Roast Pork Loin With Brown Betty Dressing Recipes

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ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

Steps:

  • In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

BAREFOOT CONTESSA'S BEST ROASTED PORK



Barefoot Contessa's Best Roasted Pork image

The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup Dijon mustard
1 (3 lb) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or white-skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
  • Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
  • In the meantime, slice fennel bulbs into thick wedges.
  • Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
  • Place the vegetables in a large roasting pan and cook for 30 minutes.
  • Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
  • Remove the meat from the pan and return the vegetables to the oven to keep cooking.
  • Cover the meat with aluminum foil and allow it to rest for 15 minutes.
  • Remove the strings from the meat and slice it thickly.
  • Arrange the meat and vegetables on a platter.
  • Sprinkle salt and pepper to taste.
  • Enjoy warm!

PORK TENDERLOIN WITH DRESSING AND PAN GRAVY



Pork Tenderloin with Dressing and Pan Gravy image

Dressings (a.k.a. stuffings) are super-simple to make and don't need to be reserved just for the holidays. They're perfect any time of year and easy to make. This easy combo of roasted pork tenderloin, pan gravy and a quick dressing makes for a special dinner or date-night meal (with leftovers) that's ready in under an hour.

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 21

6 tablespoons unsalted butter
1/2 onion, finely diced
1 stalk celery, finely diced
6 cups dried bread cubes
2 teaspoons poultry seasoning
1 1/2 to 2 cups chicken broth
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, plus more for garnish
2 teaspoons chopped fresh thyme
1 1/2 to 2 pounds pork tenderloin
Leaves from 3 sprigs fresh thyme, stems discarded
Leaves from 1 sprig rosemary, roughly chopped, stems discarded
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 shallot, minced
1 tablespoon all-purpose flour
3/4 cup cold beef broth
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream

Steps:

  • For the dressing: Preheat the oven to 350 degrees F.
  • Melt 4 tablespoons of the butter in a large ovenproof skillet over medium-high heat. Continue to cook until the butter begins to bubble and smoke. Add the onion and celery and cook, stirring, until softened, 1 to 2 minutes. Add the bread cubes and poultry seasoning to the skillet and stir and fold the bread to toast it, 3 to 4 minutes. The bread should start to brown and should smell amazing.
  • Turn off the heat and drizzle in about 1 cup of the broth and fold it into the bread. Drizzle in enough more broth to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, stir in the parsley and thyme.
  • Dot the top of the dressing with the remaining 2 tablespoons butter. Cover the skillet with foil and bake for 20 minutes. Uncover and continue to bake until browned, about 10 minutes longer.
  • For the pork: Preheat the oven to 350 degrees F. Sprinkle the tenderloin with the thyme, rosemary, salt and pepper. Press the seasonings firmly onto the pork.
  • Heat a large cast-iron skillet or other ovenproof sauté pan over medium-high heat. Swirl in the oil. When the first wisp of white smoke appears, add the pork and sear until golden brown on all sides, about 8 minutes total.
  • Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork and return the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest portion of the pork reaches 135 degrees F. Remove from the oven, transfer the pork to a cutting board and tent loosely with foil. Let rest until the internal temperature reaches 140 degrees F for a nice medium, 8 to 10 minutes. (If you want the pork a little more well done, remove from the oven at 140 degrees F and let rest until 145 degrees F.)
  • For the quick gravy: Place the hot pan the pork cooked in back over medium-high heat. Toss in the butter and shallot and cook, stirring frequently, until the shallot is light brown and fragrant, 2 to 3 minutes. Stir in the flour, scraping any browned bits from the bottom of the pan. Stir for another minute, making a rough roux. Slowly stir in the cold broth. Bring to a boil, then reduce the heat so the gravy just simmers. Cook for about 1 minute, stirring constantly. Stir in the soy sauce and salt and pepper to taste. Finish by stirring in the cream.
  • Slice the pork and serve it with the dressing and gravy, and garnish with chopped parsley.

HOOSIER ROAST PORK WITH DRESSING AND GRAVY



Hoosier Roast Pork with Dressing and Gravy image

When I was in high school Mom worked as a cook in the restaurant kitchen at the South Bend Farmer's Market. Every Saturday they served old fashioned Roast Beef and Roast Pork. Everything there was homemade and simply delicious. This roast pork dinner was my favorite. It was served with real mashed potatoes and homemade...

