RANCH PORK ROAST
Our Test Kitchen created this simple Savory Pork Roast with a mild rub that's perfect for new cooks. The leftover meat is tender and flavorful enough to be used in countless recipes.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 212 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 248mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
RANCH-RUBBED PORK RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.
- For the ranch rub: Combine all the ingredients in a medium bowl and mix well.
- For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.
- Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.
- Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.
- Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
- (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
HERB-RUBBED PORK LOIN
A savory herb rub and a mere 15 minutes of prep time turn plain pork roast into an easy, elegant entree. -Robin Schloesser, Chester, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, herbs, salt and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
OVEN-ROASTED PORK LOIN WITH DRY RUB
A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.
Provided by Kittencalrecipezazz
Categories High Protein
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
- Make small slits and stuff a garlic clove in the slit (do this all over the roast).
- Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
- Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
- Place roast in a foil-lined shallow roasting pan.
- Let the roast sit out at room temperature for a couple hours.
- Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
- Remove and cover with foil, let stand for 20 minutes before slicing.
- *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.
Nutrition Facts : Calories 641.9, Fat 23.9, SaturatedFat 7, Cholesterol 137.9, Sodium 1860, Carbohydrate 56.2, Fiber 1.6, Sugar 50.4, Protein 50.1
RANCH-RUBBED PORK LOIN
Steps:
- Preheat oven to 350 degrees F. Rub the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to a large (12-inch) ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes. Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium. Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan. Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.
ROASTED PORK LOIN WITH GARLIC AND SPICE RUB
Make and share this Roasted Pork Loin With Garlic and Spice Rub recipe from Food.com.
Provided by Chef Kate
Categories Pork
Time P1DT2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp paring knife, cut into roast at 1-inch intervals. Insert garlic into each slit.
- Combine the fennel seeds, thyme, paprika, salt and dry mustard; rub onto all surfaces of pork.
- Place into a shallow dish; cover and refrigerate 4 to 24 hours.
- Preheat oven to 350°F
- Place shallots and potatoes in a shallow roasting pan.
- Pour broth and vermouth over vegetables; add bay leaves and bake, covered, 30 minutes.
- Remove pork from refrigerator; uncover vegetables and place pork on top of them.
- Roast, uncovered, 90 minutes longer or until thermometer reaches 150°F
- Remove pork from pan; cover with foil and let stand 10 minutes.
- Transfer vegetables to large serving platter, cover to keep warm.
- Remove bay leaves and transfer pan juices to saucepan; bring to boil. Lower heat and simmer, uncovered, 12 to 15 minutes or until reduced by half.
- To serve, pass pan juices to spoon over carved roast and vegetables.
Nutrition Facts : Calories 673.8, Fat 22.4, SaturatedFat 8.1, Cholesterol 183.9, Sodium 344.8, Carbohydrate 44.1, Fiber 4.3, Sugar 2.4, Protein 70.6
BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES
Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.
Provided by Bibi
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
- Pat the pork loin dry with paper towels.
- Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
- Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
- Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g
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RANCH-RUBBED PORK LOIN - HIDDEN VALLEY
From hiddenvalley.com
5/5 Category DinnerCuisine AmericanTotal Time 1 hr
- Rub the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours.
- Add 2 tablespoons oil to a large (12-inch) ovenproof sauté pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate.
- Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes.
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