GARLIC AND MUSTARD PORK ROAST
Steps:
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
- Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.
ROAST PORK LOIN WITH ONION GRAVY
Pork loins can also vary in size and thickness. So cooking times will vary greatly, particularly if you bought the tenderloin, which cooks much faster. Cook the loin roast or pork tenderloin longer if it's large or thick. If you are unsure on how long to cook your particular roast, cook the pork loin until it reaches an internal temperature of 140°F in its thickest part. As it rests it will still continue to cook and should reach an ideal internal temperature of 145°F. The higher the temperature, the drier the loin will be, so don't go past 140°F while in the oven too much if possible.
Provided by Diane
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Rinse and pat dry pork loin, and then season with salt and pepper.
- MAKE THE PORK LOIN: Heat a large oven-safe skillet on medium-high heat. Add oil and then sear the pork loin on all sides until a crust forms, about 1 minute per side. Remove pork loin from the pan and set it aside. Coat the pork loin with dried herbs by patting it onto the loin.
- Turn off heat and remove pan from the heat. In same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir the sauce until the butter is completely melted. Place the pork loin back in the skillet and spoon some sauce over the pork loin.
- Cover the pork loin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the interior temperature reaches about 140°F.
- Remove cooked pork loin skillet from oven. Remove the pork loin from the skillet and cover the pork with foil to let it rest for about 15 minutes (make the gravy while the pork is resting). (Don't clean the skillet, you'll need it for the next step in making the gravy.)
- MAKE THE GRAVY: Heat the same skillet with the pork drippings on medium-high heat. Skim off any crust chunks in the drippings. Add onions and cook until golden and caramelized, about 5 minutes.
- Whisk in the flour, whisking to remove lumps. Gradually whisk in the broth until incorporated and well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
- Reduce heat to medium, stirring often, simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed. Slice pork loin and serve hot with the onion gravy.
Nutrition Facts : Calories 287 kcal, Carbohydrate 6 g, Protein 26 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 94 mg, Sodium 409 mg, Sugar 1 g, ServingSize 1 serving
SPICY HONEY MUSTARD PORK ROAST
This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.
Provided by VGREER
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
- Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
- Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g
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
HERB-ROASTED PORK LOIN
Provided by Maggie Ruggiero
Categories Herb Roast Easter Quick & Easy Dinner Healthy Shallot Simmer Vermouth Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Roast pork:
- Preheat oven to 350°F with rack in middle.
- Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
- Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
- Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
- Make sauce while pork rests:
- Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
- Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
- Serve pork with sauce.
- What to drink:
- Marimar Estate Don Miguel Vineyard '06
ROSEMARY PORK ROAST WITH CARROTS
Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
- In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
- Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g
CRISP ROAST PORK WITH HONEY MUSTARD GRAVY
For a summery roast, serve slices of pork with light gravy and a tangy green salad
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h30m
Number Of Ingredients 6
Steps:
- Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
- Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.
Nutrition Facts : Calories 726 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 74 grams protein, Sodium 0.71 milligram of sodium
ROAST PORK LOIN WITH CARROTS AND MUSTARD GRAVY
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
- Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
- Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
- While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
Nutrition Facts : Calories 538 g, Fat 25 g, Fiber 6 g, Protein 38 g
ROAST PORK WITH MUSTARD HERB COATING
This recipe is based on one from Bon Appetit magazine. It is really delicious and makes the gravy taste terrific. The original recipe calls for a rib roast and cooking for 1 hour. I used pork butt roast and it took closer to 2 hours to cook. I also cut down the garlic a bit, but I think the 6 cloves called for would not be overpowering. I served as a regular roast dinner with mashed potatoes, gravy, apple sauce,and vegetables.
Provided by Paja9203
Categories Pork
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Combine mustard, garlic, herbs, oil, and vinegar.
- Season pork roast with salt and pepper.
- Spread the mustard mixture over the whole roast.
- Put the roast on a rack in a baking dish.
