Baked Herb Pork Roast Recipes

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HERB ROASTED PORK

Herb-rubbed roasted pork loin with a sweet, tangy glaze.

Provided by WENDEE_H

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 8

Number Of Ingredients 10



Herb Roasted Pork image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
  • Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
  • Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g

1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
½ cup sugar
1 tablespoon cornstarch
¼ cup vinegar
¼ cup water
2 tablespoons soy sauce

HERB-CRUSTED PORK ROAST

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14



Herb-Crusted Pork Roast image

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

BAKED HERB PORK ROAST

I received this recipe when we moved to Oklahoma. A going-away party was held for us, and the guests were asked to bring their favorite recipe as a remembrance. The special friend who brought this one has since died, and every time I make it, a flood of wonderful memories fills my heart.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 11



Baked Herb Pork Roast image

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients. Add roast; seal bag and turn to coat. Refrigerate overnight, turning occasionally., Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan. Drain pork, discarding marinade; add pork to oven bag. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.

Nutrition Facts :

1 cup soy sauce
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons dried tarragon
2 teaspoons dried basil
1 teaspoon minced chives
1 teaspoon ground sage
1 teaspoon pepper
1 boneless pork loin roast (3-1/2 to 4 pounds)
1 tablespoon all-purpose flour
1 large oven roasting bag

ROAST PORK WITH HERB CRUST

Make and share this Roast Pork With Herb Crust recipe from Food.com.

Provided by L DJ3309

Categories     Pork

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9



Roast Pork With Herb Crust image

Steps:

  • Preheat oven to 400 degrees F.
  • Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
  • Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
  • In small bowl mix the mustard and olive oil.
  • Line a shallow roasting pan with foil lightly greased or pan sprayed.
  • Place pork roast on foil, spread mustard mixture on sides and top.
  • Take the garlic herb mixture and sprinkle over top and sides, press in gently.
  • Insert oven proof meat thermometer near the center of the roast.
  • Roast at 400' first 10 minutes.
  • REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
  • Remove roast to a platter, and let rest for 15 minutes.

Nutrition Facts : Calories 287.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 85.7, Sodium 302.9, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 27.1

6 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh coarse ground black pepper
1 teaspoon dried thyme leaves
2 teaspoons dried rosemary
1 teaspoon salt
1/2 cup german whole grain brown mustard (other mustards do nicely too)
1 tablespoon olive oil
3 lbs boneless pork loin

ROASTED GARLIC AND HERB PORK HASH

Provided by Food Network

Categories     side-dish

Time P1DT5h20m

Yield 4 to 6 servings

Number Of Ingredients 20



Roasted Garlic and Herb Pork Hash image

Steps:

  • Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours.
  • Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart.
  • Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle.
  • Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper.
  • Chill pork hash in refrigerator for at least 1 hour.
  • Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes.
  • Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes.
  • Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy!

2 1/2 pounds pork butt, cut into 1 1/2-inch cubes (do not trim fat)
Kosher salt and freshly ground black pepper
12 cloves garlic
1 large yellow onion, diced
10 sprigs fresh thyme
3 bay leaves
3 sprigs fresh rosemary
5 ounces your favorite beer
1 1/4 cups vegetable oil
3 tablespoons capers, rinsed and chopped
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
3 tablespoons finely chopped red onion
3 tablespoons finely chopped scallions
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 medium butternut squash (3 pounds), cut into 1/2-inch cubes
2 tablespoons good-quality olive oil
2 tablespoons unsalted butter
Serving suggestions: roasted almonds, golden raisins, crema, diced red onion, chopped parsley

HERB-CRUSTED PORK SIRLOIN ROAST

No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!

Provided by VMB

Time 1h5m

Yield 8

Number Of Ingredients 9



Herb-Crusted Pork Sirloin Roast image

Steps:

  • Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
  • Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
  • Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 0.6 g, Cholesterol 50.8 mg, Fat 14.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 252 mg

1 (2 1/2 pound) Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean and fat, raw
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons finely grated lemon zest
1 ½ teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

HERB-MARINATED PORK TENDERLOINS

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10



Herb-Marinated Pork Tenderloins image

Steps:

  • Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 16



Mustard-and-Herb-Crusted Pork Roast image

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.

1 cup kosher salt
6 tablespoons granulated sugar
8 cloves garlic, smashed
8 bay leaves
3 tablespoons dried juniper berries, lightly crushed
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
For the crust:
1 cup panko breadcrumbs
4 tablespoons unsalted butter, at room temperature
1 scallion, cut into 1-inch pieces
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 teaspoons dried juniper berries, lightly crushed
3 tablespoons dijon mustard

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12



Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Steps:

  • 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
  • 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
  • 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

SAVORY HERB PORK ROAST WITH GRAVY

This savory pork roast will be the centerpiece of your Christmas or Easter dinner.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield Makes 12 servings

Number Of Ingredients 8



Savory Herb Pork Roast with Gravy image

Steps:

  • 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
  • 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
  • 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

2 1/2 teaspoons McCormick® Sage, Rubbed
1 1/2 teaspoons McCormick® Garlic Salt
1 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Black Pepper, Ground
1 boneless center-cut pork roast (about 3 pounds)
1 tablespoon oil
1 3/4 cups water
2 packages McCormick® Pork Gravy Mix

HERB-ROASTED PORK LOIN

In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos-"the best." Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as "arista" in one of his novels. But there's no debate that this impressive dish will earn high marks wherever it's served. Here, the rub's fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma

Provided by By The Lake

Categories     Pork

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9



Herb-Roasted Pork Loin image

Steps:

  • Preheat an oven to 325°F.
  • Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
  • Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
  • Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
  • Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.

