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
HERB-ROASTED PORK LOIN
In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos-"the best." Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as "arista" in one of his novels. But there's no debate that this impressive dish will earn high marks wherever it's served. Here, the rub's fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma
Provided by By The Lake
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 325°F.
- Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
- Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
- Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
- Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.
Nutrition Facts : Calories 94.2, Fat 6.9, SaturatedFat 0.9, Sodium 3, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 0.4
PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE
Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.
Provided by NicoleMcmom
Categories Pork Loin
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
- Roast in the preheated oven until browned on top, 20 to 25 minutes.
- While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
- When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
- Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
- Slice pork and serve with pan drippings and juices.
Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg
GARLIC HERB ROASTED PORK
I found this in a Quick and Simple magazine last week.This looked so good that I made it the same night. I added partially cooked potatoes to the pan after the first 15 minutes.
Provided by bigbadbrenda
Categories Pork
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F
- Pat pork dry with paper towel and place in shallow roasting pan.
- In a small bowl mix all the ingredients together and rub all over the pork.
- Place pork in oven and roast for 15 minutes.
- Lower temperature to 300°F and roast another 20 minutes or until pork reaches 150°F on thermometer.
- Remove pork and let rest for to minutes covered loosely with a tent of tin foil.
HERB ROASTED PORK LOIN AND POTATOES
Make and share this Herb Roasted Pork Loin and Potatoes recipe from Food.com.
Provided by Sweet Southern Bell
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- 3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- 4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 533.1, Fat 22.4, SaturatedFat 4.1, Cholesterol 145.2, Sodium 117, Carbohydrate 28.7, Fiber 3.7, Sugar 1.3, Protein 51.8
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