DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
BAKED PORK LOIN ROAST
Seasoned with a flavorful rub of sage, oregano, thyme and nutmeg, this mouthwatering roast is perfect for special occasions. The impressive entree will have guest asking for seconds.-Edith Fisher, Leyden, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first seven ingredients. With a sharp knife, cut 1/2-in.-deep slits in fat side of roast. Rub spice mixture into slits and over roast. Place roast fat side up in a shallow roasting pan. Place onion and carrots around roast. , Bake, uncovered, at 350° for 1 hour 40 minutes or until tender. Let stand for 15 minutes before carving.
Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 459mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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
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 :
PORK ROAST
Make and share this Pork Roast recipe from Food.com.
Provided by Mimi Bobeck
Categories Pork
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place pork in self-sealing bag.
- In blender, pulse parsley, onion and garlic until minced.
- Add remaining ingredients; process to blend.
- Add mixture to bag; seal and toss to coat pork.
- Refrigerate overnight.
- Preheat oven to 500 degrees.
- Remove pork from bag; discard marinade.
- Place pork on wire rack inside roasting pan; bake 15 minutes.
- Lower oven temperature to 325 degrees; continue cooking until internal meat temperature reaches 155 degrees, about 1 hour.
- Let stand 10 minutes before slicing.
Nutrition Facts : Calories 235.2, Fat 14, SaturatedFat 2.5, Cholesterol 72.6, Sodium 250.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 24.5
BAKED PORK ROAST
If you like a juicy, tender pork roast, this one will work for you. I developed the recipe last year after tiring of bland, mundane pork roasts. The basting that this recipe calls for is well-worth the effort. The prep time includes the marinating time. Enjoy! big pat.
Provided by Bone Man
Categories Pork
Time 7h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the marinade ingredients together in a large mixing bowl, whisking.
- Poke the pork roast 10-12 times deeply with a fork to allow the marinade to penetrate it.
- Place the roast in a casserole dish and pour the marinade over it. Allow it to marinate in the refrigerator for 4 hours. (Some people like to do this in a large zip-lock bag and that is fine). Make sure to turn the roast a couple of times during the marinating process.
- At the end of the four hours, elevate the roast slightly in a roaster pan or Dutch Oven with a small rack or oven proof saucer. Pour in the cup of water, along with the marinade, so that the liquid doesn't actually touch the roast if possible.
- Cover the roasting pan and bake in a pre-heated 300-degree F. oven for 2 hours. Then, reduce the heat to 275-degrees and bake for an additional 45 minutes. You should baste the roast 4 times during the baking process.
- At the end of the 45 minutes, remove the cover and broil the roast for 5-15 minutes until it is nicely golden brown on top.
- After browning, remove the roast from the oven and allow it to "rest", covered for 20 minutes before slicing.
Nutrition Facts : Calories 398.7, Fat 13.4, SaturatedFat 4.8, Cholesterol 121.8, Sodium 1089.7, Carbohydrate 18.4, Fiber 0.2, Sugar 16.1, Protein 42.5
ROAST PORK
Steps:
- With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees.
- In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine.)
- When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 and 1/2 to 2 hours or until tender.
- Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator.
ROASTED PORK SHOULDER
This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!
Provided by Rick B2
Categories < 4 Hours
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Rub roast well on all sides with liquid smoke.
- Combine salt, garlic powder and pepper in a bowl and mix well.
- Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
- Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
- Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
- Remove from oven and pan-- let roast cool for a few minutes.
- Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
- Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.
EASY PORK ROAST
A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.
Provided by MsBee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
- Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 38.5 g, Cholesterol 89.5 mg, Fat 22 g, Fiber 6.5 g, Protein 30.8 g, SaturatedFat 7.9 g, Sodium 528.3 mg, Sugar 7.1 g
OLD-FASHIONED PORK ROAST
A lightly sweet coating keeps the pork roast tender and moist. With just four ingredients, this roast is great for everyday dinners but looks impressive enough to serve guests.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- Place roast, fat side up, on a greased rack in a roasting pan. Combine applesauce, salt and sage; spread over roast. , Cover and bake at 350° for 1 hour. Uncover and bake 15-30 minutes longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 263mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.
EASY, QUICK AND GOOD PORK ROAST
I invented this because I cook a lot at work and I like to try new things - Everyone likes this - it also works well with a lamb roast - but not so good with beef -
Provided by dgpat
Categories Meat
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Make xs into the pork roast all over and put the garlic on- you will have to use your hands to rub the garlic into the xs and all over the roast.
- Sprinkle the pepper over the roast and garlic.
- Cook at 525 for 30-40 minutes (it may smoke- you may have to turn the fan on) then lower and cook at 325 for another 30-40 minutes.
- This is the best pork roast ever- and in a SHORT time with little fuss- I do dinners and parties and I have had people come into the kitchen to tell me that this was the BEST pork they have ever had.
- I live alone, so when I do this at home, I use a pork tenderloin (about 1-1/2 lbs) and cut the time to 15-20 minutes for each temp.
- If you arent sure- you might want to try this for the first time with a tenderloin- my grocery store has them buy one get two free almost once a month!
- But this is GOOD!
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.
EASY ROASTED PORK
Delicious, easy pork roast that everyone raves about.
Provided by Denise Jo Garner
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
- In a small bowl, blend brown sugar, applesauce, and ginger.
- Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
- Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.4 g, Cholesterol 95.3 mg, Fat 19 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 6.6 g, Sodium 83.4 mg, Sugar 25.5 g
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
OVEN-BARBECUED PORK ROAST
This recipe can also be made in a crock pot! The cooking time is only estimated, it will vary slightly depending on the size and cut of your pork roast, I have made this using pork shoulder and it was really good. Plan ahead the roast needs to marinade for up to 24 hours. This is good served with French fries or roasted potatoes. If you are using a roast that is larger than 3 pounds you might want to double the sauce ingredients but keep the garlic and onion amounts the same.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
- In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
- Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
- Place the roast in a large Dutch oven and pour the sauce over the roast.
- Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
- Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
- Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
- Delicious!
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From fitfoodiefinds.com
4.3/5 (8)Calories 461 per servingCategory Lunch And Dinner
- 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.
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