Nutrition Facts : Calories 94.2, Fat 6.9, SaturatedFat 0.9, Sodium 3, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 0.4

4 large garlic cloves
2 tablespoons fresh rosemary leaves
2 tablespoons fresh sage leaves
2 teaspoons crushed fennel seeds
sea salt & freshly ground black pepper, to taste
1 bone-in pork loin roast, about 5 lb
4 tablespoons olive oil
1 yellow onion, halved and sliced
1 cup dry white wine, such as Pinot Grigio

HERB-RUBBED PORK ROAST

A flavorful herb rub seasons this moist pork roast that's perfect for special meals. I also like to use the rub on pork chops or pork steak for timely yet tasty suppers. -Joyce Dubois of Wolsey, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 10



Herb-Rubbed Pork Roast image

Steps:

  • In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 524mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon dill weed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1 boneless rolled pork loin roast (4 pounds)

HERB-ROASTED PORK TENDERLOIN

Make and share this Herb-Roasted Pork Tenderloin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 12



Herb-Roasted Pork Tenderloin image

Steps:

  • Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
  • Prick pork with a fork, and place in marinade, turning to coat.
  • Cover dish, or seal bag; Chill 2 hours.
  • Remove from marinade, discarding marinade.
  • Place pork on a rack in a roasting pan.
  • Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.

1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloin

HERB ROASTED PORK LOIN AND POTATOES

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.

Provided by mom2wildchild

Categories     Meat and Poultry Recipes     Pork

Time 2h25m

Yield 8

Number Of Ingredients 11



Herb Roasted Pork Loin and Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  • Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  • Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g

6 medium potatoes, peeled and quartered
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
1 ½ teaspoons chopped fresh chives
salt and pepper to taste
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

GARLIC HERB ROASTED PORK

I found this in a Quick and Simple magazine last week.This looked so good that I made it the same night. I added partially cooked potatoes to the pan after the first 15 minutes.

Provided by bigbadbrenda

Categories     Pork

Time 50m

Yield 5 serving(s)

Number Of Ingredients 7



Garlic Herb Roasted Pork image

Steps:

  • Preheat oven to 450°F
  • Pat pork dry with paper towel and place in shallow roasting pan.
  • In a small bowl mix all the ingredients together and rub all over the pork.
  • Place pork in oven and roast for 15 minutes.
  • Lower temperature to 300°F and roast another 20 minutes or until pork reaches 150°F on thermometer.
  • Remove pork and let rest for to minutes covered loosely with a tent of tin foil.

1 1/2-2 lbs roast pork
4 garlic cloves, peeled and crushed
2 teaspoons coarse salt
1 tablespoon minced fresh sage
2 teaspoons minced rosemary
1/4 teaspoon black pepper
1 tablespoon olive oil

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.

Provided by NicoleMcmom

Categories     Pork Loin

Time 1h35m

Yield 12

Number Of Ingredients 12



Perfect Herb-Roasted Pork Loin with Tangy Glaze image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
  • Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
  • Roast in the preheated oven until browned on top, 20 to 25 minutes.
  • While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
  • When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
  • Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
  • Slice pork and serve with pan drippings and juices.

Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg

cooking spray
5 cloves garlic, minced
1 tablespoon dried sage
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 (5 pound) pork loin
¼ cup apple cider vinegar
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cornstarch

HERB CRUSTED PORK TENDERLOIN

Make and share this Herb Crusted Pork Tenderloin recipe from Food.com.

Provided by Marie

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Herb Crusted Pork Tenderloin image

Steps:

  • Stir together first five ingredients.
  • Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
  • Roast at 425° for about 25 minutes or until meat thermometer reads 160.
  • Rest 10 minutes before slicing.

Nutrition Facts : Calories 251, Fat 8.6, SaturatedFat 2.4, Cholesterol 109.4, Sodium 527.3, Carbohydrate 5.4, Fiber 0.5, Sugar 0.5, Protein 35.8

1 1/2 cups breadcrumbs
1 teaspoon dried basil
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 (1 lb) pork tenderloin

HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy

Provided by Sara Buenfeld

Categories     Dinner

Time 2h5m

Number Of Ingredients 16



Herb roast pork with vegetable roasties & apple gravy image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
  • Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
  • Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
  • Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium

1 ¼kg boneless pork leg roasting joint
1 tbsp wholegrain mustard
2 tbsp chopped parsley
2 tbsp chopped thyme , plus a few extra sprigs
1 tsp chopped sage
80g pack prosciutto
4 good sprays of oil
3 carrots , halved lengthways, then cut across
6 small potatoes (500g), halved
2 red onions , cut into wedges
12 garlic cloves
1 small celeriac (650g), peeled and cut into 12 wedges
2 tbsp cornflour
600ml reduced-salt chicken stock
1 small Bramley apple , diced
Savoy cabbage and peas, to serve

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