SLOW-ROASTED PORK WITH CITRUS AND GARLIC
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
- Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
- Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
- Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.
HERBED PORK ROAST
Make and share this Herbed Pork Roast recipe from Food.com.
Provided by Marie
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and rub over entire roast.
- Place roast in a shallow roasting pan and place in a preheated 500° oven.
- Immediately reduce heat to 350° and bake uncovered until meat thermometer reaches 160°.
- Remove to a warm serving platter, cover with foil and let rest for 15 minutes before slicing.
- Make gravy from pan drippings.
Nutrition Facts : Calories 27.7, Fat 0.1, Sodium 293.6, Carbohydrate 7.1, Fiber 0.2, Sugar 6.6, Protein 0.1
CITRUS PORK WITH EGG NOODLES
Citrus Pork with Egg Noodles is quick and easy, perfect for a midweek dinner! With strips of pork loin sautéed with cumin and garlic, served in a citrusy sauce with carrots and egg noodles.
Provided by Elise Bauer
Categories Dinner Budget Quick and Easy Citrus Egg Noodles Pork
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Add pasta to the boiling water, cook until al dente
- Cook the carrots in the broth mixture: While the pasta is cooking, add the carrots to the skillet you used to cook the pork. Pour all but the reserved broth mixture over the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
- Add the green onions and ginger: Bring everything to a boil and simmer for 1 more minute.
Nutrition Facts : Calories 288 kcal, Carbohydrate 28 g, Cholesterol 64 mg, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, Sodium 476 mg, Sugar 7 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
CITRUS HERB PORK ROAST WITH GARLIC NOODLES
Time 1h40m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Instructions First, prepare the injection. Place all of the injection ingredients in a pot and bring to a boil for 2 minutes. Remove from the heat and allow to cool. You can skip this step, but I highly recommend bringing the injection to a boil and allowing all the flavors to come together. Remove the pork loin from the wrapping and pat dry with a paper towel. Score the fat cap with a sharp knife. This will help the fat crisp up and allow the rub to go deep into the roast. In a small bowl, combine the herbs, orange zest, salt, pepper, garlic and onion powder. Rub and press the mixture into the roast. Once the injection has cooled, transfer it into an injector. Inject the roast every 1 1/2 inches with a Tbsp. of the injection. You can eyeball this as it's not crucial to get the exact amount in each injection. You will most likely have some remaining, discard it. Cover the roast and place into the refrigerator for an hour or up to overnight. Preheat the oven to 350˚F and heat a skillet over medium-high heat. Sear every side of the roast in the skillet, 2 minutes a side. Place the roast in a roasting pan and pour the drippings from the skillet on top. Place into the oven for an hour. After an hour, check the internal temperature using an instant-read thermometer. If your roast is not at 145˚F, continue roasting in 5 minute increments until the desired temperature is reached. Remove the roast from the oven and allow it to rest for a minimum of 15 minutes. This is the perfect amount of time to whip up some garlic noodles. Cook the noodles according to the package instructions. Save a few Tbsp. of the starchy water. In a skillet over medium heat, add the onions. While those are cooking, whisk together the soy sauce, oyster sauce, Sriracha, garlic, brown sugar and sesame oil in a separate bowl. After 5 minutes, add the carrots and two spoonfuls of the sauce to the skillet with the onions. Cook for 3 minutes, then add the noodles, reserved water and remaining sauce. Cook for an additional 5 minutes or until the sauce has thickened. Slice the roast into ½-inch thick slices and serve on top of the noodles. Enjoy!
GARLIC HERB ROASTED PORK
I found this in a Quick and Simple magazine last week.This looked so good that I made it the same night. I added partially cooked potatoes to the pan after the first 15 minutes.
Provided by bigbadbrenda
Categories Pork
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F
- Pat pork dry with paper towel and place in shallow roasting pan.
- In a small bowl mix all the ingredients together and rub all over the pork.
