ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
SUCCULENT PORK ROAST
Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it.
Provided by JoyLee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
- Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
- Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 21.7 g, Cholesterol 153.8 mg, Fat 40.8 g, Fiber 0.5 g, Protein 39.6 g, SaturatedFat 15.2 g, Sodium 52.9 mg, Sugar 6.6 g
SUCCULENT ROASTED PORK LOIN
We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well!
Provided by Dine Dish
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Crush garlic with rosemary, salt and pepper, making a paste.
- Pierce the meat with a sharp knife in several places and press the garlic paste into the openings.
- Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven for 2 hours, turning and basting with pan liquids.
- After 2 hours remove roast to a platter.
- Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
- Serve with pan juices.
- Enjoy!
SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
SUCCULENT SWISS PORK ROAST WITH CRISPY SKIN
This is one of my favourite forms of Pork. It is very juicy and yet offers lovely golden crisp skin on top! You will need to get a large piece of preferably Pork Neck or a large piece of pork with the skin and fat still attached, NOT a lean pork roast, so not for those watching their weight! Every time I prerpare this type of pork roast guests never fail to praise and make superlative compliments! Try it, it also makes a great and special family meal!
Provided by Switzerland
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven 375°F.
- Wash the entire piece of pork under running water (both sides).
- Place meat skin side up in a large roasting pan.
- Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
- Generously apply the mustard on both sides all over the roast including the skin.
- Squeeze and evenly apply the juice of half a lime per side of the roast.
- Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
- Turn roast so the skin faces upward in the roasting pan.
- Pour 1 cup water into bottom of pan (not on the roast).
- Drizzle olive oil evenly over the top of the roast.
- Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
- Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
- For Gravy/Sauce:.
- Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
- Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!
Nutrition Facts : Calories 110.7, Fat 10, SaturatedFat 2.5, Cholesterol 7.5, Sodium 179, Carbohydrate 5.4, Fiber 2.4, Sugar 0.7, Protein 1.7
HERB-ROASTED PORK LOIN
Provided by Maggie Ruggiero
Categories Herb Roast Easter Quick & Easy Dinner Healthy Shallot Simmer Vermouth Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Roast pork:
- Preheat oven to 350°F with rack in middle.
- Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
- Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
- Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
- Make sauce while pork rests:
- Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
- Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
- Serve pork with sauce.
- What to drink:
- Marimar Estate Don Miguel Vineyard '06
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22 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS
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- Slow Cooker Brown Sugar Pork Loin. This slow cooker brown sugar pork loin is perfect for any day of the week. Just rub the roast with the brown sugar and mustard mixture and drop it in the slow cooker.
- Orange Braised Pork Loin. A pork loin roast doesn't have to be roasted in the oven. This succulent orange braised pork loin is braised on the stovetop and gets a wonderful flavor from orange juice, balsamic vinegar, garlic, brown sugar, and seasonings.
- Pork Rib Roast and Vegetables. A succulent pork rib roast and vegetables is a fantastic centerpiece for holiday dinners or other special occasion meals.
- Roasted Boneless Pork Loin. This roasted boneless pork loin recipe starts in a hot oven to give it a flavorful, golden brown crust. The oven temperature is reduced for the remainder of the cooking time, producing a tender, juicy roast.
- Bacon Wrapped Pork Loin With Marmalade Brown Sugar Glaze. Who doesn't love bacon? This bacon-wrapped pork loin with marmalade brown sugar glaze roasts to perfection.
- Garlic and Herb Crusted Pork Loin Roast. A garlic and herb crusted pork loin roast is a breeze to prep and cook. Just combine the seasonings, rub them over the pork, and refrigerate the roast until you're ready to cook.
- Porchetta: Stuffed and Rolled Italian Pork Roast. Porchetta is a classic Italian recipe usually made with pork shoulder. This version uses leaner pork loin as the central meat.
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- Easy Slow Cooker Pork Loin Barbecue. Barbecue flavors stand out in this easy slow cooker pork loin barbecue. The roast is slow-cooked to perfection with a store-bought barbecue sauce that has been doctored with additional ingredients.
- Easy 4-Ingredient Pork Roast. All you need to make this simple easy 4-ingredient pork roast is salt, pepper, and garlic. Really, that's all there is to it!
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