ROAST PORK LOIN
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
- Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
- Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
- Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
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.
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
LARRY'S PORK LOIN ROAST
James and Jen love this roast, so I'm posting it. It's very simple, but if you like falling off the bone moist roast, this is how you do it.
Provided by Dienia B.
Categories Pork
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Put 1/2 inch water in bottom of baking pan.
- Put Worcestershire sauce in water.
- Put roast in, fat side up.
- Sprinkle liberally with Season-All salt.
- Salt and pepper roast.
- Cover with tin foil.
- bake.
- 2 1/2 hours later, pour honey over top of meat and cover again.
- bake
- Bake for 5 hours until meat is falling off bone or fork pulls meat apart. some people dont cook it this long see reviews they cooked for 3.5 hours and was ok for them.
Nutrition Facts : Calories 772.7, Fat 35, SaturatedFat 12.8, Cholesterol 294.2, Sodium 221.9, Carbohydrate 3.7, Sugar 3.6, Protein 104
BRINED PORK LOIN ROAST
Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.
Provided by DDW7976
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring water, salt and sugar to boil.
- Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
- Simmer 5 minutes.
- Remove from heat and let cool to room temp.
- Pour over pork roast and marinate a minimum of 8 hours or overnight.
- Drain.
- Pre-heat oven to 250 degrees.
- Season meat with salt and pepper.
- Place in a roasting pan with meat side down.
- Drape bacon slices over the roast so the top and sides are covered with the bacon.
- Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
- (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
- I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.
Nutrition Facts : Calories 92.8, Fat 5.4, SaturatedFat 1.8, Cholesterol 8.2, Sodium 7187.8, Carbohydrate 9.8, Sugar 9.4, Protein 1.4
ROASTED PORK LOIN
This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reaches 160°-170°. Let stand for 10 minutes before slicing.
Nutrition Facts :
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