Roast Lion Recipes

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PERFECT BEEF TENDERLOIN ROAST



Perfect Beef Tenderloin Roast image

An easy recipe for a tender, juicy, and very flavorful beef tenderloin roast.

Provided by Vered DeLeeuw

Categories     Main Course

Time 2h15m

Number Of Ingredients 7

2 lb. beef tenderloin roast
3 tablespoons olive oil
2 teaspoons Diamond Crystal kosher salt ((not fine table salt))
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried sage

Steps:

  • Remove the meat from the fridge an hour before you plan to start cooking it.
  • Preheat your oven to 500 degrees F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
  • Pat the beef dry with paper towels. If one end is thinner than the other, tuck it underneath and tie with butcher's twine to make sure the roast cooks evenly. You can also ask your butcher to tie it for you.
  • Mix the olive oil and the spices, then use your clean hands to rub the beef all over with the mixture.
  • Place the tenderloin on the wire rack. Insert a meat thermometer into its thickest part. Place it in the oven and roast it for 15 minutes in the 500°F oven.
  • Lower the oven temperature to 350°F. Continue roasting until the meat thermometer registers 130 degrees F (medium-rare), about 20 more minutes.
  • Transfer the roast to a cutting board. Loosely cover it with foil and allow it to rest for 30 minutes.
  • Gently remove the butcher twine (you can cut it with kitchen scissors then gently pull it out of the meat), slice, and serve.

Nutrition Facts : ServingSize 4 oz, Calories 375 kcal, Carbohydrate 1 g, Protein 27 g, Fat 29 g, SaturatedFat 11 g, Sodium 373 mg

PORK LOIN ROAST



Pork Loin Roast image

This Pork Loin Roast will give you nostalgia for your mom's home cooking.

Categories     pork loin roast     easy dinner recipes     weeknight dinner recipes     simple recipes     how to roast pork     difference between pork tenderloin and pork loin

Time 1h15m

Yield 6

Number Of Ingredients 10

3 lb. boneless pork loin, well trimmed
3 cloves garlic, minced
2 tbsp. grainy mustard
1 tbsp. chopped rosemary
1 tsp. chopped thyme leaves
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs
3 tbsp. melted butter
1 tbsp. brown sugar

Steps:

  • Preheat oven to 400°. Line a 13"-x-9" pan with foil and place a wire rack on top.
  • Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
  • In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
  • Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
  • Let rest for 10 minutes before slicing into 1/3" pieces. Serve pork warm with extra pan juices.

Nutrition Facts : Calories 455 calories

BEEF TENDERLOIN ROAST



Beef Tenderloin Roast image

This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth

Steps:

  • Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

ROAST PORK LOIN



Roast Pork Loin image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
4 cups low-sodium chicken broth
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

Steps:

  • Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
  • Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
  • Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
  • Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

PORK LOIN ROAST RECIPE



Pork Loin Roast Recipe image

How To Make Easy Pork Loin Roast cooked with the most incredible Honey Garlic Butter Sauce! Oven and Slow Cooker Methods included!

Provided by Karina

Categories     Dinner

Number Of Ingredients 18

4-5 pound (2-2.5 kg) pork loin roast, (trimmed of skin and fat)
1 1/2 tablespoons olive oil, (divided)
2 teaspoons paprika ((mild or smoked))
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2-1 teaspoon red chili powder, ((optional))
2 teaspoons coarse salt
1/2 teaspoon black cracked pepper
1/2 cup (6-oz | 170 g) honey
1/2 cup (125 g | 4-oz) unsalted butter
6 cloves garlic, (finely chppped or minced)
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar, ((or cider vinegar))
Good pinch of salt
1/2 teaspoon cracked black pepper
1/2 cup low sodium stock (or broth), (beef or chicken)
1/2 cup water
4 teaspoons cornstarch (cornflour)

Steps:

  • Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
  • Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
  • Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
  • Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
  • Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
  • While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
  • Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
  • Slice pork and serve drizzled with Honey Garlic Butter Sauce.
  • Preheat oven to 350°F (175°C).
  • Place seared/browned seasoned pork in a roasting pan.
  • Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
  • Add in 1/2 cup stock and 1/2 cup water around the pork.
  • Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part(If pan dries out while cooking (it shouldn't), add a little more water.)
  • Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
  • Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a nother 1/4 cup if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
  • Slice pork and drizzle with Honey Garlic Butter Sauce.

