Honey Garlic Roast Food

HONEY GARLIC GLAZED PORK LOIN ROAST

Steps:

• Preheat oven to 375˚F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
• Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
• Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
• Brush remaining honey mixture over the pork loin. Add 1 cup chicken broth in bottom of pan.
• Roast for 25 minutes.
• In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.
• Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook.
• Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
• Stir vegetables half way through cooking.
• Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.
• Cut the pork in slices and serve with veggies. Used potatoes, carrots, and onions.

HONEY GARLIC ROAST PORK

Steps:

• Marinade: Combine soy sauce, water, sherry, honey, ginger and garlic.
• Trim any fat from meat. Place joint in a large plastic bag and pour marinade over. Tie bag shut and refrigerate for at least 4 hours, turning bag occasionally.
• Remove the joint from bag, reserving marinade and leaving as much ginger and garlic bits as possible clinging tot he meat.
• Place on rack in a roasting tin.
• Roast, uncovered and basting occasionally with marinade at 160C (325F) for 2 hours or until meat thermometer registers 70C (160F).
• Let stand for 15 minutes before carving.

SLOW COOKER HONEY-GARLIC PORK LOIN ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

HONEY GARLIC AND SAGE PORK SIRLOIN ROAST

Steps:

• Preheat oven to 400F.
• Mix together oil, lemon juice, garlic, sage and pepper in a bowl.
• Rub roast with oil mixture and then place in a foil lined shallow roasting pan.
• Roast pork 30-45 minutes
• Brush honey on over top and sides of pork.
• Roast 20-30 minutes more or until done (internal temp 155 degrees F).
• Great served with roasted potato wedges. Toss with olive oil salt and pepper and alongside pork 40-45 min or until nicely browned.

HONEY GARLIC ROAST CHICKEN

Steps:

• Place chicken in greased 9" X 13" dish.
• Combine milk, cornstarch, soy, honey, vinegar and garlic.
• Pour over chicken, tossing to coat.
• Bake at 425 for 25 min, stirring twice.
• Addd green onions and sesame seeds.
• Bake 10 minutes until chicken is done and sauce thickened.
• If desired, spice this up with Asian hot chili sauce.

ROASTED GARLIC PASTE WITH HONEY(RACHAEL RAY)

Steps:

• Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup olive oil. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup olive oil and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.).