ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
- With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
- Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
- Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
- While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g
PORK ROAST WITH THYME
This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
- Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g
ROAST PORK AND THYME PAN GRAVY
The fragrance of this pork roasting will turn your kitchen into a great appetizer. The roast gets smeared with a paste of mustard and thyme. I have also made this with the mustard paste and bay leaves, so choose your own favorite if you're not fond of thyme. Cook time will vary.
Provided by sugarpea
Categories Pork
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.
- Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325° and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140°; remove to cutting board and let set.
- Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.
- Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.
- Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.
THYME & BASIL ROAST PORK
Dad's favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 266 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 493mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this!
Provided by ScrappieDoo
Categories Pork
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F.
- Heat butter in skillet over medium heat. Add spices, herbs, mustard and garlic. Cook 1 minute.
- Make several small incisions in roast. Stuff slits with spice mixture and spread remaining mixture all over roast.
- Place roast in roasting pan and surround with vegetables. Season with salt and pepper. Cook 2 hours, or to desired doneness.
- Fifteen minutes before the end of cooking, increase oven temperature to 425°F.
- Remove roast from pan and let stand for 10 minutes.
- Place roasting pan on stove over medium heat. Add flour, whisk and cook 3 minutes. Incorporate stock and continue cooking for 5 minutes. Strain sauce and serve with roast.
Nutrition Facts : Calories 825.6, Fat 53.8, SaturatedFat 20.2, Cholesterol 219.4, Sodium 214.5, Carbohydrate 12.5, Fiber 2, Sugar 3.3, Protein 69.3
ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME
Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Line 13 x 9 x 2" roasting pan with foil.
- Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
- Place pork, fat side down, in prepared roasting pan.
- Roast pork 30 minutes.
- Turn roast fat side up.
- Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
- Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
- Cut pork crosswise into 1/3-inch-thick slices.
- Arrange pork slices on platter.
- Pour pan juices over.
- Garnish with rosemary sprigs, if desired.
ROASTED PORK SHOULDER WITH PAN GRAVY
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h25m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
- After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
- Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
- Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.
MY YUMMY ROAST PORK WITH ONION GRAVY
This is my family's favorite way to have roast pork. I change the seasonings slightly a lot. I have been watching them lately in order to post so here it is. Time spent sitting wih rub on is not included.
Provided by conniecooks
Categories Pork
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the dry seasonings in a small bowl.
- Pierce the meat all over with a fork.
- Rub with seasoning.
- Let stand at room temperature for 2 - 4 hours.
- Spray a roasting pan with cooking spray for ease of cleanup.
- Thinly slice onions and spread out in bottom of pan.
- Place roast on top of onions.
- Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
- Drizzle a little of the liquid over onions.
- Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
- Roast @ 350F until internal temperature of 165F is reached.
- Remove meat from pan and tent with foil to allow juices to settle.
- Transfer pan drippings and onions to a sauce pan.
- Mix cornstarch with stock and add with port.
- Cook and stir till nicely thickened.
- Serve sauce over meat.
- Great on mashed potatoes.
Nutrition Facts : Calories 594.7, Fat 32.6, SaturatedFat 11.2, Cholesterol 136.1, Sodium 1757.9, Carbohydrate 17.9, Fiber 1.4, Sugar 9.9, Protein 47.6
PORK ROAST WITH GRAVY
"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY
Here's what you need: garlic, olive oil, Kroger® Boneless Whole Pork Tenderloin, kosher salt, freshly ground black pepper, dried thyme, dried rosemary, rubbed sage, garlic powder, dijon mustard, unsalted butter, fresh rosemary, fresh thyme, garlic, all purpose flour, white wine, chicken stock, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
- Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Preheat the oven to 350°F (180°C).
- Remove the pork loin from the marinade.
- Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
- Enjoy!
Nutrition Facts : Calories 1032 calories, Carbohydrate 40 grams, Fat 82 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams
PORK TENDERLOIN WITH DRESSING AND PAN GRAVY
Dressings (a.k.a. stuffings) are super-simple to make and don't need to be reserved just for the holidays. They're perfect any time of year and easy to make. This easy combo of roasted pork tenderloin, pan gravy and a quick dressing makes for a special dinner or date-night meal (with leftovers) that's ready in under an hour.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the dressing: Preheat the oven to 350 degrees F.
- Melt 4 tablespoons of the butter in a large ovenproof skillet over medium-high heat. Continue to cook until the butter begins to bubble and smoke. Add the onion and celery and cook, stirring, until softened, 1 to 2 minutes. Add the bread cubes and poultry seasoning to the skillet and stir and fold the bread to toast it, 3 to 4 minutes. The bread should start to brown and should smell amazing.
- Turn off the heat and drizzle in about 1 cup of the broth and fold it into the bread. Drizzle in enough more broth to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, stir in the parsley and thyme.
- Dot the top of the dressing with the remaining 2 tablespoons butter. Cover the skillet with foil and bake for 20 minutes. Uncover and continue to bake until browned, about 10 minutes longer.
- For the pork: Preheat the oven to 350 degrees F. Sprinkle the tenderloin with the thyme, rosemary, salt and pepper. Press the seasonings firmly onto the pork.
- Heat a large cast-iron skillet or other ovenproof sauté pan over medium-high heat. Swirl in the oil. When the first wisp of white smoke appears, add the pork and sear until golden brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork and return the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest portion of the pork reaches 135 degrees F. Remove from the oven, transfer the pork to a cutting board and tent loosely with foil. Let rest until the internal temperature reaches 140 degrees F for a nice medium, 8 to 10 minutes. (If you want the pork a little more well done, remove from the oven at 140 degrees F and let rest until 145 degrees F.)
- For the quick gravy: Place the hot pan the pork cooked in back over medium-high heat. Toss in the butter and shallot and cook, stirring frequently, until the shallot is light brown and fragrant, 2 to 3 minutes. Stir in the flour, scraping any browned bits from the bottom of the pan. Stir for another minute, making a rough roux. Slowly stir in the cold broth. Bring to a boil, then reduce the heat so the gravy just simmers. Cook for about 1 minute, stirring constantly. Stir in the soy sauce and salt and pepper to taste. Finish by stirring in the cream.
- Slice the pork and serve it with the dressing and gravy, and garnish with chopped parsley.
THYME & LEMON PORK ROAST
My family's favorite pork roast. Very flavorful. Pan drippings make excellent gravy. This recipe alone should be reason enough to grow your own fresh thyme.
Provided by Ray R
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Grate the zest from one lemon and combine with the thyme, salt, garlic, and pepper in a small bowl; stir in the olive oil until blended. Rub the entire surface of the pork to coat with the herb mixture.
- Place roast top side up in a small roasting pan. Roast 30 minutes, then turn pork over, baste with pan juices and roast 30 minutes. Turn top side up; baste; roast 15 minutes or until center of roast reads 140°F
- Remove from oven, cover loosely with foil and let stand 15 minutes. Center temperature should have risen to 150°F
- Carefully remove strings and cut into thin slices.
- Also good served at room temperature or cold.
Nutrition Facts : Calories 221.7, Fat 12.8, SaturatedFat 2.3, Cholesterol 72.6, Sodium 344.4, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 24.4
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
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