Lemon Garlic Roast Pork Food

ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC

Roast Loin of Pork With Caraway, Lemon and Garlic image

This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.

Provided by Nigella Lawson

Categories dinner, roasts, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 6-chop loin of pork on the bone (about 5 1/2 pounds), rind scored and bone cracked so that chops cut off easily
2 cloves garlic, peeled
1 teaspoon kosher or Maldon salt, more as needed
1/8 teaspoon ground cloves
1/2 teaspoon caraway seeds
1 tablespoon lemon juice
1 teaspoon hot chili oil or olive oil
Freshly ground black pepper
2 bay leaves
1 tablespoon olive oil
1 onion, sliced into about 6 disks
6 small eating apples

Steps:

Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 44 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 553 milligrams, Sugar 20 grams, TransFat 0 grams

BELLY OF PORK WITH GARLIC, LEMON AND THYME

Belly of Pork With Garlic, Lemon and Thyme image

From the Daily Mail. It's seems a good way to use up my over abundant herb garden. I love the thought of garlic, lemon and thyme and a crisp crackling. I plan to try this soon - I have the meat in the freezer. I'm entering it now in case I lose my scrap of paper. The recipe says: serve with plenty of mashed potatoes. This needs overnight marinating. There is no indication of how many it will serve. I've made this and it was really delicious. A bit of fussying around, but worth it for a special occasion.

Provided by Sherrie-pie

Categories Pork

Time P2DT13h

Yield 1 roast

Number Of Ingredients 13

Ingredients

1 (1 1/2 kg) pork belly, piece
12 garlic cloves, peeled and bruised
3 lemons, zest of
2 tablespoons of chopped thyme
2 tablespoons olive oil
salt & freshly ground black pepper
1 bunch flat leaf parsley
1 bunch basil
1/2 bunch coriander
2 roasted garlic cloves, peeled
150 ml olive oil
lemon juice
salt & freshly ground black pepper

Steps:

Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
Remove from oven, slice and serve with salsa verde.

Nutrition Facts : Calories 9262.5, Fat 953, SaturatedFat 311.8, Cholesterol 1080, Sodium 557.7, Carbohydrate 22.1, Fiber 5.2, Sugar 1.4, Protein 146.5

GARLIC PORK ROAST (FOR THE SLOW COOKER)

Garlic Pork Roast (For the Slow Cooker) image

We have this on a regular basis because the local grocery often run sales on pork. Takes about 15 minutes in the morning and dinner is ready when you get home. House smells good when you walk in too!

Provided by Sandy in Oklahoma

Categories One Dish Meal

Time 7h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 lb) boneless pork loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 cup chicken broth
1 medium onion, sliced
6 garlic cloves, peeled
8 slices fresh lemon peel (3x1/2-inch each)
1 1/2 lbs red potatoes, cut in 1/2-inch thick slices
1 (16 ounce) bag peeled baby carrots
1/2 teaspoon dried thyme

Steps:

In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

Nutrition Facts : Calories 391.5, Fat 16.3, SaturatedFat 3, Cholesterol 108.9, Sodium 524.5, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 39.2