HIGH-TEMP PORK ROAST
This makes an easy-to-prepare and wonderfully delicious pork roast!
Provided by Keith Hill
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Rinse roast under cold running water to wet exterior. Pat dry. Use a brush or paper towel to spread Worcestershire sauce evenly over the exterior. Season roast with pepper, salt, steak seasoning, onion powder, and garlic powder on all sides.
- Place roast fat-side up into a shallow roasting pan and place on the middle rack in the oven.
- Roast in the preheated oven until cooked to desired doneness, 20 minutes for medium, 24 minutes for medium-well, or 28 minutes for well done. Turn off the oven and leave roast in the oven, without opening the door, for an additional 40 minutes.
- Remove from the oven and cover loosely with aluminum foil. Let rest for 10 to 15 minutes to allow juices to settle back down into the roast. Slice thinly and serve.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 2.5 g, Cholesterol 39.6 mg, Fat 4.4 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 441.2 mg, Sugar 1 g
PORK TENDERLOIN WITH MELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.
- Season the pork with salt and pepper and rub with 1 tablespoon of the ginger oil. Lightly brush the grill grates with olive oil. Grill the pork, turning as needed, until well marked and a thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes. Transfer to a cutting board and let rest, 5 minutes.
- Meanwhile, thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.
- Cut each pork tenderloin into 8 pieces and divide among plates. Drizzle with the remaining ginger oil and serve with the melon salad.
Nutrition Facts : Calories 500, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 258 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 50 grams
SLOW-COOKED PORK ROAST
Here's a tasty meal that's wonderful for summer because the oven never needs to heat up. It is so flavorful and is sure to become a favorite. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 364mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 22g protein.
TENDER SLOW COOKED PORK ROAST
This is a great recipe for the slow cooker. It comes out tasting great and is very tender every time. If desired, skim fat from pan juices and thicken with flour for gravy.
Provided by Sarah
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 16 g, Cholesterol 89.4 mg, Fat 21.6 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1567.2 mg, Sugar 14 g
COLD ROAST PORK WITH MELON
Provided by Molly O'Neill
Categories appetizer
Time 1h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Ask the butcher to trim two pork loins and to tie each securely with twine. Reserve the rind. Preheat the oven to 350 degrees. Meanwhile, combine the garlic, fennel seed, rosemary, thyme, black pepper and salt in a mortar and, using a pestle, grind to a fine paste. Using a sharp knife make about 12 incisions at regular intervals in each pork loin and tuck a small amount of the herb mixture into each incision.
- Place both pork loins on a rack in a baking pan. Add cold water until it reaches halfway up the side. Place the loins in the oven and bake until the internal temperature of the pork is 160 degrees, about 35 minutes. Remove from the oven. Place the pork on a platter and refrigerate until cool.
- Meanwhile, strain the cooking liquid into a pan, place over medium heat and simmer until the volume has been reduced by half. Adjust the salt and pepper to taste and chill until the liquid has set into a loose jelly.
- Using a sharp knife, cut the melon into 1/4-inch dice. Combine the cubes with the juice of one lemon, toss and refrigerate until completely chilled.
- Use a sharp knife to slice the pork into 1/4-inch slices and fan the slices on individual plates in a circle. Place a mound of melon in the center of each plate. Serve with the cool pork jelly on the side.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 7 grams
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