Italian Roast Pork Recipes

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

ITALIAN PORK ROAST



Italian Pork Roast image

Bring back the Sunday roast! This pork shoulder roast recipe is boldly flavored with lots of seasonings and leftovers can be repurposed in a pasta dish, in a calzone or sandwich, or on top of salad or pizzas.

Provided by Colleen Weeden

Time 4h50m

Number Of Ingredients 13

1 4-5 pound boneless pork shoulder roast
2 tablespoon dried Italian seasoning, crushed
2 tablespoon dried rosemary, crushed
2 tablespoon minced fresh garlic
2 teaspoon fennel seeds, crushed
2 teaspoon ground black pepper
1.5 teaspoon salt
1 teaspoon crushed red pepper
2 pound cherry tomatoes
1 8 ounce package sliced fresh cremini or button mushrooms
2 cup chopped yellow onion
0.5 cup dry red wine or beef broth
0.5 6 ounce can tomato paste (1/3 cup)

Steps:

  • Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork.
  • Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F.
  • Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups.

Nutrition Facts : Calories 131 kcal, Carbohydrate 5 g, Cholesterol 49 mg, Protein 20 g, SaturatedFat 1 g, Sodium 238 mg, Sugar 2 g, Fat 3 g, UnsaturatedFat 1 g

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)



Tony Luke's Italian Roast Pork Sandwich (The Real Deal) image

Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.

Provided by CHRISSYG

Categories     Lunch/Snacks

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 1/2 tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
1 lb broccoli rabe (aka rapini)
salt
3 quarts water
1/4 cup olive oil
2 -3 garlic cloves, chopped
salt
1/4-1/2 teaspoon red pepper flakes
crusty Italian roll (football shaped)
1/2 lb sliced sharp provolone cheese

Steps:

  • Turn crock pot on high setting.
  • If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
  • Mix the next 6 ingredients in a bowl.
  • Spread the pork roast out on a clean surface.
  • If there are any large thick sections of meat, score them with a knife.
  • Rub 3/4 of the mixture over all exposed surfaces.
  • Roll the roast back up and place back in netting.
  • (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
  • Place the roast in the crock pot and cook at high for 20 minutes.
  • Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
  • Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
  • Return to juices which have accumulated in the crock pot.
  • For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
  • Cut the florets off the top and set aside.
  • Bring 3qts salted water to a rolling boil.
  • Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
  • Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
  • In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
  • Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
  • Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
  • (This should look a little soupy).
  • Assemble: Toast sliced roll if desired.
  • Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45

ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING



Italian-style roast pork with crispy crackling image

A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling

Provided by James Martin

Categories     Main course

Time 2h40m

Number Of Ingredients 12

3 garlic cloves , finely chopped
3 bay leaves , roughly chopped
1 tsp black peppercorn
2 tsp sea salt
1 ½ tbsp fennel seed
2 ½ tbsp olive oil
1.8kg rolled pork loin , untied with the skin scored
1 onion , cut into wedges
1 lemon , cut into wedges
2 tbsp plain flour
125ml Marsala or red wine
500ml vegetable or chicken stock

Steps:

  • Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
  • Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
  • Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.

Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium

ITALIAN ROASTED PORK TENDERLOIN



Italian Roasted Pork Tenderloin image

By the time the oven is preheated, you'll have the pork rubbed and ready to go!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 lb each)

Steps:

  • Heat oven to 375°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.
  • Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 35 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

ITALIAN ROAST PORK LOIN



Italian Roast Pork Loin image

Make and share this Italian Roast Pork Loin recipe from Food.com.

Provided by Harley Seashell Pri

Categories     Pork

Time 1h15m

Yield 8

Number Of Ingredients 8

3 lbs pork loin roast
2 tablespoons rosemary
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 small onion, chopped
1/4 cup olive oil

Steps:

  • Oven at 350°F.
  • Trim fat from pork.
  • Combine rosemary, garlic, salt, pepper, and olive oil.
  • Melt butter in roasting dish and then place onions over top of the butter.
  • Rub rosemary mixture all over pork loin.
  • Sear on all sides in a hot skillet.
  • Place pork on top of onions in roasting pan and then cover with foil.
  • Bake for an hour or until meat thermometer reads 160°F.
  • To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.

