Roast Pork With Rosemary And Garlic Food

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 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. 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.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

ROAST PORK WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
• Place the roast on a rack in a roasting pan.
• Roast at 450 for 15 minutes.
• Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
• Add about 1/4 cup of liquid every 15 minutes or so.
• If there is liquid in the pan, use that to baste before adding more.
• Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
• Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
• If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

ROASTED PORK LOIN WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 350°F.
• Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
• Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
• Remove it from the oven and let the meat rest about 15 minutes before slicing.

ROAST PORK WITH ROSEMARY AND GARLIC

Steps:

• Preparation:.
• Preheat the oven to 375°F.
• On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string.
• With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.
• Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160°F.
• Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 400F.
• In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
• In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
• Brown the pork roast on all sides, about 2 minutes per side.
• Remove the pot from the heat and stir the milk into the pan juices.
• Spread the garlic-rosemary paste over the top of the roast and cover the pot.
• Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
• Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
• Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
• Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
• Slice the roast and serve with the sauce spooned over.
• Especially good with mashed potatoes, rice or egg noodles.

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

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.

LINDA'S ROAST PORK WITH ROSEMARY, GARLIC, LIME AND OIL RUB

Steps:

• Sprinkle the roast with lime juice, then liberally with garlic powder, putting some all over the bottom of the pan, so it will make a nice gravy.
• Pat on the rosemary, all over the roast.
• Pour olive oil over every side of the roast, and rub it in, then sprinkle with salt and pepper.
• Bake the roast in a lg. cast iron frying pan, at 350°F for 2 1/2 hours.
• When done remove the roast to a dish, and put it back in the oven, on warm, while you prepare the gravy.
• To Make Gravy:.
• Drain the fat out of the pan. Add about 5 cups of water.
• Add 1 pkg. of McCormick Gravy Mix to the pan drippings, and mix inches.
• Put the heat on med-high. Add about 3/4 cup of cornstarch to 1/2 cup COLD water. Pour into pan.
• Add salt and pepper to taste. Let come to a soft boil.
• If it is too thick, add a little water at a time, until desired consistency is achieved.
• If it is too thin, add more cornstarch, and water mix.
• After the roast sits for a few mins., you can mix any juice, from the roast dish, into the pan of gravy, to give it more flavor.
• Add about 3 T. Gravy Master, and stir in well.

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

ROSEMARY AND GARLIC SMOKED PORK ROAST

Steps:

• At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
• Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
• For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
• For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
• Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

ROASTED PORK LOIN WITH ROSEMARY , LAVENDER AND GARLIC

Steps:

• Preheat the oven to 350°F 2. Rub the pork loin with rosemary, lavender, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
• Roast the pork for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F
• Remove it from the oven and let the meat rest about 15 minutes before slicing.