Roast Pork Loin With Apple Rosemary Glaze Olive Garden Recipes

GLAZED ROSEMARY PORK ROAST

Steps:

• Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker., Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange zest, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf., Cover and cook on low for 4 hours or until a thermometer reads 160°. Discard bay leaf.

APPLE-GLAZED PORK LOIN

Steps:

• Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

ROAST PORK LOIN WITH APPLES

Steps:

• Preheat the oven to 400 degrees F.
• In 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 juices 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 degrees F, about 30 to 35 minutes. (See Cook's Note.)
• Transfer the pork 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 a 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 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

ROSEMARY ROASTED PORK LOIN

Steps:

• In a small bowl, whisk together garlic, rosemary, salt, pepper, olive oil, vinegar, mustard, lemon juice and brown sugar. Pour over fat side of pork loin, rubbing some on the bottom and ends. Wrap tightly with plastic wrap and marinate at least 30 minutes or up to overnight in the refrigerator. Preheat oven to 400 degrees F. Place pork on rack in roasting pan and roast for fifteen minutes. Reduce heat to 325 degrees F and continue cooking until internal temperature reaches 155 degrees F, about an hour and a half. Remove from oven and tent, letting roast sit for at least 20 minutes before slicing.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

ROAST PORK LOIN WITH APPLE ROSEMARY GLAZE ( OLIVE GARDEN )

Steps:

• For the porkloin:.
• Preheat oven to 375°F.
• Rub outside of porkloin with olive oil and sprinkle lightly with salt and black pepper.
• Place pork on a baking rack with a sheet pan underneath and put it oven.
• Roast for approximately 45 minutes or until the internal temperature reaches 165°F.
• Let pork rest for five minutes before slicing.
• For the glaze:.
• In a saucepan combine apple juice, rosemary and sugar.
• In a separate cup mix cornstarch and water.
• Bring apple juice mixture to a boil and whisk in cornstarch mixture to thicken. Remove from heat.
• Spoon glaze over sliced pork loin to finish.

GLAZED PORK LOIN ROAST

Steps:

• Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit.
• Sprinkle roast with salt.
• Mix marmalade, mustard and thyme, spread on roast.
• MICROWAVE INSTRUCTIONS Place roast in 16 x 10-inch cooking bag.
• Close bag loosely with string (leave hole the size of finger in closure).
• Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
• Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn.
• Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes.
• Let stand 10 minutes in bag in microwave.
• Serve with Meat Juices.
• OVEN INSTRUCTIONS Preheat oven to 350 degrees.
• Put the pork loin which has been prepared with garlic and salt in a roasting pan.
• Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees.
• Spread marmalade mixture on roast during last 15 minutes of cook time.
• Remove from oven and allow to rest for 10 minutes prior to slicing.