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
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.
ROASTED PORK BUTT
Steps:
- Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
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 :
BEST ROAST PORK I'VE EVER EATEN
This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.
Provided by TPubmgjbd
Categories Pork
Time 3h15m
Yield 1 pork loin roast, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place pork roast in a shallow metal pan.
- Combine honey and Dijon mustard.
- Coat top and sides of roast with this mixture.
- Sprinkle garlic powder and rosemary over entire coated surface.
- Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
- Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
- Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
- When meat is done, remove from oven and place on carving board.
- Scrape pan and pour juices into a saucepan.
- Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
- Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
- Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
- Slice pork roast and serve with sauce.
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
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
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
BREADED PORK ROAST
"It's become a tradition to serve this on New Year's Day because everyone likes it so much. I'm really flattered that my mom asked me how to make it!" writes Jenny Witcraft of Cleveland, Ohio.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Press garlic onto the roast. In a shallow pan, combine the bread crumbs, cheese and sage. Gently roll roast in crumb mixture until coated. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10-15 minutes before slicing. ,
Nutrition Facts : Calories 152 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 61mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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.
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!
BONE-IN PORK ROAST
Pork is one of my husband's favorite dishes, and he absolutely loves this one. A great choice for a Sunday dinner. A delicious recipe from Tyler Florence, courtesy of Food Network. 6 hours of preparation time is for brining the pork.
Provided by Pianolady
Categories Pork
Time 8h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
- Leave the fat cap on for added moisture and flavor.
- Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
- Pour water in and dissolve the salt and brown sugar.
- Add peppercorns and a few thyme sprigs.
- Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
- Refrigerate (I surround with ice) for 6 hours.
- Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400°F.
- Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
- Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
- Sear the pork, fat side down, until caramelized.
- Turn the roast to brown all sides, about 10 minutes.
- To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
- Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
- Remove the pork to a cutting board to rest while preparing the pan sauce.
- Discard the aromatic vegetables and set the pan on 2 burners over high heat.
- Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
- Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
- Serve.
- Enjoy!
Nutrition Facts : Calories 994.1, Fat 50.1, SaturatedFat 17.9, Cholesterol 258.4, Sodium 19163, Carbohydrate 55.5, Fiber 1.7, Sugar 47, Protein 77.5
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 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
BAREFOOT CONTESSA'S BEST ROASTED PORK
The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!
Provided by hollyfrolly
Categories One Dish Meal
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
- Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
- In the meantime, slice fennel bulbs into thick wedges.
- Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
- Place the vegetables in a large roasting pan and cook for 30 minutes.
- Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
- Remove the meat from the pan and return the vegetables to the oven to keep cooking.
- Cover the meat with aluminum foil and allow it to rest for 15 minutes.
- Remove the strings from the meat and slice it thickly.
- Arrange the meat and vegetables on a platter.
- Sprinkle salt and pepper to taste.
- Enjoy warm!
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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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