Herb Rubbed Pork Roast Recipes
HERB-RUBBED RIB ROAST
Love beef? A Dijon and fresh herb rub make this roast extra special.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
- Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
- Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
- Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.
Nutrition Facts : Calories 535, Carbohydrate 1 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 190 mg
HERB-RUBBED PORK ROAST
A flavorful herb rub seasons this moist pork roast that's perfect for special meals. I also like to use the rub on pork chops or pork steak for timely yet tasty suppers. -Joyce Dubois of Wolsey, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 524mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SLOW ROAST PORK SHOULDER WITH HERB RUB
Provided by Alice Hart
Categories dinner, main course
Time 12h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
- Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
- Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
- Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a "pulled pork" consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
- Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.
HERB RUBBED TUSCAN PORK ROAST
A handful of ingredients are all you need for this memorable entree. Treated to an herbed rub the night before, the pork needs little prep work before your dinner party. "I've had so many compliments on how moist this roast is," says Diane Toomey of Methuen, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight. , Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°, basting occasionally with pan juices. Let meat stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 282mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
HERB RUBBED SIRLOIN TIP ROAST
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
Provided by Joel Manthei
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g
HERB CRUSTED PORK TENDERLOIN
Pork tenderloin rubbed in herbs and baked until juicy & tender!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 38m
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
- Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
- Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
- Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- Allow to rest for at least 5 minutes before slicing.
Nutrition Facts : Calories 135 kcal, Carbohydrate 1 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK ROAST WITH HERB RUB
This is a great savory pork roast that is excellent when paired with a sweet squash dish, greens, and Jasmine rice. Pair with your favorite Chardonnay. Cut into 3/8-inch slices, serve over rice, and don't forget to pour drippings over the pork and rice. Absolutely delicious. You can use any white wine in place of the Chardonnay.
Provided by Colin Wallis
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk salt, garlic powder, celery salt, ginger, mustard, black pepper, basil, oregano, and thyme together in a small bowl.
- Cut 1/4-inch deep slits in the fat-side of the roast about 1 1/2-inches apart. Rub spice mixture all over prepared roast to cover completely. Place roast in a slow cooker, pour wine over the top and drizzle with honey.
- Cook on High until tender, 3 to 4 hours.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 3 g, Cholesterol 79.4 mg, Fat 8.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 2.8 g, Sodium 284.6 mg, Sugar 2.3 g
PORK LOIN ROAST WITH HERB RUB
Steps:
- Preheat oven to 350 degrees. Pat pork roast dry with paper towels. Then take olive oil and rub all over the pork loin. In a small bowl, combine all seasoning ingredients well and sprinkle/ press over all surfaces of the pork loin. You won't use all the rub so save for another use. ( I sprinkle it over root vegetables to roast and serve along side of the roast.) Place roast on a shallow roasting pan and roast for 1 to 1/4 hours or until internal temperature reaches 155 degrees F. Remove from oven, cover loosely with aluminum foil and let rest 5-10 minutes before slicing to serve.
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- Trim any extra fat from the pork tenderloin. In a small bowl mix together the herbs, garlic, and salt and pepper. Rub all over the pork, pressing the mixture into the meat so it adheres well.
- Heat a large cast-iron skillet on medium-high heat with the oil and place the pork tenderloin in the pan. Cook for 10 minutes, turning every 3 minutes on each side until lightly browned.
- Transfer the pork to the oven and cook for 10 minutes. Add the lemon slices to the skillet with the pork and cook for 10 more minutes or until cooked through and the internal temperature of the pork is 145°F.
GARLIC-HERB PORK CROWN ROAST RECIPE | LEITE'S …
From leitesculinaria.com
Estimated Reading Time 5 mins
- You need to prepare the juniper brine and start brining the crown roast of pork 24 hours before you plan to start roasting it. Have ready a bowl large enough to hold the roast. Place one plastic oven bag inside the second bag to create a double thickness; then place these bags, open wide, in the bowl. Fold back the top one-third of the bags, making a collar (this helps to keep the top of the bag open). Remove the crown roast of pork from its wrapping. Place the pork inside the double-thick bags, with the rib bones pointing upward, and unfold the collar.
- Combine the salt, sugar, sage, thyme, bay leaf, cloves, juniper and allspice berries, peppercorns, and cool water in a 3-quart saucepan. Bring to a boil over high heat, stirring to dissolve the salt and sugar. Boil for 3 minutes. Remove from the heat. Add the ice water, stir, and set aside to cool completely.
- Remove the crown roast from the refrigerator 1 1/2 hours before you plan to roast it. Set the bowl aside, and place the brined pork, still in its bags, in the sink. Open and discard the bags, brine, and any herbs or spices remaining on the pork. Rinse the crown roast under cold water and pat thoroughly dry with paper towels. Transfer to a shallow roasting pan.
