ROSEMARY GARLIC PORK ROAST
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
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
PORTUGUESE GARLIC ROASTED PORK (TORRESMOS)
Make and share this Portuguese Garlic Roasted Pork (Torresmos) recipe from Food.com.
Provided by Chef Gorete
Categories Pork
Time P2DT1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut the pork into 2 inch cubes and separate the ribs, then place in a large container with a lid. Combine all of the remaining ingredients (except the lard) and pour over the pork, turning to coat.
- Let the meat marinade for between 24 & 48 hours in the refrigerator, turning several times.
- When ready to cook, remove the meat from the fridge at least 30 minutes before using.
- Preheat the oven to 350°F Melt the lard in the roasting pan.
- Remove the pork from the marinade and discard the marinade.
- Add the pork and red peppers to the melted lard and cook covered until the pork is cooked, turning occasionally.
Nutrition Facts : Calories 770, Fat 54.6, SaturatedFat 20, Cholesterol 167.2, Sodium 717.9, Carbohydrate 10.8, Fiber 1.8, Sugar 5.2, Protein 46.1
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
GARLIC ROASTED PORK (TORRESMOS)
Make and share this Garlic Roasted Pork (Torresmos) recipe from Food.com.
Provided by Chef Gorete
Categories Pork
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the pork and the ribs (if using) and place in a container.with a lid.
- Combine all of the remaining ingredients, except for the lard, and pour over the pork. Coat all of the meat then cover with a lid and refrigerate for 24 hours, turning the several times. .
- Bring the meat to room temperate 30 minutes before cooking. Drain the meat discarding the marinade.
- Preheat the oven to 350°F Melt the lard in the roasting pan then add all of the meat, potatoes and peppers, tossing to coat with the lard. Cook with the lid on until the meat and potatoes are tender, turning several times. Cooking time varies depending on the thickness of the meat and the oven. Adjust the time as needed.
- Taste for salt and pepper and adjust the seasonings accordingly.
Nutrition Facts : Calories 522.4, Fat 24.4, SaturatedFat 8.8, Cholesterol 80.6, Sodium 368.2, Carbohydrate 43.3, Fiber 6, Sugar 4.5, Protein 27.4
PORTUGUESE MARINATED PORK (TORRESMOS DE VINHA D'ALHOS)
This wine and garlic marinated pork recipe is amazing! This recipe is a traditional meal served on all the Azores islands. This dish is known as Torresmos de Vinha D'alhos in the Azores.
Provided by Nelson Cardoso
Categories Main
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the garlic, pimento paste, lime juice, white wine, salt and hot sauce.
- Mix the wine mixture well to dissolve the salt.
- Cut the pork into large cubes.
- Place the pork pieces in a large freezer bag (with seal) and pour the garlic and wine mixture over the meat.
- Remove most of the air from the bag and seal.
- With the bag sealed, move the meat and marinade around until all the meat is well coated.
- Place the bag in the fridge overnight.
- Place a large deep frying pan on the stove and heat to medium high.
- Pour the meat and marinade into the hot pan.
- Distribute the meat evenly in the pan.
- The marinade will reach a slow simmer. Let the meat (turn pieces occasionally) cook uncovered until the garlic and wine mixture has reduced substantially. This will take about 30 minutes.
- Once there's only a little bit of marinade at the bottom, add the oil.
- Fry the pieces of meat in the oil and remaining marinade until the edges look seared but not burnt.
- Transfer the pieces of pork to a serving dish.
- Scrape the browned bits of meat and flavoured oil and add over the pork.
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- Using small, sharp knife, cut a wide pocket at large end of roast to separate skin (if any) from fat, leaving skin attached at sides and stopping before roast narrows to bone.
- Make 1-inch (2.5-cm) deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings. Push marinade into slits with your fingers. Rub any remaining marinade over roast (but not skin). Wipe skin clean. Sprinkle with salt, if desired, to help it crisp.
- Transfer pork to glass or ceramic shallow dish. Cover. Refrigerate 8 hours to 3 days to marinade. To cook, put pork, skin side up, in large roasting pan, discarding any juices. Bring to room temperature 1 hour. Cover pork loosely with piece of parchment paper. Wrap pan tightly with foil.
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