Time 1h20m Yield 8 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.
Time 1h10m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pierce pork roast multiple times with a fork and place into a roasting bag. Pour wine over the roast. Sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. Seal roasting bag. Cook until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 1h30m Number Of Ingredients 10 Steps:
Preheat oven to 375°F. In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper. Spray a skillet that’s oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly. Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet. Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C. Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
Time 2h20m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Time 2h5m Yield 4 servings Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F. To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes. Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using. In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes. Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.
Time 1h45m Yield 10 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan. In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray. Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.
Yield Serves 8 Number Of Ingredients 6 Steps:
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
Time 2h10m Yield 8 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing.
Time 1h35m Yield 3 lbs Number Of Ingredients 7 Steps:
Preheat the oven to 450 degrees. Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast. Place the roast on a rack in a roasting pan. Roast at 450 for 15 minutes. Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast. Add about 1/4 cup of liquid every 15 minutes or so. If there is liquid in the pan, use that to baste before adding more. Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours). Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving. If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.
Time 2h15m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Take string off pork roast. Chop together rosemary and garlic. Spread the mixture over inside of roast. Roll up roast and retie with string. Rub outside of roast with oil, then sprinkle with salt and pepper. Put roast, along with whole onion, into a pan. Place in oven and cook 1 hour. Baste occasionally. After an hour, turn roast over. Cook 45 minutes longer. Skim off excess fat. Add water to pan. Cover with aluminum foil. Reduce temperature to 350 degrees. Cook 15 minutes more.
Yield Serves 4 Number Of Ingredients 8 Steps:
Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour half of marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate pork overnight, turning occasionally. Preheat oven to 375°F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted into center registers 150°F, about 25 minutes. Slice pork thinly.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400°F Line 13 x 9 x 2" roasting pan with foil. Mix first 5 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good! Remove from oven; let stand 10 minutes. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
More about “rosemary pork roast recipes”
Time 1h25m Number Of Ingredients 8 Steps:
Heat oven to 350°F. Trim fat from pork. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork, using sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle salt and pepper over pork. Melt butter in shallow roasting pan in oven. Sprinkle onion over butter. Place pork in pan; drizzle with oil. Insert meat themometer so tip is in center of thickest part of pork and does not rest in fat. roast uncovered 50 to 60 minutes or until thermometer reads 155°F. Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be eaiser to carve.)
