Roasted Garlic And Herb Pork Hash Recipes

PORK ROAST WITH GARLIC AND HERBS

Steps:

• Rinse pork loin and pat dry. Preheat oven to 350 degrees. Crush the herbs: I used a mortar and pestle for this, but you can put them in a Ziploc bag and roll with a rolling pin, or crush them with the back of a spoon in a small bowl.
• In a small bowl, mix the herbs, garlic, olive oil, salt and pepper.
• Sprinkle the pork with a little salt and place fat side up on a baking sheet lined with aluminum foil. Using a small sharp knife, make incisions all over the top of the roast, about 1 inch deep. Using your finger, press a little of the herb mixture into each hole, leaving some for the outside.
• Rub the remaining herb mixture all over the outside of the pork loin. Cook at 350 for 20 minutes per pound, or until internal temp reaches 145 degrees. Let rest for 15 minutes before slicing.

ROASTED GARLIC AND HERB PORK HASH

Steps:

• Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours.
• Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart.
• Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle.
• Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper.
• Chill pork hash in refrigerator for at least 1 hour.
• Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes.
• Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes.
• Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy!

GARLIC AND HERB ROAST PORK

Steps:

• Combine the garlic and herbs in a small bowl, toss to cover garlic with herbs.
• Use a sharp, narrow-bladed knife and make shot openings into the meat at regular intervals.
• Insert the herb coated garlic slivers into the openings.
• Sprinkle the roast with salt and pepper.
• Cook in rotisserie at 375 degrees Fahrenheit for 1 1/2 hours or longer, until cooked through.

GARLIC HERB ROASTED PORK

Steps:

• Preheat oven to 450°F
• Pat pork dry with paper towel and place in shallow roasting pan.
• In a small bowl mix all the ingredients together and rub all over the pork.
• Place pork in oven and roast for 15 minutes.
• Lower temperature to 300°F and roast another 20 minutes or until pork reaches 150°F on thermometer.
• Remove pork and let rest for to minutes covered loosely with a tent of tin foil.

ROAST PORK WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
• Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
• In small bowl mix the mustard and olive oil.
• Line a shallow roasting pan with foil lightly greased or pan sprayed.
• Place pork roast on foil, spread mustard mixture on sides and top.
• Take the garlic herb mixture and sprinkle over top and sides, press in gently.
• Insert oven proof meat thermometer near the center of the roast.
• Roast at 400' first 10 minutes.
• REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
• Remove roast to a platter, and let rest for 15 minutes.

ROUND 2 RECIPE - PORK HASH

Steps:

• Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.