PORK LOIN RECIPE ROAST RECIPES

Name: Roast Pork Loin
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon vegetable oil; 1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below); Kosher salt and freshly ground pepper; 2 tablespoons whole-grain mustard; 2 tablespoons cider vinegar; 4 cups low-sodium chicken broth; 2 cups all-purpose flour; 2 tablespoons whole-grain mustard; 1 large turnip, peeled and cut into 3/4-inch pieces; 2 medium russet potatoes, peeled and cut into 1/2-inch pieces; 4 large carrots, sliced; 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold; Kosher salt and freshly ground pepper; 1 tablespoon baking powder; 1 cup heavy cream; 1 bunch fresh parsley, chopped

ROAST PORK LOIN RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Roast Pork Loin Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
4 cups low-sodium chicken broth
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

Steps:

Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Prep Time: 30 minutes
Cook Time: 1 hour

MARINATED PORK LOIN ROAST RECIPE: HOW TO MAKE IT

Marinated Pork Loin Roast Recipe: How to Make It image

Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 40 minutes

Prep Time 10 minutes

Cook Time 01 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3/4 cup ketchup
1/4 cup seedless raspberry jam
1/4 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup maple-flavored syrup
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon each dried thyme, oregano and marjoram
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Dijon mustard
1 bay leaf
1/4 teaspoon ground ginger
1 boneless pork loin roast (3 pounds)

Steps:

In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 255 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

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1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
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In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

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When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

See details

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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.

See details

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1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
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1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
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10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
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