Tender Oven Roasted Pork And Veggies Recipes

ULTIMATE PORK ROAST RECIPE

Steps:

• First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
• Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
• Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
• In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
• Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
• In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
• Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
• Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
• Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
• Serve pork roast sliced and with veggies and extra gravy.

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

PORK BUTT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
• Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

ROASTED PORK TENDERLOIN AND VEGETABLES

Steps:

• Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

OVEN-ROASTED PORK TENDERLOIN WITH ROASTED POTATOES AND VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.
• Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.
• Roast, uncovered, in the preheated oven, for 15 minutes.
• Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.
• Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).
• Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.
• Remove tenderloin from the roasting pan and let rest for 10 minutes.
• Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.

ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400F.
• Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
• Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
• Trim the pork tenderloin of any excess fat and membrane.
• Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
• Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
• Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
• If desired, garnish with minced fresh parsley.
• Serve.

TENDER OVEN ROASTED PORK AND VEGGIES

Steps:

• Preheat oven to 500 degrees (yes, 500).
• Rinse, and pat dry the pork roast. Set aside on a clean plate.
• In a food processor or blender, combine onion, garlic and parsley. After all is minced and mixed well, slowly add (while pulsing) olive oil until a nice thick paste has formed. This should be enough paste to completely cover a 3 lb. roast. If you use a bigger roast, then increase the amounts of the ingredients for the paste accordingly. If your paste isn't, well, pasty enough, add more olive oil until it is. Maybe your onion or garlics were bigger than mine.
• Rub a 1/4 inch thick layer of the paste on to what you have decided to be the bottom of your roast. When completely covered, carefully put bottom side down onto a wire rack that is set onto a broiler pan. If you don't mind your roast sitting in a little fat and possibly getting brown on bottom, you could omit the use of the wire rack.
• Now, apply the rest of the paste to the top and sides of the roast. When completely covered, sprinkle Kosher salt all over top and then sprinkly as evenly as possible the juice of the lemon on top of all.
• Now, with rack in the second lowest position, put roast uncovered in the 500 degree oven for 17 minutes. Then, LOWER TEMP of oven to 325 degrees and cook for approximately one more hour OR until temperature taken from probe reads 155 degrees. When done, take roast out and allow to rest for 10-15 minutes loosely covered with foil. Resist the urge to cut into it at least for the first 5 minutes to allow the juices to redistribute. You wont be sorry, because this is one juicy hunk o' meat!
• While the roast is cooking at 500 degrees, coat the baby carrots, potatoes and onion with the Kosher salt and olive oil and cook them in the oven with the roast AFTER lowering the temp to 325. When you remove the roast from the oven, crank the heat on the veggies back up to 415 degrees and by the time the juices in the roast have redistributed, your veggies should be crisp-tender and ready to be enjoyed with the roast. Perfecto! I love multi-tasking.
• By the way, all ovens are calibrated differently. My cooking times are based, of course, upon my oven.so be sure and check the temp of your roast with an internal thermometer inserted into a fleshy part of the meat (avoid taking temp near bone where temperatures will register higher). If covered properly with foil while standing, the pork roast will raise in temperature to the proper and recommended safe temp for pork. I did have some burned looking juice on the bottom of the pan, but the roast was excellent.

PORK ROAST RECIPE

Steps:

• Take your pork shoulder out of the fridge and allow it to sit at room temperature for almost 30 minutes before starting cooking it.
• Add olive oil to the meat to cover it evenly, rubbing the meat. Combine all spices into a small bowl and add them to the meat, rubbing evenly. Season with salt and pepper too. Set aside.
• Add butter to a large skillet and sear the meat for 2-3 minutes on all sides. Remove from the pan and add it to the roasting tray together will all the juices left in the pan. Add fresh rosemary to the tray too.
• Preheat oven to 300°F.
• Cover the tray with aluminum foil and place it in the oven.
• Allow to cook for almost 40 minutes per pound. My pork shoulder was close to 2 lbs and was ready in just about 90 minutes. Check the temperature using cooking thermometer to see if it's done: around 140-150F for medium rare and close to 165F for medium done.
• Take the roast out of the oven and allow to rest for 10 minutes before carving it.

PORK LOIN ROAST WITH VEGETABLES

Steps:

• Take the roast out of the fridge and place the fat side up on a platter or parchment-lined work surface to come to room temperature.
• While the roast is coming to temperature, preheat the oven to 450°F.
• In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
• When the roast has reached room temperature, score the skin and fat ¼-inch deep in a cross-hatch pattern at 1-inch intervals. This will allow the seasoning flavor to soak in while roasting.
• Generously season the pork with salt and pepper.
• Place your roast into a 5-quart or larger baking dish. Gently rub the herb mixture all over your pork loin. Cover the roast with a sheet of aluminum foil. Roast for an initial 20 minutes.
• In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
• After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven.
• Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
• Continue to roast uncovered at 350°F for 35 to 45 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender. Use an instant read meat thermometer to check for doneness.
• Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
• Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables.

OVEN-ROASTED PORK AND VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
• In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
• Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.