Garlic Studded Roast Pork Loin Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
• Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
• Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
• Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
• Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
• Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Steps:

• Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

Steps:

• Cut 10 slits into the loin in various places. Stick your finger in the holes to make them slightly bigger and stuff a clove of garlic in each.
• Combine the rest of ingredients.
• Cook on Low until done (mine was about 6-8 hours.
• Take out an hour before you want to eat, let rest 10 mins, slice and return to the juice and continue on low.

Steps:

• With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine the green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. , Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 40 minutes or until thermometer in the pork reads 145°. Let stand for 15 minutes before carving.

Steps:

• Fire up the grill!
• We have gas so I heat it up on High for about 10 min.
• Then turn to low.
• If useing Charcoal sear then cook over indirect heat.
• I use a paring knife to cut slits into the meat on the fatty side.
• Approximately 18 holes (kinda like golf huh).
• Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
• Rub loin on all sides with Creole Seasoning.
• Grill approx 15 minutes, roll it over and baste with beer.
• Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
• Usually takes about 45- 60 minutes (depends on grilling heat) Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.

Steps:

• 1. Mix thyme, cloves or allspice, salt, and pepper. Coat garlic slivers in spice mixture. Poke slits in roast with point of paring knife; insert garlic slivers. Rub remaining spice mixture onto meat. Wrap roast in foil; refrigerate 2 to 24 hours (can be refrigerated up to three days). 2. Adjust oven rack to center position and heat to 475 degrees. Take meat directly from refrigerator, remove foil, and place on cake rack set in shallow roasting pan. Roast exactly 30 minutes. 3. Remove meat from oven; immediately reduce oven temperature to 325 degrees. Insert instant-read meat thermometer at one end of roast, going into thickest part of the center (temperature will range from 80 to 110 degrees); let roast rest at room temperature, uncovered, for exactly 30 minutes. (At this point roast's internal temperature will range from 115 to 140 degrees.) After this 30-minute rest, remove meat thermometer, return meat to oven, and roast until meat thermometer inserted in thickest part of roast reaches an internal temperature of 145 degrees, 15 to 30 minutes longer, depending on roast's internal temperature at end of resting period. Since roast may cook unevenly, take temperature readings from a couple of locations, each time plunging thermometer to center of meat and waiting 15 seconds. 4. Let roast stand at room temperature, uncovered, for 15 to 20 minutes to finish cooking. (The temperature should register between 150 and 155 degrees.) Slice meat thin and serve.

Steps:

• Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.