- Place pork in oven and roast for 15 minutes.
- Lower temperature to 300°F and roast another 20 minutes or until pork reaches 150°F on thermometer.
- Remove pork and let rest for to minutes covered loosely with a tent of tin foil.
CHEF JOHN'S GARLIC-STUDDED ROAST PORK
Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 12h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
- Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
- Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
- Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
- Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g
ROASTED PORK WITH ONIONS AND CITRUS
The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in lower third. In a large skillet, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, 4 minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
- Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350 degrees. Ladle onion and cooking juices over pork. Cook, uncovered, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 155 degrees), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.
Nutrition Facts : Calories 507 g, Fat 23 g, Protein 59 g
ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY
Here's what you need: garlic, olive oil, Kroger® Boneless Whole Pork Tenderloin, kosher salt, freshly ground black pepper, dried thyme, dried rosemary, rubbed sage, garlic powder, dijon mustard, unsalted butter, fresh rosemary, fresh thyme, garlic, all purpose flour, white wine, chicken stock, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
- Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Preheat the oven to 350°F (180°C).
- Remove the pork loin from the marinade.
- Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
- Enjoy!
Nutrition Facts : Calories 1032 calories, Carbohydrate 40 grams, Fat 82 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams
More about "citrus herb pork roast with garlic noodles food"
GARLIC CITRUS ROASTED PORK TENDERLOIN - LET'S DISH RECIPES …
From letsdishrecipes.com
4.4/5 (36)Category Main DishesCuisine AmericanTotal Time 40 mins
- Preheat oven to 400 degrees and lightly grease a large roasting pan. Pierce pork all over with a fork and brush each tenderloin with the vegetable oil.
- In a small bowl, combine all of the seasonings. Pat the spice mixture onto the pork, covering completely. Place tenderloins in the prepared pan and drizzle with lemon and lime juice.
- Cut the lemon and lime into slices and arrange around the pork in the pan. Remove the garlic cloves from the head and peel. Arrange garlic around the meat in the pan.
- Bake for 25-30 minutes, or until pork is browned and internal temperature reaches at least 145 degrees. Let pork rest on a cutting board for 5-10 minutes. Spoon pan juices over pork and sprinkle with fresh chopped parsley before slicing and serving.
GARLIC & HERB PORK ROAST RECIPE - RECIPES | MENU IDEAS
From recipezazz.com
ROASTED GARLIC AND HERB PENNE PASTA WITH PORK - EAZY …
From eazypeazymealz.com
ROSEMARY GARLIC PORK ROAST - DELICIOUS & SIMPLE RECIPES …
From jocooks.com
CITRUS HERB CRUSTED PORK ROAST - HOMEPAGE - NUTMEG …
From nutmegnanny.com
GARLIC AND CITRUS MOJO PORK RECIPE
From allrecipes.com
Category Entree, DinnerCalories 1002 per servingTotal Time 30 hrs 20 mins
FENNEL-GARLIC PORK ROAST RECIPE - FOOD & WINE MAGAZINE
From foodandwine.com
GARLIC & CITRUS MOJO PORK - CARIBBEAN-INSPIRED TENDER ROAST PORK
From youtube.com
LEMON HERB ROASTED PORK - AMERICAN FAVORITES, BBQ, MEXICAN AND …
From keviniscooking.com
CITRUS-MARINATED PORK CHOPS RECIPE - FOOD & WINE MAGAZINE
From foodandwine.com
ROASTED PORK LOIN WITH ORANGE-HERB SAUCE RECIPE - FOOD & WINE …
From foodandwine.com
HERB AND GARLIC BONELESS PORK ROAST - POPULAR RECIPES
From juliassimplysouthern.com
CITRUS AND HERB MARINATED PORK ROAST RECIPE RECIPE | RECIPES.NET
From recipes.net
CITRUS-MARINATED PORK RIB ROAST RECIPE - FOOD & WINE MAGAZINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love