch water in bottom of baking pan.
- Put Worcestershire sauce in water.
- Put roast in, fat side up.
- Sprinkle liberally with Season-All salt.
- Salt and pepper roast.
- Cover with tin foil.
- bake.
- 2 1/2 hours later, pour honey over top of meat and cover again.
- bake
- Bake for 5 hours until meat is falling off bone or fork pulls meat apart. some people dont cook it this long see reviews they cooked for 3.5 hours and was ok for them.
Nutrition Facts : Calories 772.7, Fat 35, SaturatedFat 12.8, Cholesterol 294.2, Sodium 221.9, Carbohydrate 3.7, Sugar 3.6, Protein 104
MARINATED PORK LOIN ROAST
Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 255 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 27g protein.
HERBED APRICOT PORK LOIN ROAST
This is a wonderful, homey pork tenderloin recipe that I found in an old Better Homes and Gardens publication. Delicious! I hope your family enjoys as much as we do!!
Provided by BecR2400
Categories One Dish Meal
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Season pork roast well with salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy, lemon peel, rosemary, sage, thyme, and pepper.
- Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast.
- Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours (adjust cooking time to your crockpot).
- Remove roast from cooker. Cover loosely with foil and let stand for 15 minutes before carving. Meanwhile, in a medium saucepan, combine the water and cornstarch; carefully stir in liquid from slow cooker. Cook and stir sauce until thickened and bubbly; cook and stir 2 minutes more.
- Serve sauce with pork. If desired, garnish with fresh apricots and herbs.
Nutrition Facts : Calories 226.3, Fat 7.4, SaturatedFat 2.9, Cholesterol 108.9, Sodium 126.5, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 36.6
LEA & PERRINS MEATLOAF
Make and share this Lea & Perrins Meatloaf recipe from Food.com.
Provided by KathyP53
Categories Meatloaf
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients.
- In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
- Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
MY VERY OWN VERY AWESOME PORK LOIN ROAST
This is a very cozy way to make a pork loin. This is a favorite among my family and friends. The key to keeping the pork moist is searing it before it goes into the oven. I use basic vegetables but parsnips and other root vegetables can be added. The sauce adds a great flavor and the two mix perfectly.
Provided by emtrobstu
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Start by preheating the oven to 350 Fahrenheit.
- Chop the carrots and celery into 1 inch pieces, thicker ends may be cut lengthwise, and chop the red potatoes into quarters, halves if using mini red potatoes.
- Toss to coat the vegetables in 2 tbl of the olive oil and place them at the bottom of a roasting pan with roasting rack. Add 2 tbl of cubed butter to vegetables.
- Season the vegetables with Italian seasoning, pepper and garlic salt to taste.
- Trim fat from loin if desirable, I leave the fat on so the vegetables have the favor of the pork. Make slits along the loin and insert slivers of 3 garlic cloves.
- Season the loin with pepper, garlic salt and seasoning salt to taste.
- Take remaining 3 tbl of olive oil and heat in a large skillet over medium heat. Add the last slivered garlic clove to the oil and brown. Once the garlic turns golden begin to remove it. If you leave the garlic in to long it will burn give a bitter taste.
- Sear the loin in the skillet. You're going to do this for less than a minute per side. You want to just barely brown the meat. We do this to retain the juices during roasting.
- Transfer the loin to the roasting rack and coat the top with Herbs De Provence.
- Place into pre-heated oven for about 30-45 minutes. Measure the internal temperature for proper doneness, about 155-170.
- While the pork is roasting the sauce can be prepared. Place all sauce ingredients into a medium sauce pan. Heat to a boil over medium heat.
- Once sauce begins to boil stir constantly till it's reduced by 1/3 or about 10 minutes. Sauce will thicken when it cools a bit.
- Once roast is done. Let set for about 10 minutes for juices to settle. Carve into slices and serve along side the roasted vegetables. Spoon sauce over pork slices and enjoy.
Nutrition Facts : Calories 791.6, Fat 39.1, SaturatedFat 11.6, Cholesterol 83.3, Sodium 202.6, Carbohydrate 87.7, Fiber 6.1, Sugar 53.7, Protein 26.5
ROAST PORK LOIN
Prepare this beautiful Roast Pork Loin the right way, with minced garlic, fresh rosemary and a yummy marinade. You know you're going to love Roast Pork Loin.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Place meat in shallow pan sprayed with cooking spray; spray meat with additional cooking spray.
- Rub meat with garlic, then rosemary. Pour 1/3 cup marinade over meat; turn to evenly coat meat with marinade.
- Bake 45 min., brushing occasionally with remaining marinade.
- Increase oven temperature to 400°F. Bake meat additional 45 min. or until done (145°F).
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
MARINATED PORK ROAST
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.
Provided by Denise Hummel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare grill for indirect heat.
- In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
- Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g
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