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
GARLIC ROAST PORK LOIN
Provided by Food Network
Number Of Ingredients 6
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-STUDDED POT ROAST
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
- Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
- When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
- Preheat oven to 450 degrees F.
- Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
- Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.
GARLIC STUFFED PORK LOIN
This is a real winner for pork loin. It always comes out moist and flavourful. Leftovers are great thin sliced for sandwiches and salads. Goes great with potatoe salad. Tastes great hot or cold! If you really like spicy try adding a slice of jalepeno pepper in eack hole with the garlic.
Provided by Greffete
Categories Pork
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 4
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.
GARLIC PORK LOIN
Make and share this Garlic Pork Loin recipe from Food.com.
Provided by Parsley
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine garlic, cider vinegar, brown sugar, honey, tomato sauce, soy sauce and pepper.
- Add pork loin and marinate for 8 hours, turning meat several times while marinating.
- Place pork and marinade in a roasting pan and roast at 350°F for about 60-90 minutes (basting with sauce occasionally), or until pork is done.
Nutrition Facts : Calories 408.4, Fat 19.2, SaturatedFat 6.6, Cholesterol 95.2, Sodium 807.5, Carbohydrate 27.1, Fiber 1.3, Sugar 23.2, Protein 31.6
GARLIC-STUFFED PORK ROAST WITH GLAZE
For even more flavor after seasoning the roast cover and refrigerate overnight -- for best results use a meat thermometor for this, stuff the roast with as many cloves as desired, I say the more the better! --- NOTE if you prefer lots of glaze, use 1 cup sugar, 2 tablespoons cornstarch, 1/2 cup vinegar, 1/2 cup water and 1/4 cup soy sauce, cook as directed.
Provided by Kittencalrecipezazz
Categories Pork
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Make small slits all over in the roast then stuff whole or half garlic cloves into each slit.
- Rub the roast with olive oil.
- In a small bowl combine the sage with salt, pepper, garlic powder and cayenne pepper; rub the roast all over with the spice mixture.
- Place the roast in a roasting pan, then let sit out on the counter for a few hours.
- Preheat oven to 325 degrees F.
- Set oven rack to middle position.
- Roast for about 3 hours or until the internal temperature reaches 145 degrees F (the temperature will rise more after removing from the oven).
- For the glaze: while the roast is cooking in a small saucepan combine the sugar with cornstarch, vinegar, water and soy sauce; bring to a simmer over medium heat stirring occasionally.
- Cook until bubbly and thickened.
- Brush the roast 3-4 times during cooking.
- The last 30 minutes of cooking pour the remaining glaze over the roast.
- Allow the roast to sit for about 10 minutes before slicing.
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GARLIC-STUDDED PORK LOIN ROAST RECIPE | MYRECIPES
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- Unroll roast, and trim fat. Reroll the roast, and secure at 1-inch intervals with heavy string. Rub surface of roast with vinegar. Make several 1-inch-deep slits in the roast, and stuff with garlic slices. Sprinkle salt and cracked black pepper over roast.
- Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into the roast. Bake at 350° for 2 hours or until meat thermometer registers 160°. Garnish roast with fresh herbs.
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