Best Savory Pork Roast Recipes

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

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.

SIMPLE SAVORY PORK 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).

SAVORY PORK LOIN ROAST

Steps:

• Preheat oven to 350°. In a small bowl, combine soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan. , Bake, uncovered, until a thermometer inserted in pork reads 145°, 70-90 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. , Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.

SAVORY HERB PORK ROAST WITH GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

SAVORY PORK ROAST

Steps:

• Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° until a thermometer reads 145°, 80 minutes. Let stand for 10-15 minutes before slicing.

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING

Steps:

• Place pork roast in roasting pan, resting on bone tips (like a rack).
• Insert a meat thermometer into the thickest part of the meat.
• Roast, uncovered, at 325°F for 1 1/2 hours.
• In a medium skillet, heat vegetable oil.
• Sauté onions and celery until onions are golden.
• Transfer to a large bowl.
• Add remaining ingredients and toss well.
• Remove roast from oven; drain off excess fat.
• Turn roast right side up (bones facing up), and replace in pan.
• Fill cavity with stuffing.
• Spoon the rest of the stuffing into a greased baking dish.
• Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
• Let roast stand 15 minutes, prior to slicing.
• Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
• Add apples; saute until apples are tender but still hold shape, about 10 minutes.
• Add sage, thyme and allspice; saute for another minute.
• Add to sausage.
• Stir in stuffing mix.
• Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
• Fill center of crown roast of pork with stuffing (following above directions).
• Transfer remaining stuffing to prepared dish.
• Cover with foil and bake until heated through, about 40 minutes.

SAVORY MUSHROOM & HERB PORK ROAST

Steps:

• Place onions and carrots in a 5-qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve pork with gravy. Sprinkle servings with French-fried onions if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

PRESSURE COOKER SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.

SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender., Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.

SLOW COOKER SAVORY CRANBERRY PORK BUTT ROAST

Steps:

• Heat oil in a frying pan over medium-high heat.
• Quickly sear each side of the roast in the hot oil, about 1 minute each side.
• Place the roast in your slow cooker, fat side up.
• If using bouillon, crush the cubes.
• Combine the cranberry sauce, orange marmalade, mustard, soup base/bouillon, horseradish, garlic powder, and thyme.
• Spoon the sauce over the pork roast.
• Cover and cook on low 8 -10 hours.

CROCK POT SAVORY PORK ROAST

Steps:

• Place roast and onion in crock pot sprayed with Pam.
• Add bay leaf, soy sauce and garlic powder.
• Cover. Cook on High 1 hour and then low 6 hours.
• Slice and Serve.

SAVORY BEEF OR PORK ROAST RUB

Steps:

• Combine all seasonings together in a bowl.
• Rub over meat.
• Cover meat and refrigerate for 24-48 hours.

SAVORY ROAST PORK WITH APPLES AND PARSNIPS

Steps:

• Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
• Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
• Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
• Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
• Turn crock pot to low and cook for 10 to 12 hours.
• To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
• Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
• Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

SUMMER SAVORY PERFUMED ROAST PORK LOIN

Steps:

• Preheat a stainless steel pan over medium heat.
• Rub pork loin with olive oil and summer savory, ensuring it sticks, then wrap the loin with bacon.
• Over medium heat, sear pork loin with bacon until bacon has bronzed; add apple, garlic and shallots. Season lightly wiht salt and pepper, blend together in pan and place pan in 325F oven for 30-35 minutes.
• Set pork on cooling rack. Over medium high heat, bring juices in pan to a rolling simmer. Add wines to deglaze, and reduce liquid to a concentrate flavor. When it's reduced by 1/2, add maple syrup, and keep reducing.
• When it starts to have a nice glaze or sheen to it, take it off the heat and let sit for 2 minutes. Add in cold butter whle swirling the pan in a circular motion on the stovetop.
• Season with salt and pepper if needed and set aside.
• Slice the pork. Place on a serving platter and pour sauce over liberally.

SAVORY CRANBERRY-GLAZED PORK ROAST

Steps:

• Grate peel of 1 orange, then juice all of the oranges. In a small saucepan, combine orange juice and peel. Bring to a boil. Reduce heat and simmer until volume is reduced by half., In a medium saucepan, combine cranberry sauce, cinnamon, allspice, vinegar and salt. Combine corn starch and water; mix well. Add to the cranberry sauce mixture with orange juice mixture. Cook and stir over medium heat until thickened. Let cool., Rub roast with kosher salt. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 60-80 minutes or until thermometer reads 145°. Brush cranberry mixture over roast during the last half hour of baking. Heat remaining cranberry mixture and serve with pork.

