Roast Pork With Lemon Gremolata Recipes

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HERB-ROASTED PORK LOIN WITH GREMOLATA



Herb-Roasted Pork Loin with Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

One 3-pound boneless pork loin roast, trimmed
1/4 cup fresh rosemary, chopped
4 cloves garlic, roughly chopped
1 teaspoon fennel seed
1 1/2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 cup packed fresh parsley leaves, chopped
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.
  • Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.
  • Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.
  • For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.
  • Serve the gremolata alongside the sliced pork.

GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA



Grilled Pork Chops with Roasted Garlic Gremolata image

Provided by Curtis Stone

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1/4 cup packed brown sugar
1/4 cup kosher salt
2 tablespoons smoked paprika
1 tablespoon pink peppercorns
4 fresh sage leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
2 14-ounce bone-in center-cut pork chops (about 1 1/4 inches thick)
Freshly ground pepper
1 cup extra-virgin olive oil
1 head garlic, broken into individual cloves, peeled
1/2 cup finely chopped fresh parsley
Grated zest of 3 lemons
Kosher salt and freshly ground pepper

Steps:

  • Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
  • Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
  • Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
  • Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
  • Carve the meat from the bones and slice against the grain. Serve with the gremolata.

ROAST PORK WITH LEMON GREMOLATA



Roast pork with lemon gremolata image

A quick roast with an Italian flavour, and low in fat - sounds too good to be true?

Provided by Sarah Randell

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
1medium-sized red onion , thinly sliced
300g pork tenderloin fillet, trimmed
2 tsp fennel seed
1 tsp sea salt
150ml hot vegetable stock
175g frozen broad bean
1 garlic clove , finely chopped
finely grated zest of 1 lemon
1 rounded tbsp finely chopped fresh parsley

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
  • Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
  • Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.

Nutrition Facts : Calories 244 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium

BONE-IN PORK ROAST WITH APPLES AND GREMOLATA



Bone-In Pork Roast with Apples and Gremolata image

Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h

Number Of Ingredients 8

1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds)
Coarse salt and ground pepper
4 Gala or Fuji apples, halved
3/4 cup dry white wine, such as Chardonnay
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary leaves
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/4 cup extra-virgin olive oil

Steps:

  • Let pork sit at room temperature 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours. Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes.
  • Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.

Nutrition Facts : Calories 404 g, Fat 24 g, Fiber 2 g, Protein 31 g, SaturatedFat 8 g

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