ROAST PORK LOIN WITH CARROTS AND MUSTARD GRAVY
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
- Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
- Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
- While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
Nutrition Facts : Calories 538 g, Fat 25 g, Fiber 6 g, Protein 38 g
ROSEMARY PORK ROAST WITH CARROTS
Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
- In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
- Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g
ROASTED CARROT ROMESCO
Romesco is one of Spain's classic sauces, typically made with bread and charred vegetables. I like to lighten it up by taking the bread out, adding more almonds, and swapping red peppers for carrots to give it an earthy dynamic. It's the perfect sauce to go along with just about anything, from grilled vegetables to fish.
Provided by Seamus Mullen
Categories condiment
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Roast the vegetables: Heat oven to 550 degrees F, or as high as your oven will go. Leaving the skin on, cut the onion in half vertically and place in roasting pan, cut side down. Cut the carrots in half horizontally and add to pan. Slice tomatoes in half and add to pan, cut side down. Cut head of garlic in half horizontally, discard the woody outermost layer, and add to pan, cut side down. Drizzle ¼ cup olive oil over the vegetables and roast until soft and lightly charred, about 15 minutes.
- Make the romesco: When the vegetables are roasted and cooled, remove the onion, tomato, and garlic skins and discard; add all the vegetables to the food processor. Deglaze the roasting pan by adding enough water to cover the bottom, heating to a low simmer, and scraping to release the brown bits (also known as "fond"). Meanwhile, pulse the vegetables in the food processor to a chunky mash. Add the sliced almonds, toasted almonds, salt, pimenton, vinegar, and 3 tablespoons of olive oil; pulse to combine.
- Finish the romesco: Add half of the deglazed pan juices to the food processor and continue to pulse to combine; then season to taste with more salt. With the motor running, add the remaining tablespoon of olive oil to finish. Serve with grilled vegetables, as a dip, or as a vinaigrette by mixing a few tablespoons of romesco with one part vinegar and two parts oil.
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
ROAST PORK LOIN WITH CARROT ROMESCO
Elegant but simple.
Provided by HootOwl
Categories Pork Roast
Time 1h8m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.
- Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.
- Increase oven temperature to 450 degrees F (230 degrees C). Toss carrots with 1 tablespoon olive oil on a separate rimmed baking sheet; season with salt and pepper.
- Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork tenderloin with salt and pepper; cook in the hot oil, turning occasionally, until golden brown, 10 to 15 minutes.
- Transfer skillet to the oven; roast pork until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 15 minutes.
- Combine pine nuts, remaining 3 tablespoons olive oil, and garlic in a food processor; process into a coarse paste. Add 1/4 of the carrots, 1 tablespoon vinegar, 1 tablespoon water, and red pepper flakes. Process, adding more water as needed, into a coarse puree. Season with salt and pepper.
- Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.
- Slice pork and top with carrot puree; serve with salad.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 12.5 g, Cholesterol 49 mg, Fat 16.8 g, Fiber 3.6 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 188.6 mg, Sugar 5.6 g
GRILLED ROMESCO STYLE PORK
Provided by Melissa Roberts
Categories Backyard BBQ Vinegar Pork Tenderloin Almond Spice Spinach Bell Pepper Summer Grill Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
- Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
- While pork stands, put greens and peppers on a platter.
- Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
- Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.
ROAST PORK LOIN WITH CARROT ROMESCO
Elegant but simple.
Provided by HootOwl
Categories Pork Roast
Time 1h8m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a rimmed baking sheet.
- Toast pine nuts in the preheated oven, tossing occasionally, until golden brown, 8 to 10 minutes. Let cool.
- Increase oven temperature to 450 degrees F (230 degrees C). Toss carrots with 1 tablespoon olive oil on a separate rimmed baking sheet; season with salt and pepper.
- Roast carrots in the preheated oven, tossing occasionally, until softened and browned, 15 to 20 minutes.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork tenderloin with salt and pepper; cook in the hot oil, turning occasionally, until golden brown, 10 to 15 minutes.
- Transfer skillet to the oven; roast pork until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 15 minutes.
- Combine pine nuts, remaining 3 tablespoons olive oil, and garlic in a food processor; process into a coarse paste. Add 1/4 of the carrots, 1 tablespoon vinegar, 1 tablespoon water, and red pepper flakes. Process, adding more water as needed, into a coarse puree. Season with salt and pepper.
- Toss remaining carrots, remaining 1 tablespoon vinegar, and watercress in a large bowl. Season with salt and pepper.
- Slice pork and top with carrot puree; serve with salad.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 12.5 g, Cholesterol 49 mg, Fat 16.8 g, Fiber 3.6 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 188.6 mg, Sugar 5.6 g
More about "roast pork loin with carrot romesco recipes"
SPICE-RUBBED PORK TENDERLOIN WITH ROASTED BABY CARROTS
From bonappetit.com
3.5/5 (111)Estimated Reading Time 2 minsServings 6
ROASTED PORK TENDERLOIN WITH CARROT ROMESCO - THINGS …
From thingsimadetoday.com
Servings 4Estimated Reading Time 4 minsCategory Main DishTotal Time 45 mins
ROAST PORK TENDERLOIN WITH CARROT ROMESCO
From cloudcookbook.jeffdelaney.com
PORK TENDERLOIN WITH POTATOES AND CARROTS - 101 …
From 101cookingfortwo.com
HOW TO MAKE ROAST PORK LOIN WITH CARROT ROMESCO RECIPE
From slurrp.com
4.2/5 (24)Calories 1950 per servingCategory Food
18 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST PORK LOIN ROAST EVER (GRANNY'S SECRET RECIPE!)
From grannysinthekitchen.com
ROAST PORK LOIN WITH CARROT ROMESCO - EASY COOK FIND
From easycookfind.com
ROAST PORK TENDERLOIN WITH CARROT ROMESCO | PUNCHFORK
From punchfork.com
ROAST PORK LOIN WITH CARROT ROMESCO - RECIPEPES.COM
From recipepes.com
SEARED PORK TENDERLOIN SALAD WITH ROASTED CARROTS : R/RECIPES
From reddit.com
ROSEMARY GLAZED PORK TENDERLOIN WITH CARROTS | MCCORMICK
From mccormick.com
‘ROAST PORK TENDERLOIN WITH CARROT ROMESCO’ | AROUND ANNA'S TABLE
From aroundannastable.com
ROAST PORK TENDERLOIN WITH CARROT ROMESCO - GOOD LIFE VANCOUVER
From goodlifevancouver.com
ROAST PORK LOIN WITH CARROT ROMESCO | RECIPE | PORK LOIN ROAST, PORK …
From pinterest.ca
ROAST PORK LOIN WITH CARROT ROMESCO RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
You'll also love