ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
PORK ROAST WITH YELLOW POTATOES
Make and share this Pork Roast With Yellow Potatoes recipe from Food.com.
Provided by Boomette
Categories Pork
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- With the tip of a knife, make incisions in the roast and insert the garlic slices.
- In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
- In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
- Serve the roast, cut into pieces, with the potatoes.
Nutrition Facts : Calories 253.6, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 201, Carbohydrate 40.7, Fiber 4, Sugar 3.3, Protein 5
SHEET-PAN PORK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
- Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
- Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
- Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.
ROAST PORK AND POTATOES
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 6 servings plus 2 to 2 1/2 pounds leftover meat
Number Of Ingredients 42
Steps:
- Preheat the oven to 400 degrees F.
- Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
- Cool the remaining loin, cover in plastic wrap and reserve for another meal.
- Serve with Creamy Mushrooms and Kale recipe follows.
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
- Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
- Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
- To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
- For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
PORK LOIN WITH POTATOES
Phyl Broich-Wessling of Garner, Iowa writes, "I love to cook and have friends and family for dinner. Onions, garlic, potatoes and herbs from my garden go into this tasty oven meal."
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8-10 servings.
Number Of Ingredients 18
Steps:
- Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight., Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast., Bake 45 minutes longer or until a thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender. , Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.
Nutrition Facts : Calories 392 calories, Fat 17g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
HERB ROASTED PORK LOIN AND POTATOES
This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.
Provided by mom2wildchild
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g
ROAST PORK LOIN AND POTATOES
This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.
Provided by Barb G.
Categories High Protein
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375°.
- Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
- Place pork in large roast pan.
- Sprinkle with salt and pepper.
- Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
- Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy skillets.
- Heat oil over medium-high heat.
- Divide potatoes between skillets.
- Sprinkle with salt and pepper.
- Sauté until potatoes are golden brown but not tender, about 15 minutes.
- Transfer potatoes to roasting pan with pork.
- Toss potatoes in pan juices.
- Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
- Place pork in center of platter, surround with potatoes.
- Pour pan juices into glass measuring cup.
- Spoon off fat.
- Pour juices over pork and potatoes.
PORK SHOULDER ROAST WITH POTATOES
A very tender and flavorful dish that is easy to prepare. Make sure you use a pork butt roast or shoulder roast. Pork loin will come out dry and tough using the provided baking times. Citrus ingredients can be lowered for less citrus flavors.
Provided by skwiatk
Categories Pork
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
- Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
- slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
- Spread the onion slices on the bottom of a glass roasting pan.
- Place the remaining marinade ingredients in a food processor and process to make a paste.
- Rub pork should whth the mixture all over, making sure that it goes into the cuts.
- Place pork on top of the onion slices.
- Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
- Preheat oven to 450 degrees F.
- cut the potatoes into desired size.
- Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
- Lay around pork roast.
- Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
- Place in oven, make sure the fat side is up.
- Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
- Baste with it's own juices every 30 minutes.
- Check temperature after 1 and 1/2 hours at 325.
- Cook until internal temperature reaches 150 degree F.
- Remove from oven and let the roast rest covered for 15 minutes before cutting.
- Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).
Nutrition Facts : Calories 790.9, Fat 50.5, SaturatedFat 18.4, Cholesterol 176.3, Sodium 1980.5, Carbohydrate 37.9, Fiber 4.4, Sugar 4.4, Protein 42.9
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THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE FINDS
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- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
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