HERBED PORK ROAST WITH ONIONS AND MUSHROOMS
THIS favorite recipe was one of my dear mother's, and each time I serve it, I'm filled with warm memories. This was our family's celebration roast. Mother served it on birthdays and holidays. The combination of herbs enhances the drippings as well, so I use it to make a flavorful gravy. -Ruth Bethurum, Ozan, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven coated with cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1-1/2 hours or until a thermometer reads 160°. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired.
Nutrition Facts :
ONION-TOPPED HERBED PORK ROAST
The herb rub and sliced onion add loads of flavor to this pork roast. I like to serve it with a side of parslied potatoes and a green salad for a well-rounded dinner. - Shelia Letchworth, Versailles, Missouri
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. Place pork and water in a 4-qt. slow cooker. Spread butter over meat. Combine the sage, parsley, pepper, garlic, oregano and salt; sprinkle over meat. Top with onion. Cover and cook on low for 8-10 hours or until meat is tender. If desired, thicken cooking juices. Stir in browning sauce if desired. Let meat stand 10 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 11g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HERB ROASTED PORK WITH HONEY DIJON MUSTARD
Steps:
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.
HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS
The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
- Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
- Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
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
ONION HERB PORK CHOPS
From TOH Cooking for 2 mag Winter 2007. I'm not a big fan of onions but these pork chops taste really good probably because the onions are cooked for so long.
Provided by hungrykitten
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer uncovered, for 8-10 minutes or until onion is tender.
- Meanwhile, sprinkle pork chops with salt and pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter.
- Spoon half of the onion mixture into a baking dish coated with nonstick cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top.
- Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400 degrees for 20-25 minutes or until meat juices run clear.
Nutrition Facts : Calories 217.9, Fat 16.3, SaturatedFat 10, Cholesterol 42.2, Sodium 498.6, Carbohydrate 13.4, Fiber 1.3, Sugar 3.1, Protein 5.4
HERB-ROASTED PORK LOIN WITH GRAVY
Get the family around the table with our Herb-Roasted Pork Loin with Gravy. Let the aroma of this Herb-Roasted Pork Loin with Gravy fill the kitchen!
Provided by My Food and Family
Categories Recipes
Time 13h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients; rub evenly onto meat. Refrigerate overnight.
- Heat oven to 350°F. Place meat in shallow pan sprayed with cooking spray. Bake 50 min. to 1 hour or until done (145ºF). Remove from oven; place on cutting board. Cover loosely with foil. Let stand 3 min. Meanwhile, heat gravy as directed on label.
- Slice meat. Serve with gravy.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
HERB-ROASTED PORK TENDERLOIN
Make and share this Herb-Roasted Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
- Prick pork with a fork, and place in marinade, turning to coat.
- Cover dish, or seal bag; Chill 2 hours.
- Remove from marinade, discarding marinade.
- Place pork on a rack in a roasting pan.
- Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.
Nutrition Facts : Calories 281.4, Fat 12.9, SaturatedFat 2.9, Cholesterol 110.7, Sodium 966.9, Carbohydrate 3.2, Fiber 0.4, Sugar 1.1, Protein 36.3
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