Ranch Pork Roast Food

RANCH PORK LOIN WITH BROCCOLI

Steps:

• Preheat oven to 425°F. In a food processor, pulse broccoli, dressing, mustard, and breadcrumbs until smooth and combined.
• Lay pork loin flat on a clean surface; generously season with salt and pepper. Spoon broccoli mixture onto half of pork loin, then roll up, and secure with toothpicks.
• Heat vegetable oil in a roasting pan over high heat and sear pork loin until browned on all sides, about 5 minutes. Transfer to oven and continue cooking until internal temperature of 165°F is reached, about 30 minutes.
• Let pork rest for at least 10 minutes before removing the toothpicks. Slice crosswise and serve warm.

ROAST PORK LOIN

Steps:

• Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
• Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
• Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
• Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
• Prep Time: 30 minutes
• Cook Time: 1 hour

RANCH PORK ROAST

Steps:

• Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.

RANCH-RUBBED PORK LOIN

Steps:

• Preheat oven to 350 degrees F. Rub the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to a large (12-inch) ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes. Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium. Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan. Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.

SLOW COOKER RANCH POT ROAST

Steps:

• In a small bowl, mix the ranch seasoning, Italian dressing mix and brown gravy mix.
• Pat roast dry then rub the seasoning mixture over the entire roast.
• Place in a 5-7 quart slow cooker and pour the water around the roast.
• Add the carrots and potatoes, if using.
• Cover and cook on low 7-10 hours, high 4-7 hours. !!TIMES ARE APPROXIMATE AND DEPEND ON THE SHAPE/THICKNESS OF THE ROAST!!
• To thicken gravy, mix 2 tbs flour with 3 tbs water for EACH cup of pan juice. Place the pan juices in a small saucepan and heat to boiling. Add the flour/water mixture and stir until thick. Bring to a boil, then reduce heat to simmer and cook for about 5 minutes

SLOW COOKER COMPANY PORK ROAST

Steps:

• Spray slow cooker with non-stick cooking spray.
• In a medium skillet, heat olive oil over medium high heat. Sprinkle salt and pepper on all sides of roast and then brown all sides of the roast in the olive oil (I usually sear each side for 2-3 minutes). Place roast in slow cooker (also, scrape whatever is left in the skillet into the slow cooker - it adds good flavor!).
• In a medium bowl, mix together honey, soy sauce, red wine vinegar, dry mustard, salt, garlic powder, and pepper.
• Pour over the top of the pork roast and cook on low for 5-7 hours (depending on the size of your roast).
• When finished cooking, remove roast from slow cooker and place on a serving place.
• Pour remaining liquid from slow cooker into a medium-sized saucepan and heat on stove over medium-high heat. Mix together cornstarch and cold water, then add to saucepan. Cook until sauce starts to thicken, then pour over the top of pork roast.

EASY 4-INGREDIENT PORK ROAST

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
• Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
• Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
• Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
• Slice and serve with your choice of sides. Enjoy.

HOW TO COOK TENDER PORK SIRLOIN ROAST (INSTANT POT, SLOW COOKER OR DUTCH OVEN)

Steps:

• Turn on the sear function of your Instant Pot. When the machine has heated, add 1 tablespoon olive oil.
• Lightly season the outside of the pork roast with about 1 tablespoon of the ranch seasoning. You will be adding the rest of the seasoning to the dish, so set it aside.
• Sear the pork roast on each side until golden.
• Turn the sear function off. Add 1 cup of water or broth to the instant pot. Add the peppers and about 1/4 of the brine.
• Lastly, add the remaining ranch seasoning and butter. Secure the lid on the Instant Pot, seal the valve.
• Set the cooking time to 6 minutes per pound. Allow the pressure cooker to manually release pressure 10 minutes before removing from the Instant Pot.
• Season the pork roast with 1 tablespoon of the Ranch seasoning.
• Sear the meat in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
• Add the pork roast to a 4-6 quart slow cooker. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter. Cook over low heat for 6-8 hours.
• Preheat the oven to 300 degrees F. Season the pork roast with 1 tablespoon of the Ranch seasoning.
• Sear the roast in a Dutch oven in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
• Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter.
• Secure the lid of the dutch oven and cook at for 2 hours. Carefully remove from the oven and shred the pork.