LIDIA'S POT ROASTED HERB SCENTED PORK LOIN
I am posting this recipe by Lidia Matticchio Bastianich by request of one of the members of the Italian cooking forum. It is a traditional Italian pork roast that is usually served for Christmas dinner but I would make it anytime as I love pork!
Provided by Irmgard
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put 1/2 cup rosemary leaves, 3 tablespoons of the olive oil, 5 garlic cloves, 8 sage leaves and 1 teaspoon of salt into a food processor bowl.
- Process until you have a fairly smooth paste.
- Lay out the pork loin fat side down.
- Cut along the top side of the"tail" and into the eye of the roast.
- Continue cutting in a sawing motion, unrolling the loin into a rectangle of more or less even thickness.
- Spread the entire top surface of the pork evenly with the herb paste.
- Starting with the side opposite the tail, roll the roast into a compact roll with a spiral of herb filling running through it.
- Tie the roast at 1-inch intervals with kitchen twine.
- Season generously with salt and pepper.
- Set the meat into a round 5-quart casserole dish.
- Add the remaining rosemary sprigs, sage leaves, garlic and bay leaf.
- Pour in just enough water to cover the meat.
- Season the water lightly with salt and pepper.
- Bring to a boil over high heat, then lower the heat to a simmer and cook, turning the meat occasionally, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours.
- Skim any foam off of the surface as needed.
- Pour off the fat remaining in the braising pan and pour in the remaining 3 tablespoons of olive oil.
- Adjust the heat to very low.
- Cook, turning often, until the pork has a caramelized golden brown crust, 15 to 30 minutes.
- Let the meat rest for 20 minutes and then slice into 1/4" thick slices.
Nutrition Facts : Calories 490.3, Fat 35.2, SaturatedFat 10.1, Cholesterol 125, Sodium 681.9, Carbohydrate 1.6, Fiber 0.3, Protein 39.5
PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE
Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.
Provided by NicoleMcmom
Categories Pork Loin
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
- Roast in the preheated oven until browned on top, 20 to 25 minutes.
- While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
- When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
- Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
- Slice pork and serve with pan drippings and juices.
Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg
ROASTED HERB-STUFFED PORK LOIN
I make this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 482mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
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