DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
OVEN-ROASTED, BONE-IN PORK ROAST
Oven Roasted Bone-In Pork Roast is a hearty roast. Perfect for dinner on a chilly day. Roast some potatoes and butternut squash with the Pork for a complete meal.
Provided by Doctor Jo
Categories Main Course
Time 2h45m
Number Of Ingredients 10
Steps:
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- The night before or at least 2 hours before roasting make the rub for the roast.
- Add the garlic, olive oil, and onions to a blender and pulse until a smooth puree
- Add the fresh minced herbs to the puree, stir to mix.
- Spread this mixture on all sides of the roast and place the roast bones down in a roasting pan. The bones act as the roasting rack. Loosely cover.
- Preheat oven to 500°F
- Bake the roast uncovered in the 500° oven for 30 minutes. (this sears the outside, locking in the moisture)
- At the end of 30 minutes reduce the oven temperature to 350°F, lightly tent the roast with foil and cook for 2 more hours. At the end of the first 90 minutes check the internal temperature of the roast with a thermometer*
- Continue checking the temperature every 15 minutes until the internal temperature reaches 140 degrees. Remove the roast and leave tented while the roast rests for 15 minutes. The final temperature of the roast should be a perfect 150°F.
- Serve with gravy and my Garlicky-Herb Roasted Potatoes and Herb Roasted Butternut Squash.
Nutrition Facts : ServingSize 4 oz, Calories 364 kcal, Carbohydrate 1 g, Protein 51 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 112 mg, Fiber 1 g, Sugar 1 g
PORK SIRLOIN ROAST RECIPE
Pork sirloin roast is tender, flavorful, and incredibly easy to prepare! Make this delicious cut of pork the centerpiece of your dinner table.
Provided by Katie Moseman
Categories Main Course
Time 1h5m
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 F. Place a roasting rack in a shallow roasting pan. Place the pork sirloin on the rack.
- Roast in the preheated oven for 27-32 minutes per pound (approximately 1 hour for a 2 pound pork sirloin roast).
- Remove from oven and check the internal temperature with a meat thermometer. It should reach 160 F.
- Let the roast rest for 10 minutes, then slice across the grain to serve. Garnish with chopped flat leaf parsley, fresh ground black pepper, and a few drops of fresh lemon juice.
Nutrition Facts : Calories 176 kcal, Carbohydrate 1 g, Protein 34 g, Fat 2 g, Cholesterol 93 mg, Sodium 75 mg, ServingSize 1 serving
ROASTED PORK BUTT
Steps:
- Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
OVEN ROASTED RACK OF PORK - RESTAURANT STYLE
This pork roast is so easy to make it almost cooks itself. But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!
Provided by Chef Dennis Littley
Categories Entree
Time 2h10m
Number Of Ingredients 16
Steps:
- preheat oven to 450 degrees
- In a roasting pan add your rough cut vegetables and garlic
- rinse the rack of pork well and pat dry
- place rack fat side up, on top of cut veggies
- apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
- sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
- place pan in preheated 450 degrees F oven for 15 minutes.
- after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
- Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
- While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
- Strain out all of the vegetable pieces and any residue
- Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!
Nutrition Facts : ServingSize 120 g, Calories 395 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 1103 mg, Fiber 3 g, Sugar 1 g
BONE-IN PORK ROAST
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.
Provided by Pianolady
Categories Pork
Time 8h
Yield 6 serving(s)
Number Of Ingredients 15
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, Fat 50.1, SaturatedFat 17.9, Cholesterol 258.4, Sodium 19163, Carbohydrate 55.5, Fiber 1.7, Sugar 47, Protein 77.5
ULTIMATE PORK ROAST RECIPE
Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.
Provided by Emily Richter
Categories Lunch and Dinner
Time 1h40m
Number Of Ingredients 16
Steps:
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
- Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
- In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
- Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
- Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
- Serve pork roast sliced and with veggies and extra gravy.
Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving
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- Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
- Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.
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- Brine Your Pork. Brine the pork prior to roasting, if desired. Prepare your brining bag by lining a bucket or stockpot with the bag for extra sturdiness.
- Bring to Room Temperature. Remove the pork from its brining bag and dry thoroughly. Leave it out to sit for 30 minutes to allow it to come to room temperature and preheat the oven to 450 F.
- Remove Some Fat. Examine the roast to determine how much fat it has and where. A naturally marbled pork roast needs to have excess surface fat removed; simply slide a knife under the fat layer and remove some or all of the fat.
- Tie It Up. Wrap a series of string circles along the length of the roast, if desired. Slide lengths of kitchen string or twine under the roast and tie them at the top.
- Add Some Seasonings. Rub the pork roast with your choice of dried seasonings. Salt and pepper are standard seasonings, but you might want to reduce your salt and substitute dried herbs such as rosemary or sage.
- Sear Your Meat. Sear the pork. While searing may be accomplished in a large pan on the stove, oven searing requires fewer pots. To sear the pork, put it in the 450 F oven for 25 minutes.
- Cook in Oven. Lower heat to 350 F and continue cooking the pork roast. According to the USDA Food Safety and Inspection Service, you should plan on a bone-in pork sirloin cooking time of 20 minutes per pound.
- Check the Temperature. Check the roast after it has been cooking at 325 F for 75 to 100 minutes, depending on the size of the roast. Open the oven door and pull the oven rack out partway to check the roast's internal temperature.
- Let the Meat Stand. Let the roast stand for about 10 minutes. Then check the internal temperature again to ensure a final internal temperature of 160 to 165 F.
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