Best Lemon Garlic Roast Pork Recipes

LEMON GARLIC ROAST PORK

Steps:

• Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.

ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC

Steps:

• Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
• Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
• Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
• To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

FRENCH BONED LEMON GARLIC RACK OF PORK ROAST

Steps:

• Preheat oven to 350 degrees F. Combine garlic powder, lemon pepper and steak seasoning, in a small bowl if you are using an unseasoned Roast. Season Roast on all sides. The roast I used was pre seasoned, but I wanted to add more flavor with the use of the garlic & lemon Pepper, I did not use any extra salt. ALLOW ROAST TO COME TO ROOM TEMPERATURE, BEFORE ROASTING for even cooking. I LEFT MINE ON COUNTER FOR AN HOUR AND 15 MINUTES.
• I used a 12 inch cast iron grill skillet. Spray liberally with non stick cooking spray. Place roast in skillet with bones facing upwards. Cover with foil, then place in preheated oven and roast for 1 hour and 20 minutes or as directed on package.
• Then Remove foil and continue roasting for an additional 30 minutes or until roast reaches an internal temperature of 155 degrees F. Remove from oven and allow to sit for at least 10 to 15 minutes, so juices can redistribute in roast. Add roast to a serving platter.
• Garnish roast on a serving platter as desired. I used a V garnishing Tool to make the Lemon Flowers, then added maraschino cherry halves, and parsley greens as desired. Note if you don't have a V garnishing tool you can use a sharp paring knife by inserting into lemon in a V shape around the diameter of the lemon. GARNISHING IS OPTIONAL OF COURSE.
• Carve between each bone with an electric or very sharp knife.
• NOTE: IF ROAST HAS REACHED THE CORRECT INTERNAL TEMPERATURE, AND THE ROAST IS NOT BROWNED ENOUGH on the outside, YOU MAY WANT TO DO AS I DID, BY BRUSHING OUTSIDE OF ROAST WITH KITCHEN BOUQUET AND RETURN IT TO THE OVEN FOR 5 TO 10 MINUTES, JUST SO IT BROWNS AND IS BAKED INTO THE ROAST.