HERB ROASTED PORK
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
Provided by WENDEE_H
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
- Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
- Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g
HOW TO ROAST PORK PERFECTLY
This is a method for how to roast pork butt and pork shoulder so that it is juicy and tender on the inside and has a gorgeous brown crust on the outside. It works perfectly every time! If you have a pork loin instead, get instructions for cooking it over here. Listen to me explain briefly about how to make this amazingly perfect Roast Pork Recipe, with some great tips along the way, by clicking the play button below: [sc name="roastporkperfectlyrotd"][/sc] If you enjoyed listening to me explain how to roast pork, subscribe to my daily 3-5 minute podcast, RECIPE OF THE DAY, by clicking here :-)
Provided by Christine Pittman
Categories Entrée
Time 3h30m
Number Of Ingredients 5
Steps:
- Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F.
- If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it's a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it's brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells.
- Meanwhile, mix the pepper, garlic powder, and salt in a small bowl and then sprinkle liberally all over the roast.
- Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.
- Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.
- Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.
- If at any point most of the broth has evaporated, add more. Add enough to cover any brownings on the side of the pan from where the previous broth evaporated away. This will dissolve those brownings and flavor your gravy.
- Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Use this time to make your gravy. (Here's how to make gravy using the flavorful broth from the bottom of the roasting pan) and to finish off your other side dishes and set the table.
- Preheat the oven to 475F.
- Once the roast has rested, and the oven has preheated, and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown.
- When it's really nice and browned, take the roast out of the oven and immediately carve it* and serve it. Do not let it rest now since it has already rested.
Nutrition Facts : ServingSize 2/3 lb uncooked roast, Calories 379 calories, Sugar 0.1 g, Sodium 898.8 mg, Fat 16.5 g, SaturatedFat 5.7 g, TransFat 0.1 g, Carbohydrate 1.9 g, Fiber 0.2 g, Protein 56.3 g, Cholesterol 178.3 mg
FOREVER ROASTED PORK
A Michael Chiarello recipe. Made this up yesterday because I was craving delicious, fall-apart tender pork and this really fit the bill. This is Recipe #107646, which you need for this recipe and is easy to make and good for so many other dishes! This delicious roast requires long, slow cooking. I say it was worth the wait!
Provided by evelynathens
Categories Ham
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
- Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place); season well all over with the fennel spice.
- Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.
FOREVER ROASTED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
- Preheat the oven to 275 degrees F.
- Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
- Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
- Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
More about "forever roasted pork food"
FOREVER-ROASTED PORK WITH TOASTED SPICE RUB | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
ROAST PORK SHOULDER - FOOD & WINE
From foodandwine.com
5/5 Category Pork
- In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.
- Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.
- Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.
FOREVER ROASTED PORK | RECIPE | PORK SHOULDER RECIPES ...
From pinterest.com.au
4.6/5 (121)Estimated Reading Time 6 minsServings 10-12
FOREVER ROASTED PORK RECIPE - FOOD.COM | RECIPE | PORK ...
From pinterest.ca
5/5 (2)Estimated Reading Time 50 secsServings 6-8Total Time 8 hrs 25 mins
MARCH – FOREVER ROASTED PORK SHOULDER – SPADES, SPATULAS ...
From spadesspatulasandspoons.com
Estimated Reading Time 5 mins
FOREVER ROASTED PORK : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Cuisine ItalianCategory Main-DishServings 6-8Total Time 9 hrs 20 mins
ALOT SEARCH
From search.alot.com
FOREVER ROASTED PORK | FOOD.COM | RECIPE | PORK ROAST ...
From pinterest.nz
PORK - ITALIAN FOOD FOREVER
From italianfoodforever.com
EMERIL LAGASSE FOREVER PANS | HOW-TO RECIPE VIDEOS | AS ...
From foreverpans.com
INCREDIBLY GOOD EIGHT HOUR ROASTED PORK - HOME COOKING ...
From chowhound.com
FOREVER-ROASTED PORK WITH TOASTED SPICE RUB RECIPE | EAT ...
From eatyourbooks.com
FOREVER ROASTED PORK - CRECIPE.COM
From crecipe.com
PAUL SLOW & LOW FOREVER ROASTED PORK PT 2.WMV - YOUTUBE
From youtube.com
TURDMANIA AT THE EATATERIA: FOREVER ROASTED PORK
From makeyourturdshere.blogspot.com
FOREVER ROASTED LAMB WITH ROASTED VEGETABLES – RECIPES NETWORK
From recipenet.org
THE COOK IN THE FAMILY: FOREVER ROASTED PORK
From thecookinthefamily.blogspot.com
FOREVER ROASTED LAMB WITH ROASTED VEGETABLES RECIPES
From tfrecipes.com
COOKBOOKS: FOREVER ROASTED PORK IS THE BEST OF TRA VIGNE'S ...
From web.kitsapsun.com
FOREVER ROASTED PORK RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
From crecipe.com
FOREVER ROASTED PORK RECIPE MICHAEL CHIARELLO FOOD NETWORK
From delipair.com
FOREVER ROASTED PORK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FOREVER ROASTED PORK RECIPE - FOOD NEWS
From foodnewsnews.com
FOREVER ROASTED PIG - MENU - ACME FOOD & BEVERAGE CO ...
From uswest2.yelp.com
FOREVER ROASTED PORK SHOULDER – SPADES, SPATULAS & SPOONS
From spadesspatulasandspoons.com
FOREVER ROASTED PORK RECIPE - FOOD.COM | RECIPE | PORK ...
From pinterest.ca
RECIPES - ITALIAN FOOD FOREVER
From italianfoodforever.com
FOREVER ROASTED PORK – RECIPES NETWORK
From recipenet.org
RECIPE: FOREVER ROASTED PORK WITH FENNEL SPICE RUB (FOOD ...
From recipelink.com
FOOD WISHES VIDEO RECIPES: PORK TENDERLOIN "DIABLO" – THE ...
From foodwishes.blogspot.com
FOREVER ROASTED PORK RECIPE - WEBETUTORIAL
From webetutorial.com
EMERIL'S CARAMELIZED PORK CHOP | FOREVER PAN RECIPES
From youtube.com
EMERIL 360 PORK CHOP RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
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