Roast Loin Of Pork With Mrs Kostyra Recipes

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ROAST LOIN OF PORK WITH MRS. KOSTYRA



Roast Loin of Pork with Mrs. Kostyra image

This savory pork dish has always been one of Mrs. Kostyra's favorites to prepare and -- since her childhood in Nutley, New Jersey -- one of Martha's favorites to eat. Surprisingly easy to make, the recipe features a rich reduction sauce flavored with marjoram, onions, and prunes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

1 boneless pork loin (4 to 5 pounds), tied
4 cloves garlic, sliced
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
2 medium onions
1 1/2 cups water, plus more for prunes
2 cups prunes

Steps:

  • Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour.
  • Preheat oven to 375 degrees. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to roasting pan, and roast, covered, for 1 hour, basting occasionally.
  • In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325 degrees, and roast until temperature of pork loin reaches 140 degrees on an instant-read thermometer, 15 to 30 minutes.
  • Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon.
  • Slice pork, arrange on a serving platter, and serve with sauce.

ROAST LOIN OF PORK WITH FENNEL



Roast Loin of Pork with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

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.

ROASTED SWEET VIDALIA PORK LOIN



Roasted Sweet Vidalia Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

One 3-pound center-cut pork loin
Kosher salt and freshly cracked black pepper
3 tablespoons olive oil
3 Vidalia onions, sliced into thin half-moons
1 apple, sliced thick
1 teaspoon caraway seeds
1 teaspoon dried thyme
4 cloves garlic
3/4 cup chicken stock
1/2 cup hard apple cider
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
  • Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
  • Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
  • Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
  • Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.

ROASTED PORK LOIN



Roasted Pork Loin image

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

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

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

MEATLOAF 101 WITH MRS. KOSTYRA



Meatloaf 101 with Mrs. Kostyra image

Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 13

4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Steps:

  • Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
  • Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  • Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  • Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

PORK ROAST WITH THE WORLD'S BEST PORK LOIN RUB



Pork Roast With The World's Best Pork Loin Rub image

Rubs are mixtures of spices that act like a dry marinade. They can be applied 10 to 20 minutes before cooking or longer to intensify the flavor. This rub also works well on chops or tenderloin. Serve with mashed potatoes and steamed vegetables.

Provided by Allrecipes Member

Time 1h10m

Yield 8

Number Of Ingredients 14

2 ½ pounds boneless pork loin roast
1 ¼ cups brown sugar
⅔ cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 ½ teaspoons garlic powder
4 ½ teaspoons onion salt
1 tablespoon dry mustard
1 ½ teaspoons crushed red pepper (cayenne)
1 ½ teaspoons ground red pepper (cayenne)
1 ½ teaspoons ground cumin
1 ½ teaspoons paprika
¾ teaspoon dried thyme, crushed

Steps:

  • Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until the internal temperature is 145 degrees F (63 degrees C), about 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 43.5 g, Cholesterol 68.9 mg, Fat 13.1 g, Fiber 1.4 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 2518.2 mg, Sugar 39.2 g

ROAST LOIN OF PORK WITH ROSEMARY



Roast Loin of Pork With Rosemary image

Provided by Trish Hall

Categories     dinner, roasts, main course

Time 2h15m

Yield 8 servings

Number Of Ingredients 8

6 pounds boneless loin of pork from tenderloin end, oven-ready
1 tablespoon dried rosemary
1 tablespoon chopped fresh garlic
1 tablespoon vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 whole onion, peeled
1/2 cup water

Steps:

  • Preheat oven to 400 degrees.
  • Take string off pork roast. Chop together rosemary and garlic. Spread the mixture over inside of roast. Roll up roast and retie with string. Rub outside of roast with oil, then sprinkle with salt and pepper. Put roast, along with whole onion, into a pan. Place in oven and cook 1 hour. Baste occasionally. After an hour, turn roast over. Cook 45 minutes longer.
  • Skim off excess fat. Add water to pan. Cover with aluminum foil. Reduce temperature to 350 degrees. Cook 15 minutes more.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 6 grams, Sodium 872 milligrams, Sugar 1 gram, TransFat 0 grams

MRS. KOSTYRA'S MEATLOAF



Mrs. Kostyra's Meatloaf image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 14

Olive oil, for pan
4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 teaspoons dry mustard, divided
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Steps:

  • Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
  • Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
  • Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  • Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