- Roast about 1 hour (see note above) or until thermometer registers 150°F.
- Put on a platter, cover with foil and let rest 15 minutes.
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
BONELESS PORK ROAST WITH GRAVY (REVERSE SEAR)
I love using the reverse sear method with a boneless pork roast. It takes a little bit longer, but the meat always comes out super moist and tender edge-to-edge. Add some roasted veggies and a 5-minute homemade gravy for a delicious comfort food meal.
Provided by Cheryl
Categories Main Course
Time 1h30m
Number Of Ingredients 18
Steps:
- HEAT OVEN TO 250F/121C. Ideally, it's best to bring the pork roast to room temperature 30-45 min ahead for more even cooking
- PREPARE PORK ROAST: Mix all seasoning ingredients in a small bowl. Smear 2/3 of it all over the pork. Save the rest to toss with the veggies. Place roast, fat side up, in a large cast iron skillet or roasting pan, sprayed with oil.
- ADD VEGGIES (optional): Place cut up onions, potatoes, garlic and carrots around the pork in the skillet/pan. Add the remaining seasoning mixture to the veggies and mix to combine (I use my clean hands). Add 1/2 cup broth to pan.
- START ROASTING AT LOW TEMP: Roast pork and veggies (if using) in oven for about 1 - 1 1/4 hours or until temperature on probe or instant thermometer reaches 135F/57.2 for medium (you'll be cooking it longer later on). Or 140F/60C for slightly more well done. Transfer pork to a plate, cover loosely with aluminum foil and let it rest for at least 20 minutes and up to 45 minutes.
- MAKE ROAST PORK GRAVY RECIPE: While pork is roasting, make gravy. Put oil (or fat drippings) into a small saucepan. Heat to medium heat. Stir in flour and cook, stirring, for 2 minutes until it starts to turn a very light brown. (It should be a loose paste. If too dry, add a bit more oil). Add broth and thyme and whisk/stir until smooth - about 3 minutes. Gravy will thicken. Taste and adjust seasonings (salt, pepper, more thyme). For a browner color, a tsp of Worcestershire or soy sauce. Taste and add salt and pepper as needed.
- FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C. °If cooking roast with veggies, stir veggies in pan and place back into the oven for 15-20 minutes to brown (no need to wait until high temperature is reached). °When pork roast has rested, place roast back in pan with veggies and roast at high heat for 7-10 minutes until exterior browns nicely. Internal temperature of meat should rise to 145F/62.8 for medium (just slightly pink). Or150F/65.6C for a bit more done. Over cooking will make the pork dry.
- SLICE AND SERVE: Slice boneless pork roast (about 1/4 inch thick) on cutting board. Serve along with veggies, if using, and gravy. Enjoy!
Nutrition Facts : Carbohydrate 38 g, Protein 49 g, Fat 46 g, SaturatedFat 13 g, Cholesterol 133 mg, Sodium 1034 mg, Sugar 3 g, Calories 763 kcal, Fiber 5 g, ServingSize 1 serving
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
PORK ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
- While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
- Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
- Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
- For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
- Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.
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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- Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. This will give the roast its wonderful flavor.
- Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.
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- Add pan drippings and any extra broth to butter and flour mixture. Use a whisk to distribute the flour evenly within your liquid to avoid lumps.
- Add salt and pepper, tasting your gravy. Add more pepper or salt a little bit at a time to your own taste.
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- Preheat oven to 425°F. Toss carrots and onion with 3 tablespoons oil and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast until beginning to soften, 12 to 14 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season pork with remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Move vegetables to edges of baking sheet; place pork in center (reserve skillet). Roast until a thermometer inserted in center of pork registers 140°F, 10 to 12 minutes. Transfer pork to a cutting board; let rest for 5 minutes.
- Add broth to skillet; cook over medium-high until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon, and mustard. Thinly slice pork and serve with vegetables and mustard sauce.
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