Best Pork Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

PORK ROAST WITH THE WORLD'S BEST RUB



Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style image

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

Provided by Daddy Eddie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 13h15m

Yield 8

Number Of Ingredients 7

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

Steps:

  • Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  • Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
  • Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
  • Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Nutrition Facts : Calories 355 calories, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g

BONELESS PORK ROAST



Boneless Pork Roast image

Make and share this Boneless Pork Roast recipe from Food.com.

Provided by tgobbi

Categories     Pork

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 5

2 lbs boneless pork roast
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 garlic clove, crushed (or chopped)
salt & pepper

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • The meat should be at room temperature for best results.
  • Place pork in roasting pan.
  • Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
  • Bake for 50 minutes (25 minutes per lb).

SLOW-COOKED PORK ROAST DINNER



Slow-Cooked Pork Roast Dinner image

This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day-if there are any leftovers. -Jane Montgomery, Piqua, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts :

ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

FALL-APART-TENDER SLOW-ROAST PORK BUTT



Fall-Apart-Tender Slow-Roast Pork Butt image

Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
  • Place the roast in a greased casserole dish with a lid.
  • Sprinkle the roast on all sides with Worcestershire sauce.
  • Let sit at room temperature for 1-1/2 hours.
  • After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
  • Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
  • Pour the apple juice into the bottom of the casserole.
  • Cover tightly.
  • Preheat oven to 425 degrees F for 15 minutes.
  • Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
  • Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
  • Stir the salt and black pepper into the juice (do not omit the salt!).
  • Slice meat as desired.

SLOW COOKER CRANBERRY PORK ROAST



Slow Cooker Cranberry Pork Roast image

This is a slow cooker recipe that my sweet mother-in-law gave to us and is absolutely wonderful!

Provided by gtmecheng

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h20m

Yield 4

Number Of Ingredients 9

1 (1 1/2-pound) boneless pork loin roast
1 (16 ounce) can jellied cranberry sauce
¼ cup white sugar
½ cup cranberry juice
1 teaspoon dry mustard
¼ teaspoon ground cloves
salt to taste
2 tablespoons cold water
2 tablespoons cornstarch

Steps:

  • Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
  • Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
  • Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 64.2 g, Cholesterol 79.6 mg, Fat 9.7 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 84.4 mg, Sugar 58.7 g

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES



Incredible Boneless Pork Roast With Vegetables image

This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.

Provided by IronChefNicole

Categories     Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 -5 lbs boneless pork loin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon rosemary (fresh or dried)
1 tablespoon seasoning salt
1 tablespoon extra virgin olive oil
1 teaspoon black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 ounces baby carrots
1 large Spanish onion, quartered
1 (8 ounce) can beef broth (MUST BE BEEF!)

Steps:

  • 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
  • 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
  • 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
  • 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
  • 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
  • 6. Let meat rest for 30 minutes.
  • 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
  • **You may add more veggies but You'll probably have to go with a bigger pan size.
  • **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Steps:

  • Preheat oven to 500 degrees F.
  • Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  • Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  • Let meat rest, transfer to a carving board, slice and serve.

THE ULTIMATE PORK CROWN ROAST



The Ultimate Pork Crown Roast image

Provided by Tyler Florence

Categories     main-dish

Time 5h45m

Yield 12 to14 servings

Number Of Ingredients 32

1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removed
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 ribs)
Apple Pecan Stuffing, recipe follows
Gravy, recipe follows
Watercress, for garnish, optional
3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped
2 medium carrots, roughly chopped
1 large onion, roughly chopped
3 ribs celery, roughly chopped
1 medium turnip, peeled and roughly chopped
1 large Granny Smith apple, peeled, cored and chopped
1 clove garlic, peeled
Extra-virgin olive oil
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup apple liqueur (recommended: Calvados)
4 cups low-sodium chicken stock

Steps:

  • Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
  • In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
  • Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
  • Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
  • Fill the cavity with Apple Pecan Stuffing.
  • Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
  • Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
  • Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST



Quick Savory Cranberry Glazed Pork Loin Roast image

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

Provided by goodfood4ursoul

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  • Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  • Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Provided by MARBALET

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 10

Number Of Ingredients 12

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  • Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  • Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE



Authentic Schweinebraten German Pork Roast Bavarian Style image

This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.

Provided by sonnyu28

Categories     Pork

Time 3h15m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 14

5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth

Steps:

  • wash and pat dry roast.
  • mix all dry ingredients together and rub onto roast.
  • spread a liberal amount of mustard onto roast.
  • heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
  • push vegetables aside and brown roast from all sides in the very very hot roasting pan.
  • ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
  • ad broth and transfer everything to the oven.
  • roast covered for 1 1/2 hours at 350°F.
  • uncover, stir onions and veggies.
  • turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
  • once roasting time has finished transfer meat to a plate to rest.
  • take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
  • strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
  • Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
  • Best served with potato dumplings and sauerkraut.

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

Steps:

  • Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
  • Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
  • Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
  • Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
  • Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
  • Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
  • While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
  • Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

SIMPLE SAVORY PORK ROAST



Simple Savory Pork Roast image

A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast.

Provided by Marianne Campbell

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

1 ½ tablespoons fresh rosemary
2 teaspoons garlic salt
½ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
3 pounds boneless pork loin roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
  • Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.4 g, Cholesterol 110.2 mg, Fat 19.7 g, Fiber 0.1 g, Protein 36.5 g, SaturatedFat 7.2 g, Sodium 683.5 mg

ROAST LOIN OF PORK WITH FENNEL



Roast Loin of Pork with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
  • Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 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 with salt and freshly ground pepper to taste. Serve warm.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #5-ingredients-or-less     #main-dish     #pork     #1-day-or-more     #easy     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat

Related Topics