ROAST PORK LOIN AND POTATOES
Categories Herb Pork Potato Roast Rosemary Pork Tenderloin Sage Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 475 degrees F.
- For the roasted garlic:
- Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
- For the pork:
- Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
- For the vinaigrette:
- Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
- To serve:
- Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
ROASTED PORK LOIN WITH ROSEMARY AND GARLIC
Make and share this Roasted Pork Loin With Rosemary and Garlic recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
- Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
- Remove it from the oven and let the meat rest about 15 minutes before slicing.
Nutrition Facts : Calories 447.1, Fat 26.2, SaturatedFat 9.1, Cholesterol 131, Sodium 106.3, Carbohydrate 1.7, Fiber 0.1, Sugar 0.4, Protein 41.2
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
KALAMATA OLIVE AND GARLIC BREAD
This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread.
Provided by Martha Dibblee
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
- Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
- Place flour in bowl of food processor. Add salt and pulse for a few seconds.
- Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
- Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
- Let rise for a half hour in a warm place, like the lukewarm oven.
- In a small bowl, combine minced garlic and chopped olives. Set aside.
- Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
- Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 34.6 g, Fat 4.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 644.1 mg, Sugar 1.2 g
OVEN-ROASTED PORK LOIN WITH DRY RUB
A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.
Provided by Kittencalrecipezazz
Categories High Protein
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
- Make small slits and stuff a garlic clove in the slit (do this all over the roast).
- Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
- Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
- Place roast in a foil-lined shallow roasting pan.
- Let the roast sit out at room temperature for a couple hours.
- Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
- Remove and cover with foil, let stand for 20 minutes before slicing.
- *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.
Nutrition Facts : Calories 641.9, Fat 23.9, SaturatedFat 7, Cholesterol 137.9, Sodium 1860, Carbohydrate 56.2, Fiber 1.6, Sugar 50.4, Protein 50.1
PASTA E OLIO
This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.
Provided by MARBALET
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
- Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
- Toss pasta with garlic mixture and butter or margarine. Serve warm.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.8 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 45.6 mg, Sugar 1.6 g
CHEF JOHN'S GARLIC-STUDDED ROAST PORK
Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 12h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
- Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
- Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
- Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
- Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g
GARLIC ROAST PORK LOIN
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.
OVEN-BAKED PORK TENDERLOIN
Make and share this Oven-baked Pork Tenderloin recipe from Food.com.
Provided by Lydias Mama
Categories Pork
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Wash and pat dry the tenderloin.
- Lay it out on a cutting board and pierce all over with fork.
- Drizzle a little olive oil onto the tenderloin and rub it into the surface.
- Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
- Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
- Add more olive oil as needed.
- Place in the provided bag and secure the end.
- Pierce the bag in order to allow steam to escape.
- Bake at 375 degrees for 45 minutes or until pork is cooked through.
HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS
The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
- Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
- Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
OVEN-BAKED PORK LOIN WITH OLIVE OIL, GARLIC, THYME, AND OREGANO
Make and share this Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano recipe from Food.com.
Provided by mielhollinger
Categories Pork
Time P1DT3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
- Rub the garlic mixture all over the pork.
- Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
- Preheat the oven to 450°F.
- Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
- Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
- Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
- Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
- Reheat in a 375°F oven for about 20 minutes and serve.
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
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.
ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME
Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Pork
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 "ovenbakedporkloinwitholiveoilgarlicthymeandoregano food"
BALSAMIC AND ROSEMARY PORK LOIN ROAST MARINADE RECIPE
From thespruceeats.com
10 BEST COOKING WITH FRESH LEMON THYME RECIPES
From yummly.com
LEMON HERB PORK TENDERLOIN RECIPE - BAKED - SHOW …
From showmetheyummy.com
10 BEST OVEN BAKED PORK LOIN CHOPS RECIPES | YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST OVEN BAKED PORK TENDERLOIN RECIPES | YUMMLY
CRUSTY HOMEMADE MEDITERRANEAN OLIVE BREAD - FOODNESS GRACIOUS
From foodnessgracious.com
OLIVE OIL RECIPES | ALLRECIPES
From allrecipes.com
JUICIEST BAKED PORK TENDERLOIN (EASY RECIPE!) - THE ENDLESS …
From theendlessmeal.com
JUICY OVEN-BAKED PORK CHOPS WITH GARLIC, LEMON, AND HERBS
From bowlofdelicious.com
ONE-PAN HERB ROASTED PORK TENDERLOIN, POTATOES, AND GARLIC RECIPE
From wickedspatula.com
OVEN-BAKED PORK TENDERLOIN - CRAVING TASTY
From cravingtasty.com
10 BEST PORK LOIN OVEN RECIPES | YUMMLY
From yummly.com
11 FOODS THAT ARE GOOD FOR YOUR LIVER - HEALTHLINE
From healthline.com
HOW TO COOK THE BEST OVEN ROASTED PORK LOIN - SWEET AND …
From sweetandsavorymeals.com
HOW TO COOK A PORK LOIN ROAST WITH OLIVE OIL IN ALUMINUM FOIL
From livestrong.com
THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER
From sweetcsdesigns.com
TRADITIONAL TOUM GARLIC SAUCE (4 INGREDIENTS) - THE MEDITERRANEAN …
From themediterraneandish.com
FORD BAGS
From merchandise.ford.com
BEST BAKED PORK TENDERLOIN WITH GARLIC HERB BUTTER (+VIDEO!)
From carlsbadcravings.com
BEST DAMN OVEN ROASTED PORK TENDERLOIN - RECIPETEACHER
From recipeteacher.com
DANDELION THYME - HOME | FACEBOOK
From facebook.com
BLACK GARLIC PORK ROAST - FOOD GYPSY | EASY, DELICIOUS RECIPES FOR …
From foodgypsy.ca
THE DOS AND DON'TS OF HOW TO COOK WITH GARLIC - CHATELAINE
From chatelaine.com
BEST DAMN OVEN ROASTED PORK LOIN - RECIPETEACHER
From recipeteacher.com
GREEK OLIVE OIL AND LEMON SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAFE COOKING TEMPERATURES - CANADA.CA
From canada.ca
ROASTED PORK LOIN WITH GARLIC AND ROSEMARY - YOUTUBE
From youtube.com
GARLIC AND HERB-CRUSTED PORK LOIN ROAST - THE SPRUCE EATS
From thespruceeats.com
BAKED PORK TENDERLOIN {FAST & JUICY} – WELLPLATED.COM
From wellplated.com
PORK LOIN ROAST - COOKING CLASSY
From cookingclassy.com
BEST BAKED PORK TENDERLOIN - CREME DE LA CRUMB
From lecremedelacrumb.com
OVEN BAKED PORK TENDERLOIN - COOKING LSL
From cookinglsl.com
OLIVE OIL COMPLIANCE - CANADIAN FOOD INSPECTION AGENCY
From inspection.canada.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love