- Meat and poultry
- Roast pork
- Pork loin
Roast pork with aromatic herbs and garlic. It's prepared in a roasting bag, which makes it moist and very tender.
5 people made this
- 1.2kg boneless pork loin
- 2 tablespoons olive oil
- 3 tablespoons water
- 6 cloves garlic, minced
- 4 allspice berries
- 2 bay leaves
- 2 teaspoons herbes de Provence
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
MethodPrep:15min ›Cook:1hr ›Extra time:8hr › Ready in:9hr15min
- Wash ham and dry with kitchen paper.
- In a small jar combine olive oil, water, garlic, herbs and spices. Close with a lid and shake well until all is well combined.
- Cover ham with this marinade, wrap in foil and refrigerate overnight.
- Preheat oven to 180 C / Gas 4.
- Take roast out of the foil an place in roasting bag. Close the bag and roast unitl the meat has reached an internal temperature of 63 to 72 C, depending in desired doneness, about 1 hour,
- Serve warm or cold.
Reviews & ratingsAverage global rating:(3)
Pork Loin Roast with Herbs and Garlic
Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent pass them alongside the roast for guests to eat with their hands. More Pork Recipes
The loin is a moderately lean cut, that is mildly flavored meat and can yield tender pieces when cooked properly. Pork loins range in various sizes, from around 2 to 5 pounds. I chose a 2 1/2 pound filet for this recipe which can serve about four people. Some markets carry fresh pork already with a flavorful dry rub seasoning, so you do not need to add any extra ingredients when preparing. It’s so easy to cook, especially when you don’t have time to spare.
To bring out additional natural flavors of the pork loin, I sear the meat in a very hot pan for a few minutes on each side before roasting. This allows Maillard browning reactions to occur, creating a beautiful brown surface and more flavor compounds.
If the large-sized pork loin is cooked only on the stovetop, the meat would be too dry. To prevent overcooking, even and gentle heat is applied in the oven for a slow loin roasting at 400-degrees to maintain the moisture inside the pork.
Garlic and Herb Pork Crown Roast
A pork crown roast makes a spectacular presentation on a holiday buffet or dining table. Traditionally, the center of the crown roast is filled with either a bread or rice stuffing. I prefer to roast the pork without stuffing for the same reason I don’t stuff a turkey: the meat will be overcooked by the time the stuffing is cooked through. I also recommend you brine the pork crown roast. When I was developing this recipe, I first roasted the pork without brining it and was sorely disappointed in the blandness of the meat. Brining improves the texture of the pork, making it tender and juicy throughout, plus the flavors of the herbs and spices in the brine penetrate to the center of the crown roast. Plan ahead because you will need to special-order the crown roast from a butcher. Let the butcher know how many guests you will be serving to determine what size crown roast you will need. Plan on serving 1 or 2 chops per person. My favorite accompaniment to this pork crown roast recipe is Wild Rice with Roasted Chestnuts and Cranberries.–Diane Morgan
Pork Crown Roast Royalty Note
Butchers–real butchers–love it when their customers are gutsy and ask for classic cuts: Entrecôte, prime rib, pork crown roast. Too often these days the orders they fill are for skinless, boneless chicken breast or thighs, lean ground chuck, turkey burgers. Ask for a kingly sized pork crown roast, and you’ll be looked upon as Pork Royalty forever more.
Herb and Garlic Boneless Pork Roast
When I tell y&rsquoall how easy it is to prepare this roast, you&rsquore gonna be saying &ldquoReally, Julia, that&rsquos it?&rdquo. I promise it is so simple and those are my favorite kind of recipes.
Here&rsquos what you&rsquoll need: a boneless pork loin roast, olive oil, salt, pepper, garlic powder, fresh rosemary, fresh thyme, fresh garlic, a meat thermometer and some chicken stock or water. Find the full printable recipe at the bottom of this post.
Seriously, invest in a trusted meat thermometer. They&rsquore readily available in the twenty dollar range and a valuable kitchen tool, particularly for meats such as prime rib, a pork roast or your holiday turkey.
Step 1: Preheat your oven to 325°F (165°C). Finely chop the fresh rosemary and thyme and peel and mince your garlic.
Garlic and Herb Crusted Pork Roast Recipe
Step 2: Next, rub your pork roast on all sides with olive oil then season with kosher salt, ground black pepper and garlic powder to taste. Notice that mess I made with the pepper on my work table? 😳
Step 3: Place the pork roast in a casserole dish, if you haven&rsquot already done so, and apply the fresh minced garlic and freshly chopped herbs. Next, add some chicken stock or water to the bottom of the casserole dish. I prefer to use the stock for an extra flavor boost in case you decide to make a pan gravy later on. Loosely cover the roast with aluminum foil and place into the oven and bake for 1 hour. Remove the post roast from the oven and remove the foil. Return to the oven and bake and additional 15-20 minutes or until the meat thermometer reads between 145-160°F.
