HERB-CRUSTED RACK OF PORK
Herbed bread crumbs are pressed onto the surface of a pork loin coated with honey mustard. Baby carrots and onions are roasted with the meat.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield Makes 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Trim excess fat from meat; spread evenly with mustard.
- Mix bread crumbs, parsley, chives, rosemary, 3 Tbsp. of the oil, the salt and pepper; press evenly onto meat. Place on rack in roasting pan. Mix carrots and onion; toss with remaining 1 Tbsp. oil. Add to pan with meat.
- Bake 1 hour 30 min. to 2 hours or until meat thermometer registers 160°F. Let stand 10 to 15 min. before slicing. Serve with carrots and onions.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 39 g
HERB-CRUSTED RACK OF PORK
From Kraft Foods, this recipe makes a juicy cut of pork. It does make a lot, so have some company over or use leftovers for sammies!!
Provided by SkinnyMinnie
Categories Pork
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF. Trim off the excess fat from the pork loin and spread evenly with mustard.
- Mix the bread crumbs, parsley, chives, rosemary, 3 Tbs. olive oil, salt and pepper; press evenly onto the meat.
- Place on rack in roasting pan.
- Mix carrots and onion; toss with remaining 1 Tbs. oil. Add to pan with meat.
- Bake 1 1/2 - 2 hours or until meat thermometer registers 160ºF.
- Let stand 10-15 minute before slicing. Serve with carrots and onions.
Nutrition Facts : Calories 596.9, Fat 38.1, SaturatedFat 11.9, Cholesterol 136.1, Sodium 537.8, Carbohydrate 13.6, Fiber 1.9, Sugar 3.6, Protein 47.4
MUSTARD-AND-HERB-CRUSTED PORK ROAST
Provided by Food Network Kitchen
Categories main-dish
Time 10h30m
Yield 6 servings
Number Of Ingredients 16
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.
HERB-CRUSTED PORK LOIN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
- Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.
HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.
Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
HERB-CRUSTED PORK LOIN
From Good Housekeeping Magazine. Sounds like a very flavorful dish -- makes a great presentation with all those colorful herbs and lemon peel.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together mustard, butter and honey. In another bowl, combine dill, green onions and lemon peel.
- Sprinkle pork all over with 2 teaspoons kosher salt and 1/2 teaspoons pepper. Brush generously with mustard mixture. Transfer half of herb mixture pressing to adhere.
- Place pork on rack in small roasting pan. Roast 1 hour to 1hr. 10 minutes or until cooked through (when meat thermometer reaches 145 degrees F). Remove from oven. Let stand 15 minutes. To serve, sprinkle roast with reserved herb mixture before slicing.
Nutrition Facts : Calories 491.2, Fat 25.8, SaturatedFat 6.2, Cholesterol 183.2, Sodium 155.5, Carbohydrate 2.7, Fiber 0.2, Sugar 2.3, Protein 58.7
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
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
More about "herb crusted rack of pork recipes"
HERB-ROASTED RACK OF PORK - FLIPPED-OUT FOOD
From flippedoutfood.com
Reviews 24Calories 266 per servingCategory Easy Special Occasion Recipes
- Carefully rinse the pork and pat dry with paper toweling. Score the fat (make shallow cuts in a criss-cross pattern). Mix the remaining ingredients and rub the mixture evenly over the meat, down into the score cuts, and in between the rib bones. Place roast (fat side up) on a rack set in a roasting pan with 1/2" of water on the bottom. Place the roasting pan in the oven for 20 minutes. Reduce the temperature to 350º F and continue roasting until an instant-read thermometer (inserted into the thickest part of the meat) reads 5–8 degrees below your final desired temperature, 45 additional minutes to an hour (See Recipe Note #2).
- Remove the roast to a cutting board and tent with foil. Let rest for at least 20 minutes (the temperature will continue to rise as the meat rests—leave the thermometer in the meat and wait for the temperature to stop rising before you cut).
HERB-CRUSTED RACK OF PORK RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Servings 8
- Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.
- Bake at 350° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160°. Transfer pork to a serving tray. Pour pan drippings into a skillet.
- Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with pork. Garnish, if desired.