Nutrition Facts : Calories 448.8, Fat 26.1, SaturatedFat 8.8, Cholesterol 145.5, Sodium 415.8, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 49

PORCHETTA-STYLE ROAST PORK



Porchetta-Style Roast Pork image

Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.

Provided by Jeanne Kelley

Categories     Garlic     Pork     Marinate     Roast     Low Cal     Father's Day     Dinner     White Wine     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 9

2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth

Steps:

  • Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
  • Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
  • Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
  • Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
  • Thinly slice roast. Serve with sauce.

ITALIAN SUNDAY ROAST PORK DINNER



Italian Sunday Roast Pork Dinner image

Serving a slow-cooked, oven-roasted pork dinner is a rite of passage for the Italian chef in all of us, and one of the most respected meats you can add to the table.

Provided by V "Paleo Boss Lady" Capaldi

Categories     Dinner     Paleo

Time 5h20m

Number Of Ingredients 9

1 large onion (quartered)
5 cloves garlic
4-5 pound pork butt or shoulder
2 tablespoon pink Himalayan sea salt
1 teaspoon organic ground garlic
1 tablespoon organic black peppercorns
1/4 teaspoon organic cinnamon
1 teaspoon onion powder
2 bay leaves

Steps:

  • Preheat oven to 200 degrees Fahrenheit.
  • Mix all spices together in a bowl and set aside.
  • Peel garlic and then make slits in pork. Place garlic inside slits.
  • Quarter the onion and, with toothpicks, insert on top of the pork
  • Sprinkle the pork with the above mixture using your fingers to rub it in.
  • Place pork in a roasting pan and cook for 5 hours.
  • Once done, use a fork to pull apart, enjoying the crusty outside and finger fork cooked inside.

ITALIAN BRAISED PORK SHOULDER



Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rinse and dry pork roast. Season all sides with salt and pepper.
  • Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
  • Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
  • Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
  • Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)



Porchetta (Authentic Italian Pork Roast) image

an authentic Italian porchetta recipe

Provided by adapted by Christina Conte

Categories     Main Courses

Time 3h35m

Number Of Ingredients 7

one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs
Kosher or sea salt (I used Maldon)
fresh or dry rosemary
wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy's most famous butcher
freshly ground black pepper
good quality extra virgin olive oil
crusty Italian bread rolls for serving

Steps:

  • Open the piece of pork onto the butcher paper or clean countertop, skin side down.
  • Sprinkle generously with the salt, then work the salt into the pork.
  • Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
  • Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
  • Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
  • Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
  • Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
  • Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
  • Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
  • Preheat the oven to 400˚F (200˚C).
  • Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
  • Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

Nutrition Facts : Calories 250 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 oz, Sodium 48 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

ITALIAN HERB-CRUSTED PORK LOIN



Italian Herb-Crusted Pork Loin image

I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons olive oil
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon each dried basil, thyme and rosemary, crushed
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
8 medium carrots, halved lengthwise
2 medium onions, quartered

Steps:

  • In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

PORCHETTA (ITALIAN ROAST PORK)



Porchetta (Italian Roast Pork) image

A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side.

Provided by vanny420

Categories     World Cuisine Recipes     European     Italian

Time 5h35m

Yield 8

Number Of Ingredients 10

20 leaves chopped fresh sage
2 cloves garlic, coarsely chopped
3 sprigs chopped fresh thyme
3 sprigs chopped fresh rosemary
2 tablespoons fennel pollen
1 ½ teaspoons sea salt
1 ½ teaspoons coarsely ground black pepper
1 (3 1/2) pound skin-on pork shoulder roast
2 tablespoons extra-virgin olive oil
½ cup dry white wine

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
  • Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.
  • Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
  • Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.
  • Let pork rest, covered in aluminum foil, for 10 minutes before slicing.

