PORK LOIN ROAST IN THE OVEN RECIPE RECIPES

Name: Pork Loin Roast
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 lb. boneless pork loin, well trimmed; 3 cloves garlic, minced; 2 tbsp. grainy mustard; 1 tbsp. chopped rosemary; 1 tsp. chopped thyme leaves; kosher salt; Freshly ground black pepper; Fresh rosemary sprigs; 3 tbsp. melted butter; 1 tbsp. brown sugar

BEST BONELESS PORK LOIN ROAST RECIPE - HOW TO COOK AN OVEN ...

Best Boneless Pork Loin Roast Recipe - How to Cook an Oven ... image

This Pork Loin Roast will give you nostalgia for your mom's home cooking.

Provided by Lauren Miyashiro

Categories dinner

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 10

Ingredients

3 lb. boneless pork loin, well trimmed
3 cloves garlic, minced
2 tbsp. grainy mustard
1 tbsp. chopped rosemary
1 tsp. chopped thyme leaves
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs
3 tbsp. melted butter
1 tbsp. brown sugar

Steps:

Preheat oven to 400°. Line a 13"-x-9” pan with foil and place a wire rack on top.
Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.

Nutrition Facts : Calories 455 calories

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

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