Garlic Studded Pork Loin Roast Food

ULTIMATE GARLIC PORK LOIN ROAST

Steps:

• Preheat your oven to 375 degrees.
• Add the pork loin to your baking pan.
• Coat with the garlic on top of the fat cap.
• Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork.
• Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.
• Remove from the oven and let rest for five minutes before serving.

ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• For the roasted garlic:
• Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
• For the pork:
• Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
• For the vinaigrette:
• Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
• To serve:
• Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

GARLIC ROAST PORK LOIN

Steps:

• Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

GARLIC STUFFED PORK LOIN

Steps:

• Fire up the grill!
• We have gas so I heat it up on High for about 10 min.
• Then turn to low.
• If useing Charcoal sear then cook over indirect heat.
• I use a paring knife to cut slits into the meat on the fatty side.
• Approximately 18 holes (kinda like golf huh).
• Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
• Rub loin on all sides with Creole Seasoning.
• Grill approx 15 minutes, roll it over and baste with beer.
• Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
• Usually takes about 45- 60 minutes (depends on grilling heat) Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.

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.