Pork Roast With Meyer Lemon Glaze Recipes

BRINED PORK LOIN WITH MEYER LEMON MARMALADE

Steps:

• In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
• Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
• After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.

ROAST PORK TENDERLOIN WITH MEYER LEMON SAUCE

Steps:

• Mix all ingredients for the rub together in a small bowl and set aside.
• Trim any loose parts off tenderloin and remove the silver skin.
• Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
• Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
• Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
• Brush some olive oil on the lemon slices.
• In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
• Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
• Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
• If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
• Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
• Saute until the shallots are starting to soften, about 3 to 4 minutes.
• Add the flour and stir or whisk together until a light roux develops.
• Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
• Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
• Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
• Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

PORK ROAST WITH MEYER LEMON GLAZE

Steps:

• Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
• Preheat oven to 450°F.
• Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
• Place the meat in a roasting pan and roast for 15 minutes.
• Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
• Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
• Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
• Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
• Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.