OVEN ROASTED RACK OF PORK - RESTAURANT STYLE
This pork roast is so easy to make it almost cooks itself. But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!
Provided by Chef Dennis Littley
Categories Entree
Time 2h10m
Number Of Ingredients 16
Steps:
- preheat oven to 450 degrees
- In a roasting pan add your rough cut vegetables and garlic
- rinse the rack of pork well and pat dry
- place rack fat side up, on top of cut veggies
- apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
- sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
- place pan in preheated 450 degrees F oven for 15 minutes.
- after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
- Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
- While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
- Strain out all of the vegetable pieces and any residue
- Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!
Nutrition Facts : ServingSize 120 g, Calories 395 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 1103 mg, Fiber 3 g, Sugar 1 g
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
PORK ROAST WITH CARAMELIZED PARSNIPS
Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
- Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)
ROAST PORK RIB ROAST W/POTATOES N PARSNIP
I MADE THIS LAST NIGHT N SURPRISED MYSELF HOW GOOD IT CAME OUT...HUBBY ENJOYED TOO :)
Provided by Lora DiGs
Categories Roasts
Time 2h30m
Number Of Ingredients 14
Steps:
- 1. RINSE OFF ROAST N PAT DRY. IN BOWL COMBINE CAJUN SEASONN, DRY MUSTARD, THYME, SALT, GARLIC POWDER, 1/2 OF THE MINCED GARLIC N 1 TBLSP. OF OLIVE OIL. RUB THIS MIXTURE ALL OVER ROAST.
- 2. SEAR ROAST IN PAN OVER MED-HIGH HEAT UNTIL BROWNED ON ALL SIDES...ABOUT 3-5 MINUTES ON EACH SIDE. IN BAKING PAN TOSS POTATOES, PARSNIPS N ONIONS N REMAINN GARLIC WITH MELTD BUTTER N SPRINKLE WITH SALT N PEPPER 1/2 TSP OF EACH. N REST SEARD ROAST ONTOP...BONES FACN DOWN.
- 3. PREHEAT OVEN TO 350 POUR WHITE WINE AROUND PAN N BAKE FOR AN HOUR AFTER FIRST HOUR INCREASE OVEN TO 375 N BAKE FOR AN ADDITIONAL HOUR OR UNTIL POTATOES R COOKED...BASTE WITH PAN JUICES TWICE DURN COOKN. ROAST SHOULD NOT B OVERCOOKED.
- 4. ONCE DONE LET ROAST REST FOR 10 MINUTES N SLICE BETWEEN CHOPS U CAN THICKN UP PAN JUICE WITH A LITTLE CORNSTARCH N WATER THEN BRING TO A BOIL N SERVE OVER CHOPS ....ENJOY :)
PORK ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
- While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
- Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
- Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
- For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
- Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.
STANDING RIB ROAST WITH ROASTED POTATOES
Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece standing rib roast is presented with roasted potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
- Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
- Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.
ROAST PORK LOIN AND POTATOES
Categories Herb Pork Potato Roast Rosemary Pork Tenderloin Sage Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
PORK RIB ROAST WITH APPLES, FENNEL, AND POTATOES
A French-cut rib roast is festive and regal, especially when encrusted with herbs and served on a bed of caramelized apples, fennel, onions, and baby potatoes. A sweet tip: Use cipollini onions if you can, and don't peel them. Their skins act like steamer jackets, so they get incredibly tender.
Provided by Greg Lofts
Categories Pork Recipes
Time 4h5m
Yield Serves 8 to 12
Number Of Ingredients 12
Steps:
- Score rib-roast fat cap with the tip of a paring knife in opposite directions, to create a 1/2-inch crosshatch. Prick roast all over with knife tip at approximately 1-inch intervals, about 1 inch deep. Generously season with salt and pepper, rubbing it into meat with your hands. In a bowl, stir together mustard, soy sauce, chopped rosemary, and coriander and fennel seeds.
- Rub mixture all over pork. Let stand at room temperature at least 1 hour and up to 2 hours, or loosely cover and refrigerate up to 1 day (return to room temperature at least 1 hour before roasting).
- Preheat oven to 450°F. In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 1 tablespoon salt and boil until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Drain and let cool slightly. Using a flattened palm or the bottom of a measuring cup, flatten potatoes slightly (but keep them intact).
- Transfer potatoes to a large roasting pan with onions and fennel. Toss with 2 tablespoons oil, season with salt and pepper, and spread in a single layer. Scatter rosemary sprigs over vegetables. Place marinated pork in center of pan, atop vegetables.
- Roast 15 minutes. Meanwhile, core and quarter apples and toss with remaining 1 tablespoon oil; season with salt and pepper. Reduce oven temperature to 350°F. Scatter apples into pan and continue cooking until vegetables are tender and a thermometer inserted in center of roast registers at least 135°F, 1 hour, 15 minutes to 1 hour, 45 minutes more, depending on size.
- Transfer pork to a carving board, loosely cover, and let stand 20 minutes; discard rosemary. Turn oven off and return vegetables to oven to keep warm. Carve pork and serve with vegetables and more mustard.
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