Roast Pork With Pan Sauce Recipes

ROASTED LOIN OF PORK WITH PAN GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

ROAST PORK WITH PAN SAUCE

Steps:

• Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
• With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
• Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
• Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

ROAST PORK LOIN WITH SOUR CITRUS SAUCE

Steps:

• Mix all ingredients except 1/2 cup orange juice and pork until thoroughly combined. Add pork loin and turn to coat thoroughly. Place in refrigerator and let marinate at least 1 hour and up to 24 hours.
• Heat oven to 450 degrees F and arrange rack in middle. Remove pork from refrigerator and let rest at room temperature while oven heats up. When oven is heated, remove pork from marinade, strain marinade and discard solids and reserve juices. Season pork well with salt and freshly ground black pepper. Place pork in a roasting pan and roast until skin is golden-brown and internal temperature registers 145 to 150 degrees F on an instant-read thermometer, about 50 to 55 minutes.
• Remove pork to a cutting board and let rest at least 10 minutes before slicing.
• Meanwhile, combine reserved marinade juices and remaining 1/2 cup orange juice in a small saucepan and bring to a boil over medium heat. Skim sauce let cook until mixture is reduced by 2/3, about 10 minutes. Taste and adjust seasoning, as necessary. When pork is ready, slice thinly and serve with orange sauce over top.

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

PORK ROAST WITH TANGY SAUCE

Steps:

• In a small bowl, combine 1/2 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours., In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes., Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a thermometer reads 160°. Remove roast to a serving platter; let stand for 10-15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE

Steps:

• Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
• Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
• Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
• Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

ROASTED PORK WITH PORT SAUCE

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
• Sprinkle pork with salt and pepper. In 12-inch skillet, heat 6 teaspoons of the oil over medium-high heat. Cook pork in oil 6 minutes, turning once, until golden brown. Place pork in pan, reserving drippings in skillet. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 18 to 20 minutes or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
• Meanwhile, add remaining 1 teaspoon oil to drippings in skillet. Add apricots, plums, peaches, cherries and pine nuts. Cook over medium-high heat 3 minutes, stirring frequently, until nuts are toasted. Add wine, juice and cinnamon sticks. Heat to boiling; reduce heat to low. Simmer 5 minutes or until slightly thickened. Stir in broth; simmer 15 minutes longer or until fruit is tender. Slice pork; serve with sauce.

ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE

Steps:

• Preheat the oven to 475 degrees.
• Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
• Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
• Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
• Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
• While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
• Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
• Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.

ROAST PORK WITH ARTICHOKE-MUSTARD SAUCE

Steps:

• Preheat the oven to 350°F.
• Place pork loin in shallow roasting pan.
• Rub roast with 1/2 cup white wine.
• Cut random slits in roast; insert garlic slivers into slits.
• Sprinkle roast with thyme, salt and pepper; rub to adhere.
• Roast pork loin 20-25 minutes per pound (1 -1 1/4 hour).
• Baste pork with pan juices every 15-20 minutes.
• After one hour, cover meat with loose foil tent.
• It may be necessary to add 1/2 - 1 cup of white wine to pan if pan juices have dried up.
• When roast is done, transfer to a platter, let sit for 10 minutes.
• Carve into 3/4 inch slices.
• Pour pan juces over all.
• Serve with artichoke-mustard sauce.
• Artichoke-Mustard Sauce:.
• Place the mustard in a bowl.
• Gradually add the water, whisking constantly, until all the water has been incorporated.
• In a slow, stead stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy.
• Stir in pepper and lemon juice.
• Drain and chop the artichokes; stir into the sauce.
• Serve sauce at room temperature.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
• Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

ROAST PORK LOIN WITH SAUCY SAUCE

Steps:

• Heat your oil and saute your onions until they are opaque.
• Add all other ingredients (except the meat) to the onions and simmer together for 15 mins to combine all the flavours.
• set aside and let cool for approximately 15 minutes.
• Heat your oven to 325 degrees.
• place your roast on a rack in a roasting pan or on a cookie sheet.
• drown your pork in the sauce and continue basting (heavily) every 15 - 20 minutes until your roast reaches an internal temperature of 170 degrees or 40 minutes per pound.
• Let the roast rest for approximately 5 - 10 minutes before slicing to avoid loosing the juices.