Roasted Pork With Sage Rosemary And Garlic Recipes

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GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA



Grilled Pork Chops with Roasted Garlic Gremolata image

Provided by Curtis Stone

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1/4 cup packed brown sugar
1/4 cup kosher salt
2 tablespoons smoked paprika
1 tablespoon pink peppercorns
4 fresh sage leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
2 14-ounce bone-in center-cut pork chops (about 1 1/4 inches thick)
Freshly ground pepper
1 cup extra-virgin olive oil
1 head garlic, broken into individual cloves, peeled
1/2 cup finely chopped fresh parsley
Grated zest of 3 lemons
Kosher salt and freshly ground pepper

Steps:

  • Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
  • Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
  • Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
  • Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
  • Carve the meat from the bones and slice against the grain. Serve with the gremolata.

TUSCAN-STYLE ROAST PORK WITH ROSEMARY, SAGE, AND GARLIC



Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic image

This juicy roast gets a flavorful, burnished crust from its time on a rotisserie grill. If you don't have a rotisserie, you can grill the pork over indirect heat for equally delicious results. Steer clear of pork loins labeled "extra tender" or "guaranteed tender," because they've been treated with sodium phosphate and water and will be too salty if brined.

Provided by Melissa Speck

Categories     Main Course

Yield six to eight.

Number Of Ingredients 11

3 oz. kosher salt (3/4 cup if using Diamond Crystal; 6 Tbs. if using Morton)
1/4 cup packed light brown sugar
3 medium cloves garlic, smashed and peeled
3 large sprigs fresh rosemary
3 large sprigs fresh sage
One 3-lb. all-natural boneless pork loin, trimmed of excess fat
8 medium cloves garlic, peeled
1/4 cup fresh rosemary leaves
1/4 cup fresh sage leaves
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil

Steps:

  • In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 8 to 18 hours.
  • Put the garlic, rosemary, sage, 1 Tbs. salt, and 1 tsp. pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don't have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste.
  • Remove the pork from the brine and pat it dry (discard the brine). Butterfly the pork loin by making a horizontal slit down the length of the loin, cutting almost through to the other side. Open the meat like a book. Spread half of the herb paste over the inner surface of the roast; then fold it back to its original shape. Tie the roast at 1-inch intervals with butcher's twine and then spread the remaining herb paste over the entire outer surface.
  • Set up a grill for indirect rotisserie cooking according to the manufacturer's instructions. Heat the grill to 350°F. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, 35 to 45 minutes.
  • If you don't have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
  • Remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly. Serve hot, warm, or at room temperature.

Nutrition Facts : ServingSize six to eight., Calories 290 kcal, Fat 140 kcal, SaturatedFat 4.5 g, TransFat 16 g, Carbohydrate 2 g, Protein 32 g, Cholesterol 85 mg, Sodium 1010 mg, UnsaturatedFat 10 g

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN



Sage-and-Garlic-Crusted Pork Tenderloin image

This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

2 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon finely chopped fresh sage
1 1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
  • Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

TUSCAN-STYLE ROAST PORK WITH ROSEMARY, SAGE, AND GARLIC



Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic image

Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic

Provided by MosheP

Categories     Main Dish

Time 5h

Yield 6

Number Of Ingredients 13

For the brined pork
3 cup if using Diamond Crystal 6 Tbs. if using Morton)
1/4 cup packed light brown sugar
3 cloves garlic smashed and peeled
3 large sprigs fresh rosemary
3 large sprigs fresh sage
One 3-lb. all-natural boneless pork loin trimmed of excess fat
For the herb paste
8 cloves garlic peeled
1/4 cup fresh rosemary leaves
1/4 cup fresh sage leaves
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil

Steps:

  • Brine the pork In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 8 to 18 hours. Make the herb paste Put the garlic, rosemary, sage, 1 Tbs. salt, and 1 tsp. pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don't have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste. Butterfly and season the pork Remove the pork from the brine and pat it dry (discard the brine). Butterfly the pork loin by making a horizontal slit down the length of the loin, cutting almost through to the other side. Open the meat like a book. Spread half of the herb paste over the inner surface of the roast; then fold it back to its original shape. Tie the roast at 1-inch intervals with butcher's twine and then spread the remaining herb paste over the entire outer surface. Grill the pork Set up a grill for indirect rotisserie cooking according to the manufacturer's instructions. Heat the grill to 350°F. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, 35 to 45 minutes. If you don't have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes. Remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly. Serve hot, warm, or at room temperature. Make Ahead Tips The pork must be brined 8 to 18 hours ahead. You can also butterfly and season the roast with the herb paste up to 4 hours before grilling. Refrigerate, but let sit at room temperature while you heat the grill.

Nutrition Facts : Calories 31 calories, Fat 0.263913333533186 g, Carbohydrate 7.35842500468335 g, Cholesterol 0 mg, Fiber 0.812633322828244 g, Protein 0.534546666822842 g, SaturatedFat 0.130792333439761 g, ServingSize 1 1 Serving (51g), Sodium 28.4983333347913 mg, Sugar 6.5457916818551 g, TransFat 0.0470630000327641 g

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME



Roast Pork Loin With Garlic, Rosemary & Thyme image

Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 garlic cloves, pressed
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 1/2 lbs pork loin roast, trimmed of fat

Steps:

  • Preheat oven to 400°F
  • Line 13 x 9 x 2" roasting pan with foil.
  • Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
  • Place pork, fat side down, in prepared roasting pan.
  • Roast pork 30 minutes.
  • Turn roast fat side up.
  • Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
  • Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
  • Cut pork crosswise into 1/3-inch-thick slices.
  • Arrange pork slices on platter.
  • Pour pan juices over.
  • Garnish with rosemary sprigs, if desired.

