Thymemustard Pork Roast Food

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

GARLIC PORK ROAST WITH THYME

Steps:

• Using a mortar and pestle crush fennel seeds, place in a small bowl.
• Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
• Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C) convection oven until meat thermometer insterted in the middle registers 160°F (70°C) - about 80 minutes.
• Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
• If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours.

THYME/MUSTARD PORK ROAST

Steps:

• Preheat oven to 350 degrees F.
• In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
• Rinse the roast & pat it dry with paper towels.
• Rub herb mixture over the roast [OR roll the roast in it].
• Place fat side up on a rack in a shallow roasting pan.
• Roast, uncovered about 3 1/4 hours.
• About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.
• Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.
• Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.

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.

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

HONEY MUSTARD GRILLED PORK ROAST

Steps:

• In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
• Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
• Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
• Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.

HONEY-MUSTARD PORK ROAST WITH BACON

Steps:

• Special equipment: kitchen twine.
• Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.
• Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork.
• Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
• Using 3 pieces of kitchen twine, secure the bacon in place.
• Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F.
• Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes.
• Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE

Steps:

• Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.