Best Pork Roast With Meyer Lemon Glaze Recipes

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BRINED PORK LOIN WITH MEYER LEMON MARMALADE



Brined Pork Loin with Meyer Lemon Marmalade image

Provided by Michael Chiarello : Food Network

Yield 6 servings

Number Of Ingredients 13

1/3-tsp. kosher salt
1/3-cup brown sugar
8 cups water
1 Tbs. whole peppercorns
2 bay leaves
1 (3-4 lb.) pork loin, cleaned and tied with butcher's twine if necessary
1 (3-4 lb.) pork loin, cleaned and tied with butcher's twine if necessary
3/4-cup shallots, sliced
2 Tbs. plus 1/2-cup extra-virgin olive oil
1 Tbs. fresh rosemary
Gray salt
freshly ground black pepper
1/2-cup Napastyle Meyer Lemon Marmalade

Steps:

  • In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
  • Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
  • After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.

ROAST PORK TENDERLOIN WITH MEYER LEMON SAUCE



Roast Pork Tenderloin with Meyer Lemon Sauce image

Tender and juicy pork tenderloin with a smokey-garlicky citrus-ey rub, then covered in a sauce made with Meyer Lemons for a citrus profile with a subtle sweetness in the background.

Provided by Sweet Daddy D

Categories     Main Dish

Time 1h45m

Number Of Ingredients 21

2 ½ pounds Pork Tenderloin (trimmed)
1 tablespoon olive oil
Butcher twine
½ cup Dry White Wine
2 tablespoons Lemon pepper (Salt-free)
2 tablespoons smoked paprika
2 tablespoons granulated garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 tablespoons Butter ( in all)
2 medium Shallots (chopped fine)
2 cloves garlic (smashed)
2 tablespoons A/P flour
1 tablespoon Meyer lemon zest
To taste Kosher Salt and Ground Black Pepper
3 slices meyer lemon
4 tablespoons Meyer lemon juice
1 teaspoon Worcestershire Sauce
1 cup Dry White Wine
1 cup Chicken Stock
1 sprig fresh rosemary

Steps:

  • Mix all ingredients for the rub together in a small bowl and set aside.
  • Trim any loose parts off tenderloin and remove the silver skin.
  • Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
  • Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
  • Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
  • Brush some olive oil on the lemon slices.
  • In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
  • Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
  • Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
  • If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
  • Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
  • Saute until the shallots are starting to soften, about 3 to 4 minutes.
  • Add the flour and stir or whisk together until a light roux develops.
  • Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
  • Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
  • Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
  • Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.

Nutrition Facts : Calories 362 kcal, Carbohydrate 10 g, Protein 31 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 118 mg, Sodium 630 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

PORK ROAST WITH MEYER LEMON GLAZE



Pork Roast With Meyer Lemon Glaze image

An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic and brought to new levels with the use of Meyer lemons. You could try this with more common varieties of lemon but you will miss the sweet and orange-y flavor of this particular fruit. Do remember to tie the roast before cooking as the tightness helps to retain the moisture and tenderness of the pork. As a side, I would suggest roasting some Yukon potatoes along with the pork. (See picture.) Since they absorb some of the sauce make some extra.

Provided by justcallmetoni

Categories     Lemon

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs boneless pork loin
4 tablespoons fresh rosemary, roughly chopped
1 garlic clove, minced
1 cup dry white wine
1/3 cup sugar
1/2 cup fresh meyer lemon juice
4 tablespoons Cointreau liqueur
2 tablespoons fresh meyer lemon juice

Steps:

  • Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
  • Preheat oven to 450°F.
  • Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
  • Place the meat in a roasting pan and roast for 15 minutes.
  • Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
  • Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
  • Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
  • Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
  • Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.

Nutrition Facts : Calories 451.5, Fat 23.8, SaturatedFat 8.3, Cholesterol 119.1, Sodium 97, Carbohydrate 12.5, Fiber 0.2, Sugar 11.5, Protein 37.4

BAREFOOT CONTESSA'S BEST ROASTED PORK



Barefoot Contessa's Best Roasted Pork image

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

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

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!

GLAZED PORK ROAST



Glazed Pork Roast image

You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10 servings.

Number Of Ingredients 8

1 bone-in pork loin roast (4 to 5 pounds)
1 can (14 ounces) jellied cranberry sauce
1/2 cup water
1/3 cup packed brown sugar
1/3 cup molasses
1/4 cup cider vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Steps:

  • Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.

CHERRY-GLAZED ROAST PORK



Cherry-Glazed Roast Pork image

this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

1 boneless rolled pork loin roast (3 to 4 pounds)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 jar (12 ounces) cherry preserves
1/4 cup cranberry-raspberry juice
2 tablespoons corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.

Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

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

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

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.

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