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Bone-in Pork Roast Recipe – Food.com
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Pork Sirloin Roast – The …
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How To Cook Bone-In Pork Loin | Martha Stewart
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How To Cook A Pork Sirloin Roast Bone In?
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Roast Pork With Pear Sauce
You know pork’s good with apple sauce, but have you tried it with pears? The sauce is also good with game or duck
A classic combination that manages to be low-fat and to taste fantastic too
A touch of five spice on everyday ingredients turns an average meal into a family favourite
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CAN I COOK PORK LOIN IN THE SLOW COOKER?
You can certainly also make the Pork Loin Roast in the slow cooker! Try one of these methods to keep it super moist. This one is wrapped in bacon to make a Slow Cooker Bacon Garlic Pork Loin, or you can try making Slow Cooker Honey Apple Pork Loin where the pork is stuffed with sliced apples. Both options are great, and easy as well.
TIPS FOR MAKING YOUR GARLIC PORK LOIN ROAST:
- Make sure you are cooking it with the white fat cap side up.
- To have seasonings adhere even more, you can score the top with your knife in an x pattern. You dont have to cut very deeply, just enough to create grooves the seasonings can sit in.
- Cook on high heat.
- You can add vegetables or apples onto the sides, but beware this will increase cooking time as it will keep some of the heat from cooking the pork.
- A quick and easy side instead of serving applesauce with your pork would be adding apples. The roast pictured has 3 quartered Granny Smith apples added that roast along side the pork.
WHAT IS A SAFE TEMPERATURE TO COOK PORK TO:
The National Pork Board recommends cooking to an internal temperature between 145 and 160 degrees. This is a perfectly safe temperature to cook to even though it used to be higher in the past. Since you are cooking a roast here and it will continue to cook through once outside the oven, you can stick to 150 degrees doneness and let it rest for 5-10 minutes before serving.
HOW LONG DO I COOK A PORK LOIN PER POUND:
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Easy Slow Cooker Pork Roast Recipe – These Old Cookbooks
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Slow Cooker Pork Loin Barbecue Recipe – The Spruce Eats
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Slow Cooker Boneless Sirloin Tip Roast – Live Laugh Rowe
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Slow Cooker Boneless Sirloin Tip Roast
10/14/2013
This Slow Cooker Boneless Sirloin Tip Roast is not only easy to make, but packed with flavor!
What do you think of when you think of comfort food? I think of a lot of things, but my moms home cooked meals take me on a stroll down memory lane. One particular meal that was popular on a Sunday after church was a slow cooked roast paired with mashed potatoes, corn and warm rolls. One hundred percent pure comfort!
Now that Im grown and living thousands of miles away from my mom, the responsibility of preparing those comfort meals is mine. Today I thought I would share one of those recipes using pork!
Why? Well, its Porktober and Im partnering with the National Pork Board to share a mouthwatering recipe using Costcos Boneless Sirloin Tip Roast. Its an intensely flavorful pork cut and its available only through Costco. If youre preparing to feed a crowd any time soon, the sirloin tip roast is ideal! Now for the recipe
- Place water in slower cooker.
- Pat meat dry and rub with oil.
- Place boneless pork sirloin tip roast in slow cooker.
- Pour dry onion soup mix and garlic powder over roast.
- Add carrots, onions and potatoes.
- Set on high for 4 hours or low for 8 hours.
- Remove from slow cooker, slice and serve.
We paired ours with lumpy red mashed potatoes and freshly steamed green beans. Absolutely delicious. I wont even tell you what I whipped up for dessert. Mmmmm.
Be sure to visit with me here too:
No Fail Pork Sirloin Tips
Here are a few tricks that I learned that I think might help you as well:
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What Cut Of Meat Is Pork Sirloin Roast
Before we get to the details of the recipe, let’s quickly go over the cut of meat that you’ll use here. A pork sirloin roast can also be called a loin pork roast, pork hipbone roast, or pork loin end roast. These are relatively lean cuts of pork that are less expensive than a pork tenderloin. Since a bone-in sirloin roast can be difficult to carve, look for a boneless pork sirloin roast that the butcher rolls and ties . You’ll want to leave the strings on the roast throughout the cooking process, only snipping them off when you’re ready to slice and serve the meat.
