Best Roast Pork Collar With Garlic Rosemary Recipes

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

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.

ROAST PORK COLLAR WITH GARLIC & ROSEMARY RECIPE - (5/5)

Steps:

• Slice 5-6 cloves or garlic. Add the leaves of a few sprigs of rosemary, 2 teaspoons of salt, 1 teaspoon of black pepper and 70 grams (2.5 oz) of oil. Make 1.5 cm deep (0.5 inch) incisions into the neck and slip in the slivers of garlic. Rub with the oil mixture. Marinade in the refrigerator overnight. Preheat the oven to 180°C (350°F). Place a pan filled with water in the oven. Bake for about 2 ½ hours, until very tender.

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

ROSEMARY PORK ROAST

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).

GARLIC ROSEMARY ROASTED PORK SHOULDER

Steps:

• Preheat oven to 300 degrees
• Season pork with paprika, salt, and pepper. Drizzle 1 tablespoon olive oil over roast and gently pat 1/2 of the minced garlic and 1 teaspoon rosemary on the roast.
• Place pork in roasting pan fat side up in the middle oven rack and roast uncovered for 2 hours.
• While pork is roasting, put potatoes, carrots, onions, the rest of the garlic, rosemary add salt and pepper to taste in a bowl drizzle with olive oil, and give it a good toss. Remove roast from oven and add veggies to the roasting pan. Return to oven and roast 3-4 more hours. Or until 185-190 degrees
• Remove roast and veggies (leave drippings in pan) to a serving platter, cover gently with foil, and let roast rest 15 minutes before carving
• For the gravy
• Place the roasting pan with drippings over medium-high heat and whisk in flour until combined, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add salt and pepper to taste.

GARLIC ROSEMARY ROASTED PORK LOIN WITH GRAVY

Steps:

• 1. Assemble and prep all ingredients.
• 2. Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
• 3. Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
• 4. Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
• 5. Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
• 6. Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
• 7. Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
• 8. Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
• 9. Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
• 10. Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
• 11. Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
• 12. Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
• 13. Transfer roast to platter; tent with foil; let rest while making gravy.
• 14. Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
• 15. Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
• 16. Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
• 17. When thickened to desired consistency, remove from heat, cover and keep warm until served.
• 18. Cut and remove twine and rosemary branches from roast. Slice as desired.
• 19. Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
• 20. Cover and refrigerate all leftovers.

ROSEMARY AND GARLIC SMOKED PORK ROAST

Steps:

• At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
• Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
• For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
• For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
• Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.

ROAST PORK WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
• Place the roast on a rack in a roasting pan.
• Roast at 450 for 15 minutes.
• Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
• Add about 1/4 cup of liquid every 15 minutes or so.
• If there is liquid in the pan, use that to baste before adding more.
• Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
• Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
• If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.