Best Slow Roasted Pork Loin Filled With Roasted Garlic Recipes

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SLOW ROASTED PORK LOIN FILLED WITH ROASTED GARLIC



Slow Roasted Pork Loin Filled With Roasted Garlic image

20 clove of Roasted Garlic Recipe #54099 stuffed in the pork loin. Slow roasting keeps the meat so succulent and makes it even more flavorful. Roasting 20 minutes per pound. Leftovers make great Cuban sandwiches Recipe #57416

Provided by Rita1652

Categories     Pork

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 11

5 -6 lbs boneless pork loin
20 cloves roasted garlic
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon pink peppercorns, crushed
1/4 teaspoon salt
1/4 teaspoon brown sugar
1/2 teaspoon dried onion flakes
1/2 teaspoon fresh thyme, destemmed
1 teaspoon fresh rosemary

Steps:

  • Preheat oven to 475 degrees.
  • Foil line the roasting pan. Place rack in a pan.
  • Trim fat from pork loin keeping a thin layer. Cut the loin in half so it would be 1/2 the length. Rinse and dry with paper towels.
  • Mix all the oil rub ingredients together.
  • Lay fat side down and rub some oil rub on the inside, then arrange the roasted garlic on one half. Top with the other half of loin keeping fat side out.
  • Secure with string or silicone bands in 4 spots to hold together.
  • Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours. Remove, tent with foil and let rest 20 minutes.
  • It will continue to cook. Slice thin.

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.

SLOW-COOKED PORK TENDERLOIN



Slow-Cooked Pork Tenderloin image

Most tender, flavorful pork you will ever have! The slow cooking and overnight marinade is worth the time and the sauce is amazing!

Provided by Leanna Beth

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time P1DT3h30m

Yield 8

Number Of Ingredients 11

½ cup olive oil
½ cup balsamic vinegar
3 cloves garlic, peeled
3 tablespoons brown sugar
2 tablespoons chopped fresh thyme
1 teaspoon dry mustard
1 teaspoon paprika
1 (4 pound) pork tenderloin
¼ cup dry sherry
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
  • Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
  • Bake in the preheated oven for 3 hours.
  • Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
  • Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
  • Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 11 g, Cholesterol 98.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 35.5 g, SaturatedFat 3.5 g, Sodium 127.7 mg, Sugar 7.2 g

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

GARLIC ROAST PORK LOIN



Garlic Roast Pork Loin image

Provided by Food Network

Number Of Ingredients 6

2 1/2 to 3 1/2 pound boned and rolled pork loin (8 to 10 inches), bones kept if available
4 cloves garlic, smashed, peeled, and cut lengthwise into thin slivers
Few sprigs rosemary, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup wine, for deglazing

Steps:

  • Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

SLOW COOKED PORK



Slow Cooked Pork image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 9h10m

Yield about 12 servings

Number Of Ingredients 11

1 cup Roasted Garlic Rub, recipe follows
One 6-pound boneless pork shoulder or butt roast (not tied)
2 cups roasted minced garlic
5 tablespoons salt
1/4 cup coriander seeds, ground and toasted
2 tablespoons mustard powder
4 tablespoons dried chipotle pepper, ground
2 tablespoons dried thyme
5 tablespoons dried rosemary, finely chopped
5 tablespoons lemon zest
2 1/2 teaspoons black pepper

Steps:

  • Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
  • Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.

ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY



Roasted Garlic And Herb Pork Roast Recipe by Tasty image

Here's what you need: garlic, olive oil, Kroger® Boneless Whole Pork Tenderloin, kosher salt, freshly ground black pepper, dried thyme, dried rosemary, rubbed sage, garlic powder, dijon mustard, unsalted butter, fresh rosemary, fresh thyme, garlic, all purpose flour, white wine, chicken stock, kosher salt

Provided by Kroger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

5 cloves garlic
¾ cup olive oil, divided, plus 1½ tsp
1 Kroger® Boneless Whole Pork Tenderloin
2 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon rubbed sage
1 teaspoon garlic powder
3 teaspoons dijon mustard
3 tablespoons unsalted butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 teaspoon garlic, minced
3 tablespoons all purpose flour
¼ cup white wine
2 cups chicken stock
½ teaspoon kosher salt

Steps:

  • Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
  • Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
  • Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
  • Preheat the oven to 350°F (180°C).
  • Remove the pork loin from the marinade.
  • Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
  • Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
  • Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
  • Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
  • Enjoy!

Nutrition Facts : Calories 1032 calories, Carbohydrate 40 grams, Fat 82 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams

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