Roast Pork Loin Recipes

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ROASTED PORK LOIN

Succulent pork roast with fragrant garlic, rosemary and wine.

Provided by Kathleen Burton

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 8

Number Of Ingredients 6



Roasted Pork Loin image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

ROAST PORK LOIN

The herb rub nicely flavors the pork. This recipe is originally from epicurious.com. Preparation time includes 8 hour "marination."

Provided by iris5555

Categories     Pork

Time 9h25m

Yield 6-8 serving(s)

Number Of Ingredients 7



Roast Pork Loin image

Steps:

  • Combine first 6 ingredients in a small bowl.
  • Rub mixture evenly over the roast.
  • Cover and refrigerate at least 8 hours, turning roast occasionally.
  • Preheat oven to 350 degrees.
  • Place rack in roasting pan and place pork on the rack.
  • Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.).

Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 907.3, Carbohydrate 0.9, Fiber 0.2, Protein 65.1

3 large garlic cloves, minced
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon rubbed sage
1 bay leaf, crumbled
1 teaspoon dried thyme, crumbled
3 lbs pork loin roast, rolled and tied

ROAST PORK LOIN

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16



Roast Pork Loin image

Steps:

  • Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
  • Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
  • Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
  • Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
4 cups low-sodium chicken broth
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

ROAST PORK LOIN

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 5



Roast Pork Loin image

Steps:

  • Rub pork loin with garlic and thyme and season well with salt and pepper. Drizzle with olive oil. Marinate in a plastic bag for at least 2 hours to overnight.
  • Brown all sides and roast on a rack in a roasting pan in a preheated 350 degree oven. Cook until center of loin reaches 160 degrees, about 1 hour and 20 minutes. Allow to rest for 10 minutes before carving.

4 to 6 pounds pork loin, trussed with butcher twine
4 to 6 garlic cloves, chopped
4 to 6 tablespoons fresh thyme, picked and chopped
Salt and freshly ground pepper
Olive oil

ROAST PORK LOIN AND POTATOES

Categories     Herb     Pork     Potato     Roast     Rosemary     Pork Tenderloin     Sage     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Roast Pork Loin and Potatoes image

Steps:

  • Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting 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 large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
  • Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

1/2 cup extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 4-pound center-cut bone-in pork loin (rib) roast
4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces

PORK LOIN ROAST

Make and share this Pork Loin Roast recipe from Food.com.

Provided by Wing-Man

Categories     Pork

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 5



Pork Loin Roast image

Steps:

  • Inject marinade from one end to the other.
  • Sprinkle half the oregano, salt and pepper on one side, then rub it in and turn over and repeat.
  • Cook on low covered for 6 hours. No peeking.
  • I used a slow cooker.
  • This recipe is for pork loin. Not blade, shoulder or picnic.

Nutrition Facts : Calories 359.3, Fat 23.8, SaturatedFat 8.3, Cholesterol 102.1, Sodium 71.5, Carbohydrate 0.1, Fiber 0.1, Protein 33.9

3 lbs pork loin
3 ounces louisiana cajun butter injectable marinade
1 teaspoon dried oregano
salt
pepper

ROAST PORK WITH CRACKLING

This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 11



Roast pork with crackling image

Steps:

  • If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
  • Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
  • Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
  • Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium

1.8kg piece of rolled and tied pork loin with the skin scored
2 garlic cloves, sliced into thin slivers
small bunch rosemary, broken into small sprigs
3 bay leaves, torn
1 onion, roughly chopped
1 large carrot, chopped
1 Bramley apple, peeled, quartered, cored and roughly sliced
1 tbsp sunflower oil
2 tbsp plain flour
100ml good quality cider
500ml vegetable or chicken stock

ROAST PORK LOIN

Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7



Roast Pork Loin image

Steps:

  • Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin.
  • Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees. 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices.
  • Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve.

