Indian Spiced Pork Roast With Rosemary And Onions Recipes

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INDIAN-SPICED PORK ROAST WITH ROSEMARY AND ONIONS

You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

Provided by Meherwan Irani

Categories     Bon Appétit     Roast     Pork     Pork Rib     Rosemary     Onion     Cumin     Paprika     Christmas     Christmas Eve

Yield 12 servings

Number Of Ingredients 13



Indian-Spiced Pork Roast with Rosemary and Onions image

Steps:

  • Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
  • Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
  • Let pork sit out at room temperature about 2 hours before roasting.
  • Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
  • Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
  • Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.

1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon crushed red pepper flakes
1 tablespoon paprika
3 tablespoons Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt, plus more
2 (8-bone) racks of pork (about 4 pounds each), chine bone removed, fat trimmed 1/4-inch thick, rib bones frenched
1/2 cup coarsely chopped rosemary leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 1/2 pounds medium mixed red, white, and/or yellow onions, peeled, quartered through root end
4 bay leaves
Special Equipment
A spice mill or mortar and pestle

SLOW-ROASTED SPICED PORK

Provided by Ina Garten

Categories     main-dish

Time 7h50m

Yield 8 to 10 servings

Number Of Ingredients 12



Slow-Roasted Spiced Pork image

Steps:

  • Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
  • Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
  • Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
  • Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
6 garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, ribs removed, seeded, and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chipotle chile powder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1/4 cup good olive oil
1 (750 ml) bottle dry white wine, such as Pinot Grigio
Lime wedges, for serving

SPICY PORK ROAST WITH ROSEMARY POTATOES

Provided by Sunny Anderson

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 15



Spicy Pork Roast with Rosemary Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
  • Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
  • In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
  • Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

1 tablespoon cumin seeds
1 tablespoon red pepper flakes
1/2 tablespoon whole black peppercorns
1 tablespoon garlic powder
1 tablespoon salt
1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
2 tablespoons vegetable oil
3 russet potatoes, cut into 1-inch pieces
2 sprigs rosemary, stripped
2 tablespoons vegetable oil
Salt
3/4 cup sugar
1/2 cup red wine vinegar
1 cup orange juice
1 tablespoon butter

PORK ROAST IN ONION GRAVY

This came from the Canadian Living Slow cooker recipe book. It is tasty and easy, and a way for me to get my onion hating dh to eat onions!

Provided by erings1

Categories     Pork

Time 6h30m

Yield 8-12 serving(s)

Number Of Ingredients 15



Pork Roast in Onion Gravy image

Steps:

  • Stick cloves into pork, sprinkle with pepper.
  • In a large skillet, heat half the oil on medium -high and brown pork on all sides (10 mins).
  • Move pork to the crock-pot. Pour off fat in pan.
  • ONION GRAVY; heat the rest of the oil in the skillet, saute onions and cumin seeds until golden.
  • Add stock, (wine), tomato paste, vinegar, garlic, bay leaves and salt. Mix thoroughly, and bring to a boil. Scrape into crock pot.
  • Cook on low until pork is tender - about 6 hours.
  • Transfer pork to a plate, tent with foil.
  • Skim off any fat from the gravy. Whisk cornstarch with water and stir into gravy. Increase heat to high and cook, covered until thickened, about 15 minutes.
  • Discard bay leaves. If you would like a smoother gravy, use a stick mixer and give the gravy a wiz! Stir in the parsley (optional).
  • Serve pork with gravy. Goes great with mashed potatoes!

Nutrition Facts : Calories 589.4, Fat 36.1, SaturatedFat 11.7, Cholesterol 137.9, Sodium 484.9, Carbohydrate 15.8, Fiber 1.8, Sugar 5.7, Protein 48.2

1/2-1 teaspoon whole cloves
4 lbs pork loin, bone-in rib end
1/2 teaspoon pepper
2 tablespoons vegetable oil
4 medium onions, chopped fine or sliced
1 teaspoon cumin or 1 teaspoon caraway seed
2 cups chicken stock (or 1 c stock & 1 c white wine)
1 (5 1/2 ounce) can tomato paste
2 tablespoons cider vinegar
4 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/4 cup cornstarch
1/4 cup water
1/4 cup fresh parsley, minced (optional)

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY

This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)

Provided by Acerast

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7



Braised Pork Roast With Garlic and Rosemary image

Steps:

  • Preheat the oven to 400F.
  • In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
  • In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
  • Brown the pork roast on all sides, about 2 minutes per side.
  • Remove the pot from the heat and stir the milk into the pan juices.
  • Spread the garlic-rosemary paste over the top of the roast and cover the pot.
  • Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
  • Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
  • Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
  • Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
  • Slice the roast and serve with the sauce spooned over.
  • Especially good with mashed potatoes, rice or egg noodles.

Nutrition Facts : Calories 612.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 201, Sodium 1123.2, Carbohydrate 4.4, Fiber 0.2, Sugar 3.1, Protein 66.8

7 garlic cloves, minced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dry rosemary
2 1/2 teaspoons sea salt or 2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
3 lbs boneless pork roast
1 1/2 cups whole milk, plus more if needed

ROSEMARY PORK ROAST

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4



Rosemary Pork Roast image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

ROSEMARY PORK ROAST

Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.-

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11



Rosemary Pork Roast image

Steps:

  • Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 346mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

4 green onions, chopped
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup red wine vinegar
2 tablespoons olive oil
2-1/4 cups chicken broth, divided
1 boneless pork loin roast (3 to 3-1/2 pounds)
1 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

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