How To Cook A Pork Roast In The Oven
For the most flavorful, tender, and juicy pork sirloin roast, season with a dry rub, sear it in a hot skillet for extra flavor, and then roast the meat in the oven with a sweet marmalade glaze. The process is simple, and the end result is unbelievably delicious!
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How Many Minutes Per Pound For Pork Loin
The rule of thumb is usually 25 minutes per pound at 350 °F. This method that I use is the high heat method : you start the roast off at 450 °F for 15 minutes, sear in the juices and then turn down the oven to 300 °F. With my method you can also count on a good 20 minutes per pound AFTER the initial roasting at 450°F as the oven is going to have residual high heat for a while after you turn the oven down.
The only exception is when you have a thinner pork loin roast or a thicker one. I had a huge Costco pork loin for the photos so my roast in these photos took 120 minutes on the low heat to cook. IF you have a thinner pork loin roast, adjust accordingly. A trick by the way for those Costco pork loins cut them in half and freeze them separately. Or in thirds. They are so big and so cheap!
Grilled Or Barbecued Pork Sirloin Roast
Brine the pork using one of the recipes above. Remove the pork from the brine, rinse and dry thoroughly. Set aside to warm to room temperature before grilling or barbecuing. Prepare the grill for barbecue for indirect heat. Place the pork on the grill set on high and cook for about 5 minutes, then reduce the heat to medium and cover. Cook the pork for about 15 minutes per pound . Test for doneness with a meat thermometer . When cooked remove the pork to rest for 15 minutes before carving and serving
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Pork Loin Roast With Baby Bellas
Savoury, easy and delicious. This is for garlic lovers.
Provided by Bren
| 1 boneless pork loin roast, trimmed of fat |
| 3 cloves garlic, divided |
| 8 small baby bella mushrooms, roughly chopped |
| ½ teaspoon dried parsley |
| salt and ground black pepper to taste |
| 1 teaspoon olive oil |
| ½ cup dry white wine |
| ½ cup chicken broth |
| 1 teaspoon cornstarch, or as needed |
| ½ cup water |
Steps:
Nutrition Facts : Calories 312.7 calories, Carbohydrate 1.9 g, Cholesterol 109.1 mg, Fat 13.8 g, Fiber 0.2 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 106.8 mg, Sugar 0.4 g
Pork Loin Rubbed And Grilled
- 1/2 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons garlic salt
- 1 1/2 teaspoons onion salt
- 2 teaspoons paprika
- 1 teaspoon olive oil
- 1 pork top loin roast, with bone removed
Mix all the dry ingredients together, Dry the pork well and then rub the spices mix all over the pork. Prepare the grill or barbecue so that there are areas of medium high direct heat and cook quickly for about 10 minutes, browning each side. Move the pork to the area with indirect heat. Cook, covered for about 80 minutes. Test for doneness and remove when the temperature inside the thickest part reaches 145 degrees F . Rest for 15 minutes before serving.
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Dry Rub For Pork Sirloin Roast
The blend of kosher salt and seasonings creates a flavorful dry rub that you’ll leave on the pork for at least 1 hour before cooking. The benefit of a dry rub is that it doesn’t add any additional moisture to the exterior of the meat in the same way that a marinade does. When you apply heat to the pork, the moisture on the surface needs to evaporate before a sear can start to develop, so coating it in a liquid marinade makes that searing process more difficult. Instead, the dry rub is naturally dry, which helps to achieve that beautiful seared crust that we’re after.
Once you’ve seared the sirloin roast in a hot cast iron skillet, you can then transfer the pan to the oven, applying the .
Our Garlic And Herb Crusted Boneless Pork Roast Menu
Weve expanded on the Italian-style flavors in the rub for the roast and paired it with easy, make-ahead dishes including an appetizer, two side dishes.
- Spinach Stuffed Mushrooms Made with fresh spinach, sun-dried tomatoes, and a topping of melted Asiago cheese, these stuffed mushrooms are easy to make in advance.
- Parmesan Pasta with Cabbage and Thyme This savory combination of sautéed cabbage, pasta, fresh thyme, garlic, and Parmesan cheese is an Italian variation of our family recipe for Hungarian Cabbage Noodles.
