CAJUN ROASTED PORK LOIN
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Provided by Patti Terranova
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 16
Ingredients:
- 2 tablespoons butter
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard
- 2 cloves garlic, minced
- 1 (4 pound) pork loin roast
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 carrot, cut into 1/2 inch pieces
- 1 red bell pepper, cut into 1/2 inch pieces
- 1 stalk celery, cut into 1/2 inch pieces
- 1 large onion, cut into 1/2-inch pieces
- 3 tablespoons all-purpose flour
- ½ cup chicken broth
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
- Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 7.4 g, Cholesterol 118.1 mg, Fat 24.5 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 9.3 g, Sodium 177.9 mg, Sugar 2.4 g
SPINACH AND HERB STUFFED PORK
Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 10
Ingredients:
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 package (3 oz) cream cheese, softened
- 4 medium green onions, chopped (1/4 cup)
- 1/4 cup chopped fresh basil leaves
- 2 to 3 cloves garlic, finely chopped
- 1 1/2 teaspoons chopped fresh tarragon leaves
- 1/4 teaspoon ground red pepper (cayenne)
- 1 boneless pork loin roast (3 to 4 lb), trimmed of fat
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Steps:
- Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
- In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
- Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
- Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.
Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
TARRAGON-DIJON PORK CHOPS
For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. -Julie Danler, Bel Aire, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Ingredients:
- 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 pound sliced fresh mushrooms
- 4 green onions, chopped
- 1/4 cup Dijon mustard
- 1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
- 1 tablespoon red wine, optional
- 1 tablespoon minced fresh tarragon
Steps:
- Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.
Nutrition Facts : Calories 334 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
Top Asked Questions
How to cook tarragon pork roast?
A low-calorie creamy tarragon pork recipe that’s ready in 20 minutes and a great budget dish. Heat the oil and butter in a frying pan over a medium heat. Add the onion and fry until soft. Increase the heat to high, add the pork and cook until browned all over.How to cook a pork loin roast?
Heat the oil and butter in a frying pan over a medium heat. Add the onion and fry until soft. Increase the heat to high, add the pork and cook until browned all over. Add the stock, tarragon and lemon zest, then reduce the heat and simmer for 10 minutes until the pork is almost cooked. Stir in the cream and Dijon mustard.How to cook pork loin tenderloin with herbs?
Mix the herbs de Provence, salt, and pepper together and generously coat the tenderloin. Heat a cast iron or similar oven-proof pan on medium-high heat, add the butter and oil. Sear the pork on all sides, turning it every 2 minutes or once it is browned nicely.How to cook pork tenderloin in a pan with mustard?
Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet.
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- Preheat the oven to 350 degrees F. Season the pork loin with the Chinese five-spice powder, salt and pepper.
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- Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
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- Heat oil over medium-high in a large, heavy-bottomed pot with a lid, such as a Dutch oven, big enough to hold your roast. Season roast with salt and pepper. Place top/fat-side down into the pan and allow to cook until golden. Flip over roast and allow to cook another few minutes. Add garlic cloves and shallots to the pan and stir around the pan a minute or so to soften (watch closely so they don't scorch).
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- Heat the oil and butter in a frying pan over a medium heat. Add the onion and fry until soft. Increase the heat to high, add the pork and cook until browned all over. Add the stock, tarragon and lemon zest, then reduce the heat and simmer for 10 minutes until the pork is almost cooked.
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