Pepper Crusted Pork Roast Food

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

PEPPER JELLY PORK ROAST: SWEET AND SPICY

Steps:

• Preheat the oven to 475 F. Line a baking pan with nonstick foil.
• Whisk together pepper jelly, Worcestershire sauce, and mustard. (You can melt the jelly a bit in the microwave for about 15 to 20 seconds to make it easier to combine.)
• Sprinkle the underside of the pork loin roast with onion powder, garlic powder, salt and pepper.
• Place the roast in the prepared pan fat-side up.
• Pour the pepper jelly mixture evenly over the top, then sprinkle with onion powder, garlic powder, salt and pepper.
• Bring the edges of the foil up to within 1 inch around the pork roast and crimp the corners so it stays in place.
• Place the pan in the oven and roast for 45 minutes. Reduce the heat to 375 F and roast and additional 20 minutes. Turn off the oven, leaving the roast inside, and let it sit for 30 minutes.
• Slice into 1-inch-thick slabs to serve. Menu Suggestions A pork loin roast makes for a cozy fall or winter meal. Serve with roasted Brussels sprouts and potatoes au gratin. Or pair it with roasted sweet potatoes and parsnips. Like mashed potatoes? They go wonderfully with pork roast. Add in shredded Colby and Monterey Jack cheese and garlic for a new take on an old favorite and serve with steamed broccoli. Conventional wisdom says pork roast pairs best with a dry white wine. Try chenin blanc, pinot grigio, chardonnay or sauvignon blanc. Some like a medium-bodied red with pork loin roast since the meat is rich. Côtes du Rhône is a good choice if you're in the red camp. For dessert, bring on cherry, strawberry or blueberry cheesecake to continue the fruity theme. Leftover Ideas Unless you are having a crowd for dinner, you'll have a ton of pork roast left. Here are some ideas on how to use it.

BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS

Steps:

• Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
• Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
• Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
• Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.

HERB CRUSTED PORK RIB ROAST WITH ROOT VEGETABLES

Steps:

• Pre-heat the oven to 375°F.
• Combine the rosemary, thyme, sage, parsley and breadcrumbs in a small bowl. Generously season the rib roast with salt and freshly ground black pepper. Spread the Dijon mustard all over and press the herb and breadcrumb mixture on top to cover the top and sides of the roast. Place the roast in a large 12-inch by 15-inch roasting pan and transfer the roast to the oven. Roast at 375ºF for 30 minutes.
• Toss the carrots, parsnips, rutabaga and fingerling potatoes with olive oil, dried thyme, salt and freshly ground black pepper. Once the pork has roasted for 30 minutes, add the vegetables to the roasting pan around the pork. Continue to roast for another 60 to 90 minutes (depending on the size of your roast), until the internal temperature of the pork reaches 145° on an instant read thermometer inserted into the thickest part. Toss the vegetables a few times during the cooking process to help them cook evenly.
• Remove the roasting pan from the oven. Transfer the pork to a cutting board and let it rest for at least 20 minutes, loosely tented with foil. Return the vegetables to the oven for another 10 to 15 minutes, until they are cooked to your liking.
• Slice the roast in between the bones into portions. Shingle the slices on a large platter and arrange the vegetable around them. Pour the jus from the pan over the meat and serve.

PEPPERCORN CRUSTED PORK LOIN WITH PEPPER GRAVY

Steps:

• Sprinkle the peppercorns on a piece of foil.
• Spray the entire pork loin with cooking spray.
• Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat.
• In a saute pan, quickly brown the pork on all sides.
• Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170.
• For the Gravy:.
• With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
• Cook until thickened, lower heat, simmer for 15 minutes.
• Slice meat into 1/2" slices.
• Serve with gravy.

PEPPER CRUSTED TENDERLOIN WITH MUSHROOM CREAM AND ROAST ASPARAGUS

Steps:

• Preheat oven to 425 degrees F.
• Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green.
• Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
• While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.
• Spoon sauce over meat and serve with asparagus alongside.

PEPPER CRUSTED PORK ROAST

Steps:

• Preheat oven to 475 degrees.
• Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
• Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
• Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.

ROAST PORK SHOULDER

Steps:

• Make the rub by combining the ingredients in a small bowl or use a mortar and pestle to make it into a paste.
• Prep the pork shoulder by patting it dry on all sides with paper towels and trim excess fat. With a very sharp knife, score the fat side with a 1/2" crosshatch pattern going all the way through the fat down to the skin.
• Apply the rub marinade on all sides and either ideally cover and refrigerate overnight or let it sit out for a few hours to marinate.
• Preheat the oven to a low 275° F / 135° C.
• Place the roast on a double foil-lined rimmed baking sheet or roasting pan. You can also use a wire rack to set the roast on so the air circulates all the way around.
• When the internal temperature of the roast reaches 175° F, remove it from the oven. Use an instant-read probe thermometer to verify.
• Rest uncovered for 30 minutes or longer. The temperature will rise another 5 to 10 degrees.
• Optional sear for even crispier skin: If your roast didn't get super crispy, you can sear it in a hot oven for a short period of time. After resting the pork shoulder for 30 minutes or longer, preheat your oven to 450° F. Place the roast back in the oven to sear. This will require rotating every 5 minutes or so until it is seared on all sides: 10 to 20 minutes total depending on your oven.
• Serve it by slicing or shredding. Serve warm.

SALT AND PEPPER-CRUSTED PORK

Steps:

• Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
• Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

PEPPER AND HERB CRUSTED SIRLOIN STRIP ROAST RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F and grab a baking or roasting pan.
• Combine the sea or kosher salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place baking dish, fat side up. If not roasting right away, cover the roast and refrigerate.*
• Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium-rare. For medium, take it out of the oven at about 140 F to 145 F.
• Remove the roast from the oven, transfer to a platter or cutting board, cover loosely with foil and let it rest for 15 to 20 minutes before slicing.
• Prepare Pan Gravy or Onion Gravy while the roast is resting.
• Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad. *If preparing the roast earlier in the day, cover and refrigerate. Take it out of the refrigerator about 1 to 1 1/2 hours before roasting. Uncover and roast as directed.

MUSTARD CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425F.
• Combine mustard, sage, and parsley along with salt and pepper in a small bowl.
• Cut pork tenderloin in half width-wise and rub mustard mixture all over the pork. (Cutting it in half will make it easier to manage while you fry it.)
• Spread breadcrumbs onto a plate and gently press the pork into the breadcrumb mixture so all sides are covered.
• Place a cooling rack on top of a cookie sheet. This is what you will roast the pork on.
• Heat a large skillet over medium heat and add butter and oil. When the butter stops foaming add the pork tenderloin.
• Cook the pork, turning it very gently to brown it on all sides without losing too much of the coating. Transfer to the rack on the cookie sheet and into the oven.
• Bake until the pork is cooked to an internal temperature of at least 155F, this should take about 20 minutes. (The temperature will continue to increase while it rests.)
• Allow to rest for 10 minutes lightly tented with aluminum foil.
• Cut into 1 cm wide slices and serve.