OVEN ROASTED PORK LOIN ROAST
This recipe has been in the family for years; nothing complicated about it. It is very easy, and the no-fail method makes it a winner to serve unexpected guests. Family approved over and over again. The gravy that you make from the drippings has an awesome flavor, especially over mashed potatoes. Carving with an electric knife...
Provided by Rose Mary Mogan
Categories Roasts
Time 2h5m
Number Of Ingredients 10
Steps:
- 1. PREHEAT OVEN TO 450 DEGREES F. Rub olive oil liberally over entire roast.
- 2. Combine all herbs and spices in a small bowl, and mix together , then spread seasoning over entire roast. Dredge roast in flour to coat all sides. Then place roast on a rack in roasting pan.
- 3. Place roast in oven & roast for 10 minutes. This sears and browns roast on outside, and locks in juices. LOWER HEAT AFTER 10 MINUTES TO 250 degrees F. Continue cooking for an additional hour and a half or so, or until temperature reaches 145 to 150 degrees F. then remove from oven tent loosely with foil , and temperature of roast will continue to rise about 10 degrees.
- 4. Allow Roast to rest 5 or 10 minutes to redistribute juices, before carving. I use an electric knife it makes the task much easier. NOTE: You can make a nice pan gravy from the pan drippings if desired. Don't forget the applesauce.
- 5. The finished product is amazing and taste great. Your guest will be very pleased at all of your efforts to serve such a wonderful meal.
OVEN ROASTED RACK OF PORK - RESTAURANT STYLE
This pork roast is so easy to make it almost cooks itself. But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!
Provided by Chef Dennis Littley
Categories Entree
Time 2h10m
Number Of Ingredients 16
Steps:
- preheat oven to 450 degrees
- In a roasting pan add your rough cut vegetables and garlic
- rinse the rack of pork well and pat dry
- place rack fat side up, on top of cut veggies
- apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
- sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
- place pan in preheated 450 degrees F oven for 15 minutes.
- after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
- Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
- While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
- Strain out all of the vegetable pieces and any residue
- Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!
Nutrition Facts : ServingSize 120 g, Calories 395 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 1103 mg, Fiber 3 g, Sugar 1 g
ROAST PORK LOIN
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin.
- Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees. 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices.
- Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve.
PORK LOIN ROAST
This Pork Loin Roast will give you nostalgia for your mom's home cooking.
Categories pork loin roast easy dinner recipes weeknight dinner recipes simple recipes how to roast pork difference between pork tenderloin and pork loin
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Line a 13"-x-9" pan with foil and place a wire rack on top.
- Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
- In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
- Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
- Let rest for 10 minutes before slicing into 1/3" pieces. Serve pork warm with extra pan juices.
Nutrition Facts : Calories 455 calories
ROASTED PORK TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
HONEY ROASTED PORK LOIN
Make and share this Honey Roasted Pork Loin recipe from Food.com.
Provided by Lisa in Oregon
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375.
- Season the pork and place in a roasting pan.( consider browning on all sides).
- In a separate bowl, mix together the honey, juice, oil and thyme.
- Pour over the pork.
- Add the broth to the pan.
- Bake until internal temperature reaches 150 (45-60 minutes).
- Baste frequently.
- Strain the pan juices into a saucepan small amount gravy flour .
- Reduce until slightly thickened.
- Serve over the sliced pork.
SAVORY PORK LOIN ROAST
This recipe is one of my family's favorite. The pork always tender and fragrant.-DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings (2 cups gravy).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, combine soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan. , Bake, uncovered, until a thermometer inserted in pork reads 145°, 70-90 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. , Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.
Nutrition Facts : Calories 386 calories, Fat 19g fat (9g saturated fat), Cholesterol 131mg cholesterol, Sodium 1127mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
ULTIMATE PORK ROAST RECIPE
Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.
Provided by Emily Richter
Categories Lunch and Dinner
Time 1h40m
Number Of Ingredients 16
Steps:
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
- Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
- In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
- Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
- Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
- Serve pork roast sliced and with veggies and extra gravy.
Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
ULTIMATE GARLIC PORK LOIN ROAST
Ultimate Garlic Pork Loin Roast can be an easy weeknight meal, but is fancy enough for your holiday dinner parties with just five ingredients!
Provided by Sabrina Snyder
Categories Main Course
Time 1h5m
Number Of Ingredients 5
Steps:
- Preheat your oven to 375 degrees.
- Add the pork loin to your baking pan.
- Coat with the garlic on top of the fat cap.
- Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork.
- Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.
- Remove from the oven and let rest for five minutes before serving.
Nutrition Facts : Calories 250 kcal, Protein 47 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 147 mg, Sodium 314 mg, ServingSize 1 serving
ROAST PORK LOIN
The herb rub nicely flavors the pork. This recipe is originally from epicurious.com. Preparation time includes 8 hour "marination."
Provided by iris5555
Categories Pork
Time 9h25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a small bowl.
- Rub mixture evenly over the roast.
- Cover and refrigerate at least 8 hours, turning roast occasionally.
- Preheat oven to 350 degrees.
- Place rack in roasting pan and place pork on the rack.
- Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.).
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 907.3, Carbohydrate 0.9, Fiber 0.2, Protein 65.1
MAPLE CIDER BRINED ROASTED PORK LOIN WITH APPLE CHUTNEY
Pork loin roast has a reputation for being dry and boring, but this cider and maple brine makes this Roasted Pork Loin anything but. It stays nice and moist, and the flavors pop when paired with the mustard-seed speckled apple chutney.
