Moms Garlic Pork Roast Recipes

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
• Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
• Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
• Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
• Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
• Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC

Steps:

• In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
• Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
• When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
• Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

ROSEMARY GARLIC PORK ROAST

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.

INSTANT POT PORK ROAST WITH VEGETABLES & GRAVY

Steps:

• Trim the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about 1/8th of an inch thick. It is ok if you trim through to the meat in some areas. Trim up any other large areas of fat.
• Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
• Rub the roast completely with 1 tbsp of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.
• Turn the Instant Pot onto saute mode, medium, and add 2 tbsp olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).NOTE: If you are using frozen pork roast, skip this step.
• Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
• Remove the roast from the pot and set aside.
• YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
• Pour the 2 cups chicken broth into the pot, keeping the saute function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.
• Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tbsp worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!
• Add the trivet to the pot and place the pork on the trivet.
• Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
• Do a 15 minute natural pressure release, then quick release any remaining pressure.
• Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
• Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
• Do a quick release of pressure.
• Remove the veggies, plate them with the roast for serving.
• Season the veggies with salt & pepper.
• Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
• Turn the now empty pot on to saute mode. Melt the 2 tbsp butter in the pot. Sprinkle 1/4 cup all purpose flour into the melted butter and whisk together to make a roux.
• Pour 2 1/2 cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking. Taste for seasonings.
• Remove the string binding from the roast. Serve the roast cut into slices with the veggies and the gravy on the side.

HONEY GARLIC DIJON PORK TENDERLOIN MARINADE

Steps:

• In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.
• Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
• Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.

MOM'S GARLIC PORK ROAST

Steps:

• Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.