PORK LOIN ROAST RECIPE 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

GRILLED PORK LOIN ROAST RECIPE: HOW TO MAKE IT

Grilled Pork Loin Roast Recipe: How to Make It image

A memorable main dish for any special meal, this moist, tender roast has a pleasant spicy flavor. It looks so pretty garnished with slices of apples and oranges and fresh herbs. Guests at our patio parties rave over it and request the recipe. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 45 minutes

Prep Time 15 minutes

Cook Time 02 hours 30 minutes

Yield 14 servings.

Number Of Ingredients 12

Ingredients

1 boneless pork loin roast (4 to 5 pounds)
1/4 teaspoon pepper
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup pineapple juice
1/2 cup sweet-and-sour sauce
1/4 cup Worcestershire sauce
3 tablespoons lemon juice
Apple and orange wedges, fresh sage and rose geranium leaves, optional

Steps:

Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

Nutrition Facts : Calories 211 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 142mg sodium, CarbohydrateContent 13g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 25g 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.
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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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.
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