Nutrition Facts : Calories 312.3 calories, Carbohydrate 2.8 g, Cholesterol 78.2 mg, Fat 22.2 g, Fiber 0.5 g, Protein 21.3 g, SaturatedFat 7.4 g, Sodium 390.5 mg, Sugar 0.2 g

PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST



Porchetta: Stuffed and Rolled Italian Pork Roast image

Porchetta is a famous Italian recipe for stuffed and rolled Italian pork roast. This recipe features sausage, fennel, and pork belly.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 3h15m

Yield 10

Number Of Ingredients 15

1 (3- to 4-pound) boneless pork loin (butterflied with a 1-inch thickness)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 fennel bulb
3 tablespoons olive oil
1 small onion (finely chopped)
8 cloves garlic (finely chopped)
2 tablespoons fennel seed
1 tablespoon red pepper flakes
2 tablespoons fresh rosemary (minced)
1 pound ground pork
1/2 cup panko breadcrumbs
1 egg (beaten)
1 lemon (zested, finely grated)
1 (5-pound) pork belly

Steps:

  • Gather the ingredients.
  • Spread out the loin so it's flat and sprinkle with salt and pepper.
  • Chop off the top of the fennel bulb and save the fuzzy fronds. Quarter the bulb then slice very thinly. Finely chop the fronds.​
  • In a skillet over medium heat, heat the olive oil and add the sliced fennel bulb, onion, garlic, fennel seeds, pepper flakes, and rosemary. Sauté about 8 minutes until lightly browned.
  • Add the ground pork to the skillet and cook, stirring often, until it is no longer pink.​ Add the reserved fennel fronds. Taste for salt and pepper and adjust the seasoning as needed. Transfer to a mixing bowl and allow to cool.
  • Add the panko, beaten egg, and lemon zest to the cooked pork mixture.​
  • Position a rack in the center of the oven and preheat to 350 F. Lay the pork belly, skin-side down, on a work surface. Use a sharp paring knife to score a cross-hatch pattern into the belly. This enables the extra fat to be rendered and allows the skin to crisp.
  • Turn the belly over, skin-side up, and pierce small slits all over. Use a meat tenderizer to pound the pork belly all over.
  • Lay the flat pork loin on top of the pork belly. Spread the browned ground pork mixture evenly over the pork loin.
  • Roll the belly and loin together like a jelly roll. Tie with butcher's twine at intervals to hold it all together.
  • Liberally season the porchetta with salt and pepper and set it on a rack in a roasting pan or a rimmed baking sheet.
  • Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 145 F on an instant-read thermometer . If the porchetta skin is not yet browned, increase the oven temperature to 500 F and roast 10 more minutes.​
  • Let the porchetta rest 20 minutes, then carve into slices and serve.

Nutrition Facts : Calories 1225 kcal, Carbohydrate 7 g, Cholesterol 397 mg, Fiber 1 g, Protein 114 g, SaturatedFat 27 g, Sodium 414 mg, Sugar 1 g, Fat 79 g, ServingSize 1 Pork Loin (20 Servings), UnsaturatedFat 0 g

ITALIAN ROAST PORK WITH ROSEMARY



Italian Roast Pork with Rosemary image

Here's a roast for all seasons! Capture authentic Italian taste with a blend of rosemary and garlic for pork with unforgettable flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Number Of Ingredients 8

1 pork loin roast, 2 1/2 to 3 pounds
2 tablespoons chopped fresh rosemary leaves
4 garlic cloves
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1/4 cup olive or vegetable oil

Steps:

  • Heat oven to 350°F. Trim fat from pork. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork, using sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle salt and pepper over pork.
  • Melt butter in shallow roasting pan in oven. Sprinkle onion over butter. Place pork in pan; drizzle with oil. Insert meat themometer so tip is in center of thickest part of pork and does not rest in fat. roast uncovered 50 to 60 minutes or until thermometer reads 155°F. Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be eaiser to carve.)

