Bay Leaf Crusted Pork Roast Recipes

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BAY-LEAF-CRUSTED PORK ROAST



Bay-Leaf-Crusted Pork Roast image

This scrumptious pork roast is the highlight of any dinner -- and it's simple to make. Pair it with Butternut Squash and Apple Puree and Green Bean and Fennel Salad with Pecans to make an elegant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h50m

Number Of Ingredients 8

8 cloves garlic, peeled
8 dried bay leaves
Coarse salt and ground pepper
4 medium onions, peeled (root ends left intact), each cut into 8 wedges
3 tablespoons olive oil
1 pork rib roast with 8 ribs (4 1/2 to 5 pounds), backbone removed, ribs Frenched (see Note below)
2 cups fresh parsley leaves
1 cup Dijon mustard

Steps:

  • Preheat oven to 375 degrees. Using a chef's knife, finely chop garlic and bay leaves together. Gather into a pile; sprinkle with 2 teaspoons coarse salt and 1/2 teaspoon ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
  • On a large rimmed baking sheet, toss onions with 2 tablespoons oil; season with salt and pepper. Push onions to the edges of baking sheet.
  • Place pork in center of sheet, fatty side up; rub top with remaining tablespoon oil, and press on garlic mixture, coating evenly.
  • Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in center of meat (avoiding bones) registers 140 degrees (temperature will rise 10 to 15 degrees as roast rests), 65 to 75 minutes. (If browning too quickly, tent loosely with aluminum foil.) Transfer roast and onions to serving platter; let rest, loosely covered with foil, about 10 minutes.
  • Meanwhile, in a food processor, blend parsley and mustard until smooth; season with salt and pepper.
  • Cut roast into chops, and serve with mustard sauce.

PORK ROAST WITH THYME



Pork Roast with Thyme image

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
½ tablespoon ground black pepper
3 bay leaves
½ cup cider vinegar
1 teaspoon dried thyme

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
  • Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g

MUSTARD-AND-HERB-CRUSTED PORK ROAST



Mustard-and-Herb-Crusted Pork Roast image

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 16

1 cup kosher salt
6 tablespoons granulated sugar
8 cloves garlic, smashed
8 bay leaves
3 tablespoons dried juniper berries, lightly crushed
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
For the crust:
1 cup panko breadcrumbs
4 tablespoons unsalted butter, at room temperature
1 scallion, cut into 1-inch pieces
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 teaspoons dried juniper berries, lightly crushed
3 tablespoons dijon mustard

Steps:

  • Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
  • Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
  • Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
  • Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
  • Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
  • Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

LOIN OF PORK WITH BAY LEAVES



Loin of Pork with Bay Leaves image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil
4 garlic cloves, bruised and crushed with the flat side of a knife
1 teaspoon salt
6 peppercorns, bruised
16 bay leaves, 6 crumbled, plus more whole leaves for garnish
1 medium onion, finely sliced
One 4-pound boneless pork loin, plus the bones
1/2 cup white wine

Steps:

  • In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat. Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you've got steeping time; otherwise - if you're about to start cooking it - just leave it out.
  • Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves. Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly.
  • Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion. Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan. Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.
  • Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork.

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