BAKED ROAST RECIPES
BAKED PORK LOIN ROAST RECIPE: HOW TO MAKE IT
Seasoned with a flavorful rub of sage, oregano, thyme and nutmeg, this mouthwatering roast is perfect for special occasions. The impressive entree will have guest asking for seconds.—Edith Fisher, Leyden, Massachusetts
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 45 minutes
Prep Time 5 minutes
Cook Time 01 hours 40 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first seven ingredients. With a sharp knife, cut 1/2-in.-deep slits in fat side of roast. Rub spice mixture into slits and over roast. Place roast fat side up in a shallow roasting pan. Place onion and carrots around roast. , Bake, uncovered, at 350° for 1 hour 40 minutes or until tender. Let stand for 15 minutes before carving.
Nutrition Facts : Calories 219 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 459mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat.
BAKED SQUASH RECIPE | JAMIE OLIVER VEGETABLE RECIPES
Based on a beloved old recipe of mine, this method really takes advantage of stuffing and slow-roasting the sweet, versatile squash. You get wonderful flavours exchanging in the centre, great textures, and the slices look amazing.
Total Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
- Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
- Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
- Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
- Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
- Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
- Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.
Nutrition Facts : Calories 300 calories, FatContent 8.9 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 51.1 g carbohydrate, SugarContent 22.2 g sugar, SodiumContent 1.2 g salt, FiberContent 6.5 g fibre
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