ROAST LOIN OF PORK



Roast Loin Of Pork image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h30m

Yield Six to eight servings

Number Of Ingredients 9

2 3-pound boneless loins of pork, center cut
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried thyme
2 cloves garlic, each cut into 4 slivers
1 small onion, peeled and cut in half crosswise
1/4 cup dry white wine
1/2 cup chicken broth
Applesauce with horseradish (see recipe)

Steps:

  • Preheat the oven to 425 degrees.
  • Sprinkle the pork on both sides with salt, pepper and thyme. Make four gashes in the top of each pork loin and insert one sliver of garlic into each gash. Put the pork in a roasting pan and place the onion halves, cut side down, around the loins.
  • Place in the oven and bake 30 minutes.
  • Turn the pork loins to their opposite sides and continue baking, basting often, about 45 minutes.
  • Pour off the fat from the roasting pan and add the wine and chicken broth, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Return the roast to the oven and reduce the oven heat to 375 degrees. Continue roasting and basting for about 45 minutes.
  • Transfer the roast to a warm platter and cover with foil. Let it stand about 10 to 15 minutes before slicing. Serve the pan juices and applesauce with horseradish separately with the carved roast.

ROAST LOIN OF PORK



Roast Loin of Pork image

This makes a deliciously different roast loin of pork. The basting sauce is fantastic and great as a mop for many different roasted/grilled meats.

Provided by silky

Categories     Pork

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 14

4 lbs lean loin pork
1/4 cup all-purpose flour
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon salt
black pepper
2 tablespoons soy sauce
1/2 teaspoon powdered ginger
1 1/2 tablespoons lime juice
3 pineapple rings, cut in half
3 tablespoons brown sugar
1/2 cup pineapple juice
3 tablespoons cider vinegar
1 tablespoon soy sauce

Steps:

  • Remove most fat from the meat; sprinkle lightly with flour.
  • Heat oil in a large skillet or roasting pan and brown pork quickly on all sides.
  • Remove from pan and cool slightly.
  • Preheat oven to 350 degrees.
  • Combine garlic, salt, pepper, soy sauce, ginger and lime juice; rub mixture into roast.
  • Place meat in a roasting pan, rib side down, cook in hot oven for 25 minutes per pound, or about 1 hour 45 minutes.
  • About 30 minutes before roast is done, place pineapple rings on top, sprinkle with sugar, and finish cooking.
  • During cooking, baste roast a few times with the pineapple juice-vinegar-soy mixture and the pan juices.
  • Serve with pan gravy.

Nutrition Facts : Calories 713.7, Fat 30.2, SaturatedFat 9.7, Cholesterol 253.9, Sodium 1060, Carbohydrate 20.1, Fiber 0.9, Sugar 13.2, Protein 85

HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY



Hearty Roasted Pork Loin & Vegetables Recipe by Tasty image

Here's what you need: pork loin, olive oil, kosher salt, McCormick® Hearty Spice Blend, brussels sprouts, butternut squash, large red onion

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 1h20m

Yield 6 servings

Number Of Ingredients 7

1 pork loin, 3 pound (1.3 kilograms)
2 tablespoons olive oil, divided
1 tablespoon kosher salt
3 tablespoons McCormick® Hearty Spice Blend, divided
3 cups brussels sprouts, (about 12 ounces) ends trimmed and halved lengthwise
3 cups butternut squash, (about 12 ounces-360 grams), cut into ½-inch (1.24 cm) pieces
1 large red onion, cut into 1 in (2.54 cm) pieces

Steps:

  • Preheat the oven to 425°F (220°C).
  • Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
  • Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
  • Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
  • Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
  • Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
  • Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
  • Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
  • Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, Sugar 4 grams

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From dinnerthendessert.com


HOW TO ROAST PORK LOIN WITH CRACKLING RECIPE - BBC FOOD
Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the …
From bbc.co.uk


SANTA MARIA PORK LOIN ROAST WITH CHIMICHURRI - FEEDING THE FRASERS
2021-07-09 Instructions. In a medium bowl mix the salt, pepper, garlic powder, smoked paprika, onion powder, rosemary and cayenne pepper. Pat the pork loin roast dry with paper towels. Place the pork loin roast on a ¼ baking sheet and cover with the spice mix, working the spices into the pork to fully coat. Refrigerate for 1-4 hours.
From feedingthefrasers.com


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