HERB ROASTED TOMATOES RECIPES

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HERB ROASTED PORK RECIPE | ALLRECIPES



Herb Roasted Pork Recipe | Allrecipes image

Herb-rubbed roasted pork loin with a sweet, tangy glaze.

Provided by WENDEE_H

Categories     Meat and Poultry    Pork

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
½ cup sugar
1 tablespoon cornstarch
¼ cup vinegar
¼ cup water
2 tablespoons soy sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
  • Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
  • Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Nutrition Facts : Calories 472.1 calories, CarbohydrateContent 13.9 g, CholesterolContent 137.8 mg, FatContent 24.6 g, FiberContent 0.1 g, ProteinContent 45.8 g, SaturatedFatContent 9 g, SodiumContent 470.4 mg, SugarContent 12.6 g

HERB-ROASTED ONIONS RECIPE | INA GARTEN | FOOD NETWORK



Herb-Roasted Onions Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 3 servings

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
  • For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
  • With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

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