LEMON GARLIC ROASTED PORK LOIN RECIPE | ALLRECIPES
You only need a roasting pan, a cutting board, aluminum foil, a meat thermometer, and about an hour and a half to make this tasty meal. Prep is a breeze, as is clean-up, and it's good eating too!
Provided by Iron Chef Greggers
Categories Meat and Poultry Pork
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut slits 1/2 to 3/4 inches apart all over pork loin and push garlic into each slit. Sprinkle lemon zest, lemon juice, and rosemary over the pork. Spread 1 tablespoon olive oil over the pork. Season with salt and pepper.
- Coat a roasting pan with remaining 3 tablespoons olive oil. Add potatoes, carrots, and onions. Drizzle melted butter over vegetables; stir until lightly coated.
- Roast in the preheated oven until starting to soften, about 20 minutes. Remove from oven. Stir in asparagus. Place pork loin on top.
- Return to oven and continue roasting until an instant-read thermometer inserted into the pork reads at least 138 degrees F (59 degrees C), about 35 minutes.
- Transfer pork to a cutting board and wrap with aluminum foil.
- Continue roasting vegetables until tender, 10 to 15 minutes more.
- Uncover pork and slice. Serve with roasted vegetables.
Nutrition Facts : Calories 567.8 calories, CarbohydrateContent 48.2 g, CholesterolContent 97.9 mg, FatContent 27.9 g, FiberContent 7.5 g, ProteinContent 33.1 g, SaturatedFatContent 10.1 g, SodiumContent 185.3 mg, SugarContent 8.1 g
SLOW COOKER HONEY-GARLIC PORK LOIN ROAST RECIPE | ALLRECIPES
The slightly sweet and tangy garlic sauce pairs perfectly with the mild-flavored pork loin.
Provided by Cmahla
Categories Main Dishes Pork Pork Roast Recipes
Total Time 4 hours 0 minutes
Prep Time 20 minutes
Cook Time 3 hours 35 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
- Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
- Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
- Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.
Nutrition Facts : Calories 337.3 calories, CarbohydrateContent 16.1 g, CholesterolContent 81.6 mg, FatContent 17.4 g, FiberContent 1.1 g, ProteinContent 28.7 g, SaturatedFatContent 5.7 g, SodiumContent 216.2 mg, SugarContent 10 g
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SLOW COOKER HONEY-GARLIC PORK LOIN ROAST RECIPE | ALLRECIPES
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- Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.
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- Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.
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