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.
SIMPLE SAVORY PORK ROAST
A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast.
Provided by Marianne Campbell
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
- Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.4 g, Cholesterol 110.2 mg, Fat 19.7 g, Fiber 0.1 g, Protein 36.5 g, SaturatedFat 7.2 g, Sodium 683.5 mg
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
TURKEY DIVAN
Great use of leftover Thanksgiving turkey.
Provided by DeDe
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place broccoli in a saucepan with 4 cups of water. Bring to a boil; reduce heat, cover, and simmer until tender, 5 to 8 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt margarine in a saucepan over medium heat; stir in flour, salt, and pepper and mix well. Pour in chicken broth; cook and stir until sauce thickens and bubbles, about 10 minutes. Add cream and wine; stir until well-combined.
- Arrange broccoli on the bottom of a 7x12-inch baking dish. Pour half of the sauce over the broccoli. Top sauce with sliced turkey. Stir Monterey Jack cheese into the remaining sauce in the saucepan. Pour cheese sauce over the turkey.
- Bake the turkey divan in the preheated oven until bubbly, about 20 minutes. Broil until the cheese sauce is golden, about 5 minutes.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 11.4 g, Cholesterol 84.6 mg, Fat 20.1 g, Fiber 3.1 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 218.5 mg, Sugar 1.6 g
VIETNAMESE PORK AND FIVE SPICE
The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms.
Provided by Deb Willems
Categories World Cuisine Recipes Asian Vietnamese
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper.
- Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
- Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.4 g, Cholesterol 85.2 mg, Fat 16.4 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 4.3 g, Sodium 712.8 mg, Sugar 3.4 g
CROCK POT PORK ROAST AND SAUERKRAUT
Throw it in the crock pot on New Year's Eve before you go out, and dinner the next day will be ready; all you have to do is fix the mashed potatoes. Slow, low cooking makes a roast that is very tender. Delicious!! I used to manage a doctor's office, and our Blue Cross rep told me that her family made this every year for New Year's.
Provided by Barb Witherspoon
Categories Pork
Time P1DT5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place pork roast in crock pot.
- Pour sauerkraut over pork roast.
- Sprinkle the onion soup mix and brown sugar over the pork and sauerkraut.
- Pour the water over everything.
- Cook on low for 24 hours.
- Serve over mashed potatoes.
PORK ROAST DIVINE
A good friend of mine gave me this recipe after a long discussion on Pressure Cooking. I changed the name to Pork Roast Divine, because it really is. The drippings in the bottom of the pot make the best gravy, and I often use this as a base for my mother-in-law's homemade noodles, which made my Dad's (and husband's) favorite meal. This also makes incredible bar-b-que pulled pork sandwiches.
Provided by Claire de Luna
Categories Pork
Time 1h
Yield 1 roast, 10 serving(s)
Number Of Ingredients 13
Steps:
- Sear the pork roast until nicely browned on all sides.
- Set aside to cool.
- Pour olive oil into the pan and cook the leeks, minced onion and garlic until done, 3-5 minutes.
- (If not using a regular onion, minced, add the onion soup mix.) Add 2 cups of water and the chicken broth to the pot to heat.
- Rub the roast with the spice mixture (sage, mustard, salt, paprika, thyme and pepper).
- Put the roast into the liquid in the pressure cooker and bring to pressure.
- Cook the roast for 45 minutes.
PORK ROAST GUADELOUPE (CARIBBEAN)
This recipe was found on the internet site recipeisland.com. Preparation time does not inclued the time needed for the meat to marinate.
Provided by Sydney Mike
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade, combine water, onion, garlic, lime juice, olive oil, jalapeno pepper, the 1/2 teaspoon of crushed dried thyme, salt & pepper.
- Place pork loin in a plastic bag & pour the marinade over the pork loin. Close the bag securely & put the meat in a bowl in the refrigerator for up to 6 hours, occasionally rotating the bag to allow the marinade to coat the meat.
- About 10 minutes before the marinating is finished, preheat the oven to 350 degrees F.
- When finished marinating, take the pork loin out of the bag & put it on a rack in a roasting pan, while setting aside the marinade.
- Roast the loin for at least 50-60 minutes or until desired doneness (at least 165 degrees on a meat themometer).
- Remove meat from the pan & cover with foil, letting it stand for 10 minutes.
- Meanwhile strain the remaining marinade into a small sauce pan.
- Deglaze pan with 1/2 cup of the beef broth, then pour this broth mixture in with the strained marinade, along with the 2 teaspoons of sugar & the 1/4 teaspoon of crushed dried thyme.
- In a small container combine the rest of the beef broth with the cornstarch, then add this to the sauce pan, cooking & stirring until thickened & bubbly, about 5 minutes. Stir in the parsley, then remove from heat.
- Slice the meat & serve it with the sauce.
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SUNDAY PORK ROAST - THE STAY AT HOME CHEF
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4.9/5 (60)Total Time 3 hrs 15 minsCategory Main DishCalories 414 per serving
- Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
- Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
- Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
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