Provided by Katie Webster
Categories Main Course
Time 6h30m
Number Of Ingredients 21
Steps:
- Brine pork: Whisk cider and ½ cup maple syrup maple syrup in a medium saucepan, Add bay leaves, rosemary sprig and cinnamon and place over high heat. Bring to a simmer, stirring occasionally. Stir in salt until dissolved and remove from the heat. Stir in ice. Brine should be room temperature or colder.
- d="instruction-step-2″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">2. Tie pork with butchers twine in several places to hold a round shape if desired. Place pork in a deep bowl or re-sealable bag set in a bowl. Transfer the cider brine mixture to the bowl or bag to cover the pork. Reseal bag if using. Refrigerate 4 to 6 hours.
- nstruction-step-3″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">3. Make Chutney: Melt butter in a medium saucepan over medium heat. Add shallot, and cook, stirring often until fragrant and starting to brown, 30 to 90 seconds. Add vinegar, 2 tablespoons maple syrup, mustard seeds and salt. Increase heat to high and bring to a simmer, stirring often. Add apples, stir to coat, cover and bring to a simmer. Reduce heat to medium-low and simmer, covered, stirring occasionally until the apples soften and start to break down 4 to 6 minutes.
- uction-step-4″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">4. Sugar Rub and Roast Pork: Preheat oven to 425 degrees.
- on-step-5″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">5. Remove pork from the brine, discard brine, and pat pork dry with paper towels. Mix maple sugar, butter and mustard in a small dish. Add the remaining ½ teaspoon chopped rosemary, pepper and salt and stir to make a paste. Spread the paste over the pork and set in a small roasting pan.
- ep-6″ class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">6. Roast pork until a thermometer inserted into the center of the roast reaches 125 degrees F, 38 to 45 minutes. See note. Let rest on a carving board 15 minutes before removing twine and slicing. Serve with the warm chutney.
Nutrition Facts : ServingSize 4 ounces pork 1/4 cup chutney, Calories 272 calories, Sugar 18 g, Fat 8 g, SaturatedFat 3 g, Carbohydrate 21 g, Fiber 2 g, Protein 31 g
ROAST PORK LOIN
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
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
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.
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- Slow Cooker Brown Sugar Pork Loin. This slow cooker brown sugar pork loin is perfect for any day of the week. Just rub the roast with the brown sugar and mustard mixture and drop it in the slow cooker.
- Orange Braised Pork Loin. A pork loin roast doesn't have to be roasted in the oven. This succulent orange braised pork loin is braised on the stovetop and gets a wonderful flavor from orange juice, balsamic vinegar, garlic, brown sugar, and seasonings.
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4.8/5 (21)Total Time 1 hr 35 minsCategory EntreesPublished 2021-10-21
- Preheat the oven to 475°F (250°C). Line a rimmed baking sheet or shallow roasting pan with foil.
- Pat the pork with paper towels until completely dry. If your pork loin has skin attached, using a sharp knife, score the skin by making deep, long, parallel cuts, 1/8 to 1/4 inch apart, in the fat, being careful not to cut through to the underlying pork.
- Rub the pork all over with the oil and then sprinkle the top with a generous amount of salt and pepper.
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Ratings 50Calories 218 per servingCategory Main Course
- Pour 2 tablespoons of oil over the pork loin evenly and spread it evenly over the top of the meat.
PORK LOIN ROAST RECIPE - THE ANTHONY KITCHEN
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3.9/5 (56)Total Time 1 hr 15 minsCategory Main CoursePublished 2019-10-01
- Preheat the oven to 400° and have ready a roasting pan lined with aluminum foil (optional) and fitted with a rack.
- Pat the pork loin dry with a paper towel. Drizzle with canola oil and rub all over. Sprinkle with the seasoning and rub to adhere.
- Place pork loin fat side up on the roasting rack and bake for 1 hour and 10 minutes, or until the internal temperature registers between 145-160°. Once desired temperature has been reached, pull from the oven and allow to rest 10-15 minutes.
EASY ROASTED PORK LOIN - JUST COOK
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3.8/5 (34)Category Main CourseServings 8Published 2021-05-12
- The day before you're ready to cook, take the pork loin from its package, pat dry, and rub with salt (and any optional spices). Place on a wire rack laid inside a rimmed baking sheet and refrigerate, uncovered, for at least 8 and up to 24 hours.
- Bring the pork out of the fridge 30 to 60 minutes before you're ready to cook. Heat the oven to 350°F.
- Place roast in oven and cook for about 15 minutes per pound, until a meat thermometer registers 145°F. Remove from oven and rest 30 minutes before slicing and serving.
EASY PORK LOIN ROAST • FOOD FOLKS AND FUN
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5/5 (2)Total Time 1 hr 25 minsCategory Main CoursePublished 2020-10-14
- Remove Pork Loin Roast from the Refrigerator (make sure it’s defrosted if it was previously frozen).
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- Put the roast on a rack in a roasting pan. If you don’t have a rack use 3 stalks of celery lying side by side.
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- Preheat oven to 450 degrees F. Line a roasting pan with foil. Fit it with a rack and lightly grease the rack with 1 teaspoon avocado oil.
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- Sprinkle the seasoning mixture all over the pork tenderloin, then use your hands to rub it in, making sure it adheres.
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5/5 Total Time 2 hrs 15 minsServings 4Published 2013-12-07
- In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
- Set a rack in the upper third of the oven and preheat the oven to 400°. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
- Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145°. Transfer the pork to a carving board.
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5/5 (6)Total Time 25 minsCategory Main CoursePublished 2019-02-25
- Trim pork tenderloin, place on a baking sheet (lined with parchment paper if desired) and brush with oil.
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- Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself.
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