Rosemary Pork And Potatoes Recipes

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ROASTED ROSEMARY PORK CHOPS AND POTATOES

Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9



Roasted Rosemary Pork Chops and Potatoes image

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
1 medium red onion, cut into 1/2-inch-wide wedges
4 bone-in loin pork chops, 1/2 inch thick

ROSEMARY PORK ROAST

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4



Rosemary Pork Roast image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

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

SLOW-COOKER PORK AND POTATOES WITH ROSEMARY

Delight your family with a hearty, one-dish dinner featuring pork and potatoes in a savory gravy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 10



Slow-Cooker Pork and Potatoes with Rosemary image

Steps:

  • Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
  • If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 53 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 2 g, TransFat 0 g

1 pound medium red potatoes, cut into fourths
1 cup baby-cut carrots
3-pound pork boneless loin roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)

SAVORY PORK TENDERLOIN AND ROSEMARY SWEET POTATOS

The sweetness added by the honey in the sweet potatoes balances so well with the savory herb blend on the pork. The glazed apples are also a nice addition to both the pork and sweet potatoes. It plates up beautifully but is so easy to put together. Green beans with almonds are a nice green side dish with this meal. This is often the birthday meal of choice by both family and friends.

Provided by Lisa Myrick @Heavenlybliss

Categories     Pork

Number Of Ingredients 20



Savory Pork Tenderloin and Rosemary Sweet Potatos image

Steps:

  • Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil. Spray with cooking spray. Set aside.
  • Combine basil, oregano, marjoram, and garlic powder in a small bowl. Crush the herbs with tips of your fingers until finely crushed and blended. Salt and pepper pork to your own family's taste.
  • Rub herb mixture all over pork. Place in center of baking sheet and set aside.
  • For the sweet potatos, combine olive oil, honey, rosemary and salt in a bowl large enough to hold potatos. Microwave on high for 30 seconds or until heated. Stir and blend well. Add the potatos and toss to coat.
  • Place potatos on baking sheet around the prepared pork.
  • Roast for 10 minutes at 425. Reduce heat to 375 and continue to roast until the center of meat reaches 155 degrees, approximately 15 more minutes. Remove ONLY THE PORK from oven and place on a plate and cover tightly with additional foil and allow to rest for 10 minutes. Stir the potatos and continue baking until tender, another 5 to 10 minutes, while the pork rests.
  • For the apples: While pork is baking, core apples. I leave the peeling on, but if you prefer, feel free to peel them. Slice into 1/2" slices. Toss with a little bit of the lemon juice. Set aside.
  • Bring water, sugar, corn syrup and remaining lemon juice to a boil in a large skillet. Boil for 5 minutes. Add the apple slices. Reduce heat and simmer for 8 minutes, turning once after 4 minutes. Serve with pork.

PORK TENDERLOIN
1-1/4 pound(s) pork tenderloin, trimmed of fat and silver skin
1-1/2 teaspoon(s) dried basil leaves, crushed
1-1/2 teaspoon(s) dried oregano leaves, crushed
1-1/2 teaspoon(s) dried marjoram leaves, crushed
1-1/2 teaspoon(s) garlic powder
- salt, to your own taste
- pepper, to your own taste
SWEET POTATOS
3 large sweet potatoes, peeled, cut into bite sized chunks
2 tablespoon(s) olive oil
4 tablespoon(s) honey
1 teaspoon(s) dried rosemary, crushed
1/2 teaspoon(s) salt
GLAZED APPLES
2 large apples, cored, skin on, cut into 1/2' slices (honey crisp, golden delicious, granny smith are good choices)
1/4 cup(s) fresh lemon juice
1 cup(s) water
1/2 cup(s) sugar
1/4 cup(s) light corn syrup

CITRUS AND ROSEMARY GRILLED PORK

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 22



Citrus and Rosemary Grilled Pork image

Steps:

  • Combine first 5 ingredients in a bowl with whisk or fork.
  • Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
  • Season chops with steak seasoning.
  • Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
  • Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
  • Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
  • During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
  • Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
  • Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
  • Yield: 4 servings Preparation time: 5 to 8 minutes

1/4 cup (a couple of glugs) dark molasses
3 tablespoons (3 splashes) balsamic vinegar
3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
1 navel orange, zested
4 (1-inch thick) boneless, center cut pork chops
Montreal Steak Seasoning
Coarse salt and pepper
Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows
Orange and Oregano Salad, as an accompaniment, recipe follows
2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped
1 1/2 pounds red skinned very small potatoes, quartered
3/4 pound broccoli, cut in to florets
A handful of parsley, chopped
2 tablespoons (2 turns around the pan) extra-virgin olive oil
Salt and pepper
3 large navel oranges
3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons
1/4 red onion, thinly sliced
A generous drizzle extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

ROSEMARY PORK WITH POTATOES AND GREEN BEANS

Make and share this Rosemary Pork With Potatoes and Green Beans recipe from Food.com.

Provided by Llamatron

Categories     One Dish Meal

Time 2h30m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 9



Rosemary Pork With Potatoes and Green Beans image

Steps:

  • Line the bottom of a crockpot with the pork chops (you may have to layer them on top of one another if you have a skinny pot).
  • Sprinkle the rosemary, salt, and pepper on top: dot the top of the meat with the butter.
  • Cut the potatoes in half lengthwise and then put on top of the meat.
  • Put the green beans on top of the potatoes.
  • Mix the water and garlic salt together until dissolved and pour over the ingredients.
  • Cook on high 2-3 hours or low 4-6.

Nutrition Facts : Calories 576, Fat 17.9, SaturatedFat 6.9, Cholesterol 82.7, Sodium 698.6, Carbohydrate 72.2, Fiber 9.5, Sugar 5, Protein 31.7

4 pork chops
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1 teaspoon garlic salt
1/4 cup water
8 red potatoes
2 cups fresh green beans

ROAST POTATOES

Simple and delicious recipe for rosemary-kissed roasted red potatoes.

Provided by KIY

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 5



Roast Potatoes image

Steps:

  • Preheat oven to 450 degrees F (250 degrees C).
  • Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
  • Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g

2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried rosemary, crushed

SUMMER PORK & POTATOES

One pot cooking for more fun and less time cooking

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 5



Summer pork & potatoes image

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
  • Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
  • Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.

Nutrition Facts : Calories 527 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium

750g new potato
500g vine-ripened tomatoes
2 garlic cloves
3-4 sprigs rosemary
4 pork chops or steaks

GARLIC ROAST POTATOES

Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs

Provided by Mark Sargeant

Categories     Side dish

Time 1h50m

Number Of Ingredients 4



Garlic roast potatoes image

Steps:

  • Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
  • Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
  • Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 347 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

2kg Maris Piper potatoes
4 tbsp goose fat
4 rosemary sprigs, leaves picked and roughly chopped
4 garlic cloves , peeled and left whole

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