- Note: Ask your butcher to French-cut the racks for a nice presentation. A rack of pork is bone-in, fresh pork loin.
RACK OF PORK WITH AN HERB-MUSTARD CRUST - FINECOOKING
From finecooking.com
4.3/5 (4)Category Main CourseServings 6Calories 450 per serving
HERB-CRUSTED PORK ROAST RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
HERB CRUSTED CROWN ROAST OF PORK RECIPE | ONTARIO PORK
From ontariopork.on.ca
HERB-CRUSTED RACK OF LAMB - FOOD HUNTER
From hrcook.com
HERB ENCRUSTED RACK OF PORK - YOUTUBE
From youtube.com
HERB CRUSTED BEEF TENDERLOIN - STEVEN AND CHRIS
From cbc.ca
HERB-CRUSTED RACK OF PORK RECIPE | RECIPE | RACK OF PORK ...
From pinterest.ca
HERB CRUSTED RACK OF LAMB – HILL HOUSE FARM
From hill-house-farm.com
HERB CRUSTED RACK OF PORK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GRILLED RACK OF PORK WITH APRICOT HERB GLAZE - VINDULGE
From vindulge.com
HERB-CRUSTED RACK OF PORK - CRECIPE.COM
From crecipe.com
HERB-CRUSTED PORK LOIN - FOOD NETWORK
From foodnetwork.co.uk
ROASTED GARLIC HERB RACK OF PORK - DINNER, THEN DESSERT
From dinnerthendessert.com
HERB CRUSTED BONELESS PORK LOIN - ALL INFORMATION ABOUT ...
From therecipes.info
HERB CRUSTED PORK RIB ROAST RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HERB CRUSTED PORK ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GARLIC AND HERB CRUSTED PORK LOIN ROAST RECIPE
From thespruceeats.com
CRUSTED RACK OF PORK | BODACIOUS SHOPS - PENSACOLA, FLORIDA
From bodaciousshops.com
PARMESAN HERB CRUSTED PORK TENDERLOIN - XOXOBELLA
From xoxobella.com
GARLIC HERB CRUSTED RACK OF LAMB | THE RECIPE CRITIC
From therecipecritic.com
HERB-AND PISTACHIO-CRUSTED RACK OF PORK - LE PORC DU QUéBEC
From leporcduquebec.com
GARLIC & HERB CRUSTED RACK OF LAMB | OUR MENU | COOK
From cookfood.net
CRUSTED RACK OF PORK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PERFECT RACK OF PORK - THERESCIPES.INFO
From therecipes.info
HERB-CRUSTED PORK ROAST - AMERICA'S TEST KITCHEN
From americastestkitchen.com
HERB-CRUSTED RACK OF PORK | FOOD.COM
From pinterest.com
APPLE-AND-HERB-CRUSTED RACK OF PORK - CHATELAINE
From chatelaine.com
HERB-CRUSTED RACK OF PORK RECIPE
From crecipe.com
RACK OF PORK RECIPES FOOD NETWORK RECIPES ALL YOU NEED IS …
From stevehacks.com
RECIPE FOR PORK LOIN END ROAST BONE IN - FOOD NEWS
From foodnewsnews.com
LEMON-GARLIC HERB-CRUSTED PORK LOIN - CO-OP FOOD
From food.crs
HERB CRUSTED RACK OF PORK RECIPE - WEBETUTORIAL
From webetutorial.com
HERB-CRUSTED RACK OF PORK RECIPE - FOOD NEWS
From foodnewsnews.com
HERB CRUSTED PORK LOIN RECIPE- BUTTER YOUR BISCUIT
From butteryourbiscuit.com
HERB CRUSTED ROASTED RACK OF LAMB | FOODTALK
From foodtalkdaily.com
HERB CRUSTED RACK OF LAMB (HOW TO COOK) - KROLL'S KORNER
From krollskorner.com
MUSTARD-CRUSTED RACK OF PORK - MIDWEST LIVING
From midwestliving.com
HERB CRUSTED RACK OF PORK - COOKEATSHARE
From cookeatshare.com
#time-to-make #course #main-ingredient #preparation #main-dish #pork #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #pork-loins #4-hours-or-less
You'll also love