PORK LOIN ROAST
This Pork Loin Roast will give you nostalgia for your mom's home cooking.
Categories pork loin roast easy dinner recipes weeknight dinner recipes simple recipes how to roast pork difference between pork tenderloin and pork loin
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Line a 13"-x-9" pan with foil and place a wire rack on top.
- Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
- In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
- Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
- Let rest for 10 minutes before slicing into 1/3" pieces. Serve pork warm with extra pan juices.
Nutrition Facts : Calories 455 calories
MOST TENDER PORK LOIN ROAST EVER
I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it.
Provided by ShaGun
Categories Pork
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
- Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
- Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
- Cover bake at 325°F for 2 1/2 hours.
- If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.
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.
THE BEST SIRLOIN PORK ROAST
I've made this sirloin pork roast for dinner numerous times and every single time it's perfectly juicy and full of flavor.
Provided by Amanda Formaro
Categories Dinner
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 225 F.
- Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.
- Heat oil in a 9"-10" cast iron (or oven-proof) skillet over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
- Add onions, carrot, and celery to skillet and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze skillet with beef broth.
- Place roast on top of vegetable/broth mixture and place skillet in center of oven. Cook until an instant read thermometer's internal temperature reaches 145 F (about 2 hours).
- Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.
Nutrition Facts : ServingSize 1 3-ounce portion, Calories 137 kcal, Carbohydrate 1 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 91 mg
ULTIMATE PORK ROAST RECIPE
Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.
Provided by Emily Richter
Categories Lunch and Dinner
Time 1h40m
Number Of Ingredients 16
Steps:
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
- Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
- In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
- Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
- Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
- Serve pork roast sliced and with veggies and extra gravy.
Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving
PORK LOIN ROAST WITH GRAVY
This delicious pork loin is covered with a fragrant dry rub, then roasted and served with a beautiful gravy. Perfect Sunday lunch or a special occasion dinner.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat the oven to 475F/220C Take the pork loin out of the fridge 1 hour before cooking to bring it to room temperature. Make the rub by combining the garlic powder, smoked paprika, crushed coriander seeds, oregano and salt. Pat the loin dry with paper towel and apply the rub all over.
- Put the meat in a roasting pan or a large cast iron pan and into the oven for 20 minutes. After 20 minutes lower the temperature to 375F/190C and continue roasting for 25-30 minutes until the internal temperature registers 145F/63C. Take the roast out and move to a serving plate, cover with foil and let it rest for 20 minutes.
- Meanwhile make the gravy. To the same pan with drippings add the butter and melt it over medium heat. Then add the flour and let it cook while stirring for 1 minute, then add the stock and red currant jelly, bring to a boil and let it simmer till thickens. Taste and add 1/2 tsp of the leftover rub or salt if underseasoned.
Nutrition Facts : Calories 240 kcal, Carbohydrate 9 g, Protein 30 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 88 mg, Sodium 468 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PORK LOIN ROAST RECIPE
How To Make Easy Pork Loin Roast cooked with the most incredible Honey Garlic Butter Sauce! Oven and Slow Cooker Methods included!
Provided by Karina
Categories Dinner
Number Of Ingredients 18
Steps:
- Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
- Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
- Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
- Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
- Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
- While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
- Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
- Slice pork and serve drizzled with Honey Garlic Butter Sauce.
- Preheat oven to 350°F (175°C).
- Place seared/browned seasoned pork in a roasting pan.
- Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
- Add in 1/2 cup stock and 1/2 cup water around the pork.
- Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part(If pan dries out while cooking (it shouldn't), add a little more water.)
- Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
- Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a nother 1/4 cup if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
- Slice pork and drizzle with Honey Garlic Butter Sauce.
Nutrition Facts : Calories 508 kcal, Carbohydrate 21 g, Protein 52 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 173 mg, Sodium 904 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
SIMPLY THE BEST PORK LOIN RECIPE EVER
If you've ever wondered whether or not there is one pork loin (or tenderloin) recipe that can be called "The Best Pork Loin Recipe Ever", you've found it. This dish is so amazing that it simply boggles the mind
Provided by Jerry
Categories Main
Time 2h30m
Number Of Ingredients 15
Steps:
- In a small bowl, combine shallots, garlic, thyme, oregano, adobo and parsley. Rub the mixture all over pork, pressing firmly, and refrigerate overnight.
- Preheat oven to 350 degrees.
- Place pork loins in a roasting pan and bake for 30 minutes. Remove pork from the oven and let stand until cool enough to touch.
- Spread the paste all over the loin. Return to oven and cook until it has developed a good crust on the outside and is cooked to your desired doneness. About 25 to 30 minutes. (Place a cookie sheet under your roasting pan if it's shallow, the brown sugar will foam after about 20 minutes in the oven, and could spill over in a shallow roasting pan.)
- Remove pork from pan and let rest for 15 minutes. cut into slices, drizzle with pan juices and garnish with a sprig of thyme.
- Serve immediately.
Nutrition Facts : Calories 141 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1449 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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- Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
- In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down.
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- If you’d like to sauté the outer layer of your pork loin first, then place the room temperature pork loin in the Instant Pot and sear it for approximately 4 to 5 minutes per side. Then, remove it from the pot and place it on a large plate or cutting board. Turn the sauté setting off on the Instant Pot and remove the pork loin to switch the setting to meat/stew.
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