Best Roasted Garlic Pork Supper Recipes

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CHEF JOHN'S GARLIC-STUDDED ROAST PORK



Chef John's Garlic-Studded Roast Pork image

Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 12h35m

Yield 6

Number Of Ingredients 12

3 ½ pounds bone-in pork shoulder roast
6 cloves garlic, halved
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
¼ cup thinly sliced baby romaine lettuce
¼ cup halved cherry tomatoes
3 tablespoons red wine vinegar
2 cups cooked white beans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
  • Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
  • Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
  • Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
  • Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
  • Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g

ROSEMARY GARLIC PORK ROAST



Rosemary Garlic Pork Roast image

Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!

Provided by Joanna Cismaru

Categories     Main Course

Time 1h30m

Number Of Ingredients 10

4 pounds pork loin
¼ cup olive oil
1 tablespoon thyme (fresh or dry)
1 tablespoon rosemary (fresh or dry)
4 cloves garlic (minced)
½ teaspoon red pepper flakes
2 tablespoon parsley (fresh chopped)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 bulbs garlic (cut in half)

Steps:

  • Preheat oven to 375°F.
  • In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
  • Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
  • Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
  • Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
  • Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.

Nutrition Facts : Calories 364 kcal, Carbohydrate 1 g, Protein 51 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 142 mg, Sodium 404 mg, ServingSize 1 serving

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