RECIPE ROASTED PORK LOIN RECIPES

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HERB-ROASTED PORK LOIN RECIPE - EPICURIOUS



Herb-Roasted Pork Loin Recipe - Epicurious image

This handsome roast elicited oohs and aahs in the test kitchen when Ruggiero pulled it out of the oven, and the succulent meat disappeared in a flurry of forks. The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak. The luscious sauce is argument enough for keeping a bottle of dry vermouth on hand.

Provided by Maggie Ruggiero

Total Time 1 1/2 hr

Cook Time 20 min

Yield Makes 8 servings

Number Of Ingredients 14

1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
  • Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
  • Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
  • Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
  • Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
  • Serve pork with sauce.
  • Marimar Estate Don Miguel Vineyard '06

OVEN-ROASTED PORK LOIN WITH DRY RUB RECIPE - FOOD.COM



Oven-Roasted Pork Loin With Dry Rub Recipe - Food.com image

A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.

Total Time 8 hours

Prep Time 6 hours

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups brown sugar, packed
2/3 cup white sugar
3 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt or 1 tablespoon salt
2 tablespoons dry ginger powder
1 1/2 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon mustard powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon dried thyme, crushed
1 (3 -4 lb) pork loin roast
10 fresh garlic cloves (can use more or less)
1/4 cup olive oil

Steps:

  • In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
  • Make small slits and stuff a garlic clove in the slit (do this all over the roast).
  • Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
  • Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
  • Place roast in a foil-lined shallow roasting pan.
  • Let the roast sit out at room temperature for a couple hours.
  • Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
  • Remove and cover with foil, let stand for 20 minutes before slicing.
  • *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.

Nutrition Facts : Calories 641.9, FatContent 23.9, SaturatedFatContent 7, CholesterolContent 137.9, SodiumContent 1860, CarbohydrateContent 56.2, FiberContent 1.6, SugarContent 50.4, ProteinContent 50.1

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HERB-ROASTED PORK LOIN RECIPE - EPICURIOUS
This handsome roast elicited oohs and aahs in the test kitchen when Ruggiero pulled it out of the oven, and the succulent meat disappeared in a flurry of forks. The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak. The luscious sauce is argument enough for keeping a bottle of dry vermouth on hand.
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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.
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