Pork Roast In Spicy Guinness Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY PORK ROAST

I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9



Spicy Pork Roast image

Steps:

  • Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons ground mustard
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon cayenne pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)

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

PORK ROAST WITH THE WORLD'S BEST RUB

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13



Pork Roast with the World's Best Rub image

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

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

MOROCCAN-SPICED PORK ROAST

Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!

Provided by Chef John

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h40m

Yield 12

Number Of Ingredients 22



Moroccan-Spiced Pork Roast image

Steps:

  • Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
  • Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
  • Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
  • Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
  • Place the pork into the prepared roasting pan and surround with vegetable mixture.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
  • Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
  • Combine yogurt, mint, and garlic in a small bowl for sauce.
  • Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g

1 (3 pound) boneless pork loin roast
5 teaspoons kosher salt
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 tablespoons honey, or as needed
8 baby potatoes
2 carrots, cut into 2-inch chunks
2 Anaheim chile peppers, halved and seeded
1 red onion, roughly chopped
2 tablespoons olive oil
salt to taste
½ cup plain Greek yogurt
2 tablespoons thinly sliced fresh mint
1 clove garlic, finely crushed

PORK ROAST IN SPICY GUINNESS SAUCE

I've been making this for years, it has become a favorite with family and guests. I'm not sure where I originally found this recipe, but I think it came from an old pamphlet of "Guinness Recipes" I had. Prep time includes the 2 day marinating time.

Provided by Dee514

Categories     Pork

Time P2DT2h

Yield 6-8 serving(s)

Number Of Ingredients 17



Pork Roast in Spicy Guinness Sauce image

Steps:

  • Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
  • Marinade: Place meat in a deep dish just large enough to hold it.
  • Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
  • Add a little more Guinness, if needed, to just cover meat.
  • Marinate in refrigerator 1-2 days, turning occasionally.
  • Roast: Strain marinade, reserving solids and liquid.
  • Place solids, carrot, and celery in bottom of a roasting pan.
  • Place meat on top.
  • Add a little liquid.
  • Roast in a 180°C (350°F) oven for 1 hour.
  • Pour one quarter of remaining marinade liquid over meat.
  • Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
  • (Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
  • Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
  • Remove added carrots and potatoes to serving dishes and keep warm.
  • Place roast on a platter and keep warm.
  • Skim fat from cooking liquid.
  • Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
  • Cook in roasting pan or a saucepan, stirring constantly, until thickened.
  • Serve sauce over meat slices.

Nutrition Facts : Calories 827.6, Fat 19.1, SaturatedFat 3.7, Cholesterol 145.2, Sodium 546.2, Carbohydrate 43.2, Fiber 1.2, Sugar 3.2, Protein 53.9

3 -3 1/2 lbs boneless pork loin roast
2 -3 cups Guinness stout
1 cup chopped onion
2 teaspoons lemon rind, grated
2 teaspoons sugar
1 teaspoon tarragon
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon clove
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3 bay leaves
1 carrot, diced
1 stalk celery, diced
1/4 cup flour
carrot (optional)
potato (optional)

GUINNESS & HONEY GLAZED PORK LOIN

Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 6



Guinness & honey glazed pork loin image

Steps:

  • To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
  • Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
  • Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

Nutrition Facts : Calories 725 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 55 grams sugar, Protein 65 grams protein, Sodium 0.4 milligram of sodium

300ml Guinness
100ml clear honey
250g light muscovado sugar
2kg skinless, boneless loin of pork , ask your butcher for the thick end
splash white wine , Champagne or water
few sprigs flat leaf parsley

SLOW-ROAST FIVE-SPICE PORK BELLY & GRAVY

Take a simple dinner shortcut for aromatic pork with Chinese five spice. Its blend of spices such as cinnamon and Sichuan peppercorns make a flavour-packed dish.

Provided by Barney Desmazery

Categories     Dinner

Time 3h20m

Yield Serves 5-6

Number Of Ingredients 13



Slow-roast five-spice pork belly & gravy image

Steps:

  • Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
  • Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you've chilled the pork overnight) into a roasting tin. Sit the pork on top, skin-side up - it should fit snugly in the tin. Roast for 2 hrs. Remove from the oven, then lift the pork onto a board. Pour the fat from the tin into a bowl, then pour the juices through a sieve into a small pan. Wipe down the tin. The pork can be prepared up to this stage two days ahead and kept chilled.
  • Turn the oven up to 230C/210C fan/gas 8. Put the pork back in the tin, skin-side up, and brush the skin with the oil. Roast for 30-35 mins, basting with the reserved fat once or twice, until the skin has blistered and crackled. If the skin hasn't crackled after 35 mins, slide the pork under a hot grill, but watch carefully to ensure it doesn't burn. Lift the pork onto a board and leave to rest for a few minutes.
  • While the pork is still in the oven, add the stock to the pan with the roasting juices and bring to the boil. Reduce the heat and simmer for a few minutes, adding more soy or vinegar to taste, if you like. Mix the cornflour with 1 tbsp water to create a smooth paste. Stir this into the sauce and simmer until thickened. Keep warm on the lowest heat. Carve the pork into thick slices and serve with veg and the gravy, or cut into squares and top with spring onions, chillies and coriander, with the gravy alongside for dunking.

