PORK ROAST WITH POTATOES RECIPES

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND ...

Slow Cooker German-Style Pork Roast with Sauerkraut and ... image

Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!

Provided by Dianemwj

Categories German Recipes

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

6 white potatoes, peeled and quartered
1 tablespoon minced garlic
salt and pepper to taste
1 (3 pound) boneless pork loin roast
1 (32 ounce) jar sauerkraut with liquid
2 teaspoons caraway seeds

Steps:

Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
Cook in slow cooker on Low 8 to 10 hours.

Nutrition Facts : Calories 385.5 calories, CarbohydrateContent 30.5 g, CholesterolContent 82.9 mg, FatContent 15.2 g, FiberContent 7 g, ProteinContent 31.3 g, SaturatedFatContent 5.5 g, SodiumContent 809.8 mg, SugarContent 3.7 g

ROAST PORK LOIN AND POTATOES RECIPE | EPICURIOUS

Roast Pork Loin and Potatoes Recipe | Epicurious image

_(Arista e Patate Arrosto)_ If the grilled steak known as bistecca alla fiorentina is the king of meats in Tuscany, then pork loin is surely the queen. Tuscans call pork loin arista, a word that comes from the Greek aristos, meaning "the best" (Greek bishops visiting Florence in 1450 declared it so). The meat is usually studded with garlic and rosemary and cooked on a spit. It can also be roasted in the oven, as we do here; covering it for the first two hours is the secret to tender arista. In Italy, thin, overlapping slices of the pork are often served surrounded by roasted potatoes.

Provided by EPICURIOUS.COM

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 4-pound center-cut bone-in pork loin (rib) roast
4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces

Steps:

Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

More about "pork roast with potatoes recipes"

PORK ROAST W/ SAUERKRAUT AND POTATOES | JUST A PINCH RECIPES

This is a great and easy dinner to prepare. My family always loves this for St. Patrick's Day; but because I'm not feeling well yet. I made this and it was delicious! My neighbor came over to see how I was feeling and she took a little taste. and said it was delicious and the seasoning wasn't overpowering..just right. Hope you like it
From justapinch.com
Reviews 5
Category Pork
Cuisine Hungarian

Sprinkle with bacon bits and parsley flakes after placing on platter.

See details

PORK ROAST WITH POTATOES AND CARROTS RECIPE | MYRECIPES

Serve kid-friendly applesauce on the side.
From myrecipes.com
Reviews 4
Calories 401 calories per serving

Prep time: 10 minutes Roasting time: About 2 hours Preheat the oven to 425 degrees. Trim fat from pork roast. Sprinkle the pork with salt, pepper, and rosemary. Cut the garlic into slivers. Poke holes in the roast with a sharp knife and insert garlic slivers. Put the pork on a rack in a roasting pan and place in the oven. Reduce heat to 325 degrees, and roast meat for about 45 minutes. Toss the potatoes and carrots with the olive oil, sprinkle with salt, and place in the pan around the pork. Roast another 75 minutes, or until a meat thermometer reads 160 degrees. Cover with foil and let stand 15 minutes before slicing.How kids can help: Measure ingredients; toss vegetables with oil and sprinkle with salt.

See details

ROAST PORK AND POTATOES RECIPE: HOW TO MAKE IT

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
From tasteofhome.com
Reviews 5
Total Time 02 hours 50 minutes
Category Dinner
Calories 280 calories per serving

In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

See details

ROAST PORK AND POTATOES RECIPE: HOW TO MAKE IT

In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

See details

ROAST PORK AND SWEET POTATOES RECIPE | FOOD NETWORK ...

From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
Category main-dish
Calories 461 calorie per serving

Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

See details

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES RECIPE ...

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 655 calories per serving

Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

See details

JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES

My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving

1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
2. Preheat the oven to 240°C/475°F/gas 9 (full whack).
3. To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
4. Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
5. Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
6. Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
7. Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
9. Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
10. Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
11. Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
12. Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
13. To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
14. Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
15. Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.

See details

ROAST PORK RECIPES | BBC GOOD FOOD

With tender meat and crispy crackling, roast pork is irresistible. We’ve got plenty of recipes for the perfect Sunday lunch that include stuffing and sauce.
From bbcgoodfood.com

See details

ROAST PORK LOIN AND POTATOES RECIPE - FOOD.COM

This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 1003.9 per serving

Pour juices over pork and potatoes.

See details

JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES

1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
2. Preheat the oven to 240°C/475°F/gas 9 (full whack).
3. To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
4. Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
5. Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
6. Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
7. Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
9. Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
10. Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
11. Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
12. Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
13. To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
14. Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
15. Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.

See details

ROAST PORK RECIPES | BBC GOOD FOOD

With tender meat and crispy crackling, roast pork is irresistible. We’ve got plenty of recipes for the perfect Sunday lunch that include stuffing and sauce.
From bbcgoodfood.com

See details

ROAST PORK LOIN AND POTATOES RECIPE - FOOD.COM

Pour juices over pork and potatoes.