Nutrition Facts : Calories 508 kcal, Carbohydrate 21 g, Protein 52 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 173 mg, Sodium 904 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

SLOW COOKER PORK LOIN ROAST OR PORK SHOULDER



Slow Cooker Pork Loin Roast OR Pork Shoulder image

Recipe video above. Pork loin OR shoulder slow cooked in an incredible Honey Butter sauce! I love the way the pork soaks up the flavour of the sauce - and how it only requires 5 ingredients!

Provided by Nagi

Categories     Mains     Slow Cooker

Time 10h10m

Number Of Ingredients 13

1.75 - 2.5 kg / 3.5 - 5lb pork loin OR shoulder/boston butt ( ,or scotch fillet, skinless (Note 1))
1.5 tbsp olive oil (, separated)
2 tsp EACH paprika, thyme
1 tsp EACH garlic powder, onion powder
1/2 tsp cayenne pepper (, optional)
1/2 tsp pepper
2 tsp salt
3/4 cup honey
125g / 1/2 cup butter (, unsalted)
5 cloves garlic (, minced)
1/4 cup cider vinegar
1/2 tsp salt and pepper (, each)
3 tsp cornflour/cornstarch mixed with splash of water

Steps:

  • Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
  • Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don't let spices burn). Place pork in slow cooker.
  • Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining Sauce ingredients, mix, simmer rapidly for 30 seconds.

Nutrition Facts : Calories 561 kcal, Carbohydrate 28 g, Protein 56 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 198 mg, Sodium 853 mg, Sugar 26 g, ServingSize 1 serving

ROAST PORK LOIN WITH APPLES



Roast Pork Loin With Apples image

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

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 (2 lb) boneless center cut pork loin, trimmed and tied
kosher salt
fresh ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly sliced
3 garlic cloves, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland peeled, cored and cut into 8 slices each
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400°F.
  • Im a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juiced on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150°F, about 30 to 35 minutes. (See Cook's Note.).
  • Transfer the pork to a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • COOK'S NOTE: Pork cooked this way will be slightly pink. If desired, cook the pork to 160°F, but be aware that this lean cut will not be as moist at the higher temperature.

Nutrition Facts : Calories 725, Fat 50.7, SaturatedFat 19.3, Cholesterol 166.6, Sodium 230.2, Carbohydrate 20.1, Fiber 4.1, Sugar 12.6, Protein 46.7

ROASTED BEEF TENDERLOIN



Roasted Beef Tenderloin image

Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.

Categories     Christmas     main dish     meat

Time 50m

Yield 8 servings

Number Of Ingredients 6

1 whole (4 to 5 pounds) beef tenderloin (butt)
4 tbsp. salted butter, or more to taste
1/3 c. whole peppercorns, more or less to taste
Lawry's Seasoned Salt (or your favorite salt blend)
Lemon pepper seasoning
Olive oil

Steps:

  • Preheat oven to 475 degrees.
  • Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off-not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
  • Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
  • Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
  • Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
  • Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
  • Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
  • To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

ROAST LION (BEEF & PORK ROASTED TOGETHER)



Roast Lion (Beef & Pork Roasted together) image

The flavors of the two kinds of meat intermingle to create a delicious new flavor. This recipe is said to come from an old Amish recipe. Roasts should be of equal size, plan on 3 oz of each per serving. Using 2 lb. roasts will feed about 10 people. Use equal portions of beef and pork roast any cut, total weight depends crowd size. cooking time depends on size of roasts. A beef rump roast and pork shoulder of same weight work well.

