MARINATED PORK ROAST
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.
Provided by Denise Hummel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare grill for indirect heat.
- In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
- Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g
MARINATED PORK ROAST
In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. "The marinade has a light, flavorful taste that works well with any cut of pork," she promises.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
WHITE WINE MARINATED PORK ROAST
Make and share this White Wine Marinated Pork Roast recipe from Food.com.
Provided by GinnyP
Categories Weeknight
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first five ingredients in a small bowl; mix well.
- Place the roast in a large resealable bag.
- Pour the wine marinade over the roast; seal bag.
- Turn the bag to coat the roast.
- Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
- Preheat oven to 325 degrees F.
- Remove the roast from the bag and discard the marinade.
- Place the roast, fat side up, on a rack in a shallow roasting pan.
- Insert a meat thermometer.
- Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
- For gravy: Strain the meat drippings.
- Add white wine to the meat drippings to equal 1-1/4 cup.
- In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
- Add the wine and drippings.
- Bring to a boil, stirring constantly.
- Boil and stir until it starts to thicken.
- It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!
Nutrition Facts : Calories 504.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 678.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 45.2
GARLIC AND RED WINE CUBAN ROAST PORK
This is a delicious red wine-marinated pork roast fragrant with garlic, oregano and rosemary. Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Pork
Time 11h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
- Preheat oven to 325 degrees F.
- Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
- Insert a halved garlic clove in each slit.
- Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
- Let sit for 10 minutes before slicing and serving.
Nutrition Facts : Calories 429.4, Fat 14.3, SaturatedFat 5, Cholesterol 178.6, Sodium 189.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.2, Protein 62.8
WINE MARINADE FOR POULTRY AND PORK
This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine.
Provided by queenbeatrice
Categories < 15 Mins
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
- Add the meat or poultry.
- Turn to coat all sides.
- Cover or seal tightly.
- Marinate for at least 6 hours or overnight, turning occasionally.
- Cooked in preferred method.
Nutrition Facts : Calories 816.8, Fat 47.2, SaturatedFat 12.8, Cholesterol 259.9, Sodium 471.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 88.5
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WINE-MARINATED PORK ROAST | MIDWEST LIVING
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Total Time 8 hrs 45 minsCalories 681 per serving
- Stud roast with garlic and fennel by inserting tip of a small sharp knife into meat to make 12 evenly spaced cuts about 1 inch deep. Push garlic and a sprinkling of fennel seeds into each meat pocket, using knife tip to carefully hold open meat if needed.
- For marinade: Place meat in an extra-large resealable plastic bag set in shallow dish. In a medium bowl, combine 1 cup of the broth, the wine, onion, oil, parsley sprigs, marjoram sprigs, celery salt and hot pepper sauce. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain meat, reserving marinade. Strain marinade through a mesh sieve; discard solids. Store marinade, covered, in the refrigerator.
- Place meat, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of meat. Do not let the thermometer stem touch either the bone or the pan.
- Roast, uncovered, in a 325°F oven for 1 3/4 to 2 1/4 hours or until thermometer registers 145°F to 150°F. Remove meat from oven and transfer to a cutting board. Cover loosely with foil; let stand for 15 minutes before carving the meat (155°F to 160°F after standing). While meat stands, prepare the wine sauce and bake Pimiento Corn Muffins.
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