DILLED PORK ROAST
I'm always looking for different ways to dress up ordinary foods. Here dill nicely complements pork roasts.-Clara Sever, Vandling, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with remaining seasonings. Place in a large resealable plastic bag and refrigerate overnight. Remove roast from bag and place in a greased roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 170° and meat is tender. Let stand 10 minutes before slicing.
Nutrition Facts :
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
DILL AND HONEY PORK CHOPS
This is a great and simple alternative for plain pork chops without being overwhelmed with flavor.
Provided by MILLER5
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
- Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 6.1 g, Cholesterol 46.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 2.6 g, Sodium 35.7 mg, Sugar 5.7 g
DILLED POT ROAST (CROCK POT)
Make and share this Dilled Pot Roast (Crock Pot) recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 6h15m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
- In a large skillet brown roast on all sides in hot oil.
- Transfer to cooker.
- Add the water to cooker.
- Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
- Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
- Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
- Pour cooking juices into a glass measuring cup; skim off fat.
- Measure 1 cup of the reserved juices.
- For sauce, in a small saucepan stir together yogurt and flour until well combined.
- Stir in the 1 cup reserved cooking juices and remaining dillweed.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 minute more.
- Serve meat with sauce and noodles.
DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad.
Provided by Katherine Sacks
Categories Pork Pork Tenderloin Dinner Dill Tomato Spring Grains Pea 30 Days of Groceries Feta Peanut Free Tree Nut Free Soy Free No Sugar Added Easter
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
- Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
- Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
- Do Ahead
- Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.
PORK CHOPS WITH SOUR CREAM-DILL SAUCE
Provided by Marion Treffeisen
Categories Pork Sauté Pork Chop Spice Sour Cream Dill Bon Appétit Connecticut
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and sauté until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.
- Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
- Transfer pork chops to platter. Spoon sauce over and serve.
GRILLED SEASONED PORK ROAST
Make and share this Grilled Seasoned Pork Roast recipe from Food.com.
Provided by carolinafan
Categories Pork
Time 2h40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect heat cooking as directed by manufacturer.
- In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast.
- Place roast, fat side up, on grill for indirect cooking. Cover grill, cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160 degrees.
- Let roast stand 10 to 15 minutes before slicing.
Nutrition Facts : Calories 292.1, Fat 19.1, SaturatedFat 6.6, Cholesterol 81.7, Sodium 178.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 27.3
HONEY MUSTARD GRILLED PORK ROAST
A wonderful recipe for grilling a pork roast during the hot days of summer. I've made this several times and it is delicious and easy. A large pork roast will last us thru the 2nd day as well making wonderful sandwiches.
Provided by Cher Jewhurst
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 789.1, Fat 28.5, SaturatedFat 10.3, Cholesterol 259.9, Sodium 866.5, Carbohydrate 42.2, Fiber 0.1, Sugar 41.2, Protein 87.5
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