Roasted Pork Recipes

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EASY ROASTED PORK

Delicious, easy pork roast that everyone raves about.

Provided by Denise Jo Garner

Categories     Meat and Poultry Recipes     Pork

Time 1h15m

Yield 6

Number Of Ingredients 4



Easy Roasted Pork image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
  • In a small bowl, blend brown sugar, applesauce, and ginger.
  • Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
  • Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.4 g, Cholesterol 95.3 mg, Fat 19 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 6.6 g, Sodium 83.4 mg, Sugar 25.5 g

⅔ cup packed light brown sugar
¼ cup cinnamon applesauce
1 ½ teaspoons ground ginger
2 pounds boneless pork loin roast

ROASTED PORK BUTT

Provided by Food Network

Categories     main-dish

Yield about 3 pounds of meat

Number Of Ingredients 5



Roasted Pork Butt image

Steps:

  • Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Salt
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil

SIMPLE ROASTED PORK SHOULDER

A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.

Provided by Aaron McCargo Jr.

Time 4h55m

Yield 2 pounds of meat

Number Of Ingredients 4



Simple Roasted Pork Shoulder image

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
  • Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

ROASTED PORK TENDERLOIN

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 29



Roasted Pork Tenderloin image

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
  • In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
  • Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
  • In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

3 pork tenderloins (about 1 1/2 pounds)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Bourbon Glaze, recipe follows
Braised Red Cabbage, recipes follows
1 tablespoon olive oil
2 shallots, chopped
2 cloves garlic, chopped
2 cups brown sugar
3/4 cup balsamic vinegar
1/2 cup red wine
1/2 cup apple cider
2 teaspoons green peppercorns* (See Cook's Note)
1 bay leaf
1 cup seeded and chopped plum tomatoes
1/2 cup chopped red bell pepper
5 sprigs Italian parsley
3 tablespoons soy sauce
1 1/2 ounces bourbon
1 tablespoon olive oil
3 large onions, thinly sliced (about 2 pounds)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 small red cabbage, thinly sliced (about 1 pound)
1/4 cup apple cider
1/4 cup brown sugar
1/4 cup red wine vinegar

FOREVER ROASTED PORK

A Michael Chiarello recipe. Made this up yesterday because I was craving delicious, fall-apart tender pork and this really fit the bill. This is Recipe #107646, which you need for this recipe and is easy to make and good for so many other dishes! This delicious roast requires long, slow cooking. I say it was worth the wait!

Provided by evelynathens

Categories     Ham

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 7



Forever Roasted Pork image

Steps:

  • Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
  • Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place); season well all over with the fennel spice.
  • Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.

2 medium onions, thinly sliced
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 1/2 teaspoons finely chopped fresh sage
1/2 cup water
4 lbs pork legs or 4 lbs pork shoulder, at room temperature
1/4 cup fennel, spice (Fennel Spice Rub for Turkey (Michael Chiarello))

ROASTED PORK BELLY

Roasted pork belly with spices.

Provided by Lora

Categories     Meat and Poultry Recipes     Pork

Time 3h55m

Yield 16

Number Of Ingredients 11



Roasted Pork Belly image

Steps:

  • Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
  • Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 1.6 g, Cholesterol 41.1 mg, Fat 15.7 g, Fiber 0.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 1082.2 mg, Sugar 0.2 g

1 ½ teaspoons paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste
4 pounds whole pork belly
2 tablespoons lemon juice

ROASTED PORK SHOULDER

This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!

Provided by Rick B2

Categories     < 4 Hours

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9



Roasted Pork Shoulder image

Steps:

  • Preheat oven to 350 degrees F.
  • Rub roast well on all sides with liquid smoke.
  • Combine salt, garlic powder and pepper in a bowl and mix well.
  • Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
  • Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
  • Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
  • Remove from oven and pan-- let roast cool for a few minutes.
  • Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
  • Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

4 -5 lbs pork shoulder (bone in)
1 medium onion, sliced
1 cup water
3 bay leaves
4 tablespoons liquid smoke, found in grocery store (hickory or mesquite)
1/2 tablespoon seasoning salt
1 tablespoon salt
1/4 tablespoon garlic powder
1/4 tablespoon ground black pepper

PAN-ROASTED PORK CHOPS

I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.

Provided by Deely

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Pan-Roasted Pork Chops image

Steps:

  • Heat oven to 400*.
  • Mix together the first 7 ingredients in a small bowl.
  • Heat skillet over med.-high heat until hot.
  • Add oil; heat until hot.
  • Rub chops generously with seasoning mixture.
  • Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
  • Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
  • *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon brown sugar (packed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs pork rib chops (4)
1 -2 tablespoon oil

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

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



Best Roast Pork I've Ever Eaten image

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.

3 lbs pork loin roast, about
1/3 cup honey
1/3 cup Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon rosemary
1 cup water, divided
1/2 beef bouillon cube
salt and pepper
2 -3 tablespoons marsala (highly suggested) (optional)
1 tablespoon cornstarch
3 tablespoons water

ROAST PORK & APPLES

Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking

Provided by Lulu Grimes

Categories     Main course

Time 2h50m

Number Of Ingredients 9



Roast pork & apples image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
  • Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
  • While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.

Nutrition Facts : Calories 637 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium

1 large onion , thickly sliced
pork shoulder joint (about 2kg)
1 tbsp rapeseed oil
flaky sea salt
½ tsp fennel seeds (optional)
2 garlic cloves
4 eating apples , cored and quartered
800ml chicken stock
roast potatoes or mashed potatoes and veg, to serve

EASY ROASTED PORK

This juicy pork roast only looks like you worked all day on it. Just 20 minutes prep and it's on its way to delicious, with an occasional baste from you.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 12 servings

Number Of Ingredients 6



Easy Roasted Pork image

Steps:

  • Heat oven to 350°F.
  • Place meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
  • Toss onions and carrots with remaining dressing. Add to ingredients in roasting pan.
  • Bake 1 hour or until meat is done (145°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

1 boneless pork roast (3 lb.)
3/4 cup KRAFT Classic CATALINA Dressing, divided
2 lb. baking potatoes (about 6), cut into 2-inch chunks
4 beets (1 lb.), cut into 2-inch chunks
4 onions (1 lb.), cut into 2-inch chunks
4 carrots (1 lb.), cut into 2-inch chunks

ROAST PORK TENDERLOIN

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

Provided by Luby Luby Luby

Categories     Pork

Time 9h

Yield 4 serving(s)

Number Of Ingredients 10



Roast Pork Tenderloin image

Steps:

  • Combine first 6 ingredients, mixing well.
  • Add all remaining ingredients except pork loin and combine thoroughly.
  • Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
  • Preheat oven to 350 degrees.
  • Remove pork loin from refrigerator and let come to room temperature.
  • Roast uncovered for 45 minutes.
  • Remove from oven and let rest for 15 minutes.
  • Carve into 1/4 inch slices.

1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 lbs pork tenderloin

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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. This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is.
From allrecipes.com


WHAT TO SERVE WITH ROAST PORK: APPETIZERS, SIDE DISHES ...
Roasted Butternut Squash With Sage. Roasted butternut squash takes on a caramelized sweetness that nicely complements the mild flavor of pork. This vegetable side dish recipe is a snap to fix, with olive oil, sage, salt and pepper, and onions (if you like). Toss in a few dried cranberries for extra color and flavor.
From thespruceeats.com


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