Braised Pork Roast With Garlic And Rosemary Recipes

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ROSEMARY GARLIC PORK ROAST



Rosemary Garlic Pork Roast image

Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!

Provided by Joanna Cismaru

Categories     Main Course

Time 1h30m

Number Of Ingredients 10

4 pounds pork loin
¼ cup olive oil
1 tablespoon thyme (fresh or dry)
1 tablespoon rosemary (fresh or dry)
4 cloves garlic (minced)
½ teaspoon red pepper flakes
2 tablespoon parsley (fresh chopped)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 bulbs garlic (cut in half)

Steps:

  • Preheat oven to 375°F.
  • In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
  • Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
  • Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
  • Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
  • Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.

Nutrition Facts : Calories 364 kcal, Carbohydrate 1 g, Protein 51 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 142 mg, Sodium 404 mg, ServingSize 1 serving

ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY



Braised Pork Roast With Garlic and Rosemary image

This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)

Provided by Acerast

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

7 garlic cloves, minced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dry rosemary
2 1/2 teaspoons sea salt or 2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
3 lbs boneless pork roast
1 1/2 cups whole milk, plus more if needed

Steps:

  • Preheat the oven to 400F.
  • In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
  • In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
  • Brown the pork roast on all sides, about 2 minutes per side.
  • Remove the pot from the heat and stir the milk into the pan juices.
  • Spread the garlic-rosemary paste over the top of the roast and cover the pot.
  • Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
  • Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
  • Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
  • Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
  • Slice the roast and serve with the sauce spooned over.
  • Especially good with mashed potatoes, rice or egg noodles.

Nutrition Facts : Calories 612.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 201, Sodium 1123.2, Carbohydrate 4.4, Fiber 0.2, Sugar 3.1, Protein 66.8

ROAST PORK WITH GARLIC AND ROSEMARY



Roast Pork with Garlic and Rosemary image

A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet.

Provided by ChrisMc

Categories     Pork

Time 1h35m

Yield 3 lbs

Number Of Ingredients 7

1/4 teaspoon ground cayenne pepper
1 -2 clove garlic, crushed
1 tablespoon granulated sugar
salt and pepper
2 tablespoons ground rosemary
3 lbs boneless pork roast
1 1/4 cups white wine

Steps:

  • Preheat the oven to 450 degrees.
  • Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
  • Place the roast on a rack in a roasting pan.
  • Roast at 450 for 15 minutes.
  • Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
  • Add about 1/4 cup of liquid every 15 minutes or so.
  • If there is liquid in the pan, use that to baste before adding more.
  • Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
  • Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
  • If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

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