Roasted Pork Loin Recipes

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ROAST PORK LOIN

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16



Roast Pork Loin image

Steps:

  • Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
  • Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
  • Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
  • Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
4 cups low-sodium chicken broth
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

ROASTED PORK LOIN

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11



Roasted Pork Loin image

Steps:

  • Position a rack in the center of the oven and preheat the oven to 400 degrees F.
  • In a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork on all sides with 2 teaspoons salt and 1 teaspoon pepper. Cook the pork, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a 13-by-9-inch glass or ceramic baking dish.
  • Add the mushrooms, garlic, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onions are soft, about 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil and cook for 2 minutes.
  • Pour the wine mixture into the dish with the pork and bake until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest for 15 minutes.
  • Pour the pan juices into a medium saucepan. Stir in the parsley and keep warm over low heat. Season with salt and pepper.
  • Cut the pork into twelve 1/2-inch-thick slices. Arrange in a single layer in the baking dish and place a piece of cheese on each slice. Bake until the cheese is melted, 3 to 4 minutes. Spoon the wine sauce over the top of the pork and serve.

1/4 cup extra-virgin olive oil
One 1 1/2-pound pork tenderloin
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 ounces assorted mushrooms, such as cremini and button, quartered
2 cloves garlic, minced
1 medium onion, diced
3 tablespoons all-purpose flour
One 750-ml bottle dry white wine, such as pinot grigio
6 ounces fontina cheese, cut into twelve 1 1/2-by-1-inch slices, each about 1/4-inch thick
3 tablespoons chopped fresh flat-leaf parsley

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



Roasted Pork Loin image

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

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

ROAST PORK TENDERLOIN

Make and share this Roast Pork Tenderloin recipe from Food.com.

Provided by Luby Luby Luby

Categories     Pork

Time 9h

Yield 4 serving(s)

Number Of Ingredients 10



Roast Pork Tenderloin image

Steps:

  • Combine first 6 ingredients, mixing well.
  • Add all remaining ingredients except pork loin and combine thoroughly.
  • Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
  • Preheat oven to 350 degrees.
  • Remove pork loin from refrigerator and let come to room temperature.
  • Roast uncovered for 45 minutes.
  • Remove from oven and let rest for 15 minutes.
  • Carve into 1/4 inch slices.

1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 lbs pork tenderloin

ROASTED PORK LOIN

This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 12-15 servings.

Number Of Ingredients 13



Roasted Pork Loin image

Steps:

  • In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reaches 160°-170°. Let stand for 10 minutes before slicing.

Nutrition Facts :

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tablespoons butter
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 boneless whole pork loin roast (4 to 5 pounds)

ROAST PORK LOIN

The herb rub nicely flavors the pork. This recipe is originally from epicurious.com. Preparation time includes 8 hour "marination."

Provided by iris5555

Categories     Pork

Time 9h25m

Yield 6-8 serving(s)

Number Of Ingredients 7



Roast Pork Loin image

Steps:

  • Combine first 6 ingredients in a small bowl.
  • Rub mixture evenly over the roast.
  • Cover and refrigerate at least 8 hours, turning roast occasionally.
  • Preheat oven to 350 degrees.
  • Place rack in roasting pan and place pork on the rack.
  • Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.).

Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 907.3, Carbohydrate 0.9, Fiber 0.2, Protein 65.1

3 large garlic cloves, minced
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon rubbed sage
1 bay leaf, crumbled
1 teaspoon dried thyme, crumbled
3 lbs pork loin roast, rolled and tied

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