BRAISED PORK ROAST WITH GARLIC AND ROSEMARY
This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)
Provided by Acerast
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400F.
- In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
- In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
- Brown the pork roast on all sides, about 2 minutes per side.
- Remove the pot from the heat and stir the milk into the pan juices.
- Spread the garlic-rosemary paste over the top of the roast and cover the pot.
- Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
- Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
- Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
- Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
- Slice the roast and serve with the sauce spooned over.
- Especially good with mashed potatoes, rice or egg noodles.
Nutrition Facts : Calories 612.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 201, Sodium 1123.2, Carbohydrate 4.4, Fiber 0.2, Sugar 3.1, Protein 66.8
SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
ROLLED PORK LOIN ROAST STUFFED WITH OLIVES AND HERBS
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It's not that hard to do, really-two strategic cuts, a smear, a row of knotted strings-more basic butchery than brain surgery.
Provided by Cal Peternell
Categories HarperCollins Pork Olive Dinner Roast Capers Parsley Entertaining Christmas Eve Fall Winter Wheat/Gluten-Free
Yield Serves 6
Number Of Ingredients 11
Steps:
- Set the loin on a cutting board with one of the short, cut ends facing you. With a sharp knife, make a lengthwise horizontal cut, about a third of the way up one of the long sides, like asymmetrically splitting open a hot dog bun. Don't cut all the way through, but nearly-far enough so that you can open up the roast like a book. If you started on the right, the left side will now be twice as thick as the right. At the hinge where they meet, make another horizontal cut midway up the left (thicker) side, so that you can open the roast again, like a magazine gatefold. Sprinkle the pork all over with the salt and pepper and set it aside.
- Heat the oven to 425°F and make the stuffing by mixing all the remaining ingredients together (except the cooking oil). Spread the stuffing over the cut side of the pork loin, then roll it up and back into shape. Using cotton string, bind the roast with six little string belts.
- Heat a skillet to high, add the cooking oil, and then carefully lay in the pork roast. Brown the roast on all sides and then put the skillet in the oven. Roast until it is just cooked through, about 20 minutes, then remove it from the pan and let it rest on a platter in a warm place for 10 minutes. Remove the strings, slice, and serve.
ITALIAN BRAISED PORK SHOULDER
This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.
Provided by Alison Willette
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry pork roast. Season all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
- Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
- Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
- Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g
BRAISED PORK LOIN WITH SAVORY VEGETABLES
A tender pork loin roast slow cooked with a handful of root vegetables with a cream gravy finish. I created this recipe using simple braising techniques and matched early spring late winter vegetables that are available year round.
Provided by The Barefoot Infanta
Categories Pork
Time 3h15m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated.
- Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer.
- In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside.
- Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent.
- Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
- Add the leak and saute another 2 minutes.
- Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes.
- Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like.
- Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
- Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
- In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour.
- In one hour reduce oven heat to 225 degrees for two hours.
- Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered.
- On stove top at medium heat, bring stock liquid to a simmer.
- While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
- When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools.
- Slice tenderloin and serve with gravy over meat or on the side.
Nutrition Facts : Calories 377.9, Fat 17.1, SaturatedFat 8.8, Cholesterol 127.1, Sodium 278.1, Carbohydrate 16.1, Fiber 1.6, Sugar 5.2, Protein 31.4
BRAISED PORK ROAST WITH OLIVES
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
- Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
- Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
- Reheat sauce and add olives and parsley. Adjust seasoning as needed.
- Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 64 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 20 grams, Sodium 825 milligrams, Sugar 2 grams, TransFat 1 gram
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