BEST ROAST PORK I'VE EVER EATEN
This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.
Provided by TPubmgjbd
Categories Pork
Time 3h15m
Yield 1 pork loin roast, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place pork roast in a shallow metal pan.
- Combine honey and Dijon mustard.
- Coat top and sides of roast with this mixture.
- Sprinkle garlic powder and rosemary over entire coated surface.
- Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
- Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
- Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
- When meat is done, remove from oven and place on carving board.
- Scrape pan and pour juices into a saucepan.
- Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
- Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
- Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
- Slice pork roast and serve with sauce.
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
MY VERY OWN VERY AWESOME PORK LOIN ROAST
This is a very cozy way to make a pork loin. This is a favorite among my family and friends. The key to keeping the pork moist is searing it before it goes into the oven. I use basic vegetables but parsnips and other root vegetables can be added. The sauce adds a great flavor and the two mix perfectly.
Provided by emtrobstu
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Start by preheating the oven to 350 Fahrenheit.
- Chop the carrots and celery into 1 inch pieces, thicker ends may be cut lengthwise, and chop the red potatoes into quarters, halves if using mini red potatoes.
- Toss to coat the vegetables in 2 tbl of the olive oil and place them at the bottom of a roasting pan with roasting rack. Add 2 tbl of cubed butter to vegetables.
- Season the vegetables with Italian seasoning, pepper and garlic salt to taste.
- Trim fat from loin if desirable, I leave the fat on so the vegetables have the favor of the pork. Make slits along the loin and insert slivers of 3 garlic cloves.
- Season the loin with pepper, garlic salt and seasoning salt to taste.
- Take remaining 3 tbl of olive oil and heat in a large skillet over medium heat. Add the last slivered garlic clove to the oil and brown. Once the garlic turns golden begin to remove it. If you leave the garlic in to long it will burn give a bitter taste.
- Sear the loin in the skillet. You're going to do this for less than a minute per side. You want to just barely brown the meat. We do this to retain the juices during roasting.
- Transfer the loin to the roasting rack and coat the top with Herbs De Provence.
- Place into pre-heated oven for about 30-45 minutes. Measure the internal temperature for proper doneness, about 155-170.
- While the pork is roasting the sauce can be prepared. Place all sauce ingredients into a medium sauce pan. Heat to a boil over medium heat.
- Once sauce begins to boil stir constantly till it's reduced by 1/3 or about 10 minutes. Sauce will thicken when it cools a bit.
- Once roast is done. Let set for about 10 minutes for juices to settle. Carve into slices and serve along side the roasted vegetables. Spoon sauce over pork slices and enjoy.
Nutrition Facts : Calories 791.6, Fat 39.1, SaturatedFat 11.6, Cholesterol 83.3, Sodium 202.6, Carbohydrate 87.7, Fiber 6.1, Sugar 53.7, Protein 26.5
BIRTHDAY PORK ROAST
Provided by Guy Fieri
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the brine: To a large pot, add the water and bring to a boil. Once at a boil, add the garlic, agave syrup, red chile flakes, peppercorns, and salt and turn off the heat. Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid. Add the pork and submerge. Place into the refrigerator for about 2 to 3 hours. Remove and rinse under cool water; pat dry with paper towels.
- Preheat the oven to 350 degrees F.
- On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down. With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom. Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on.
- For the pesto filling: In a small bowl, combine the pesto, chile flakes, garlic, salt and pepper. Mix well and spread this mixture evenly on the inside of the rolled out loin. Carefully roll back up. Cut a 2 to 3-inch slit in between the bones. Truss the roast with kitchen string in between the bones and around the roast. This will help the roast cook evenly.
- For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine. Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours. About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit. Remove from the oven, tent with foil, and let sit for 15 to 20 minutes to rest and carry over cooking for another 5 to 10 degrees F. Place the roasting pan over medium-high heat and add 1 1/2 to 2 cups chicken stock and bring to a boil. Allow to boil and reduce for 5 minutes.
- To finish: Strain the vegetables and place onto a serving platter. Finish the sauce with about 2 tablespoons butter and remove from the heat.
- Remove the kitchen string and slice the pork into 1 1/2-inch thick pieces. Serve immediately with the vegetables and pan sauce.
AWESOME PORK ROAST
At first I was skeptical of this recipe, but now I won't make our pork roast any other way. Also makes great sandwiches.
Provided by Mom2JandA
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place pork roast in crock pot.
- Add dry onion soup mix.
- Pour Italian dressing, beer and worcestershire sauce over top of roast.
- Cover and cook on low 8 hours.
- Roast can be shredded and put on rolls for sandwiches. Also can be a meat and potatoes meal.
BAREFOOT CONTESSA'S BEST ROASTED PORK
The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!
Provided by hollyfrolly
Categories One Dish Meal
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
- Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
- In the meantime, slice fennel bulbs into thick wedges.
- Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
- Place the vegetables in a large roasting pan and cook for 30 minutes.
- Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
- Remove the meat from the pan and return the vegetables to the oven to keep cooking.
- Cover the meat with aluminum foil and allow it to rest for 15 minutes.
- Remove the strings from the meat and slice it thickly.
- Arrange the meat and vegetables on a platter.
- Sprinkle salt and pepper to taste.
- Enjoy warm!
AWESOME PORK BUTT
This is a recipe that is cooked in the crockpot and smells wonderful while cooking. A bit different than your usual pot roast. A big hit with my crowd.
Provided by surprize27_gal
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Spread one can of your soup on the bottom of crockpot.
- Rinse off your roast and pat dry.
- Rub Blackened Steak Seasoning into the meat covering all sides and place into the crockpot. (Fat side up).
- Top with onion, mushrooms and the remaining can of soup.
- Cook on low heat for 8 to 10 hours.
- When cook time is complete, drain off the juices and make a gravy on the stove top.
- Serve over steamed rice. ( I like jasmine rice).
- Gravy: Put 2 c of juices in a pot and let it come to a boil over med hi heat. In a small cup, add a 1/4 c cold water and 2 Tbs cornstarch until mixed well. Add to boiling pot and stir with whisk until thick. Remove from heat and serve over meat.
Nutrition Facts : Calories 23.1, Fat 0.2, Sodium 3.6, Carbohydrate 4.4, Fiber 0.9, Sugar 2, Protein 2
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