BRAISED PORK SHOULDER ROAST WITH SWEET 'N SAVORY STUFFING

Steps:

• Combine all the marinade ingredients in a large Ziploc bag and put in the meat. Let it marinate in the refrigerator several hours or overnight, turning it occasionally. Remove from fridge and bring to room temperature before proceeding.
• Remove meat from the marinade and pat it dry with paper towels. Reserve the marinade.
• For the glaze, combine all ingredients in a saucepan and bring to simmering. Cover and reduce heat to low and cook until apples are very soft, about 15 minutes. Strain, reserving liquid.
• Pulse apple mixture in food processor until thick but blended. Set aside.
• For the stuffing:.
• Pound the garlic to a puree with some salt and pepper. Combine the remaining stuffing ingredients, except the fruit puree, until the mixture is the consistency of a paste.
• If the meat does not have a deep enough pocket for the stuffing, cut so that there is a thick top flap (that will be covering stuffing when tied). Smear the herb paste on the inner surface of the meat, leaving a ½ inch border. Then layer the fruit paste on top of the herb paste. Tie up the meat to enclose the stuffing.
• Rub the meat with olive oil and season generously with salt and pepper.
• Place the meat in a large roasting pan and sear it in a pre-heated 425' oven for 30 minutes or until the surface is golden brown.
• Remove the meat to a Dutch oven just large enough to contain it.
• Strain the marinade into the roasting pan and heat, stirring to deglaze the pan juices. While deglazing, heat up beef stock to a boil.
• Pour the heated marinade over the meat and add enough boiling stock to come one-half or two-thirds the way up the side of the meat. Cover the pot and place it in a 325' oven for about 1 ½ hours, basting the meat occasionally. During the last ½ hour, remove the lid, brush on ½ of the glaze and increase the temperature to 375'.
• Transfer meat to a warmed platter and tent with foil to rest for 10 minutes. Strain the liquid from the pot into a small saucepan and simmer, until the sauce is reduced.
• Remove strings from the meat, slice it or cut it into wedges and serve with the sauce. Excellent served with mashed potatoes.

SAVORY PORK ROAST

Steps:

• heat oven to 350*F.
• coat roast with oil, rub sage over entire roast.
• place roast, fat side up on rack in roasting pan.
• sprinkle with salt and pepper.
• bake for 2 to 3 hours or until meat thermometer reaches 170*F (76*C).

SAVORY PORK ROAST WITH SAGE,THYME, AND BACON

Steps:

• 1. Rinse and dry pork roast. Preheat oven to 375 degree's take the sage and thyme and put in a food processor and chop.
• 2. Fry the bacon in a large fry pan. Remove bacon and set aside.Sear the roast on all sides in the bacon fat until nicely browned.Use 2 sets of tongs to do this. You do not want to pierce the meat with a fork etc.
• 3. Put roast in a pan for roasting.Grate the garlic cloves.mix with the Sage,and Thyme. Add a bit of the bacon fat to this mixture.
• 4. Rub all sides of the browned roast with the herb mixture,and place the some whole stems of herbs on top of roast. Sprinkle with salt and pepper. Add some chopped bacon on top of roast and in the pan.
• 5. Put in lower half of oven,and loosely cover with foil. Bake for around 2-3 hours.or until meat thermometer reaches 150 degree's.About 30 minutes per pound. Let roast rest 30 minutes before slicing. Remove roast to a platter.
• 6. Pork Roast picture

CROWN ROAST OF PORK W/ SAVORY FRUIT STUFFING

Steps:

• 1. Place roast in shallow roasting pan without rack and bring to room temperature 1 1/2 hours before starting to roast. 2. Preheat oven to 325. Wrap each rib with foil to prevent breaking/over cooking. 3. Roast, uncovered, in preheated slow oven (325) about 1 1/2 hours. 4. Meanwhile, prepare stuffing. Heat oil in medium size skillet over medium heat. Add celery and onion and cook, stirring occasionally, until onion is golden about 15 minute. transfer to a very large bowl. 5. Add apples, pears, raisens, pecans, breadcrumbs, horseradish, applejack, butter, sage salt & pepper to onion mixture, toss well. 6. Stuff 4-6 cups of stuffing loosley into the crown roast after the 1 1/2 hour cooking time; Cover stuffing with aliminim foil. Pack remaining stuffing loosley into a baking pan (I don't grease), cover with foil. 7. Return crown roast to oven along with extra stuffing. Roast 30 minutes. Remove foil from stuffing and rib ends. Continue roasting another 30-minutes or until meat therm. reached 170 (we took it to 190 and it was still very tender and moist). Remove roast and continue baking the extra stuffing for 30 minutes longer for a total of 1 1/2 hours (top should be crunchy). 8. Transfer roast and let sit 20-30 minutes before serving. Slip paper frills or kumquats over rib ends (or not).

SAVORY PORK ROAST

Steps:

• Place roast and onion in greased 4 1/2 to 5-quart slow cooker. Add soy sauce, bay leaf, and garlic powder. Cover and cook on low heat 7-9 hours. Makes 8-10 servings. Serve with mashed potatoes and broccoli.