- Roast the crown roast for 15 minutes. Lower the oven temperature to 325°F (160°C) and continue roasting the meat for 1 hour. Check the temperature of the crown roast. The crown roast is done when an instant-read thermometer inserted into the thickest part not touching bone registers 145° to 150°F (63° to 66°C). (A 9-pound crown roast should take about 1 3/4 hours to reach 145°F [63°C]). Keep in mind that the temperature of the meat will increase another 5° to 10°F as the meat rests before carving. Let the meat rest, tented with foil, for 20 minutes to allow the juices to set.
HERB-RUBBED SIRLOIN TIP PORK ROAST – MY …
From myrecipereviews.com
4.5/5 (52)Category PorkServings 10Total Time 1 hr 55 mins
- Put all of the ingredients except the pork into a small bowl and whisk until blended. Let it sit for a few minutes for it to meld together the spices and become a bit thicker. It will be a paste-like consistency.
- Rinse the roast and pat it dry. Rub the spice mixture all over the roast, completely covering all sides, nooks and crannies (easiest to use your hands for this).
GARLIC-HERB CRUSTED CROWN ROAST OF PORK …
From mygourmetconnection.com
- Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Set aside.
- Position the rack in the lower third of the oven and preheat to 450°F. Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
- Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the meat with the prepared rub. Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven.
HERB-RUBBED PORK WITH SQUASH AND GRAPES | …
From bhg.com
- Preheat oven to 425°F. Line a 15 x 10 x 1-inch baking pan with foil. In a small bowl combine herbs, chili powder, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub all over pork.
- Place pork on one side of prepared pan. Add squash and onion on other side of pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle pork, squash, and onion with 2 tablespoons olive oil. Roast 15 minutes. Stir squash and onion; add grapes. Roast 10 to 15 minutes more until pork is done (145°F). Let stand 5 minutes before serving.
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From aducksoven.com
- Preheat a water bath to your desired temp with an immersion circulator. 130F for medium rare, 140F for medium (my favorite), 150F for medium-well, 160F for well done.
- Prepare the rub by adding garlic cloves, rosemary, salt, pepper, and red pepper flakes (if desired) to a food processor to make a paste. If it needs to be thinned out a bit, add olive oil and continue to process.
EASY HERB CRUSTED BONE IN PORK RIB ROAST WITH …
From yummyforadam.ca
- Remove pork roast from the fridge, unwrap, trim if necessary, and season the outside liberally with salt. Let the roast rest at room temperature for 20 to 30 minutes.
- Roughly chop garlic cloves and add to a food processor with the softened butter, apple cider vinegar, Dijon mustard, rosemary, black pepper, and chili flakes. Pulse until spreadable paste forms. Too much blitzing with melt the butter.
- To sear the pork and lock in flavour, place uncovered in the middle of a 450°F [230°C] oven for 15-20 minutes.
- Add 1 to 2 cups of lightly salted water or stock to the roasting pan (depending on how much water is left), along with 2 table spoons of vinegar.
GARLIC AND HERB CRUSTED PORK LOIN ROAST RECIPE
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Estimated Reading Time 3 mins
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Total Time 4 hrs 30 mins
HERB RUBBED SIRLOIN TIP PORK ROAST - BAREFEET IN THE …
From barefeetinthekitchen.com
Estimated Reading Time 6 mins
- Preheat the oven to 350 degrees. Combine all the spices in a small bowl. Add the olive oil and whisk or stir well to combine. Allow this mixture to rest for 15 minutes. It will become a bit thicker and turn into a paste-like consistency.
- Line a small baking sheet with foil and place a wire rack over it. Rinse the roast and pat dry. Rub the spice mixture all over the roast, completely covering all sides with spices.
- Roast 1 - 1.5 hours in the preheated oven. Remove from the oven when the meat reaches an internal temperature of 145 degrees. Let the roast rest 15 minutes before slicing. Enjoy!
- Two side notes: I cooked the pork roast for 1.5 hours because I cooked it cold from the refrigerator. If I had thought of it earlier, I would have allowed the roast to rest at room temperature prior to prepping the meat. This would have shortened the cooking time. Also, I removed the roast when it was closer to 142 degrees. While resting on the counter, it increased almost ten degrees. So, be careful not to overcook and dry it out. Enjoy!
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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.
GARLIC HERB RUBBED PORK TENDERLOIN - BAREFEET IN THE …
From barefeetinthekitchen.com
Estimated Reading Time 3 mins
- Preheat oven to Broil. Place the oven rack about 6 inches from the top of the oven. Rinse and pat dry the pork tenderloin. Place it on a large baking sheet. Combine all remaining ingredients in a small bowl and stir with a spoon to combine and form a thick paste. Use your hands to rub the paste all over the pork.
- Broil the pork for 8 minutes, remove from the oven and turn the pork over. Broil an additional 6-8 minutes, until the meat registers 145 degrees with an internal thermometer. Remove from the oven and let the meat rest at least 3 minutes before slicing. Enjoy!
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