PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES
Make and share this Pork Loin Roast with Roasted Root Vegetables recipe from Food.com.
Provided by CCinSC
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Roast: Place roast on rack in a roasting pan.
- Rub crushed garlic over roast.
- Brush roast with olive oil, sprinkle with herbs.
- Cover and refrigerate for at least two hours.
- Sprinkle roast with salt and pepper.
- Bake at 500º for 15 minutes.
- Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
- Vegetables: Combine all ingredients in a ziplock bag, toss well.
- Place Vegetables around pork after you have reduced the heat to 325º.
- Bake until roast is done.
- Serve with the pan juices.
Nutrition Facts : Calories 788.3, Fat 40.6, SaturatedFat 12.2, Cholesterol 245.2, Sodium 604.1, Carbohydrate 13, Fiber 2.2, Sugar 2.9, Protein 87.9
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
CROWN ROAST OF PORK WITH ROASTED ROOT VEGETABLES
Provided by Katie Lee Biegel
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- Mix the light brown sugar, ground mustard, paprika, allspice, cayenne, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a small bowl. Rub the spice mix all over the pork roast, including the inside of the crown.
- Add all the root vegetables and the onions to a large bowl. Drizzle with the olive oil and sprinkle with the thyme and the remaining teaspoon each salt and pepper. Toss until the vegetables are coated. Mix together the butter with the maple syrup in a small bowl. Set aside at room temperature while the roast cooks.
- Place the roast in the center of a baking sheet and arrange the vegetables all around it. Roast, rotating halfway through, until the internal temperature reaches 140 degrees F, about 2 hours. Raise the heat to 425 degrees F.
- Add the white wine to the baking sheet, then baste the roast with the maple butter. Continue to roast for 15 minutes more. Remove the roast to a serving platter. Let the meat rest for at least 30 minutes. Remove the vegetables from the baking sheet with a slotted spoon and place them into and around the crown roast on the serving platter. Pour any drippings from the baking sheet into a small saucepan. Add the Dijon mustard and any remaining maple butter to the saucepan. Bring to a boil over medium-high heat and cook until reduced by half and slightly thickened, 3 to 5 minutes. Remove from the heat and add the parsley. Pour the sauce over the roast and vegetables or keep on the side.
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
ROASTED SPICED PORK LOIN WITH ROOT VEGETABLES
Steps:
- Make sauce:
- Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jelly and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare pork:
- Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day.
- For roasting:
- Position racks in center and bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast on center rack 45 minutes, turning vegetables occasionally.
- Place beets in small roasting pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Remove large roasting pan from oven. Push vegetables to sides of pan, clearing space in center for pork. Place pork in center of pan. Return large roasting pan to center rack. Place pan with beets on bottom rack.
- Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Roast beets until tender, turning occasionally, about 1 hour. Remove pork and all vegetables from oven and let stand 10 minutes.
- Place pork roast in center of large platter; surround with all vegetables. Rewarm sauce over low heat, whisking constantly.
PAN-ROASTED 5-SPICE PORK LOIN
This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
- Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
- Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer to a plate to rest at least 5 minutes before slicing.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g
HERBED PORK LOIN ROAST WITH VEGETABLES
Make and share this Herbed Pork Loin Roast With Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Stir together the butter, mustard, garlic, thyme, sage, and rosemary in a small bowl.
- Dry outside of pork roast with paper towels, then rub top and sides with the butter mixture.
- Season roast with salt and pepper; place buttered side up in a roasting pan.
- Pat vegetables dry; scatter vegetables in the roasting pan around the pork.
- Roast meat and vegetables until pork reaches an internal temperature of 145° on an instant read thermometer, about 1 hour and 45 minutes.
- After cooking roast 50 minutes, stir vegetables to coat with pan drippings.
- If pork starts to overbrown near end of roasting time, tent it with foil.
Nutrition Facts : Calories 406.5, Fat 20.5, SaturatedFat 7.3, Cholesterol 117.1, Sodium 111.7, Carbohydrate 20.1, Fiber 2.4, Sugar 2.1, Protein 34.4
SLOW-COOKED PORK WITH ROOT VEGETABLES
This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges
HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY
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
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
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
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