SIMPLE PORK LOIN RUB RECIPE RECIPES

SIMPLE SAVORY PORK ROAST RECIPE | ALLRECIPES

Simple Savory Pork Roast Recipe | Allrecipes image

A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast.

Provided by Marianne Campbell

Categories Pork Roast

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 ½ tablespoons fresh rosemary
2 teaspoons garlic salt
½ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
3 pounds boneless pork loin roast

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 335.2 calories, CarbohydrateContent 0.4 g, CholesterolContent 110.2 mg, FatContent 19.7 g, FiberContent 0.1 g, ProteinContent 36.5 g, SaturatedFatContent 7.2 g, SodiumContent 683.5 mg

ROAST PORK LOIN WITH GARLIC AND ROSEMARY RECIPE RECIPE ...

Roast Pork Loin with Garlic and Rosemary Recipe Recipe ... image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Provided by EPICURIOUS.COM

Yield Serves 8

Number Of Ingredients 6

Ingredients

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

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PORK ROAST WITH THE WORLD’S BEST PORK LOIN RUB RECIPE | Y…

Whether you're planning a week's worth of lunches, you need weeknight dinner recipes, or a cookout is on the calendar, you can shift from reliable chicken recipes to the elegant pork roast to make things interesting. But what makes this easy recipe interesting isn't just the meat, it's also the rub. ## Dry Rubs Vs Marinades Vs Sauces _Dry Rub:_ There are a few different options when it comes to adding flavor to meat. If you've never worked with a dry rub before, dry rubs are spice mixtures that act like dry marinades. It adds flavor to the outside and penetrates the inside to create a flavorful, juicy cut. You can buy pre-made dry rubs, but one of the benefits of this recipe is that it's made up of spices you probably already have in your cupboard. _Marinade:_ A marinade is liquid to add flavor. It's typically made with oil, vinegar, citrus juice, or wine, as well as dried herbs and spices. A marinade helps to create a tender cut of meat, and only affects the outside of the cut. It doesn't penetrate the inside, as a rub does. _Sauce:_ A sauce is also liquid and can add flavor to meat. It's not necessarily used in the preparation of meat -- it's typically added after the meat is cooked and is ready to be served. While sauces an occasionally be used as a marinade, such as barbecue sauce or teriyaki sauce, marinades are rarely used as sauces. ## Dry Rub Ingredients While many meat recipes require little more than salt and pepper as seasoning, using a spice mixture can wake up your pork loin. The zesty paprika and fiery cayenne pepper pack a punch, while the brown sugar and sugar bring a subtle sweetness to balance out the heat. Feel free to swap out any ingredients you may not like or substitute with whatever you have on hand. For example, you could easily replace the cayenne pepper with chili powder, or the dried thyme with dried rosemary. There are plenty of options to customize this recipe with your favorite dry ingredients. Keep in mind that most rubs taste different after they are cooked. You may find the taste of the rub before applying it to the meat very different compared to how it tastes after roasting. Now that you know a little more about rubs, it's time to try it out on a pork loin. If you've never worked with pork loin, it's very easy — almost as easy as making toast, so you really have nothing to worry about, but there are two things you should know: 1. Though the safe internal temperature for chicken is 165 degrees Fahrenheit, pork is much cleaner, so it can safely be eaten when it reaches an internal temperature of 145 degrees Fahrenheit. Pork is best when it's cooked to this temperature, but you can cook it until it reaches 165 degrees Fahrenheit, if that's what you prefer. 2. Let the meat rest before slicing. When you let meat rest, the meat draws back some of the liquid that's lost when you slice it immediately. This is a very simple recipe using a simple cut of pork, but the flavors are complex enough that you can serve it at a dinner party or include it with your holiday recipes. In short, it's a pork recipe you'll want to refer to again and again!
From yummly.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category Main Dishes

Remove roast from oven; let rest about 10 minutes before slicing.

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Reviews 5
Total Time 06 hours 20 minutes
Category Dinner
Calories 431 calories per serving

In a large resealable plastic bag, combine the flour, mustard, seasoned salt and garlic powder. Add pork chops, one at a time, and shake to coat. , In a large skillet, brown chops in oil on both sides. Place in a 3-qt. slow cooker. Pour soup over pork. Cover and cook on low for 6-7 hours or until meat is tender.

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BEST STUFFED PORK LOIN RECIPE - HOW TO MAKE ... - DELISH

Looking for a holiday pork roast recipe? This Stuffed Pork Loin from Delish.com is amazing.
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Reviews 5
Total Time 1 hours 10 minutes
Category gluten-free, Christmas, Easter, main dish
Cuisine American
Calories 486 calories per serving

Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper. Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle. Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine. Rub with mustard. Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices. Let roast rest 15 minutes before slicing.

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The allspice is really what makes this recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, which was featured in a New York Times article about readers’ favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes’ preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
From cooking.nytimes.com
Reviews 5
Total Time 7 hours 30 minutes
Cuisine french
Calories 303 per serving

For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

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