ULTIMATE PORK ROAST RECIPE
Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.
Provided by Emily Richter
Categories Lunch and Dinner
Time 1h40m
Number Of Ingredients 16
Steps:
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
- Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
- In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
- Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
- Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
- Serve pork roast sliced and with veggies and extra gravy.
Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving
PORK ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
- While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
- Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
- Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
- For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
- Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.
SPECIAL PORK TENDERLOIN
"This is my family's all-time favorite pork recipe," shares Ruth Harrow of Bristol, New Hampshire. The moist tenderloin, beautifully complemented by a jazzy applesauce, bakes to melt-in-your-mouth tenderness.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine flour, salt if desired and pepper. Cut each tenderloin into six pieces; flatten to about 1-in. thickness. Melt butter in a large skillet. Dip pork into flour mixture; add to skillet and brown on both sides. Place in an ungreased 11x7-in. baking pan. In the same skillet, saute onion and garlic until tender. Add remaining ingredients; bring to a boil. Pour over pork. Cover and bake at 350° for 1 hour or until the juices run clear and a thermometer reads 160°.
Nutrition Facts : Calories 294 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 679mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 2g fiber), Protein 33g protein.
SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
SIX-HOUR PORK ROAST
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home."
Categories Garlic Pork Roast Dinner Rosemary Fall Winter Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275°F.
- Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
- If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
- Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
- Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
MY SPECIAL PORK ROAST
Make and share this My Special Pork Roast recipe from Food.com.
Provided by Graybert
Categories Pork
Time 2h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Rub the entire pork loin with the olive oil.
- Then take the crushed garlic and rub it into the meat on all sides.
- Sprinkle the remaining seasonings onto the roast.
- Add a bit of water to the bottom of your roasting pan.
- Cover and bake for 1/2 hour, then uncover and continue to cook it until a meat thermometer registers as done.
- By baking it uncovered, you will give the roast a really nice brown colour!
- Enjoy!
- **This is extra tasty if you can cook it on a roteiserie!
Nutrition Facts : Calories 104.9, Fat 11, SaturatedFat 1.5, Sodium 939.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 0.4
MY SPECIAL PORK ROAST
Make and share this My Special Pork Roast recipe from Food.com.
Provided by Graybert
Categories Pork
Time 2h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Rub the entire pork loin with the olive oil.
- Then take the crushed garlic and rub it into the meat on all sides.
- Sprinkle the remaining seasonings onto the roast.
- Add a bit of water to the bottom of your roasting pan.
- Cover and bake for 1/2 hour, then uncover and continue to cook it until a meat thermometer registers as done.
- By baking it uncovered, you will give the roast a really nice brown colour!
- Enjoy!
- **This is extra tasty if you can cook it on a roteiserie!
Nutrition Facts : Calories 104.9, Fat 11, SaturatedFat 1.5, Sodium 939.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 0.4
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- Preheat oven to 350°F. Place onion, carrots, celery, and apple in a large shallow roasting pan; top with thyme sprigs. Sprinkle pork all over with 2 teaspoons of the salt and 1 teaspoon of the pepper. Place pork, fat side up, on vegetable mixture. Pour 1 cup of the stock into roasting pan. Place in preheated oven; roast 1 hour.
- Remove roasting pan from oven. Pour 1/2 cup of the stock into roasting pan; cover with aluminum foil. Return to oven; roast at 350°F until a thermometer inserted in thickest portion of pork registers 138°F, 40 to 50 minutes. Remove roasting pan from oven; transfer pork to a cutting board, and tent with foil to keep warm. (The internal temperature of the pork will rise to 145°F during resting.)
- Scraping bottom of roasting pan to loosen browned bits, strain pan drippings into a large glass measuring cup; discard solids. Skim fat from strained drippings; add enough of the remaining stock to measure 1 cup liquid.
- Melt butter in a medium saucepan over medium-high. Add shallot; cook, stirring often, until softened, about 3 minutes. Stir in flour; cook, stirring constantly, 1 minute. Add maple syrup, vinegar, and pan drippings mixture; whisk until smooth. Let mixture come to a boil, stirring often; continue boiling until mixture thickens, about 4 minutes total. Remove from heat; stir in chopped thyme and remaining 2 teaspoons salt and 1/2 teaspoon pepper. Slice pork into 1/2-inch-thick slices. Serve with gravy.
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