INSTANT POT GARLIC & ROSEMARY ROAST PORK LOIN
It's remarkable that a pork roast can be so good so quickly! The gravy is rich and flavorful and the meat is moist and perfectly cooked-using an Instant Pot is a real game changer for pork loin roast.
Provided by Cooking Light
Categories Healthy Pork Loin Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Season pork on all sides with 1 tablespoon rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to a programmable pressure multicooker (such as Instant Pot). Select Sauté setting. Select High temperature setting, and allow to preheat. Add the pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer to a plate. Pour off excess drippings in the cooker; do not wipe the cooker clean. Add onion, garlic, 1/2 teaspoon rosemary and the remaining 1/2 teaspoon each salt and pepper to the cooker; cook, stirring constantly, until the onion softens, about 1 minute. Add broth, stirring to scrape up any browned bits from the bottom of the cooker.
- Return the pork to the cooker. Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 22 minutes. (It will take 7 to 9 minutes for the cooker to come up to pressure before cooking begins.)
- Carefully turn the steam release handle to Venting position, and let the steam fully escape. (This will take 3 to 4 minutes.) Remove the lid from the cooker. Transfer the pork to a cutting board; let rest for 10 to 12 minutes.
- Meanwhile, whisk cornstarch and cold water in a small bowl until combined. Select Sauté setting on the cooker. Select High temperature setting, and bring the mixture in the cooker to a boil. Add the cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens into gravy, 1 to 2 minutes. Add butter and the remaining 2 1/2 teaspoons rosemary, stirring until the butter is melted. Turn the cooker off.
- Slice the pork into 3/4-inch pieces. Arrange the slices on 6 plates; spoon the gravy over the pork.
Nutrition Facts : Calories 312 calories, Carbohydrate 5 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 6 g, Sodium 492 mg, Sugar 1 g
ROAST LOIN OF PORK, WITH PRUNES
Provided by Moira Hodgson
Categories roasts, main course
Time 3h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Soak the prunes for one hour in the wine.
- Preheat oven to 375 degrees. Between each rib of pork make incisions big enough to hold two prunes, but not cutting right through the meat.
- Slice the garlic and place a slice in each incision. Add a pinch of rosemary and pepper.
- Place the loin fat side up on a roasting rack in a baking pan. Roast for 2 hours, or until the meat is cooked, basting frequently. Be careful not to overcook or the pork will become dry.
- Put the roast on a heated serving dish and keep warm. Meanwhile, pour off as much fat as you can from the cooking juices. Place the roasting pan over high heat. Add the wine and scrape up the cooking juices. Season with salt and pepper and pour into a heated sauce boat. Garnish with chopped parsley. Pass the sauce separately.
ROAST PORK WITH PRUNES
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
- Preheat oven to 375 degrees.
- Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
- Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams
PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE
Steps:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
- While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
- Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
- Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.
PORK LOIN STUFFED WITH PRUNES
Steps:
- Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
- In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
- Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
ELEGANT PORK LOIN ROAST
This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.
Provided by JESHENBA
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
- Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
- During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
- When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
- Slice the roast, and pass the sauce for guests to serve themselves.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 41.8 g, Cholesterol 79.4 mg, Fat 9 g, Fiber 2.8 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 240.9 mg, Sugar 33 g
ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS
Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.
Provided by BecR2400
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F degrees.
- Slice small slits all over the pork loin; insert the garlic slivers into the holes.
- Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
- Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
- Remove from the oven, and let rest for 5-10 minutes before slicing.
COUNTRY FRENCH PORK WITH PRUNES AND APPLES
The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.
MUSTARD-CRUSTED PORK TENDERLOINS
This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Sprinkle the tenderloins generously with salt and pepper.
- Using a spatula spread the mustard all over the tenderloins.
- In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
- Prepare a baking sheet, and generously coat with cooking spray.
- Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
- Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
- Transfer the tenderloins to a platter and let rest for 5 minutes.
- Slice the pork and serve.
ROAST LOIN OF PORK WITH MRS. KOSTYRA
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
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.
LOIN OF PORK WITH PRUNES
Provided by James Beard
Categories Fruit Roast Prune Pork Tenderloin Fall Thyme Nutmeg House & Garden
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- With a sharp knife, make a deep incision lengthwise along the thickest part of the meat. Spread the meat apart, and stuff the prunes into this opening. Sprinkle lightly with nutmeg, then press the meat together again and tie securely. Rub with the thyme and salt and pepper. Place on a rack in a shallow roasting pan. Roast in a 325°F. oven allowing about 23-25 minutes per pound, until the internal temperature reaches 165°F. when tested with a meat thermometer. Baste often with the pan juices and some of the wine marinade from the prunes. Serve with crisp sautéed potatoes, a good salad and a rosé wine or chilled champagne.
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MUSTARD PORK LOIN ROAST L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.6/5 (60)Total Time 1 hr 45 minsCategory Dinner IdeasCalories 271 per serving
- for the pork loin roast: Pat the pork loin dry using paper towels. With kitchen string, tie up the pork loin every 2 inches. Reference the photo from this post that shows how this should look.
- Create a simple garlic paste by sprinkling the salt over the minced garlic, right on the cutting board. Angle the knife blade (I like to use a knife with a larger blade, such as a Santoku knife or chef's knife.) so it's laying almost flat on the cutting board, pressing and scraping the garlic and salt together. The garlic pieces will start to soften and smash, and combine with the salt to form a paste. Keep pressing and scraping until you have a smooth paste. Sprinkle pepper over the paste, and then press and scrape a few more times to incorporate. Rub this mixture over all sides of the pork loin. Set aside at room temperature.
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