2 1/2 pounds boneless pork loin, trimmed and tied
Coarse salt and freshly ground pepper
6 fresh sage leaves, plus more for garnish
1 tablespoon extra-virgin olive oil
1/3 cup apple cider
1/3 cup Homemade Chicken Stock, or low-sodium canned, skimmed of fat
1 tablespoon unsalted butter

SAVORY PORK LOIN ROAST

This recipe is one of my family's favorite. The pork always tender and fragrant.-DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings (2 cups gravy).

Number Of Ingredients 12



Savory Pork Loin Roast image

Steps:

  • Preheat oven to 350°. In a small bowl, combine soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan. , Bake, uncovered, until a thermometer inserted in pork reads 145°, 70-90 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. , Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.

Nutrition Facts : Calories 386 calories, Fat 19g fat (9g saturated fat), Cholesterol 131mg cholesterol, Sodium 1127mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.

1/4 cup reduced-sodium soy sauce
6 garlic cloves, minced
1 tablespoon each minced fresh basil, rosemary and sage
1 tablespoon ground mustard
1 pork loin roast (3-1/2 pounds)
1 cup water
8 green onions, chopped
2 tablespoons butter
1/4 cup brown gravy mix
2-1/2 cups beef broth
1-1/4 cups sour cream
2 tablespoons prepared horseradish

ROAST PORK LOIN

Prepare this beautiful Roast Pork Loin the right way, with minced garlic, fresh rosemary and a yummy marinade. You know you're going to love Roast Pork Loin.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 10 servings

Number Of Ingredients 4



Roast Pork Loin image

Steps:

  • Heat oven to 350°F.
  • Place meat in shallow pan sprayed with cooking spray; spray meat with additional cooking spray.
  • Rub meat with garlic, then rosemary. Pour 1/3 cup marinade over meat; turn to evenly coat meat with marinade.
  • Bake 45 min., brushing occasionally with remaining marinade.
  • Increase oven temperature to 400°F. Bake meat additional 45 min. or until done (145°F).

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g

1 boneless pork loin (2-1/2 lb.), trimmed
1 Tbsp. minced garlic
1 Tbsp. chopped fresh rosemary
2/3 cup LEA & PERRINS Marinade for Chicken, divided

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From therecipes.info


HOW TO ROAST PORK LOIN PERFECTLY - COOKTHESTORY
An 8-pound pork loin roast will be the same circumference as a 4-pound roast but it will be twice as long. Cooking times for roasts are calculated to figure out how long it takes the heat to penetrate from the outside to the inside. Thus, it’s not going to take that much longer for the heat to get to the middle of the 8-pounder than the 4-pounder since they have the same …
From cookthestory.com


PORK LOIN RECIPES - SERIOUS EATS
Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen' Pork, Plums, Scallions, and Jalapeños? Grill 'Em All in One Sandwich! How to Cook a Perfect Crown Roast of Pork | The Food Lab Chinese Velveting 101: Stir-Fried Sweet and Sour Pork Katsudon: The Best Way to Use Leftover Fried Cutlets Gingery Roast Pork with Thyme Recipe Grilled …
From seriouseats.com


JUICY PORK LOIN ROAST WITH VEGGIES | EASY WEEKNIGHT RECIPES
Season Roast: Place your roast into a casserole-sized baking dish. Gently rub the herb mixture all over your pork loin and generously season with salt and pepper. Cover the roast with a sheet of aluminum foil. Bake: Bake at 450°F for 20 minutes. Add Veggies: In the meantime, prep and slice your carrots, celery, and potatoes, and place them in ...
From easyweeknightrecipes.com


BALSAMIC OVEN ROAST PORK LOIN | PHOTOS & FOOD
Place the cooling rack on the lined baking sheet. Place the pork loins on the cooling rack. Using a brush or clean hands, spread the balsamic marinade evenly over the pork loins. Place the baking sheet in the oven on the middle rack and roast for 15 minutes. Reduce the oven to 400 ºF and continue to cook for 15 minutes.
From photosandfood.ca


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