ROAST PORK LOIN WITH CRUMB CRUST
Christmas dinner is the perfect time to pull out a roast recipe such as this one - tender pork loin crusted with herbed Progresso™ bread crumbs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
- In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
- Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.
Nutrition Facts : Calories 530, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 74 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg
DOUBLE MUSTARD CRUSTED PORK ROAST WITH JUS
Steps:
- In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
- Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
- Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
- Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.
ROAST LOIN OF PORK WITH MUSTARD CRUST
Make and share this Roast Loin of Pork With Mustard Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mustard applesauce-in a small serving bowl, stir together the applesauce and mustard until blended.
- Cover and refrigerate until serving.
- Mustard coating-in a small bowl, stir together all the ingredients until well blended.
- Preheat oven to 375°.
- Place the roast on a rack in a shallow roasting pan.
- Wearing disposable rubber gloves, spread the mustard coating evenly over the roast.
- Roast the pork for 1 1/4 to 1 1/2 hours, or until an instant-read thermometer inserted into the center of the pork reads 140°.
- Transfer the roast to a carving board, cover with foil, and let rest for at least 10 minutes.
- Place the roasting pan on the top of the stove.
- While the roast is resting, make the Cognac Sauce-add the cognac and broth to the roasting pan and turn on the heat to high.
- Bring to a boil and deglaze the pan by scraping up the brown bits.
- Boil for about 3 minutes, or until the alcohol has evaporated and the liquid is slightly reduced.
- Whisk in the creme fraiche and mustard, bring to a boil, and cook for about 2 minutes, or until slightly thickened.
- Season with pepper and whisk well.
- Taste and adjust the seasonings.
- Just before serving, strain the sauce into a gravy boat or a serving bowl.
- Remove the string from around the loin and slice the pork.
- Arrange the slices on a platter and spoon some of the Cognac sauce on top.
- Garnish with parsley.
- Serve with the remaining Cognac sauce and the applesauce on the side.
Nutrition Facts : Calories 539, Fat 26.2, SaturatedFat 8.9, Cholesterol 168.6, Sodium 441.5, Carbohydrate 14.6, Fiber 1.7, Sugar 0.4, Protein 59
MUSTARD-AND-HERB-CRUSTED PORK ROAST
Provided by Food Network Kitchen
Categories main-dish
Time 10h30m
Yield 6 servings
Number Of Ingredients 16
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.
PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR
This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.
Provided by sumchef
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut pork loin into even, 1/2-inch medallions.
- Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
- Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
- Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.
Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g
ROAST PORK CHOPS WITH MUSTARD-SEED CRUST
Provided by Molly O'Neill
Categories main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt. Blend until the mixture forms a fairly smooth paste. Set aside.
- Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan. Using your hands, thoroughly cover the meat with the paste. Transfer to the oven and roast for 15 minutes. Lower the heat to 375 degrees. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour. Serve with mango-and-mustard chutney (see recipe).
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 12 grams, Sodium 525 milligrams, Sugar 3 grams, TransFat 0 grams
ROAST PORK WITH HERB CRUST
Make and share this Roast Pork With Herb Crust recipe from Food.com.
Provided by L DJ3309
Categories Pork
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
- Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
- In small bowl mix the mustard and olive oil.
- Line a shallow roasting pan with foil lightly greased or pan sprayed.
- Place pork roast on foil, spread mustard mixture on sides and top.
- Take the garlic herb mixture and sprinkle over top and sides, press in gently.
- Insert oven proof meat thermometer near the center of the roast.
- Roast at 400' first 10 minutes.
- REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
- Remove roast to a platter, and let rest for 15 minutes.
Nutrition Facts : Calories 287.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 85.7, Sodium 302.9, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 27.1
PORK LOIN WITH MUSTARD SEED CRUST
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Six servings
Number Of Ingredients 7
Steps:
- Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt mixture. Cover with plastic wrap and refrigerate for several hours or overnight. Let the pork stand at room temperature for 1 hour before roasting.
- Preheat the oven to 350 degrees. Wipe the marinade off of the pork and place in a roasting pan. Combine the sugar and mustard seeds and coat the pork with the mixture. Sprinkle with the remaining 1/2 teaspoon salt. Roast for 1 hour 20 minutes. Increase the oven temperature to 450 degrees and continue roasting until the pork reaches 145 to 150 degrees on a meat thermometer and the top is crisp, about 10 minutes longer. Let stand for 15 minutes, cut into slices and serve with the pan juices.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 7 grams, TransFat 0 grams
ROAST PORK LOIN WITH DIJON HERB CRUST
This is a tasty roast that my husband has made for us. His original recipe is from a yellowed newspaper clipping - probably the Boston Globe.
Provided by mermaidmagic
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set the oven at 450 degrees.
- Use a small, sharp knife to make tiny slits all over the meat.
- Insert pieces of garlic in the slits.
- Pull the rosemary and sage from their stems.
- Finely chop the herbs and transfer them to a bowl.
- With a fork, mash the mustard in to the leaves.
- Add olive oil, a few drops at a time.
- Blend in salt, pepper, and flour.
- Place the pork, fat side up, in a roasting pan fitted with a rack.
- With the back of a spoon, spread the herb mixture all over the meat.
- Transfer the pork to the hot oven and roast it for 30 minutes.
- Turn the oven temperature down to 350 degrees.
- Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
- Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.
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MUSTARD PORK LOIN ROAST L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.6/5 (67)Total Time 1 hr 45 minsCategory Dinner IdeasCalories 271 per serving
- for the pork loin roast: Pat the pork loin dry using paper towels. With kitchen string, tie up the pork loin every 2 inches. Reference the photo from this post that shows how this should look.
- Create a simple garlic paste by sprinkling the salt over the minced garlic, right on the cutting board. Angle the knife blade (I like to use a knife with a larger blade, such as a Santoku knife or chef's knife.) so it's laying almost flat on the cutting board, pressing and scraping the garlic and salt together. The garlic pieces will start to soften and smash, and combine with the salt to form a paste. Keep pressing and scraping until you have a smooth paste. Sprinkle pepper over the paste, and then press and scrape a few more times to incorporate. Rub this mixture over all sides of the pork loin. Set aside at room temperature.
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