See details

SUNDAY PORK ROAST RECIPE: HOW TO MAKE IT

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
From tasteofhome.com
Reviews 4.5
Total Time 02 hours 05 minutes
Category Dinner
Calories 174 calories per serving

Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy.
Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

See details

OVEN ROASTED PORK LOIN ROAST | JUST A PINCH RECIPES

This recipe has been in the family for years; nothing complicated about it. It is very easy, and the no-fail method makes it a winner to serve unexpected guests. Family approved over and over again. The gravy that you make from the drippings has an awesome flavor, especially over mashed potatoes. Carving with an electric knife makes serving a cinch.
From justapinch.com
Reviews 5
Category Pork
Cuisine American

The finished product is amazing and taste great. Your guest will be very pleased at all of your efforts to serve such a wonderful meal.

See details

PORK ROAST WITH POTATOES AND CARROTS IN OVEN RECIPES

Jan 19, 2022 · The Best Pork Roast With Potatoes And Carrots In Oven Recipes on Yummly | Sheet Pan Bone-in Pork Roast And Potatoes, Italian Pork Roast With Roasted Potato Wedges, Crock-pot Pork Roast
From yummly.com

See details

19 BEST PORK ROAST RECIPES | PORK LOIN, PORK SHOULDER AND ...

Spicy Pork Roast with Rosemary Potatoes Sunny takes one portion of pork roast and sections into four separate steaks. A quick, spicy dry rub and a quick sweet and sour sauce make for a flavorful ...
From foodnetwork.com

See details

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET ...

20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com

See details

TOP 9 DELICIOUS PORK ROAST RECIPES - THE SPRUCE EATS

May 23, 2020 · This roast pork rib roast with fingerling potatoes is an easy and elegant meal, special enough for a Sunday dinner or holiday meal. Add hot baked rolls, salad, and your favorite steamed vegetables for a perfect family meal.
From thespruceeats.com

See details

22 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS

Sep 17, 2020 · A perfectly cooked pork loin roast makes a delicious entree. Gone are the days of dry, overcooked pork. In 2011, the USDA lowered the recommended minimum temperature to 145 F; while the previous 160 F would be fine for fattier cuts such as ribs or shoulder, it produced tough and dry pork …
From thespruceeats.com

See details

10 BEST PORK LOIN ROAST SLOW COOKER RECIPES | YUMMLY

Jan 18, 2022 · Crock-Pot Pork Loin Roast with Potatoes Crock-Pot Ladies cooked rice, potatoes, water, green onions, celery, savory, cream of celery soup and 1 more Slow Cooker Pork Loin Roast …
From yummly.com

See details

5 INGREDIENT CROCK POT PORK ROAST AND POTATOES RECIPE ...

Jan 19, 2018 · This 5 ingredient crock pot pork roast and potatoes recipes comes together in a flash and is so delicious, the whole family will be gobbling this up in no time! this image. I absolutely love making recipes in the slow cooker (see more slow cooker – crock pot recipes). Slow cooker/crock pot recipes …
From sweetphi.com

See details

GREEK PORK CHOPS RECIPE WITH ROAST POTATOES (BRIZOLA STO ...

Pork chops are a quick cooking cut of meat, that is very easy to overcook. In Greece when preparing Greek pork chops (brizola) it is an unwritten rule to roast the potatoes in the same pan with the pork …
From mygreekdish.com

See details

PORK ROAST IN NINJA FOODI PRESSURE COOKER RECIPES

Pork Roast In Ninja Foodi Pressure Cooker Recipes tip www.tfrecipes.com 2019-12-30 · 3.Spread slits apart slightly and then put a piece of butter in each slit. 4.Place pork tenderloin into Ninja Foodi. 5.Add potatoes and carrots around pork tenderloin. 6.Add brown sugar, try to place in the middle of pork …
From tfrecipes.com

See details

ROAST PORK RECIPES - BETTYCROCKER.COM

Trusted roast pork recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more.
From bettycrocker.com

See details

CROCK POT PORK ROAST AND VEGGIES - RECIPES THAT CROCK!

Ingredients for Crock Pot Pork Roast and Veggies. 2 Tablespoon Olive Oil 1 4-6 lb Boneless Boston Butt Pork Roast Garlic Salt, Pepper and Cajun Seasoning to Taste 1/2 Cup Water 3-6 Large Carrots Scraped and Cut into Chunks 10 Small New Red Potatoes …
From recipesthatcrock.com

See details

PORK LOIN ROAST RECIPES | MARTHA STEWART

pork rib roast with apples fennel and potatoes Pork Rib Roast with Apples, Fennel, and Potatoes A French-cut rib roast is festive and regal, especially when encrusted with herbs and served on a bed of caramelized apples, fennel , onions, and baby potatoes.
From marthastewart.com

See details

STUFFED ROAST PORK - RECIPES - HAIRY BIKERS

Make sure the rind of the pork is dry and season it with salt. Place the pork on top of the potatoes and onions. Cover it with foil and put in the oven. Roast for 4 hours until the pork is cooked through. …
From hairybikers.com

See details

CROCK POT PORK ROAST AND VEGETABLES - FAVORITE FAMILY RE…

Nov 04, 2019 · Crock Pot Pork Roast. This Crock Pot Pork Roast and Vegetables is a fix it and forget it meal that always turns out great. You can rely on tender, juicy pork roast, and the …
From favfamilyrecipes.com

See details

STUFFED ROAST PORK - RECIPES - HAIRY BIKERS

See details

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES | CH…

Jan 17, 2022 · Prepare: Preheat oven to 350F with rack on lower middle position.Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork …
From chewoutloud.com

See details