INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES
Make and share this Pork Loin Roast with Roasted Root Vegetables recipe from Food.com.
Provided by CCinSC
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Roast: Place roast on rack in a roasting pan.
- Rub crushed garlic over roast.
- Brush roast with olive oil, sprinkle with herbs.
- Cover and refrigerate for at least two hours.
- Sprinkle roast with salt and pepper.
- Bake at 500º for 15 minutes.
- Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
- Vegetables: Combine all ingredients in a ziplock bag, toss well.
- Place Vegetables around pork after you have reduced the heat to 325º.
- Bake until roast is done.
- Serve with the pan juices.
Nutrition Facts : Calories 788.3, Fat 40.6, SaturatedFat 12.2, Cholesterol 245.2, Sodium 604.1, Carbohydrate 13, Fiber 2.2, Sugar 2.9, Protein 87.9
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY
Here's what you need: pork loin, olive oil, kosher salt, McCormick® Hearty Spice Blend, brussels sprouts, butternut squash, large red onion
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F (220°C).
- Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
- Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
- Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
- Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
- Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
- Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
- Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
- Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, Sugar 4 grams
APRICOT PORK ROAST WITH VEGETABLES
After Sunday evening service, I like to serve a pork roast that slow-cooks with flavorful jam and veggies. The amazing aroma draws everyone to the table. -Lisa James, Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine potatoes and 3 tablespoons water. Microwave, covered, on high for 10-12 minutes or until just tender. Drain and transfer to a 6-qt. slow cooker. Add carrots, onion and beef broth. In a small bowl, mix salt, garlic, thyme, sage and pepper; sprinkle half over vegetables., Rub remaining seasoning mixture over roast; place meat over vegetables. Spread half of the preserves over roast. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat is tender (a thermometer inserted in pork should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes. Serve with vegetables and remaining preserves.
Nutrition Facts : Calories 319 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 505mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.
LEFTOVER PORK AND VEGETABLES
When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.
Nutrition Facts :
PORK BUTT ROAST WITH VEGETABLES
Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.
Provided by Kat
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
- Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
BRAISED PORK LOIN WITH SAVORY VEGETABLES
A tender pork loin roast slow cooked with a handful of root vegetables with a cream gravy finish. I created this recipe using simple braising techniques and matched early spring late winter vegetables that are available year round.
Provided by The Barefoot Infanta
Categories Pork
Time 3h15m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated.
- Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer.
- In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside.
- Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent.
- Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
- Add the leak and saute another 2 minutes.
- Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes.
- Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like.
- Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
- Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
- In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour.
- In one hour reduce oven heat to 225 degrees for two hours.
- Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered.
- On stove top at medium heat, bring stock liquid to a simmer.
- While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
- When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools.
- Slice tenderloin and serve with gravy over meat or on the side.
Nutrition Facts : Calories 377.9, Fat 17.1, SaturatedFat 8.8, Cholesterol 127.1, Sodium 278.1, Carbohydrate 16.1, Fiber 1.6, Sugar 5.2, Protein 31.4
BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES
Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.
Provided by Bibi
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
- Pat the pork loin dry with paper towels.
- Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
- Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
- Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g
BONELESS ROAST LOIN OF PORK WITH AROMATIC VEGETABLES
Carre de Poc Roti aux Tomates, Ail, Oignons, et Carottes from Simply French, by Patricia Wells. My favorite French cookbook uncovers the mysteries of French cooking, it's not all heavy sauces. This is lovely, takes some time but is well worth it.
Provided by Penny Stettinius
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Prepare the tomatoes: Core and peel with a vegetable peeler, halve each tomato lengthwise and squeeze lightly to remove the seeds.
- With a small spoon, remove the pulp.
- Set aside the outer shells of the tomatoes.
- Cook the onions: In a large skillet, heat three tbs of the butter over low heat.
- When hot add the onions but do not salt (this allows the onions to brown more easliy).
- cook the onions, shaking the pan from time to time, until nicely, evenly browned on one side, about 5 minutes.
- Turn carefully and cook on the other side until evenly browned, about 5 minutes more.
