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
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
ROAST PORK LOIN
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
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
WHOLE ROASTED PORK LOIN
This beautiful roast is the creation of Canadian chef Anna Olson. I made it for Sunday dinner for my husband and myself but it is definitely dinner party fare!
Provided by Irmgard
Categories Pork
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- In a food processor, puree 1/2 of one of the onions, grainy mustard, marmalade, butter, salt and pepper.
- Place the pork roast (it can be tied or untied) in a roasting pan and slather with the mustard glaze.
- Slice the remaining onions and arrange, along with the pears, orange and fresh herbs, around the pork loin.
- Roast uncovered for 15 minutes, then reduce the oven temperature to 350 degrees F, roasting for about 75 minutes, until an internal temperature of 175 degrees F is reached.
- Remove the roast from the pan and let rest on a cutting board or platter for 15 minutes before slicing.
- For the sauce, remove the orange segments, thyme and sage sprigs, and discard.
- Place the pan over medium heat and add the white wine, stirring to pull up any caramelized bits for the bottom of the pan.
- Add the chicken stock and sage and simmer until reduced by half.
- Reduce the heat to low and stir in the cold butter just until melted.
- Season to taste and serve beside slices of the roast pork.
Nutrition Facts : Calories 591, Fat 30, SaturatedFat 9.9, Cholesterol 171.8, Sodium 1572.1, Carbohydrate 25.1, Fiber 3.9, Sugar 16.4, Protein 51.3
ROASTED PORK LOIN
This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reaches 160°-170°. Let stand for 10 minutes before slicing.
Nutrition Facts :
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
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.
ROTI DE PORC AU LAIT - PORK LOIN WITH WHOLE MILK
This is a French classic that is a perfect comfort food, inspiration taken from Anthony Bourdain's Les Halles Cookbook.
Provided by HailFoodies
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Tie parsley, thyme, and bay leaf together to make a bouquet garni.
- Season the pork with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat, and add the butter. Brown the roast on all sides (6 to 7 minutes total).
- Remove roast from pan and set aside. Add onion, carrot, leak, and garlic to pan and stir over high heat until soft (10 minutes or so).
- Add the flour stirring constantly and cook for 2 minutes, then slowly add the milk and bouquet garni and bring to a boil.
- Let simmer for 5 minutes then add the roast. Cover and cook over low heat for 1 hour making sure to rotate the pork every 15-20 minutes to prevent scorching. Remove the pork and let rest for 10-15 minutes.
- While the pork is resting, remove the bouquet garni, and strain the cooking liquid into a small pot and bring to a boil. Using a hand blender or food processor, puree the sauce until foamy, and adjust seasoning to taste with salt & pepper.
- Carve the roast and spoon sauce over and around.
Nutrition Facts : Calories 511.6, Fat 28.1, SaturatedFat 7, Cholesterol 158.4, Sodium 946.1, Carbohydrate 10.5, Fiber 1.2, Sugar 6, Protein 51.8
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