MUSTARD-AND-HERB-CRUSTED PORK ROAST
Provided by Food Network Kitchen
Categories main-dish
Time 10h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
- Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
- Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
- Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
- Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
- Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.
GARLIC PORK ROAST WITH THYME
This is a recipe from Canadian Living On-line. I will be making this again, although I will increase the amount of herbs used. My husband and I found the recipe as is, a bit bland. Hope you enjoy it.
Provided by WendyinGermany
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using a mortar and pestle crush fennel seeds, place in a small bowl.
- Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
- Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C) convection oven until meat thermometer insterted in the middle registers 160°F (70°C) - about 80 minutes.
- Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
- If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours.
Nutrition Facts : Calories 290.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 76.5, Sodium 54.2, Carbohydrate 1, Fiber 0.2, Protein 25.7
ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE
A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.
Nutrition Facts : Calories 366 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.
THYME/MUSTARD PORK ROAST
This recipe has been in my files for years, & I fall back on it everytime I want to get back to a basic pork roast! I usually serve it with a homemade apple sauce or a cranberry sauce, but the last time around I made Zaar chef JanetC-KY's Recipe #168092 for a nice-tasting raisin sauce!
Provided by Sydney Mike
Categories Pork
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
- Rinse the roast & pat it dry with paper towels.
- Rub herb mixture over the roast [OR roll the roast in it].
- Place fat side up on a rack in a shallow roasting pan.
- Roast, uncovered about 3 1/4 hours.
- About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.
- Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.
- Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.
Nutrition Facts : Calories 381.4, Fat 19.1, SaturatedFat 3.6, Cholesterol 145.2, Sodium 107.5, Carbohydrate 0.6, Fiber 0.2, Protein 48.6
THYME & BASIL ROAST PORK
Dad's favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 266 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 493mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE
Provided by Kelsey Bunker
Categories Herb Mustard Marinate Roast Low Cal Dinner Pork Tenderloin Fall Winter Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
- Preheat oven to 375°F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145°F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
- Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
- Slice pork crosswise into rounds and serve with sauce.
SAVORY MUSTARD PORK ROAST
The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness. -Ezra Elkon, Charles Town, West Virginia
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender., Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.
Nutrition Facts : Calories 395 calories, Fat 21g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1103mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 31g protein.
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
PORK ROAST WITH THYME
This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
- Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g
ROAST PORK AND THYME PAN GRAVY
The fragrance of this pork roasting will turn your kitchen into a great appetizer. The roast gets smeared with a paste of mustard and thyme. I have also made this with the mustard paste and bay leaves, so choose your own favorite if you're not fond of thyme. Cook time will vary.
Provided by sugarpea
Categories Pork
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.
- Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325° and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140°; remove to cutting board and let set.
- Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.
- Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.
- Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.
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