Provided by Kathie Carr

Categories     Roasts

Time 2h20m

Number Of Ingredients 12

ROAST:
3-4 lb pork roast
3 c water
GRAVY:
3 Tbsp cornstarch
1 c cold water
1/4 tsp pepper
1 tsp worcestershire sauce
2 c broth from roast
1 tsp seasoned salt
1 tsp lemon juice
1 small can sliced mushrooms, drained and chopped

Steps:

  • 1. Place roast in roaster or large roasting pan. Pour water into bottom of pan. Cover and cook at 325 degrees until internal temperture of meat on meat thermometer reaches 155 degrees. This should take 1 1/2- 2 1/2 hours depending on the roast you have chosen. When roast reaches 155 degrees remove from pan, strain drippings, and reserve broth. Allow roast to sit for about 20 minutes before slicing.
  • 2. Meanwhile make gravy. Dissolve cornstarch in water. Pour into roasting pan where some drippings remain. Stir until well blended. Add remaining ingredients except mushrooms. Bring to a boil and cook until clear and thickened. Add mushrooms. Serve gravy over sliced meat, mashed potatoes and homemade bread dresing. (See separate recipe for dressing.)

RANCH PORK ROAST



Ranch Pork Roast image

Our Test Kitchen created this simple Savory Pork Roast with a mild rub that's perfect for new cooks. The leftover meat is tender and flavorful enough to be used in countless recipes.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 boneless pork loin roast (2-1/2 pounds)
2 tablespoons olive oil
1 tablespoon ranch salad dressing mix
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 212 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 248mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

HERBED PORK LOIN ROAST



Herbed Pork Loin Roast image

Delicious pork loin roast is coated with a medley of fresh herbs and roasted to perfection - an elegant Thanksgiving dinner recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 8

1 boneless pork loin roast (1 1/2 lb), trimmed of fat
1/2 teaspoon olive oil
3 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano leaves
4 1/2 teaspoons chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat oven to 375°F. Spray broiler pan with cooking spray.
  • Rub pork with oil. In small bowl, mix remaining ingredients. Rub mixture over pork. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in fat.
  • Roast uncovered 1 hour or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.

Nutrition Facts : Calories 130, Carbohydrate 0 g, Fiber 0 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg

ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE



Roasted Pork Loin with Roasted Garlic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

2 heads garlic
2 tablespoons olive oil
Salt
One 3 1/2- to 4 1/2-pound boneless pork loin
Salt
Freshly ground black pepper
Roasted Garlic, recipe above
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water

Steps:

  • Preheat the oven to 475 degrees F.
  • For the roasted garlic:
  • Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
  • For the pork:
  • Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
  • For the vinaigrette:
  • Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
  • To serve:
  • Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

ROAST PORK LOIN WITH CRUMB CRUST



Roast Pork Loin with Crumb Crust image

Christmas dinner is the perfect time to pull out a roast recipe such as this one - tender pork loin crusted with herbed Progresso™ bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 8

1 boneless pork loin roast (4 1/2 lb)
2 teaspoons salt
1 teaspoon pepper
1 cup Progresso™ plain bread crumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped garlic
2 tablespoons coarse-grained mustard

Steps:

  • Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
  • In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
  • Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

Nutrition Facts : Calories 530, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 74 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg

ROAST PORK LOIN WITH BROWN BETTY DRESSING



Roast Pork Loin With Brown Betty Dressing image

Make and share this Roast Pork Loin With Brown Betty Dressing recipe from Food.com.

Provided by Mercy

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs pork loin
1 teaspoon salt
1 teaspoon powdered ginger
1/4 teaspoon pepper
1 cup finely chopped onion
4 cups diced dry white bread
3 apples, pared, cored and diced
1 cup dry white wine
1/2 cup raisins (light or dark)
2 tablespoons sugar
4 eggs
1 cup milk

Steps:

  • Rub all surfaces of the roast with the salt, ginger and pepper; place the fat side up in shallow roasting pan; insert a meat thermometer in thickest part of roast, avoiding bone and fat.
  • Roast at 325°F for 1 hour.
  • Scatter the onions around the pork; roast for an additional 30 minutes, or until the onions are lightly browned.
  • Combine the bread cubes, apples, wine, raisins and sugar; stir into the onions.
  • Roast 30 minutes longer, stirring occasionally.
  • Beat the eggs with the milk.
  • Remove the roast from pan; combine the egg mixture with the apple mixture, mixing well.
  • Replace roast and then spoon the apple mixture around roast.
  • Roast 30 to 40 minutes longer or until the roast is golden brown and the meat thermometer registers 170°F.

Nutrition Facts : Calories 846.4, Fat 47.4, SaturatedFat 16.7, Cholesterol 328.1, Sodium 586.1, Carbohydrate 29.4, Fiber 2.5, Sugar 20.3, Protein 66.6

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