Nutrition Facts : Calories 416 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 1.5 milligram of sodium

1 tbsp Chinese five-spice powder
3 tbsp soy sauce
1 tbsp honey
100ml Shaohsing rice wine or dry sherry
2 tbsp malt vinegar
thumb-sized piece of ginger, peeled and finely grated
4 garlic cloves, finely grated
½ red chilli, roughly chopped (optional)
1-1.2kg piece of boneless pork belly, lightly scored all over
1 tsp sunflower oil
200ml chicken stock
2 tsp cornflour
sliced spring onions, chillies and roughly chopped coriander, to serve (optional)

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



Dad's Basic Moist Pork Roast image

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

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

PAN-ROASTED 5-SPICE PORK LOIN

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 10



Pan-Roasted 5-Spice Pork Loin image

Steps:

  • Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
  • Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
  • Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer to a plate to rest at least 5 minutes before slicing.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

GUINNESS SLOW COOKER PULLED PORK

This slow cooker pulled pork is a tweaked version of several recipes I found on the web to suit my own taste.

Provided by JuneBug

Categories     Pulled Pork

Time 7h15m

Yield 12

Number Of Ingredients 13



Guinness Slow Cooker Pulled Pork image

Steps:

  • Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
  • Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
  • Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
  • Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 18 g, Cholesterol 140.7 mg, Fat 28.3 g, Fiber 0.5 g, Protein 39.8 g, SaturatedFat 9.9 g, Sodium 524.3 mg

2 teaspoons whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
9 fluid ounces barbecue sauce
½ cup brown sugar
¼ cup Irish stout beer (such as Guinness®)
1 slice sweet onion, halved and sliced
4 teaspoons minced garlic
1 teaspoon ground paprika
1 teaspoon sea salt
¼ teaspoon chili powder
1 (6 pound) pork butt roast

SPICY HONEY MUSTARD PORK ROAST

This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.

Provided by VGREER

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 6



Spicy Honey Mustard Pork Roast image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  • Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  • Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g

3 pounds pork roast
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
½ teaspoon dried thyme, crushed
½ teaspoon salt

More about "pork roast in spicy guinness sauce recipes"

5 INGREDIENT SPICY PORK RECIPE
Web May 20, 2019 Instructions. Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour. …
From pinchofyum.com
5/5 (35)
Calories 274 per serving
Category Dinner
  • Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour.
  • Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil.
  • When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches). Cook, undisturbed, for 1-2 minutes until you are getting that nice caramelized look. Flip and repeat to finish.
5-ingredient-spicy-pork image


PORK TENDERLOIN WITH HONEY GARLIC SAUCE
Web May 27, 2019 Instructions. Preheat oven to 180C/350F. Mix Sauce ingredients together. Mix Rub ingredients then sprinkle over the pork. Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and …
From recipetineats.com
pork-tenderloin-with-honey-garlic-sauce image


11 PORK ROAST RECIPES WITH FLAVORFUL FILLINGS, SAUCES, …
Web Oct 31, 2022 As if the name didn't already give it away, this is a pork roast obviously meant to be served at fancy dinners. This pork loin roast recipe gets a long soak in a red wine-based marinade featuring soy, curry, …
From bhg.com
11-pork-roast-recipes-with-flavorful-fillings-sauces image


EASY 4-INGREDIENT PORK ROAST RECIPE
Web Oct 25, 2021 Steps to Make It. Gather the ingredients. Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan. Place the pork loin roast on the rack and rub all sides of the …
From thespruceeats.com
easy-4-ingredient-pork-roast image


ROAST PORK WITH SWEET, SPICY SAUCE - BOSSKITCHEN.COM
Web Instructions. Dice the onion and stir into a packet of cream (200 g) with the honey and sugar. Season well with salt, pepper and chilli. Before roasting, the sauce is very sweet, which …
From bosskitchen.com


SHEET PAN PORK ROAST WITH POTATOES, CARROTS & HOISIN NECTARINE …
Web Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the quatre épices; turn to coat.Transfer to one side of a sheet pan. …
From blueapron.com


GUINNESS PULLED PORK
Web Mar 8, 2013 Instructions. In a small bowl, whisk together paprika, salt, crushed red pepper, garlic powder, and black pepper until combined. Rub the mixture all over the surface of …
From gimmesomeoven.com


RECIPES FOR PORK ROAST IN SPICY GUINNESS SAUCE
Web Pork roast with thyme 44; Pork roast with cherry sauce 9; Pork roast in onion gravy 6; Pork roast with apples and shallots 5; Pork roast with meyer lemon glaze 5; Bbq pit …
From cooktime24.com


10 SAUCES FOR PORK TO INSTANTLY UPGRADE SUPPERTIME
Web Nov 28, 2022 All four ingredients, which you probably already have on hand, are needed to create this light BBQ sauce. For a simple, straightforward sauce, combine distilled white …
From southernliving.com


EASY CROCK-POT PULLED PORK - RECIPE
Web 1 day ago Add olive oil, garlic and onions and give it a good stir. Place roast in Crock-Pot and turn to coat with oil and onions and garlic. Add salt and pepper, to taste. Cook on …
From cooks.com


Related Search