Savory Pork Roast Recipes

SAVORY PORK ROAST

Steps:

• Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° until a thermometer reads 145°, 80 minutes. Let stand for 10-15 minutes before slicing.

SAVORY HERB PORK ROAST WITH GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

SAVORY PORK LOIN ROAST

Steps:

• Preheat oven to 350°. In a small bowl, combine soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan. , Bake, uncovered, until a thermometer inserted in pork reads 145°, 70-90 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. , Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.

SIMPLE SAVORY PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
• Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

SAVORY MUSHROOM & HERB PORK ROAST

Steps:

• Place onions and carrots in a 5-qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve pork with gravy. Sprinkle servings with French-fried onions if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

CROCK POT SAVORY PORK ROAST

Steps:

• Place roast and onion in crock pot sprayed with Pam.
• Add bay leaf, soy sauce and garlic powder.
• Cover. Cook on High 1 hour and then low 6 hours.
• Slice and Serve.

SAVORY PORK LOIN

Steps:

• Preheat oven to 325 degrees.
• Mix together the first 4 ingredients (sage, salt, pepper garlic powder) and rub on pork loin or pork chops.
• Roast uncovered for approximately 20 minutes per pound of Pork Loin(cooking time will vary depending on the cut of pork that you use).
• Next, mix the remaining ingredients in a sauce pan and bring to a boil until thickened. (Note: You may also choose to make extra sauce as this sauce is VERY good!).
• Baste the pork with some of the glaze and let cook until the glaze has coated the surface nicely.
• Finally, plate the cut pork loin/pork chops and use remaining glaze to pour over the top and serve.

EASY PORK ROAST

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
• Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

SAVORY PORK ROAST

Steps:

• heat oven to 350*F.
• coat roast with oil, rub sage over entire roast.
• place roast, fat side up on rack in roasting pan.
• sprinkle with salt and pepper.
• bake for 2 to 3 hours or until meat thermometer reaches 170*F (76*C).

SAVORY BEEF OR PORK ROAST RUB

Steps:

• Combine all seasonings together in a bowl.
• Rub over meat.
• Cover meat and refrigerate for 24-48 hours.

SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender., Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

SIMPLY SAVORY PORK LOIN

Steps:

• Combine all spices and rub into pork.
• Brown pork in oil and bacon grease.
• Add water and chicken broth, scraping up all the brown bits.
• Cover tightly with foil and a lid.
• Bake at 325* for 45 minute to 1 hour or until temperature reaches 150*.

SUMMER SAVORY PERFUMED ROAST PORK LOIN

Steps:

• Preheat a stainless steel pan over medium heat.
• Rub pork loin with olive oil and summer savory, ensuring it sticks, then wrap the loin with bacon.
• Over medium heat, sear pork loin with bacon until bacon has bronzed; add apple, garlic and shallots. Season lightly wiht salt and pepper, blend together in pan and place pan in 325F oven for 30-35 minutes.
• Set pork on cooling rack. Over medium high heat, bring juices in pan to a rolling simmer. Add wines to deglaze, and reduce liquid to a concentrate flavor. When it's reduced by 1/2, add maple syrup, and keep reducing.
• When it starts to have a nice glaze or sheen to it, take it off the heat and let sit for 2 minutes. Add in cold butter whle swirling the pan in a circular motion on the stovetop.
• Season with salt and pepper if needed and set aside.
• Slice the pork. Place on a serving platter and pour sauce over liberally.