INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES
Make and share this Pork Loin Roast with Roasted Root Vegetables recipe from Food.com.
Provided by CCinSC
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Roast: Place roast on rack in a roasting pan.
- Rub crushed garlic over roast.
- Brush roast with olive oil, sprinkle with herbs.
- Cover and refrigerate for at least two hours.
- Sprinkle roast with salt and pepper.
- Bake at 500º for 15 minutes.
- Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
- Vegetables: Combine all ingredients in a ziplock bag, toss well.
- Place Vegetables around pork after you have reduced the heat to 325º.
- Bake until roast is done.
- Serve with the pan juices.
Nutrition Facts : Calories 788.3, Fat 40.6, SaturatedFat 12.2, Cholesterol 245.2, Sodium 604.1, Carbohydrate 13, Fiber 2.2, Sugar 2.9, Protein 87.9
THE BEST OVEN ROASTED RIBS
This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.
Provided by taylortwo
Categories Pork
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
- Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
- Mix mustard and liquid smoke in another bowl.
- Lay ribs directly on removed oven rack and lightly sprinkle with salt.
- Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
- Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
- Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
- Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
- If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
- Transfer ribs to foil lined pan meat side up.
- Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
- Let stand for 5-10 minutes before serving.
OVEN-ROASTED POT ROAST WITH VEGETABLES
My family loves pot roast. Though I usually use my dutch-oven I find it is too small to cook enough vegetables to feed my large family. So I came up with a way to use my roasting pan to keep it simple.The long cooking time left the roast fork tender, just be sure to cut against the grain of the meat and not with it.
Provided by Maiden77
Categories Roast Beef
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
- Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
- Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
- Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
- Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
- Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE
I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.
Provided by MA in Florida
Categories Yam/Sweet Potato
Time 1h15m
Yield 2 cups sauce, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine rosemary, garlic, dry mustard, salt, and pepper.
- Rub 1/2 of the mixture evenly over surface of beef roast.
- Add oil to the remaining herb mixture.
- Toss with the vegetables to coat evenly.
- Place roast, fat side up, on rack in shallow roasting pan.
- Insert meat thermometer in center of thickest part of roast.
- Arrange coated vegetables around roast.
- Do not add water and do not cover.
- Roast at 350° to desired degree of doneness (325°in convection oven).
- Cook vegetables 1 to 1 1/2 hours or until tender.
- (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
- Meanwhile prepare sauce.
- Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
- Stir in brown gravy and currant jelly.
- Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
- Note:.
- This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.
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