- The onions will have a tendency to fall apart, but try to keep them in a single piece as you turn them.
- Remove from the heat and season generously with salt and pepper.
- Drain and set aside.
- Cook the tomatoes: In a large skillet, heat the oil over moderatley high heat.
- When hot, add the tomato shells and cook, shaking the pan from time to time, until nicely, evenly browned, about 10 minutes.
- Remove from the heat and season generously with salt and pepper.
- Drain and set aside.
- Cook the carrots: In a large skillet heat the remaining 2 tbs of butter over low heat.
- When hot, add the carrots, seasoned generously with salt and pepper.
- Cook the carrots, shaking the pan from time to time, until nicely, evenly browned and soft and tender when pierced with a fork, about 15 minutes.
- Add the garlic and cook for 2-3 minutes more.
- Remove from the heat and season generously with salt and pepper.
- Drain and set aside.
- Select an oval baking dish that will hold the pork and vegetables without crowding.
- Arrange an overlapping layer of onions at one end of the dish, place an overlapping layer of tomatoes alongside the onions and do the same with the carrots on the other side.
- You will then have all the vegetables in one layer on the bottom of the baking dish.
- Mince half of the sage leaves and sprinkle over the vegetables, along with the thyme.
- Season the pork generously with salt and pepper.
- Tuck the remaining whole sage leaves beneath the string around the pork.
- Place the pork, fat side up, on top of the vegetables.
- Place the baking dish, uncovered, in the center of the oven and roast for 1 hour.
- Add 1/2 cup water, cover the pork loosely with aluminum foil, and roast for 15 minutes more.
- Leaving the foil covering in place, turn off the oven and leave the door slightly ajar.
- Let rest a minimum of 15 minutes or up to 1 hour.
- The pork will continue to cook as it rests.
- To serve, remove and discard the string.
- Carve the pork into thick slices and arrange on warmed dinner plates.
- Serve with the roasted vegetables alongside.
Nutrition Facts : Calories 670.8, Fat 36.4, SaturatedFat 14.8, Cholesterol 209.3, Sodium 182.6, Carbohydrate 16.5, Fiber 4, Sugar 8.2, Protein 67.3
HERBED PORK LOIN ROAST WITH VEGETABLES
Make and share this Herbed Pork Loin Roast With Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Stir together the butter, mustard, garlic, thyme, sage, and rosemary in a small bowl.
- Dry outside of pork roast with paper towels, then rub top and sides with the butter mixture.
- Season roast with salt and pepper; place buttered side up in a roasting pan.
- Pat vegetables dry; scatter vegetables in the roasting pan around the pork.
- Roast meat and vegetables until pork reaches an internal temperature of 145° on an instant read thermometer, about 1 hour and 45 minutes.
- After cooking roast 50 minutes, stir vegetables to coat with pan drippings.
- If pork starts to overbrown near end of roasting time, tent it with foil.
Nutrition Facts : Calories 406.5, Fat 20.5, SaturatedFat 7.3, Cholesterol 117.1, Sodium 111.7, Carbohydrate 20.1, Fiber 2.4, Sugar 2.1, Protein 34.4
ROAST PORK AND VEGETABLES
Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables and garlic with 2 tablespoons oil, rosemary sprigs, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Rub pork with remaining teaspoon oil; season generously with salt and pepper. Place on top of vegetables.
- Roast, tossing vegetables occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 35 to 40 minutes. Let pork rest 5 minutes. Slice thinly; serve with vegetables.
More about "pork loin roast with vegetables recipes"
PORK LOIN ROAST WITH VEGETABLES - A PRETTY LIFE IN THE …
From aprettylifeinthesuburbs.com
4/5 (2)Estimated Reading Time 3 minsServings 6-8Total Time 2 hrs 15 mins
- Add the pork loin to the skillet (be careful as it will spit), then season it with the seasoning salt and fresh ground pepper.
- Sear all sides of the pork loin. You do not want to cook the pork, just sear it so the juices are sealed in.
