Pork Rib Roast With Rosemary Sage Recipes

ROSEMARY PORK ROAST

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).

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

PORK RIB ROAST WITH ROSEMARY & SAGE

Steps:

• Open the flap of meat next to the rib bones and rub the garlic onto the meat and bones down to the loin meat. Sprinkle liberally with salt, ground pepper, and half the rosemary and sage. Rub the seasonings into the meat. Reassemble the roast and use kitchen string to tie the meat and bones together (see page 118). Season the outside of the roast, again liberally, with salt, pepper, and the remaining herbs, and rub into the meat. The chopped garlic goes on the inside of the roast; if rubbed onto the outside, it will burn in the oven. Wrap up the roast in the butcher paper, or lightly cover, and refrigerate.
• Remove the roast from the refrigerator an hour or so before cooking to let it come to room temperature. Put it in a roasting pan, bone side down; the bones make a sort of natural roasting rack. Preheat the oven to 400°F. Cook the roast for 30 minutes or so, then turn it over in the roasting pan, bone side up, and cook for another 20 minutes. Turn the roast again, bone side down, and cook another 20 minutes or so, until the internal temperature registers 130°F. When the roast is done, let it rest for 15 to 20 minutes before carving.
• Skim off some of the fat from the roasting pan, add some water or stock, and scrape up all the browned bits on the bottom of the pan. Pour the juices into a small saucepan and keep warm. When ready to serve, remove the strings from the roast, and cut the meat into thick chops with the bones, or cut the rack of rib bones away from the meat, and slice between the bones to separate them. Return them to the oven for a few minutes if you like them crustier. To the juices in the saucepan, add the juices released from the roast after resting and carving. Slice the meat and serve with the warm juices and the rib bones.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.

ROAST LOIN OF PORK WITH SAGE

Steps:

• Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
• Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
• Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
• Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.