WHOLE PORK RIB ROAST RECIPES

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BAKED PORK LOIN ROAST RECIPE: HOW TO MAKE IT



Baked Pork Loin Roast Recipe: How to Make It image

Seasoned with a flavorful rub of sage, oregano, thyme and nutmeg, this mouthwatering roast is perfect for special occasions. The impressive entree will have guest asking for seconds.—Edith Fisher, Leyden, Massachusetts

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 45 minutes

Prep Time 5 minutes

Cook Time 01 hours 40 minutes

Yield 12 servings.

Number Of Ingredients 10

2 teaspoons dried rosemary, crushed
2 teaspoons salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried thyme
1-1/2 teaspoon rubbed sage
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 bone-in pork loin roast (5 pounds)
1 cup sliced onion
1 cup sliced carrots

Steps:

  • In a small bowl, combine the first seven ingredients. With a sharp knife, cut 1/2-in.-deep slits in fat side of roast. Rub spice mixture into slits and over roast. Place roast fat side up in a shallow roasting pan. Place onion and carrots around roast. , Bake, uncovered, at 350° for 1 hour 40 minutes or until tender. Let stand for 15 minutes before carving.

Nutrition Facts : Calories 219 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 459mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat.

BONE-IN PORK ROAST RECIPE - FOOD.COM



Bone-in Pork Roast Recipe - Food.com image

Pork is one of my husband's favorite dishes, and he absolutely loves this one. A great choice for a Sunday dinner. A delicious recipe from Tyler Florence, courtesy of Food Network. 6 hours of preparation time is for brining the pork.

Total Time 8 hours

Prep Time 30 minutes

Cook Time 7 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 15

5 lbs center-cut bone-in pork roast
1 gallon water
1 cup kosher salt
1 cup brown sugar
1 tablespoon whole black peppercorn
1 bunch fresh thyme, divided
salt, to taste
fresh ground black pepper, to taste
olive oil
4 carrots
1 head garlic, split
1 medium onion, halved
2 shallots, halved
2 cups apple juice
1 tablespoon butter

Steps:

  • Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
  • Leave the fat cap on for added moisture and flavor.
  • Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
  • Pour water in and dissolve the salt and brown sugar.
  • Add peppercorns and a few thyme sprigs.
  • Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
  • Refrigerate (I surround with ice) for 6 hours.
  • Remove pork from the brine and dry thoroughly with paper towels.
  • Preheat oven to 400°F.
  • Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
  • Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
  • Sear the pork, fat side down, until caramelized.
  • Turn the roast to brown all sides, about 10 minutes.
  • To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
  • Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
  • Remove the pork to a cutting board to rest while preparing the pan sauce.
  • Discard the aromatic vegetables and set the pan on 2 burners over high heat.
  • Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
  • Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 994.1, FatContent 50.1, SaturatedFatContent 17.9, CholesterolContent 258.4, SodiumContent 19163, CarbohydrateContent 55.5, FiberContent 1.7, SugarContent 47, ProteinContent 77.5

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