Giadas Thanksgiving Pork Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PANCETTA-WRAPPED PORK ROAST



Pancetta-Wrapped Pork Roast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth
1 1/2 cups dry white wine

Steps:

  • Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
  • Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
  • Preheat the oven to 400 degrees F.
  • Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
  • Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

HONEY-MUSTARD PORK ROAST WITH BACON



Honey-Mustard Pork Roast with Bacon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

Steps:

  • For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
  • For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
  • Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

HERB-ROASTED PORK LOIN WITH GREMOLATA



Herb-Roasted Pork Loin with Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

One 3-pound boneless pork loin roast, trimmed
1/4 cup fresh rosemary, chopped
4 cloves garlic, roughly chopped
1 teaspoon fennel seed
1 1/2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 cup packed fresh parsley leaves, chopped
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.
  • Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.
  • Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.
  • For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.
  • Serve the gremolata alongside the sliced pork.

TRICOLORE STUFFED PORK



Tricolore Stuffed Pork image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 8

1 onion
One 5-pound boneless pork loin, butterflied
10 slices provolone piccante
4 whole jarred roasted red peppers
2 cups baby spinach
4 sprigs fresh rosemary
2 cups low-sodium chicken broth
2 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
  • Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.
  • Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
  • Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
  • Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.

POMEGRANATE GLAZED PORK



Pomegranate Glazed Pork image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 9

One 6- to 7-pound 8-rib bone-in center cut pork loin, chine bone removed, frenched
2 carrots, halved lengthwise
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon plus 1/4 teaspoon kosher salt
2 cups pomegranate juice
4 sprigs fresh thyme
3 tablespoons maple syrup
2 tablespoons whole-grain mustard

Steps:

  • Remove the pork roast from the refrigerator 30 minutes before cooking.
  • Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
  • Place the carrot halves on the bottom of a small roasting pan and set aside.
  • Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
  • Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
  • Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
  • Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

ROASTED PORK LOIN



Roasted Pork Loin image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

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

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.

More about "giadas thanksgiving pork roast recipes"

ROASTED PORK LOIN WITH FIG PORT SAUCE - GIADZY
Jun 9, 2022 Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, …
From giadzy.com


PERNIL RECIPE | THE KITCHN
Dec 15, 2024 Prep the pork. Use a sharp knife to separate the skin from the meat. Then cut small holes all over the meat to allow the marinade to season it evenly. Spread the marinade …
From thekitchn.com


GIADA RECIPES: ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE
Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read …
From giadarecipes.blogspot.com


TURKEY BREAST PORCHETTA – GIADZY
Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, …
From giadzy.com


JAMIE OLIVER’S PORK, ONION AND SAGE STUFFING RECIPE IS ‘EASY’ VERSION ...
1 day ago Method. Preheat the oven to 190ºC/375ºF/gas 5. Blitz the onions in a food processor until finely chopped and put into a bowl. Then tear the bread into small pieces in the food …
From express.co.uk


GIADA DELAURENTIIS' TOP TIPS FOR THANKSGIVING - ALLRECIPES
Nov 9, 2022 Courtney Kassel is a Brooklyn-based writer and recipe developer with over five years of experience writing and producing food content for various media outlets including Food Network, Food52, Paper Magazine, and more. ...
From allrecipes.com


THANKSGIVING | GIADA AT HOME - FOOD NETWORK
24 All-Star Recipes from Michael Symon and Esther Choi, the Hosts of 24 in 24: Last Chef Standing 25 Photos By: Sofia Bazant
From foodnetwork.com


GIADA'S TUSCAN THANKSGIVING MENU – GIADZY
Nov 11, 2022 This recipe comes straight from Chef Giancarla, one of Giada's chef friends who resides in Tuscany! The perfect combination of savory and sweet, and a great make-ahead snack before the main event. Porchetta-Style …
From giadzy.com


GIADA MAKES HONEY MUSTARD PORK ROAST WITH BACON & BUTTERNUT …
Jul 28, 2021 Giada is making honey mustard pork roast with bacon & butternut squash soup, delicious dishes that will impress all your dinner guests! 🇬🇧 Catch full episo...
From youtube.com


GIADA DE LAURENTIIS’ BEST THANKSGIVING RECIPES - FOOD …
Get ready for Turkey Day with Giada’s best-ever collection of classic and Italian-inspired recipes ideal for entertaining. ... The Best Authentic Recipes from Giada in Italy 42 Photos.
From foodnetwork.com


GIADA'S ULTIMATE THANKSGIVING RECIPE GUIDE
Nov 1, 2023 This year, Giada is cooking up an Italian American Thanksgiving with a menu packed with dishes inspired by the way family traditions evolve over time. Sheet pan mac and cheese is a tribute to Aunt Raffy’s favorite T-Day …
From giadzy.com


GIADAS THANKSGIVING PORK ROAST RECIPES
Remove the kitchen twine and slice the pork into 1/2-inch thick slices. For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
From tfrecipes.com


THIS EASY (REVERSE-SEARED!) STUFFED PORK LOIN IS AN INSTANT HOLIDAY …
5 days ago Serious Eats / Amanda Suarez. At first glance stuffing a pork loin roast may seem like an intricate process: The raw roast needs to be filleted open like a book to an even …
From seriouseats.com


10 BEST GIADA PORK ROAST RECIPES - YUMMLY
The Best Giada Pork Roast Recipes on Yummly | Sheet Pan Bone-in Pork Roast And Potatoes, Tuscan Pork Roast In Milk Sauce, Pork Roast Tangerine
From yummly.com


CHERRY JAM GLAZED PORK ROAST - GIADZY
Instructions. Preheat the oven to 425 degrees F. Stir the olive oil, dried rosemary and salt in a small bowl to blend. Place the pork loin in a heavy roasting pan.
From giadzy.com


16 BEST PORK ROAST RECIPES - EASY IDEAS FOR CHRISTMAS PORK ROAST
Nov 18, 2022 Try stuffing your pork, like in our mushroom, spinach, and Gruyère stuffed pork tenderloin; our apple, bacon, rosemary, and pecan stuffed pork loin; or our mushroom, cream …
From delish.com


Related Search