ROASTED HERB-STUFFED PORK LOIN
I make this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 482mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
MUSTARD-AND-HERB-CRUSTED PORK ROAST
Provided by Food Network Kitchen
Categories main-dish
Time 10h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
- Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
- Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
- Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
- Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
- Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.
HERB-CRUSTED PORK ROAST
There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
HERB-CRUSTED PORK LOIN
From Good Housekeeping Magazine. Sounds like a very flavorful dish -- makes a great presentation with all those colorful herbs and lemon peel.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together mustard, butter and honey. In another bowl, combine dill, green onions and lemon peel.
- Sprinkle pork all over with 2 teaspoons kosher salt and 1/2 teaspoons pepper. Brush generously with mustard mixture. Transfer half of herb mixture pressing to adhere.
- Place pork on rack in small roasting pan. Roast 1 hour to 1hr. 10 minutes or until cooked through (when meat thermometer reaches 145 degrees F). Remove from oven. Let stand 15 minutes. To serve, sprinkle roast with reserved herb mixture before slicing.
Nutrition Facts : Calories 491.2, Fat 25.8, SaturatedFat 6.2, Cholesterol 183.2, Sodium 155.5, Carbohydrate 2.7, Fiber 0.2, Sugar 2.3, Protein 58.7
ROAST PORK LOIN WITH CRUMB CRUST
Christmas dinner is the perfect time to pull out a roast recipe such as this one - tender pork loin crusted with herbed Progresso™ bread crumbs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
- In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
- Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.
Nutrition Facts : Calories 530, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 74 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg
MUSTARD-CRUSTED PORK TENDERLOINS
This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Sprinkle the tenderloins generously with salt and pepper.
- Using a spatula spread the mustard all over the tenderloins.
- In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
- Prepare a baking sheet, and generously coat with cooking spray.
- Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
- Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
- Transfer the tenderloins to a platter and let rest for 5 minutes.
- Slice the pork and serve.
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- Prepare the herb crust: mix the finely chopped (or dried) oregano, mint and thyme with the crushed pork rinds.
- Cut the pork tenderloins in serving sized pieces, or keep them whole if you prefer. Using a pointy, sharp thin knife, pierce holes about one inch apart. Take a whole garlic clove and stuff inside. Rub in salt and pepper, lay on a roasting pan drizzled in olive oil, and take it into the pre-heated oven at 200 °C (400 °F) for about 15 minutes, until the outside lost its pink.
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