French Boned Lemon Garlic Rack Of Pork Roast Recipes

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LEMON GARLIC ROAST PORK



Lemon Garlic Roast Pork image

Make and share this Lemon Garlic Roast Pork recipe from Food.com.

Provided by ohgal

Categories     Very Low Carbs

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 4

1 (3 lb) lean boneless pork loin
3/4 teaspoon lemon rind, grated
3 garlic cloves, minced
1 (14 1/2 ounce) can reduced-sodium chicken broth

Steps:

  • Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.

Nutrition Facts : Calories 287.7, Fat 16.8, SaturatedFat 6.2, Cholesterol 92.9, Sodium 77.3, Carbohydrate 0.7, Sugar 0.1, Protein 31.4

FRENCH ROAST PORK



French Roast Pork image

This is perfect! Very Delicous. The Spices are phenomenal. Comes from "The All New Good Housekeeping Cookbook" Let me know what you all think.

Provided by crazycookinmama

Categories     Pork

Time 1h5m

Yield 6 Main Dish Servings, 6 serving(s)

Number Of Ingredients 9

2 lbs boneless pork loin roast, trimmed
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup dry white wine
2/3 cup chicken broth

Steps:

  • Preheat oven to 350³F.
  • Pat pork dry with paper towels.
  • In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
  • Use to rub on pork.
  • Place roast on rack in small roasting pan (13" by 9").
  • Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
  • Internal temperature of meat will rise to 160³F upon standing.
  • When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
  • Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
  • Add broth and heat to boiling; boil 2 minutes.
  • Remove from heat and skim and discard fat.
  • Serve pan juices and applesauce with pork.

BAREFOOT CONTESSA'S BEST ROASTED PORK



Barefoot Contessa's Best Roasted Pork image

The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup Dijon mustard
1 (3 lb) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or white-skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
  • Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
  • In the meantime, slice fennel bulbs into thick wedges.
  • Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
  • Place the vegetables in a large roasting pan and cook for 30 minutes.
  • Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
  • Remove the meat from the pan and return the vegetables to the oven to keep cooking.
  • Cover the meat with aluminum foil and allow it to rest for 15 minutes.
  • Remove the strings from the meat and slice it thickly.
  • Arrange the meat and vegetables on a platter.
  • Sprinkle salt and pepper to taste.
  • Enjoy warm!

FRENCH BONED LEMON GARLIC RACK OF PORK ROAST



FRENCH BONED LEMON GARLIC RACK OF PORK ROAST image

I purchased this roast from Sam's Club, & because I had never prepared this prepackaged cryovac brand of roast before. I followed the directions on the package for roasting. Next time though I plan to use my own NO FAIL METHOD OF ROASTING, which are posted here. I had to improvise with the use of KITCHEN BOUQUET which is a browning & seasoning sauce. It is used in gravies & sauces, & worked very well on the outside of my pork roast, as I had never used it on the outside of a roast before. The roast was very moist,tender and juicy and had great flavor. It was a great Easter Dinner.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Roasts

Number Of Ingredients 8

6 pound(s) french bone rack of pork
1 tablespoon(s) granulated garlic (good quality
1 tablespoon(s) lemon pepper (no salt added)
2 teaspoon(s) steak seasoning ( if not already seasoned)
2 teaspoon(s) kitchen boquet (optional)
1 bunch(es) parsley for garnish (optional)
2 medium lemons for garnish (optional)
4 - maraschino cherry halves garnish (optional)

Steps:

  • Preheat oven to 350 degrees F. Combine garlic powder, lemon pepper and steak seasoning, in a small bowl if you are using an unseasoned Roast. Season Roast on all sides. The roast I used was pre seasoned, but I wanted to add more flavor with the use of the garlic & lemon Pepper, I did not use any extra salt. ALLOW ROAST TO COME TO ROOM TEMPERATURE, BEFORE ROASTING for even cooking. I LEFT MINE ON COUNTER FOR AN HOUR AND 15 MINUTES.
  • I used a 12 inch cast iron grill skillet. Spray liberally with non stick cooking spray. Place roast in skillet with bones facing upwards. Cover with foil, then place in preheated oven and roast for 1 hour and 20 minutes or as directed on package.
  • Then Remove foil and continue roasting for an additional 30 minutes or until roast reaches an internal temperature of 155 degrees F. Remove from oven and allow to sit for at least 10 to 15 minutes, so juices can redistribute in roast. Add roast to a serving platter.
  • Garnish roast on a serving platter as desired. I used a V garnishing Tool to make the Lemon Flowers, then added maraschino cherry halves, and parsley greens as desired. Note if you don't have a V garnishing tool you can use a sharp paring knife by inserting into lemon in a V shape around the diameter of the lemon. GARNISHING IS OPTIONAL OF COURSE.
  • Carve between each bone with an electric or very sharp knife.
  • NOTE: IF ROAST HAS REACHED THE CORRECT INTERNAL TEMPERATURE, AND THE ROAST IS NOT BROWNED ENOUGH on the outside, YOU MAY WANT TO DO AS I DID, BY BRUSHING OUTSIDE OF ROAST WITH KITCHEN BOUQUET AND RETURN IT TO THE OVEN FOR 5 TO 10 MINUTES, JUST SO IT BROWNS AND IS BAKED INTO THE ROAST.

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