ROSEMARY PORK ROAST
What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.
Provided by Stacy B.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
- Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg
TUSCAN ROAST PORK WITH FENNEL
Provided by Food Network Kitchen
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
- Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
- Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.
ROAST PORK WITH FENNEL & ROSEMARY
Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h25m
Number Of Ingredients 10
Steps:
- Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
- Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
- Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.
Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 0.4 milligram of sodium
POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY
This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.
Provided by Jamie Oliver
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
- In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
- Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
ROASTED PORK LOIN WITH FENNEL
Categories Garlic Herb Pork Vegetable Roast Dinner Meat Bacon Fennel Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 13
Steps:
- Blend first 8 ingredients in processor until mixture is finely chopped.
- Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press 1 generous teaspoonful of pancetta paste into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan. Place pork loin atop bay leaves. Cover; let pork stand at room temperature 2 hours or refrigerate overnight.
- Preheat oven to 375°F. Sprinkle pork with salt. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Continue to roast until thermometer inserted into center registers 155°F, adding more stock if it evaporates and basting pork with juices occasionally, about 45 minutes longer.
- Transfer pork to cutting board. Discard bay leaves. Transfer pan juices to small saucepan. Skim fat from top of juices; boil until liquid is reduced by half, about 4 minutes. Cut pork into 1/2-inch-thick slices. Transfer to platter. Pour juices over. Surround with fennel and lemon wedges (squeeze lemon over fennel at table).
FENNEL SEED SPIKED PORK ROAST
I have often served a fennel salad with a pork chop, and decided: let's kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound.
Provided by wsf
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
- Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
- Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
Nutrition Facts : Calories 252 calories, Carbohydrate 3.3 g, Cholesterol 75.1 mg, Fat 16.6 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 6.1 g, Sodium 285.2 mg, Sugar 1 g
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