PORK LOIN ROAST WITH VEGETABLES - JULIE'S EATS & TREATS
From julieseatsandtreats.com
5/5 (17)Calories 437 per servingCategory Dinner
- Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. I recommend using a half sheet pan.
- In a small bowl combine the seasonings for the pork; garlic powder, onion powder, salt, black pepper and smoked paprika.
10 BEST CROCK POT PORK ROAST WITH VEGETABLES RECIPES
From yummly.com
PORK ROAST WITH ROASTED VEGETABLES RECIPE
From pillsbury.com
SLOW COOKER PORK ROAST WITH VEGETABLES RECIPES
From yummly.com
18 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROASTED PORK LOIN WITH CRACKLING ROAST VEGETABLES, …
From pork.com.au
CROCK POT PORK TENDERLOIN ROAST WITH VEGETABLES RECIPES
From yummly.com
JUICY PORK LOIN ROAST WITH VEGGIES | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
5/5 (10)Total Time 1 hr 30 minsCategory Main CourseCalories 449 per serving
PORK LOIN WITH VEGETABLES - COOKING CIRCLE
From cookingcircle.com
SLOW COOKER PORK LOIN ROAST - SLOW COOKING PERFECTED
From slowcookingperfected.com
ROASTED PORK LOIN WITH VEGETABLES RECIPES ALL YOU NEED IS …
From stevehacks.com
SHEET PAN PORK LOIN WITH ROASTED VEGETABLES - GRUMPY'S …
From grumpyshoneybunch.com
PORK LOIN ROAST WITH VEGGIES | MYPLATE
From myplate.gov
INSTANT POT PORK LOIN ROAST WITH VEGETABLES | CREATE KIDS CLUB
From createkidsclub.com
ROASTED PORK TENDERLOIN WITH OVEN ROAST VEGETABLES - THE BLACK …
From theblackpeppercorn.com
10 BEST CROCK POT PORK ROAST WITH VEGETABLES RECIPES - YUMMLY
From yummly.com
ROAST PORK LOIN WITH ROOT VEGETABLES | OREGONIAN RECIPES
From recipes.oregonlive.com
PORK LOIN RECIPES - CMBVA.STOFFWECHSEL-EV.DE
From cmbva.stoffwechsel-ev.de
JUGHANDLE’S OVEN ROASTED PORK LOIN AND ROOT VEGETABLES
From jughandlesfatfarm.com
MUSTARD-AND-LEMON-GLAZED PORK WITH ROASTED VEGETABLES - FOOD …
From foodandwine.com
PORK LOIN ROAST WITH WINTER VEGETABLES RECIPE - SERIOUS EATS
From seriouseats.com
PORK RIB ROAST WITH OVEN-ROASTED VEGETABLES RECIPE - THE …
From thespruceeats.com
HOW TO PREPARE OVEN-ROASTED PORK LOIN? – CAMPO GRANDE
From eatcampogrande.com
ROAST PORK LOIN & VEGETABLES - COOKING CIRCLE
From cookingcircle.com
ITALIAN PORK POT ROAST WITH VEGETABLES - ONTARIO PORK
From ontariopork.on.ca
PORK CHOPS WITH ROASTED VEGETABLES- THE BOSSY KITCHEN
From thebossykitchen.com
PORK LOIN AND VEGETABLES ROAST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CROCK POT PORK LOIN - THE COUNTRY COOK
From thecountrycook.net
PORK TENDERLOIN WITH ROASTED VEGGIES (KETO) - EASY PEASY MEALS
From eazypeazymealz.com
ROASTED PORK LOIN FILET WITH HERBS AND VEGETABLES
From sunshinemomma.com
TOMATO ROASTED PORK LOIN RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
PORK LOIN ROAST WITH HONEY BALSAMIC GLAZE, ROASTED ROOT …
From foodnetwork.ca
ROASTED PORK LOIN AND VEGETABLES | CANADIAN LIVING
From canadianliving.com
WHAT TO SERVE WITH PORK LOIN ROAST? 6 PERFECT SIDE DISHES TO GO …
From cookindocs.com
You'll also love