Categories     Beef/Pork     Party     Party Beef/Pork     Other     Other Beef/Pork     Dinner     Beef/Pork Dinner

Yield 10

Number Of Ingredients 7

2 lb. Beef Rump Roast
2 lb. Pork Shoulder Roast
2 Cloves Garlic (minced)
3 teaspoons Thyme
2 teaspoons Rubbed Sage
salt and pepper (to taste)
1Lg onion (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • Combine garlic, Thyme, Rubbed Sage, Salt & Pepper - Rub equal amounts on each roast.
  • Slice onion about 1/8-1/4 in thick place on bottom of one roasting pan.
  • Place both roasts side by side on top of onions. Cover the pan.
  • Roast as for pork (35 minutes per pound) 45 minutes for rolled boned pork roast at 325 degrees until done.
  • Beef will be well done, not dry. Make Gravy from pan juices. The Gravy is the most important part of Roast Lion.
  • Serve with mashed potatoes or with noodles

Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories

PORK LOIN ROAST WITH VEGETABLES



Pork Loin Roast with Vegetables image

This easy recipe for Pork Loin Roast with Veggies is a complete dinner that'll wow your guests! Fragrant with olive oil, garlic, and herbs, this pork roast is a delicious keeper.

Provided by Katerina | Easy Weeknight Recipes

Categories     Main Course

Time 1h30m

Number Of Ingredients 12

3 pounds boneless pork loin roast
3 tablespoons olive oil
4 cloves garlic, (minced)
½ tablespoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
4 to 5 large carrots, (peeled and cut into 1-inch pieces)
4 stalks celery, (cut into 1-inch pieces)
1 pound baby yukon gold potatoes, (quartered)
sea salt, (to taste)
freshly ground black pepper, (to taste)

Steps:

  • Take the roast out of the fridge and place the fat side up on a platter or parchment-lined work surface to come to room temperature.
  • While the roast is coming to temperature, preheat the oven to 450°F.
  • In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
  • When the roast has reached room temperature, score the skin and fat ¼-inch deep in a cross-hatch pattern at 1-inch intervals. This will allow the seasoning flavor to soak in while roasting.
  • Generously season the pork with salt and pepper.
  • Place your roast into a 5-quart or larger baking dish. Gently rub the herb mixture all over your pork loin. Cover the roast with a sheet of aluminum foil. Roast for an initial 20 minutes.
  • In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
  • After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven.
  • Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
  • Continue to roast uncovered at 350°F for 35 to 45 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender. Use an instant read meat thermometer to check for doneness.
  • Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
  • Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables.

Nutrition Facts : Calories 449 kcal, Carbohydrate 20 g, Protein 53 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 171 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving

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From allrecipes.com


5 LB PORK LOIN ROAST RECIPE BONELESS - ALL INFORMATION ...
Roasted Boneless Pork Loin Recipe - The Spruce Eats tip www.thespruceeats.com. Roasted pork loin is an ideal dinner choice, as it is easy to make and often requires just a few simple ingredients. This roast pork loin recipe calls for rubbing a boneless pork loin with a simple blend of garlic and fresh herbs before roasting it to perfection.Adjust the salt and other seasonings to …
From therecipes.info


PORK LOIN RECIPES : FOOD NETWORK | FOOD NETWORK
First make a honey rosemary brine. Make sure to brine cook before adding the pork, so as to not let the meat boil. Let it sit over-night. To prep smoker, add wood chip over coals. Add oil to pork ...
From foodnetwork.com


PORK LOIN RECIPES | ALLRECIPES
See how to cook pork loin with more than 230 recipes including pork loin roast, stuffed port loin and smoked pork loin. Staff Picks. Balsamic Roasted Pork Loin. Balsamic Roasted Pork Loin . A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser! By Melissa S. Simple BBQ Ribs. Simple BBQ Ribs . Country-style ribs are cut from the loin, one …
From allrecipes.com


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