HERBED PORK ROAST WITH GRAVY
The classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It's his favorite dish! -Jean Harris, Central Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SAGE PORK ROAST WITH APPLE PORK GRAVY
Apple and sage make a perfect flavor combination for pork. Savor the delicious gravy over mashed potatoes.
Provided by McCormick
Categories Entrees,
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix sage, garlic salt, ginger and black pepper in small bowl. Place roast in foil-lined roasting pan with fat side down. Brush entire surface with oil. Rub seasoning mixture evenly over roast. Pour apple juice into pan.
- Roast 1 1/4 hours or until desired doneness, basting with pan juices every 20 minutes. Transfer pork to cutting board. Cover loosely with foil. Let stand 15 minutes before slicing.
- Mix 2/3 cup of the juices from roasting pan and 1 1/3 cups water (or enough liquid to measure 2 cups) in medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. Serve with pork roast.
Nutrition Facts : Calories 213 Calories
SAVORY HERB PORK ROAST WITH GRAVY
This savory pork roast will be the centerpiece of your Christmas or Easter dinner.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
- 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
- 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.
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
ROAST PORK WITH APPLE AND BRANDY GRAVY
Roast pork with fuji apples and brandy gravy. This recipe was in the May 2006 issue of the Australian magazine 'super food ideas'. The preparation and cooking times below do not include the 15 minutes "resting time" in step 6. I have not yet made this recipe, but when I do I shall use Vegetable Stock Recipe #135453 for the vegetable stock used in step 9.
Provided by bluemoon downunder
Categories One Dish Meal
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°C/480°F.
- Place the pork in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
- Place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
- Reduce the oven heat to 180°C/350°F and roast the pork for a further 40 minutes; remove the pork from the oven and baste with the pan juices; arrange the potatoes and onions around the pork and roast for a further one hour.
- Cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the pork; baste the pork and apples with the pan juices and roast for a further 30 to 40 minutes or until the pork is just cooked.
- Remove the pork to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
- Spread the vegetables and apple over the roasting pan; increase the oven temperature to 220°C/425°F and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
- Drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
- Remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
- Slice the pork and serve with the apple, vegetables and brandy gravy.
Nutrition Facts : Calories 1566, Fat 103.8, SaturatedFat 34.1, Cholesterol 365, Sodium 1413.5, Carbohydrate 59.4, Fiber 8.3, Sugar 15.8, Protein 92.4
ROAST PORK WITH CRACKLING
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
- Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
- Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium
PORK RIB ROAST WITH APPLE AND HERB BUTTER GRAVY
This is an easy one to make in a crock pot. The roast braises slowly, along with mushrooms, fennel, onions, and apples in apple cider. When it's fall-off-the-bone done, add some butter for a delicious, sweet and savoury gravy. Try to select a roast with 4 or 5 bones, and a good fat cap.
Provided by buckytom
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rub the roast on all sides with salt and pepper and sear in light olive oil in a skillet on all sides.
- While the meat is searing, quarter the onions and mushrooms. Core the fennel, then cut into eigths. Place most of the onions, fennel, and mushrooms in a layer on the bottom of the crock pot, reserving some to spread around the sides of the roast.
- Peel and core the apples. Set aside.
- After the roast is seared, nestle it into the veggies in the crock pot - fat side up, then spread the rest of the veg around the roast along with the apples.
- Deglaze the skillet with apple cider, then add the liquid to the crock pot.
- Cover, and cook on high for 3 to 4 hours.
- When the roast is fork tender, carefully remove it to a cutting board and tent with foil to rest.
- Using a slotted spoon, transfer the veggies to a serving bowl. I like to spread them around a mound of mashed potatoes.
- Pour the remaining liquid into a deep skillet over high heat, bring to a boil and reduce by at least a third.
- Lower the heat to medium; add the butter in chunks, stirring into the sauce as it melts.Finally, stir in corn starch slurry to thicken the gravy.
Nutrition Facts : Calories 542.5, Fat 33.5, SaturatedFat 11.5, Cholesterol 107.7, Sodium 3625.4, Carbohydrate 32.4, Fiber 6.6, Sugar 13.3, Protein 31.3
ROAST PORK WITH APPLE GRAVY
Make and share this Roast Pork With Apple Gravy recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h48m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the pork on a board and cut off the string if your pork has been rolled and tied. Slide a large sharp knife under the pork rind and fat, then lift it off completely. Set it to one side. Cut a hole about 4cm wide through the thickest part of the loin, or eye, of the pork. Preheat the oven to 190C/Fan 170C/Gas 5.
- Finely chop the sage and parsley leaves and put them in a bowl. Add the lemon zest, garlic, salt, and plenty of freshly ground black pepper. Press some of this herby mix into the hole in the pork and then spread the rest over the surface of the pork until well covered.
- Cover the meat with the pork rind - this will protect the pork and keep it moist as it cooks. Tie the joint at 2cm intervals with kitchen string to keep it together and place in a small sturdy roasting tin. Roast for 30 minutes per 500g, plus 20 minutes. A 1.25kg joint should take 1 hour 35 minutes, but check it is cooked throughout.
- When the pork is ready, move it to a warmed board ready to carve and cover it with foil and a couple of dry tea towels to keep it warm. Holding the roasting tin carefully with an oven cloth, tilt all the juices to one corner and skim off as much of that naughty fat as possible with a spoon and throw it out.
- To make the gravy, put the roasting tin on the hob over a medium head and add the apple juice and 50ml of the cold water. Stir well to lift the juices and sediment from the bottom of the pan. Simmer for a couple of minutes. Carefully strain the gravy through a sieve into a small saucepan and bring it back to a simmer. Mix the cornflour and the remaining cold water to make a thin paste. Stir this into the gravy and cook for 1-2 minutes more until thickened, stirring occasionally. Adjust the seasoning to taste.
- Remove the string from the pork and lift off the crackling and cut it up separately. Carve the pork and serve it without the crackling for anyone watching their weight! Pour the gravy into a jug to serve with the pork.
Nutrition Facts : Calories 449.3, Fat 19.5, SaturatedFat 6.6, Cholesterol 175, Sodium 506.3, Carbohydrate 7.2, Fiber 1.2, Sugar 3.6, Protein 57.9
HERBED PORK AND APPLES
Whenever I make this roast for company they always ask for the recipe. I have also made this with a pork tenderloin and it comes out great!
Provided by PMCHAPMAN
Categories Meat and Poultry Recipes Pork
Time 10h50m
Yield 14
Number Of Ingredients 11
Steps:
- In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
- In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
- To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 21.3 g, Cholesterol 79.1 mg, Fat 21.1 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 7.8 g, Sodium 29.1 mg, Sugar 18.1 g
More about "herb roast pork with vegetable roasties apple gravy food"
HERB CRUSTED PORK LOIN WITH ROASTED VEGETABLES - THE …
From thedizzycook.com
APPLE AND HERB ROAST OF PORK - COOK WITH CAMPBELLS CANADA
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
From copymethat.com
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY | RECIPE
From pinterest.com
ROASTED HERBY PORK WITH VEGETABLES AND APPLE GRAVY
From one2onediet.com
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
From pinterest.ca
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
From bbcgoodfoodme.com
ROAST QUAIL WITH PORCINI GRAVY AND HERB ROASTED VEGETABLES
From cbc.ca
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
From pinterest.com
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
From cooker.cf
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
From pressreader.com
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
From pinterest.com
SAVORY HERB PORK ROAST WITH GRAVY | MCCORMICK
From mccormick.com
ROAST LAMB SHOULDER WITH HERBS DE PROVENCE AND GRAVY
From smh.com.au
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