Easy and Elegant Pork Roast Recipe
My roasted pork registered 150°F. Allow the meat to rest for 10 minutes before carving.
Herbed Pork Roast at Home
At the last minute, I decided to make a simple gravy using the cooking juices.
- 8 cups cold water
- ½ cup kosher salt
- ¼ cup brown sugar
- 1 center cut, boneless pork loin, approximately 3 to 3-1/2 pounds
- 3 tablespoons peanut or vegetable oil
- 4 slices Black Forest bacon or other thick-sliced bacon, cut in 1-inch pieces (uncooked)
- 1 tablespoon apricot preserves
- 2 teaspoons finely chopped fresh garlic
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon freshly ground black pepper
- 1 ½ cups fresh bread crumbs
- 3 tablespoons chopped fresh parsley
- ½ teaspoon kosher salt
- 3 tablespoons butter, melted
For brine, in a very large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure to submerge it fully. Cover and refrigerate overnight, or up to 2 days.
Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil, then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.
In a food processor puree uncooked bacon to a smooth paste. (This amount of bacon is necessary for blades to process. Use the remaining puree to make appetizers: spread on baguette slices then broil until golden. Serve with Plum Compote.) Transfer half the bacon to a bowl. Stir in apricot preserves, chopped garlic, and 2 teaspoons of the chopped rosemary.
Position oven rack in lowest position. Preheat oven to 425°F. Place cooled pork loin on waxed paper. Spread with bacon mixture. In a separate bowl combine the bread crumbs, parsley, remaining rosemary, 1/2 teaspoon kosher salt, a few grinds of black pepper, and the melted butter. Toss well to mix. Press an even layer of the crumb mixture on the roast (except the ends), applying enough pressure for the crumbs to adhere to the bacon layer.
Transfer roast to a wire rack in a foil lined baking pan or roasting pan. Roast for 15 minutes. Reduce oven temperature to 350°F. Roast for 45 minutes more or until an instant read thermometer registers 145°F. (If crust begins to brown too deeply, tent roast with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in a warm place. Temperature of roast will rise approximately 10°F as it stands.
* If you are not able to find a natural pork roast, skip the brining step.
** If you don't let the crumbs stale overnight, spread them in a 15x10x1-inch baking pan and bake, uncovered, in a 300°F oven 10 minutes or until dry, stirring once or twice. Crumbs will continue to dry as they cool.
Roasted Garlic Herb Rack of Pork
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Roasted Rack of Pork is a show-stopping, holiday main dish crusted with garlic, fresh thyme and rosemary or use boneless pork loin for easy weeknight meals.
Ultimate Garlic Pork Loin is one of our most well loved Main Courses! Just like Pork Loin, this holiday meal-worthy pork roast is easy to make, goes with any side dish, and perfect for special occasions or a quick, tasty dinner.
ROASTED GARLIC AND HERB RACK OF PORK
Roasted Rack of Pork is a delicious main dish worthy of any fancy dinner party but it doesn’t have to feel fancy. The decorative frenching of the bones makes it a showstopper (and your guests don’t need to know the butcher can do it for you!) They’ll never know that it took you less than 10 minutes to go from butcher paper to oven. When you are at the store you may find that this cut of pork is actually less expensive than many cuts of beef.
Why buy bone in?
Buying pork loin bone-in helps to keep the pork moist. This is true with bone-in chicken and beef as well. So while it may look like a dinner party meal, this recipe is also great for any meal you’re preparing at home for your family too. It also helps with re-heating as bone-in proteins tend to re-heat more forgivingly than boneless.
Roasted Rack of Pork tastes even better than it looks! Roasted with just a small amount of seasonings, the fat from this rib roast gives all the flavor you need. Gone are the days of dry overcooked pork, every bite of Roasted Pork is tender, juicy and delicious.
Frenching the Rack of Pork
For this Roasted Rack of Pork, you want a bone-in pork rib roast or center-cut loin. You don’t have to french the bones but they do make this pork roast look absolutely stunning. If you have the butcher french the bones for you, they can also remove the chine bone. If you french the bones yourself, remove the chine bone and use it to prop up your roast as it cooks.
Frenching a rib roast is a moderately tedious task but as long as you feel comfortable with a paring knife it isn’t very hard to do. Don’t feel like it is necessary to cut every bit of meat off the bone, as you can see in the photo above the frenching done was not excessive and in the cooked photos it still looks beautiful. This level of prep only took about 3-5 minutes. You can also ask your butcher to do it for you, many will do it for free.
If you are feeding a crowd, you can double this recipe by using two racks of pork. Place the racks of pork parallel to each other, with the bones facing in and the fat cap up and out. Use kitchen twine to tie the racks together, just enough that they don’t tip over but not so close they don’t cook evenly. Cook for about 18-20 minutes per pound of pork.
