ROASTED PORK LOIN RECIPE | ALLRECIPES
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Pork Roast
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 1 pork loin
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper in a mortar and pestle to make a paste. Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork loin with the remaining garlic mixture and olive oil. Set into an oven-safe pan.
- Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.
- Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.
- Slice pork loin and serve with pan juices.
Nutrition Facts : Calories 300.2 calories, CarbohydrateContent 1.1 g, CholesterolContent 71.4 mg, FatContent 21.1 g, FiberContent 0.2 g, ProteinContent 22.5 g, SaturatedFatContent 5.9 g, SodiumContent 58 mg
CAJUN ROASTED PORK LOIN - ALLRECIPES
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Provided by Patti Terranova
Categories Pork Recipes
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
- Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 7.4 g, CholesterolContent 118.1 mg, FatContent 24.5 g, FiberContent 1.5 g, ProteinContent 37.5 g, SaturatedFatContent 9.3 g, SodiumContent 177.9 mg, SugarContent 2.4 g
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