Time 3h Number Of Ingredients 8 Steps:
Preheat the oven to 225°F (110°C) and position a rack in the center of the oven. Meanwhile, in the bowl of a small food processor, combine the garlic, rosemary, sage, anchovy (if using), and 3 tablespoons oil and process until a coarse paste forms. (Alternatively, you can use a mortar and pestle.) If desired, use kitchen string to tie the pork tightly crosswise about every 2 inches (5 cm). You can slip the bay leaves under the twine if you like. If you do not tie your pork, but wish to use bay leaves, simply carve a couple slits in the pork and tuck the bay leaves into the slits. Season the pork on all sides with the salt, rubbing the meat to coat it. In a large ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Add the pork and sear, starting with the fatty side and using tongs to turn it, until dark golden brown on all sides, 8 to 10 minutes total. Turn off the heat and let the pork in the skillet. Using an offset spatula or pastry brush, coat the pork with the herb mixture. If you’re the sort who likes the punch of raw garlic, reserve 1 tablespoon of the herb mixture to coat the pork after it comes out of the oven. Transfer the skillet to the center rack in the oven and roast until the meat is tender and the internal temperature is around 180°F (82°C), 2 to 3 hours. (Rest assured, if you just got alarmed at those numbers, that although this is a much higher internal temperature than we typically cook pork, it works.) Remove the skillet from the oven. If desired, brush the top and sides of the pork with the reserved 1 tablespoon herb mixture. Let the pork cool for at least 5 minutes. Transfer the pork to a cutting board, reserving the cooking juices in the skillet. Remove and discard the string and bay leaves, if using. Slice the pork very thinly (about 1/8 inch | 4 mm thickness) and arrange the slices on a serving platter. Drizzle with the juices and herbs from the pan. Serve warm or at room temperature.
Time 30m Yield 12 Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish. Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Time 45m Yield 6 Number Of Ingredients 6 Steps:
Heat oven to 375°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 35 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.
Time 1h10m Yield 10 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight. , Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°, basting occasionally with pan juices. Let meat stand for 10-15 minutes before slicing.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once. Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Time 1h10m Yield 10 servings. Number Of Ingredients 5 Steps:
In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Time 45m Yield 4 servings Number Of Ingredients 6 Steps:
Heat oven to 400ºF. Toss vegetables with dressing and cheese; spread onto bottom of parchment paper-lined 15x10x1-inch pan. Bake 15 min. Stir in apples. Coat meat with coating mix as directed on package; add to pan. Bake 15 to 20 min. or until meat is done (145ºF) and vegetables are tender. Let stand 3 min. before serving.
Yield Makes 6 servings Number Of Ingredients 4 Steps:
Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes. Preheat oven to 350°F. Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes. Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.
Time 40m Yield 6 serving(s) Number Of Ingredients 6 Steps:
MIX French Fried Onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper. BRUSH pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere. BAKE pork on a foil-lined baking sheet at 400°F for 30 minute or until 155°F internal temperature. Let rest 10 minute before slicing. UPDATE: I made this with 6 boneless chops and cooked for at 400 for 30 minutes in a glass baking dish and they were PHENOMENAL!
Time 1h20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 325°; spray roasting pan rack with nonstick pan spray; trim fat from tenderloin; cut lengthwise into almost halves, open roast flat with cut side up. Mash remaining ingredients into a paste (I like to grind the fennel with the salt & peppercorns in my spice grinder); rub 2T paste on the inside of the tenderloin. Sprinkle with pine nuts (optional); fold pork closed; rub remaining paste on outside of tenderloin and truss with twine if desired. Place pork on the roasting pan rack; roast uncovered for 1hr or to desired doneness. over and let rest for 15 minutes; cut in 1/4" slices.