ROAST LOIN OF PORK WITH SAGE



Roast Loin of Pork With Sage image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

2 cloves garlic, peeled and minced
1 3-pound boneless, pork loin rolled and tied in one piece
6 sprigs fresh sage
Juice of 1/2 lemon
Coarse salt and freshly ground pepper to taste
2 tablespoons of olive oil
1 medium onion, sliced
3 sprigs thyme
2 1/2 cups strong chicken stock
1/2 cup white wine
Sprigs of sage to garnish

Steps:

  • Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
  • Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
  • Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
  • Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 671 milligrams, Sugar 2 grams

ROAST PORK WITH GARLIC AND ROSEMARY



Roast Pork with Garlic and Rosemary image

A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet.

Provided by ChrisMc

Categories     Pork

Time 1h35m

Yield 3 lbs

Number Of Ingredients 7

1/4 teaspoon ground cayenne pepper
1 -2 clove garlic, crushed
1 tablespoon granulated sugar
salt and pepper
2 tablespoons ground rosemary
3 lbs boneless pork roast
1 1/4 cups white wine

Steps:

  • Preheat the oven to 450 degrees.
  • Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
  • Place the roast on a rack in a roasting pan.
  • Roast at 450 for 15 minutes.
  • Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
  • Add about 1/4 cup of liquid every 15 minutes or so.
  • If there is liquid in the pan, use that to baste before adding more.
  • Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
  • Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
  • If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

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From bigoven.com


FILIPPO BERIO ROASTED PORK WITH ROSEMARY AND GARLIC
Grilled Roast Pork with Rosemary and Garlic: Select a boneless double top loin roast, a boneless center loin roast, or a boneless sirloin roast: Prepare charcoal or gas grill for indirect cooking, firing briquettes or lighting the gas on the sides of the grid only. Set a drip pan in the center of the lower grid. Add 1 cup of hot water to the drip pan. Place the roast on the center …
From filippoberio.com


RECIPES WITH SAGE AND ROSEMARY - THERESCIPES.INFO
10 Best Fresh Rosemary and Sage Recipes - Yummly trend www.yummly.com. Sage and Rosemary Pork Stew Pork boneless pork shoulder roast, oil, dried rosemary, new potatoes and 13 more Porchetta Sandwiches with Garlic Herb Mayo Pork minced garlic, microgreens, boneless pork butt, minced garlic and 11 more Herbed Marinated Pork Chops Pork fresh …
From therecipes.info


PORK LOIN ROAST WITH POTATOES AND CARROTS - THERESCIPES.INFO
Roast Pork Loin with Potatoes and Carrots Recipes - Yummly top www.yummly.com. May 31, 2022pork loin, salt, rosemary, pepper, fresh sage, medium potatoes and 4 more Roast Pork LoinCook the Story celery, garlic powder, salt, black pepper, pork loin roast Roast Pork Loin with PastaFood.com carrot, Italian plum tomatoes, dried oregano, ground black pepper and 12 …
From therecipes.info


ROASTED NEW POTATOES WITH ROSEMARY AND SAGE RECIPE
2015-10-15 Preheat the oven to 350º F. While the oven is heating, prep the ingredients. Combine the olive oil, garlic rosemary and sage in a mixing bowl. Add the potatoes and toss until the potatoes are well coated with the herb/oil mixture. Season with salt and pepper and toss again. Transfer the potatoes to a shallow ovenproof container large enough so ...
From reluctantgourmet.com


TOP 44 PORK SIRLOIN END ROAST BONE IN RECIPES
Herb-Crusted Pork Sirloin Roast Recipe | Allrecipes . 1 week ago allrecipes.com Show details . Step 2. Preheat the oven to 350 degrees F (175 degrees C). Step 3. Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan. Step 4.
From mcswe.tibet.org


ROASTED PORK WITH ROSEMARY AND SAGE - THE COOK'S COOK
1 bone-in 10- to 12-rib pork loin, removed from refrigeration 45 minutes to 1 hour before cooking to allow to warm to room temperature; Kosher salt and freshly ground black pepper; 1 tablespoon chopped rosemary; 1 tablespoon chopped sage leaves; 4 large garlic cloves, peeled and pureed or mashed to a paste; Equipment. 1 full size rimmed baking ...
From thecookscook.com


ROAST PORK WITH FENNEL & ROSEMARY RECIPE - FOOD NEWS
Remove the rosemary leaves from the sprig, finely chop and place in mortar (or blender) Add the fennel seeds and peeled garlic to the mortar ( (or blender) Add salt to the mortar (or blender) and grind together to form a thick dry paste Add olive oil and incorporate to moisten paste The ground herbs marinade, just before adding the olive oil
From foodnewsnews.com


ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC
1 boneless pork loin (about 2 pounds) 1 1/2 teaspoons chopped fresh sage plus 2 sprigs; 1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs; 1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed; 3 tablespoons extra virgin olive …
From mealplannerpro.com


TOP 41 CROWN PORK ROAST COOKING INSTRUCTIONS-RECIPES
The Ultimate Pork Crown Roast Recipe - Food Network . 4 days ago foodnetwork.com Show details . Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, …
From mcswe.tibet.org


GARLIC AND ROSEMARY PORK ROAST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Stuffed Shells With Broccoli Vegetarian Broth Base Best Tasting Vegetarian Hot Dogs Vegetarian Gluten Free Pasta Recipes ...
From recipeschoice.com


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