This beautiful Roasted Rack of Pork is perfect for an Easter Dinner or Christmas Feast! You can serve your tender, juicy pork with fresh, simple veggies like Green Beans and a starchy side like Mashed Potatoes, but the perfect pairing is Honey Roasted Apples and Potatoes as pictured below. Roasted Rack of Pork goes with with all your favorite sides dishes, making it a great main dish all year long!
- For the pork loin:
- One (4- to 5-pound 2- to 2 1/2-kg) pork loin, center cut with rind still intact (see note)
- Kosher salt
- 1/4 cup (60ml) neutral oil, like canola or grapeseed
- 2 heads garlic, cut in half across the bulbs
- 8 sprigs fresh thyme
- 2 sprigs fresh rosemary
- For the Spiced Apple Chutney:
- 4 tart baking apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
- 3/4 cup chopped yellow onion
- 2 tablespoons fresh ginger, grated (20g)
- 1/2 cup pomegranate juice (120ml)
- 1/2 cup plus 2 tablespoons apple cider vinegar (150ml)
- 3/4 cup light brown sugar, packed (about 5 ounces 140g)
- 1 teaspoon mustard seeds (about 2g)
- 1/4 teaspoon red pepper flakes
- 1 star anise pod
For the pork: Dry the skin as much as possible with a paper towel. Generously season the meat (not the skin) with kosher salt, including in between the ribs and meat. Place the roast on a wire rack set in a rimmed baking sheet. Transfer to the refrigerator and let rest, uncovered, at least overnight and up to three days.
When ready to cook, preheat the oven to 475°F (246°C). If the butcher has not done it for you, score the rind with a very sharp knife, using long, parallel slits 1/4-inch to 1/2-inch apart across the width of the loin be careful not to cut into the flesh.
Flip the loin over and rub the flesh side with the remaining oil. Lift the meat from the bones. Place the garlic, thyme, and rosemary up against the meat. Using butcher's twine, tie the ribs back to the loin, with the aromatics sandwiched in between.
Rub the rind with more salt, ensuring that the salt is rubbed well into the slits. Brush the rind with 2 tablespoons of oil.
Place the loin, skin-side up, on a rack in a roasting pan or baking sheet and roast for 30 minutes. Reduce the heat to 325°F (163°C) and cook until an instant-read thermometer poked into the center of the loin reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 1 hour. Skin should be puffy and crisp if it’s not puffy enough, remove the roast from the oven, preheat the broiler, and place the roast a few inches under the broiler until the skin puffs.
While the pork roasts, make the Apple Chutney: Combine the apples, onion, ginger, pomegranate juice, vinegar, brown sugar, mustard seeds, pepper flakes, star anise, and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 45 minutes. Remove the star anise and allow to cool.
When the roast is done, remove it from the oven and let the loin rest on a carving board for 30 minutes.
Remove the ribs by cutting the remaining flap, discard the garlic and herbs. Carve the loin into slices following the scores so that each slice has a segment of crackling (approximately a 1/4-inch-wide strip). Serve the warm pork loin with apple chutney and your preferred sides. (We like Yorkshire puddings and a bitter green salad).
Herb and Garlic Roasted Pork Loin
Simple recipe for flavorful and moist pork loin crusted in sage, rosemary and garlic.
- 3 teaspoons Chopped Fresh Sage
- 3 teaspoons Chopped Fresh Rosemary
- 4 cloves (Large) Garlic, Pressed
- 1 Tablespoon Extra Virgin Olive Oil
- 1-½ teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 Boneless Pork Loin (about 2 Pounds)
- Applesauce, To Serve
Preheat oven to 400ºF. Mix the sage, rosemary, garlic, olive oil, salt and pepper in a small bowl. Rub all over pork roast. Place pork, fat side down, in roasting pan or half sheet pan (I used an aluminum half-sheet pan). Roast pork for 30 minutes, then turn roast fat side up. Roast until thermometer inserted into center of pork registers 155ºF, about 25 minutes longer. Remove from oven, lightly cover with foil and let stand 10 minutes.
Pour any juices from roasting pan into small saucepan set over low heat to keep warm. Cut pork crosswise into about 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired. Serve with applesauce on the side.
How to roast the pork shoulder bone for your dog
Obligatory warning: Pork bones are usually more brittle than beef bones. Never leave your dog unattended with one. That said, the shoulder bone is a really thick bone. Use your judgment. Grab the shoulder bone that you removed from your roast.
Toss it in a lightly greased baking pan. Rub it with a little olive oil and sprinkle with a little salt.
Roast in the oven alongside your trussed pork shoulder (400 degrees for 40 minutes, then 2 1/2 to 3 hours at 300 degrees).
Possibly, your beast will know what’s in the oven and wait patiently.
When it’s done, it should be nice and brown and crispy.
Let it cool completely before sharing with your pooch.