Best Best Roast Pork Ive Ever Eaten Recipes
BAREFOOT CONTESSA'S BEST ROASTED PORK
The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!
Provided by hollyfrolly
Categories One Dish Meal
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
- Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
- In the meantime, slice fennel bulbs into thick wedges.
- Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
- Place the vegetables in a large roasting pan and cook for 30 minutes.
- Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
- Remove the meat from the pan and return the vegetables to the oven to keep cooking.
- Cover the meat with aluminum foil and allow it to rest for 15 minutes.
- Remove the strings from the meat and slice it thickly.
- Arrange the meat and vegetables on a platter.
- Sprinkle salt and pepper to taste.
- Enjoy warm!
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
AUTUMN HARVEST'S BEST PORK ROAST
Pork, when cooked to perfection, is my favorite meat. I started serving this dish last fall when apples were being harvested and it was a huge hit. I like granny smith but many others will do just fine. Some people like to eat the apples with the pork. I prefer them just to flavor the meat and sauce.
Provided by MadCatKim
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub pork loin with pepper and salt to taste.
- Brown sides in frying pan.
- Line apples on the bottom of a crockpot.
- Lay pork loin on top of apples.
- Whisk the remaining ingredients together and pour over pork loin and apples.
- Cover and cook on low for 6-8 hours.
- *Note:I use Livingston's Chablis Blanc which is about$4.00 a bottle in the grocery store. However, Beringer's Chenin Blanc or a nice German white wine (like Reisling) would be lovely as well.
- **Note:I use my mom's homemade peach jam. If you use plain peach jam be sure to add 1/2 tsp cinnamon and a pinch of ground clove for a wonderful flavor.
Nutrition Facts : Calories 550.2, Fat 21.5, SaturatedFat 7.4, Cholesterol 90.7, Sodium 81.8, Carbohydrate 55.2, Fiber 3.8, Sugar 41.7, Protein 30.6
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