Roasted Garlic Pork Supper Recipes

ULTIMATE GARLIC PORK LOIN ROAST

Steps:

• Preheat your oven to 375 degrees.
• Add the pork loin to your baking pan.
• Coat with the garlic on top of the fat cap.
• Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork.
• Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.
• Remove from the oven and let rest for five minutes before serving.

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

GARLIC-ROASTED PORK SHOULDER

Steps:

• Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
• Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
• Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
• Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
• Meanwhile, preheat oven to 350°F with rack in middle.
• Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
• Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
• Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

MOM'S GARLIC PORK ROAST

Steps:

• Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
• Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
• Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
• Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
• Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
• Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

GARLIC PORK ROAST (FOR THE SLOW COOKER)

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
• Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
• Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

GARLIC PORK ROAST

Steps:

• Using the point of a paring knife, make slits all around the roast. Insert garlic into slits. Rub roast with salt and sprinkle with pepper. Place in a roasting pan and insert a thermometer. Bake at 325° for 30-40 minutes per pound or until thermometer registers 160°-170°. Remove from the pan and let stand. , Meanwhile, place pan on stovetop over high heat. Skim off fat. Add wine; cook until gravy is reduced by half and coats the back of a spoon. Slice meat; serve with gravy, and horseradish if desired.

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY

Steps:

• Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
• Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
• Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
• Preheat the oven to 350°F (180°C).
• Remove the pork loin from the marinade.
• Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
• Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
• Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
• Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
• Enjoy!

ROASTED GARLIC PORK SUPPER

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves).
• Cut top off garlic heads, leaving root end intact.
• Brush with oil; sprinkle with basil and oregano.
• Wrap each bulb in heavy-duty foil.
• Bake at 425 degrees for 30-35 minutes or until softened.
• Cool for 10-15 minutes.
• Squeeze softened garlic into a small bowl.
• Add lemon juice; mix well.
• Rub over roast.
• Place roast in a shallow roasting pan.
• Arrange potatoes, carrots and onion around roast.
• Pour water into the pan.
• Sprinkle meat and vegetables with salt and pepper.
• Cover and bake at 350 degrees for 1-1/2 hours.
• Uncover; bake 1-1/2 hours longer or until meat thermometer reads 160 degrees, basting often.
• Cover and let stand for 10 minutes before slicing.