Nutrition Facts : Calories 260, Carbohydrate 1 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg

More about "italian roast pork recipes"

ITALIAN PORK ROAST WITH VEGGIES RECIPE - RECIPEZAZZ.COM
italian-pork-roast-with-veggies-recipe-recipezazzcom image
2013-11-26 Member. recipe by: QueenBea. "The pork turns out so tender and moist when this is done and the veggies are so tasty. This is a great meal you …
From recipezazz.com
5/5 (3)
Calories 732 per serving
Servings 5


FLORENTINE-STYLE ROAST PORK RECIPE - GREAT ITALIAN CHEFS
florentine-style-roast-pork-recipe-great-italian-chefs image
2017-12-01 4. Preheat the oven to 180°C/gas mark 4. 5. Place the meat in a deep pan and drizzle with the extra virgin olive oil. Cook the meat in the oven for …
From greatitalianchefs.com
Servings 8
Estimated Reading Time 2 mins
Category Main


ITALIAN ROAST PORK LEG RECIPE | EAT SMARTER USA
italian-roast-pork-leg-recipe-eat-smarter-usa image
2016-10-07 1. Preheat the oven to 180°C (approximately 350°F). 2. For the pork, peel garlic and chop finely. Grind fennel, salt and pepper to taste, rosemary, …
From eatsmarter.com
Cuisine European, Italian
Total Time 2 hrs 25 mins
Servings 4


10 BEST ITALIAN PORK ROAST CROCK POT RECIPES | YUMMLY
10-best-italian-pork-roast-crock-pot-recipes-yummly image
Italian Pork Roast Crock Pot Recipes 123,681 Recipes. Last updated Dec 24, 2021. This search takes into account your taste preferences. 123,681 suggested recipes. Slow Cooker Teriyaki Pork Roast SixSistersStuff. pork roast, teriyaki …
From yummly.com


10 BEST ITALIAN PORK ROAST SIDE DISHES RECIPES | YUMMLY
10-best-italian-pork-roast-side-dishes-recipes-yummly image
2021-12-20 Italian Pork Roast Side Dishes Recipes 1,510 Recipes. Last updated Dec 20, 2021. This search takes into account your taste preferences. 1,510 suggested recipes. Italian Chopped Salad with Red Wine Vinaigrette …
From yummly.com


ITALIAN ROAST PORK LOIN - AUTHENTIC ITALIAN RECIPES
2017-11-20 Italian Roast Pork Loin, an easy pork roast made delicious with fresh rosemary and carrots. Simmered slow for a tender delicious main dish recipe. Italian Roast Pork Loin a …
From anitalianinmykitchen.com
4.5/5 (2)
Total Time 1 hr 15 mins
Category Main Dish
Calories 251 per serving
  • With a sharp knife (using the tip of the knife) cut 4 - 5 slices top and bottom (total) in the meat and insert a piece of chopped garlic.
  • In a large pan add olive oil, pork roast and brown on both sides, then add carrots and remaining garlic, oregano, thyme, rosemary and salt (sprinkle spices over roast and carrots) add water, bring to a boil for 5 minutes.
  • Then lower heat and simmer covered for about 35-45 minutes (or inserted thermometer in meat reaches 145°F) .
  • Remove roast, and with a potato masher, coarsely mash carrots, (at this point taste for salt, add if necessary) raise heat and cook until almost all the water has evaporated (or reached desired thickness) then add sliced pork heat thoroughly and serve. Enjoy!


