ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.
Provided by Marco Canora
Categories Father's Day Christmas Dinner Roast Pork Garlic Rosemary Sage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
- Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
- Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
- Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
- Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
- Chef's notes:
- If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
- If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
PORK ROAST W/ APPLES SAGE AND ROSEMARY (CROCK POT)
Very easy!! The pork comes out so tender and juicy that it's almost like pulled pork. Tasted even better as leftovers.
Provided by dragonpawz
Categories One Dish Meal
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make apple sauce, toss apples with lemon juice and set aside. To make apple slices, don't cut apples and mix them till one hour before roast is done.
- Season roast with salt and pepper.
- Heat oil in a skillet over medium high heat.
- Brown roast well on all sides, remove from heat and brown onions slightly.
- Place onions in crock pot and top with seared roast.
- Place sage and rosemary sprigs on top.
- Cover and cook on high for four hours or low for seven to eight hours.
- Add the apples during the last hour of cooking for firmer apples, or add them in the begining of cooking to make apple sauce.
- When done, discard the sage and rosemary, slice pork and serve with apples, or applesauce.
Nutrition Facts : Calories 465.4, Fat 22.5, SaturatedFat 4.1, Cholesterol 145.2, Sodium 399.4, Carbohydrate 15.4, Fiber 2.7, Sugar 10.7, Protein 49
EASY SLOW COOKER APPLE PORK ROAST
My husband doesn't like BBQ sauce, but we had a pork roast. I whipped this up in the slow cooker, and it was awesome served with broccoli and rice, and also as pulled pork sandwiches for the 2 kids and hubby for a few days without them getting tired of it! It got better and better until it was gone, so I figured it was worth sharing. You let me know what you think!
Provided by onwingosfdragons
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 14
Number Of Ingredients 8
Steps:
- Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
- Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
- Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 18.8 g, Cholesterol 145.2 mg, Fat 29.4 g, Fiber 2.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 203.6 mg, Sugar 14.6 g
CROCK POT ROSEMARY PORK AND MUSHROOMS WITH SHALLOTS
Make and share this Crock Pot Rosemary Pork and Mushrooms With Shallots recipe from Food.com.
Provided by BeckyF
Categories Pork
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet and cook the pork until browned.
- Remove and drain excess oil and place the pork in the Crock pot.
- Add the remaining ingredients and stir.
- Cover and cook on Low for 8 hours or on High for 4 hours.
POT-ROASTED PORK WITH RED WINE, SAGE AND ROSEMARY
This recipe is from Australian Delicious and I had the pleasure of participating in a cooking a class in which this was part of a 4 course meal. We all participated in the class so times are estimated as there were 12 of us in the class. Served with polenta.
Provided by ImPat
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
- Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
- Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
- Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
- Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
- Squeeze porcini to remove excess liquid and set soaking liquid aside.
- Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
- Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
- Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
- Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
- Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
- If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
- The sauce will intensify in colour but shouldn't burn.
- POLENTA:.
- For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
- Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
- Remove the pork from the sauce, thickly slice.
- Serve with the polenta, drizzle with sauce, and garnish with parsley.
FRUITED PORK ROAST/CROCK POT
I've made this recipe three times now. I think I have it adjusted to where my DH and I like it. Sweet and spicy!
Provided by katie in the UP
Categories Pork
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in bottom of crock pot.
- Place seasoned roast on top of potatoes. (Seasoned with salt and pepper).
- Blend the rest of the ingredients and add to crock pot.
- Cook on low 5 1/2 to 6 1/2 hours.
- Pour 2 cups of liquid in sauce pan. Mix together 2 tbsp water and 2 tbsp corn starch. Add to liquid. Heat until thickened.
- Serve with roast and potatoes!
Nutrition Facts : Calories 579.9, Fat 24.4, SaturatedFat 8.3, Cholesterol 102.1, Sodium 95.6, Carbohydrate 53.3, Fiber 4.7, Sugar 31.3, Protein 37.2
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