Slow Roasted Pork Loin Filled With Roasted Garlic Recipes

ULTIMATE GARLIC PORK LOIN ROAST

Steps:

• Preheat your oven to 375 degrees.
• Add the pork loin to your baking pan.
• Coat with the garlic on top of the fat cap.
• Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork.
• Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.
• Remove from the oven and let rest for five minutes before serving.

SLOW-COOKED PORK TENDERLOIN

Steps:

• Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
• Bake in the preheated oven for 3 hours.
• Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
• Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
• Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

SLOW ROASTED PORK LOIN FILLED WITH ROASTED GARLIC

Steps:

• Preheat oven to 475 degrees.
• Foil line the roasting pan. Place rack in a pan.
• Trim fat from pork loin keeping a thin layer. Cut the loin in half so it would be 1/2 the length. Rinse and dry with paper towels.
• Mix all the oil rub ingredients together.
• Lay fat side down and rub some oil rub on the inside, then arrange the roasted garlic on one half. Top with the other half of loin keeping fat side out.
• Secure with string or silicone bands in 4 spots to hold together.
• Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours. Remove, tent with foil and let rest 20 minutes.
• It will continue to cook. Slice thin.

SLOW COOKER HONEY-GARLIC PORK LOIN ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

ROASTED PORK TENDERLOIN WITH GARLIC

Steps:

• Heat oven to 350°F.
• Melt butter in roasting pan and sauté onion.
• Combine remaining ingredients in a small bowl.
• Rub over loin.
• Place loin on onions in roasting pan.
• Roast until center reaches 160°F.
• Serve.

GARLIC-STUFFED PORK ROAST

Steps:

• With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine the green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. , Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 40 minutes or until thermometer in the pork reads 145°. Let stand for 15 minutes before carving.

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
• Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
• Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
• Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
• Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
• Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

SLOW-ROASTED GARLIC

Steps:

• Preheat oven to 350°F.
• Peel the head of garlic of all the papery skin with the exception of the very last layer.
• Garlic should still hold together in its original shape, but individual cloves should be visible.
• Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
• Put water/stock in bottom of dish.
• Cover dish with foil and place in preheated oven for 45 minutes.
• After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.
• Remove garlic and dish from oven and allow to cool.
• After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container.
• The roasted garlic should be a light yellowy-brown and very soft and sticky.
• Store in the refrigerator and use in place of garlic for a milder and delicious flavor.

SLOW ROASTED PORK LOIN ON THE GRILL

Steps:

• Heat grill to medium/low heat.
• In a bowl combine chopped garlic, chopped onions, beer, soy sauce, liquid hot pepper sauce and water.
• Transfer loin to a large foil lined pan.
• Make sure that the pan is of heavy quality and safe for use on grill. (cast iron, stoneware, etc.).
• Pour sauce over loin.
• Cover with foil.
• Place pan on hot coals. (Or with gas grill, on grate with heat setting on medium/low.).
• Baste the loin frequently and turn occasionally.
• Roast for 3-1/2 hours or to 160°F on a meat thermometer.
• After roasting, I transfer the basting sauce to a saucepan and thicken for gravy.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
• Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.