PHILADELPHIA ROAST PORK ITALIAN SANDWICHES :: THE MEATWAVE
2018-12-06 Procedure. To make the pork: In a small bowl, mix together garlic rosemary, thyme, oregano, fennel, red pepper flakes, salt, black pepper, and olive oil. Spread seasoning mixture …
From meatwave.com
Cuisine Italian
Category Sandwiches
Servings 10
Total Time 12 hrs 40 mins
  • To make the pork: In a small bowl, mix together garlic rosemary, thyme, oregano, fennel, red pepper flakes, salt, black pepper, and olive oil. Spread seasoning mixture all over pork. Using butcher twine, tie pork shoulder closed at about 1-inch intervals.
  • Place chicken broth and garlic cloves in a high sided pan or pot. Transfer pork to pan or pot and cover with aluminum foil. Place in a smoker and continue to cook until an read thermometer registers 186°F when inserted into center of meat, 6 to 8 hours more. Remove pan or pot from smoker, transfer pork to a cutting board, and let rest until completely cooled, about 1 hour. Transfer braising liquid to an airtight container, wrap pork in plastic wrap, and transfer both to the refrigerator for at least 2 hours and up to 2 days.
  • Remove pork from refrigerator, unwrap, and remove twine. Cut pork into two pieces and, preferably using a meat slicer, cut the entire roast into thin slices.


10 CLASSIC ITALIAN PORK DISHES - THE SPRUCE EATS

From thespruceeats.com
Estimated Reading Time 3 mins


PATSY’S ITALIAN RESTAURANT’S CROWN ROAST OF PORK FOR ...
2021-12-17 4. Bake the roast for 10 minutes. Reduce the oven temperature to 325 °F. Cook until a meat thermometer inserted in the thickest part of the roast, without touching a bone, reads 145 °F, about 2 ...
From foxnews.com
Author Perri Blumberg


LEFTOVER PORK LOIN ASIAN RECIPES - SUPER EASY CHILI RECIPE ...
2022-01-09 About 10 servings roasted pork loin is a staple of italian cooking. This is a simple and flavorful recipe. It's great with rice and asian veggies like bok choy. For best results, marinate the pork at least 8 hours (ove. It is a simple dish that is special enough for an occasion. Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper « Eye for a Recipe from …
From lilfriendzz.blogspot.com


ITALIAN PORK RECIPES - GINO D'ACAMPO OFFICIAL WEBSITE
Pork is prominent in a lot of Italian antipasti recipes (salami, prosciutto, pepperoni etc) but it’s also a very versatile meat for starters and main dishes like creamy sausage and broccoli ragù, pork tenderloin with lemon & thyme or maiale al forno con latte e rosmarino – or roasted pork loin in milk and rosemary.
From ginodacampo.com


ITALIAN PORK BUTT ROAST RECIPES
2021-01-20 · This Italian Instant Pot Pork Roast recipe makes tender, juicy meat from a pork shoulder roast in the pressure cooker in less than two hours. You could make pulled pork … From savoringitaly.com Ratings 1 Servings 6 Cuisine Italian Category Dinner. Cut the roast into two large pieces. Rub the pork with 1 Tablespoon salt and pepper, and a teaspoon of paprika. …
From tfrecipes.com


ITALIAN-STYLE ROAST PORK RECIPE | EDIBLE PHOENIX
2008-09-15 Italian-Style Roast Pork. In-Season Fall Recipes Main Dish. 0 Shares. This is my favorite dish for serving a crowd (or a smaller group that enjoys leftovers). It’s easy, economical and sure to elicit raves from your guests. The pork slow-roasts in the oven for hours, so be sure to leave plenty of time for it to cook. The ingredient quantities given below are merely a guide …
From ediblephoenix.ediblecommunities.com


10 BEST ITALIAN PORK SHOULDER ROAST RECIPES | YUMMLY
Italian Pork Shoulder Roast Recipes 47,023 Recipes. Last updated Dec 24, 2021. This search takes into account your taste preferences. 47,023 suggested recipes. Italian Sunday Porchetta Pork. garlic, celery, yellow onion, rosemary, salt, black pepper, dry white wine and 3 more. Slow Cooker Pork Carnitas Pork. cilantro, cumin, diced green chilies, olive oil, vegetable oil and 9 …
From yummly.co.uk


Related Search