Betty Crocker Pork Loin Roast Food

ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES

Steps:

• Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
• Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
• Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
• Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
• Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
• Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.

GRILLED SEASONED PORK ROAST

Steps:

• Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
• Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.

ROAST PORK LOIN WITH CRUMB CRUST

Steps:

• Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
• In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
• Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

SLOW-COOKER GARLIC PORK ROAST

Steps:

• Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• Place onion and garlic in 3 1/2- to 6-quart slow cooker. Place pork on onion and garlic. Pour broth over pork.
• Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Reserve 1 cup cooking liquid.
• Serve pork now, or remove pork from slow cooker and cool slightly. Shred warm pork, using 2 forks.
• Place 2 cups shredded pork in each refrigerator or freezer container. Add 1/2 cup reserved cooking liquid to each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork, place container in refrigerator about 8 hours.

ROASTED PORK LOIN

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.

CLASSIC TENDER PORK ROAST

Steps:

• Preheat oven to 450°F.
• Combine shallots, bay leaves, salt, allspice and ginger in a small bowl.
• Add generous amounts of pepper.
• Rub above mixture onto pork surfaces.
• Set pork on a rack in a roasting pan.
• Roast pork until thermometer inserted into centers registers 150F (about 25 minutes).
• Cool slightly.
• Can be prepared 1 day ahead.
• Bring pork tenderloins to room temperature before serving.
• For Sauce:.
• Combine first 6 ingredients in a heavy saucepan.
• Season with pepper.
• Simmer until sauce is slightly syrupy, about 10 minutes.
• Can be prepared 1 day ahead (cover and refrigerate).
• Reheat until warm to hot.

BETTY'S PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water.
• Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 145 degrees F (63 degrees C).

PORK ROAST

Steps:

• Place pork in self-sealing bag.
• In blender, pulse parsley, onion and garlic until minced.
• Add remaining ingredients; process to blend.
• Add mixture to bag; seal and toss to coat pork.
• Refrigerate overnight.
• Preheat oven to 500 degrees.
• Remove pork from bag; discard marinade.
• Place pork on wire rack inside roasting pan; bake 15 minutes.
• Lower oven temperature to 325 degrees; continue cooking until internal meat temperature reaches 155 degrees, about 1 hour.
• Let stand 10 minutes before slicing.