- Green Beans and Tomatoes Oreganata This delicious, crumb-topped casserole of fresh green beans and diced tomatoes is an easy make-head recipe that tastes even better when reheated.
- Orange Rosemary Biscotti Flavored with rosemary, orange liqueur, orange zest, and pine nuts, these biscotti make a perfect finish for this meal.
LET US KNOW YOUR THOUGHTS: If you try this recipe, please leave a star rating and/or a comment below. Were always happy to hear from our readers! You can also follow us on , , or , or to get our recipes sent directly to your inbox.
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Choosing A Pork Loin Cut
Look for a lean center cut or top pork loin without the bone has about 130 calories per 4 oz serving, 5g of fat, 2 g of saturated fat and 45 mg of cholesterol. Pork tenderloin has even less fat. Pork top loin roast has 147 calories per 4 oz serving, 5.3 g of fat, 1.5 g of saturated fat and only 68 mg of cholesterol.
Pork Loin Recipe Ingredients
- Pork Loin: You can use a 3 4 lb loin here. 3 lbs will bake closer to the lesser time the 4 lb closer to the greater time.
- Olive oil: Youll need this to sear the roast and coat the garlic and herbs.
- Salt and freshly ground black pepper: Table salt or kosher salt work well. I like a fair amount of pepper with pork.
- Thyme, rosemary and sage: Fresh are best but dried will work fine too. You can look for a package of fresh poultry herbs which should have a blend of the three herbs.
- Garlic: Use fresh garlic for best flavor.
- Lemon zest or orange zest: This is an optional ingredient for a little extra flavor.
- Butter: Olive oil will work fine too. This is just used to make the roux for the gravy.
- Flour: This helps thicken the gravy.
- Low-sodium chicken broth: Needed for base for the gravy to add some extra flavor and moisture to the pork. Dont sub water.
- Heavy cream: This is completely optional. It just adds some extra creaminess to the gravy.
Scroll below for recipe with ingredient amounts and print option.
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Tips For Roasting A Tender Juicy Pork Loin
- Searing in the juices at that high heat of 450°F to start is what makes this the best pork loin recipe around .Once you sear those in, you arent losing the moisture into the oven as badly. You then turn down the oven and cook it lower than usual, which also helps to make it a moist roast pork.
- The butter and olive oil crust on top is really important. It helps to form a barrier on the top fat that helps keep the roast moist and also once melted provides the vegetables and the bottom of the roast with moisture.
- Always roast a roast FAT SIDE ON TOP. Any other way is losing out on that natural, fantastic tasting juiciness that the fat cap provides. You need that fat to be dripping down the pork, why would you want to lose that?
The recipe is plain, simple and one of my favorite ways to cook up a roast. The ends are going to be well cooked better for those people that are still having a hard time eating pink pork- but the center?
Perfection. I will never go back to eating show leather pork again! So who else has hopped on board? Did you find it a mental challenge to eat pink pork?
Pork Pot Roast With Cider And Allspice
- 2 tablespoons cider vinegar
- 4 to 6 carrots, cut in 1-inch pieces
- 1 boneless pork sirloin or shoulder roast, about 3 1/2 to 4 1/2 pounds
- 2 medium onions, halved and sliced
Place the onions in a layer on the bottom of the slow cooker. Add the pork roast and place the carrots around the roast. Sprinkle the roast with the garlic, allspice, salt, pepper, chili powder, thyme or marjoram. Mix the apple juice and vinegar and pour over the roast. Cover and cook on a high setting for about 60 minutes. Reduce the heat to a low setting and cook for another 6 to 8 hours longer. Remove the liquid, place in a saucepan, heat and thicken with the flour, dissolved in a little water. Serve the liquid as a gravy for the pork.
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Is Pork Loin A Good Cut Of Meat
Pork loin can be overcooked and dried out easily but if you get a good roast with a fat cap on the top, that fat will help! Always choose a pork loin roast that has a lot of fat on the top, I will literally dig through those Costco roasts until I find one! Im that person lol. Then you have to make sure that you cook it properly using this recipe.