Braised Pork Roast With Garlic And Rosemary Food

ROSEMARY GARLIC PORK ROAST

Steps:

• Preheat oven to 375°F.
• In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
• Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
• Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
• Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
• Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
• In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
• Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

GARLIC AND MUSTARD PORK ROAST

Steps:

• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
• Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
• Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
• Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
• Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

PORK ROAST BRAISED WITH MILK AND FRESH HERBS (MAIALE AL LATTE )

Steps:

• Preheat oven to 350°F with rack in middle.
• Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
• Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
• Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

ROAST PORK WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
• Place the roast on a rack in a roasting pan.
• Roast at 450 for 15 minutes.
• Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
• Add about 1/4 cup of liquid every 15 minutes or so.
• If there is liquid in the pan, use that to baste before adding more.
• Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
• Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
• If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 400F.
• In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
• In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
• Brown the pork roast on all sides, about 2 minutes per side.
• Remove the pot from the heat and stir the milk into the pan juices.
• Spread the garlic-rosemary paste over the top of the roast and cover the pot.
• Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
• Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
• Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
• Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
• Slice the roast and serve with the sauce spooned over.
• Especially good with mashed potatoes, rice or egg noodles.

CIDER-BRAISED PORK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a skillet over medium-high heat. Season pork with salt and pepper and brown in the hot oil, 5 to 7 minutes per side. Transfer to a roasting pan just large enough to hold it.
• Combine apple cider, onions, garlic, and sage in a bowl; pour over pork and cover.
• Roast in the preheated oven until pork is very tender, about 2 1/2 hours.
• Remove pork from the liquid and let rest for 10 minutes before slicing. Skim and discard fat from the braising liquid; serve liquid alongside pork. Garnish with apple slices.