Succulent Pork Roast Recipes

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SUCCULENT BRAISED PORK



Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

SUCCULENT PORK ROAST



Succulent Pork Roast image

Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it.

Provided by JoyLee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h10m

Yield 6

Number Of Ingredients 5

5 pounds bone-in pork roast
8 cloves garlic, peeled and cut in half
¼ cup water
3 tablespoons brown sugar
1 (10 ounce) jar maraschino cherries, with juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
  • Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
  • Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

Nutrition Facts : Calories 619.9 calories, Carbohydrate 21.7 g, Cholesterol 153.8 mg, Fat 40.8 g, Fiber 0.5 g, Protein 39.6 g, SaturatedFat 15.2 g, Sodium 52.9 mg, Sugar 6.6 g

ROASTED PORK LOIN



Roasted Pork Loin image

Succulent pork roast with fragrant garlic, rosemary and wine.

Provided by Kathleen Burton

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 8

Number Of Ingredients 6

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g

SUCCULENT ROASTED PORK LOIN



Succulent Roasted Pork Loin image

We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well!

Provided by Dine Dish

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper
2 lbs boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Steps:

  • Preheat oven to 350 degrees F.
  • Crush garlic with rosemary, salt and pepper, making a paste.
  • Pierce the meat with a sharp knife in several places and press the garlic paste into the openings.
  • Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven for 2 hours, turning and basting with pan liquids.
  • After 2 hours remove roast to a platter.
  • Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
  • Serve with pan juices.
  • Enjoy!

SUCCULENT SWISS PORK ROAST WITH CRISPY SKIN



Succulent Swiss Pork Roast With Crispy Skin image

This is one of my favourite forms of Pork. It is very juicy and yet offers lovely golden crisp skin on top! You will need to get a large piece of preferably Pork Neck or a large piece of pork with the skin and fat still attached, NOT a lean pork roast, so not for those watching their weight! Every time I prerpare this type of pork roast guests never fail to praise and make superlative compliments! Try it, it also makes a great and special family meal!

Provided by Switzerland

Categories     Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!)
6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard
1 lime, juice of
salt, to taste
ground black pepper, to taste
Season-All salt, to taste (or preferably Knorr-Aromat)
3 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves
2 tablespoons dried marjoram
1 1/2 tablespoons dried rosemary
1 cup water
3 tablespoons extra virgin olive oil
1/2 cup water
1/2 cup half-and-half
1/3 cup extra dry vermouth or 1/3 cup dry white wine

Steps:

  • Pre-heat oven 375°F.
  • Wash the entire piece of pork under running water (both sides).
  • Place meat skin side up in a large roasting pan.
  • Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
  • Generously apply the mustard on both sides all over the roast including the skin.
  • Squeeze and evenly apply the juice of half a lime per side of the roast.
  • Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
  • Turn roast so the skin faces upward in the roasting pan.
  • Pour 1 cup water into bottom of pan (not on the roast).
  • Drizzle olive oil evenly over the top of the roast.
  • Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
  • Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
  • For Gravy/Sauce:.
  • Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
  • Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!

Nutrition Facts : Calories 110.7, Fat 10, SaturatedFat 2.5, Cholesterol 7.5, Sodium 179, Carbohydrate 5.4, Fiber 2.4, Sugar 0.7, Protein 1.7

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