Showing posts with label Roasting. Show all posts
Showing posts with label Roasting. Show all posts
This Garlic & Herb Pork Roast is a tender, flavor‑packed main dish that turns a simple cut of pork into a beautifully aromatic meal. Coated in a savory blend of garlic, herbs, and olive oil, the roast cooks until juicy on the inside with a golden, fragrant crust on the outside. Oven braising it in apple juice adds another depth of flavor and makes for a really delicious gravy at the end.
This is an easy, reliable recipe that delivers big flavor with minimal effort—perfect for weeknight dinners, Sunday roasts, or any time you want a comforting, home‑cooked meal. Serve it with potatoes, vegetables, or your favorite sides for a delicious and satisfying feast.
With the rising costs of meat these days, it is becoming more and more difficult to find a roast that we can afford to cook for a family or Sunday dinner. Pork is actually a really good choice to make as far as cost goes and with proper cooking it can be every bit as tasty and succulent as a beef or lamb roast.
I had this pork sirloin roast in the freezer that I had bought a number of months back. I like to go to the grocery store early in the morning, which is when they usually mark down all the meat and poultry that is getting to it's sell by date on that particular day. You can usually get your meat and poultry for 30 to 50% off which makes it a real bargain.
I got this roast for 50% off so it only cost me about $6. So long as you get it into the freezer on the day once you get it home, it is perfectly safe and edible. Properly wrapped, they will keep for up to six months. (Make sure you date them.)
Today's pork is a lot leaner than the pork of yesteryear. This was a sirloin roast which meant it was nicely marbled and had a small cap of fat on top. Not quite as lean as a loin, but not fatty like a butt or shoulder roast. Perfect for roasting.
This roast was gorgeous rubbed with a flavor-filled garlic and herb rub and oven braised/roasted to succulent perfection. The gravy was magnificent. We enjoyed it sliced along with some reheated/pan fried (in ghee) mashed potatoes leftover from the other day and an assortment of vegetables.
There is enough left to make us some pork fried rice tomorrow and some to freeze for use at another time! We both really enjoyed this!
INGREDIENTS NEEDED
TO MAKE
GARLIC HERB PORK ROAST
Everything is pretty simple and standard ingredients in most kitchens.
For the pork:
- 3-4 lb. boneless pork sirloin roast
- fine sea salt and black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed chili flakes
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 TBS light olive oil
- 1 cup apple juice
For the gravy:
- Strained juices from the pork roast (to give you about 1 1/2 cups)
- 2 TBS butter
- 2 TBS flour
INGREDIENTS NOTES
If you would like to see a photograph of the cut of pork roast I used you can find one here on this post for Pot Roasted Pork with Cabbage and Carrots.
This is the perfect combination of herbs and seasonings. Alternately you can use your own favorite spice rub, between 2 to 3 teaspoons.
Light olive oil is pure olive oil which has a light color and a lighter flavor than extra virgin olive oil.
Apple juice helps to tenderize the meat and flavor the gravy. You could also use white wine if you wished, or a low salt meat stock. I like the apple juice however as it lends a slight note of sweetness. I do use unsweetened apple juice.
HOW TO MAKE GARLIC HERB PORK ROAST
This is really a very simple roast to cook. The secret to success is all in picking the perfect roast and in the timings.
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a baking dish large enough to hold the pork and apple juice with room for the air to circulate around it. (Its important for the air to circulate properly around the roast for even cooking.)
- Mix together all of the herbs and seasonings. (Mix everything evenly.)
- Using a sharp knife, score uniform cuts through the top of the roast in a crisscross pattern, about 1/4 inch deep. (This will help the seasonings to really get into the meat.)
- Rub the roast all over with the oil. Rub the mixture of herbs and seasonings all over the surface of the roast, top and bottom. Place into the baking dish. Pour the apple juice around. (Apple juice helps to tenderize the meat and flavor the gravy.)
- Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
- Roast in the preheated oven for 50 minutes. Uncover and roast for a further 15 minutes. (When done the roast will be golden and the juices will run clear. The inner temperature should read 145*F/63*C.)
- Remove from the oven to a serving dish and leave to rest while you make the gravy. (Resting helps to redistribute the meat juices ensuring juicy portions of meat.)
- Strain the juices from the roasting dish into a measuring cup. You should have about 1 1/2 cups (360ml). Add 1/2 cup (120ml) apple juice. (You could also use white wine. The full measure of liquid should be 2 cups/480ml)
- Melt the butter in a saucepan. Whisk in the flour until smooth. Cook for 2 minutes and then slowly whisk in the liquid mixture. (Cooking the flour and butter together ensures that any flavor of the flour is cooked out. Don't let it brown.)
- Cook, whisking constantly, over medium heat, until the mixture comes to the boil and thickens. Reduce to low and let simmer for at least 5 minutes. (This helps the flavors to really meld well and creates a good gravy. If you think it is too thick you can add more water or some stock.)
- Cut the roast into slices to serve along side your favorite vegetables with some of that delicious gravy ladled over top.
HINTS AND TIPS FOR PERFECT RESULTS
Following these tips can help you to deliver a beautifully cooked roast with the optimum flavor and texture!
- Use a meat thermometer to check the internal temperature. The roast will be perfectly done and juicy when the interior temperature reaches 145*F/63*C. Juicy without being overcooked.
- Leave the roast to rest before cutting up to serve. This allows the cooking juices to be reabsorbed into the meat.
- Season generously when preparing the roast for the oven. A good rub and mix of spices enhances flavor and helps achieve that delicious, crusty exterior.
- Rub with a bit of oil prior to rubbing on the seasoning for optimum flavor and juiciness. The oil will also help the seasonings to adhere and will keep the roast moist.
FREQUENTLY ASKED QUESTIONS
HOW CAN I SELECT THE RIGHT PORK CUT FOR ROASTING?
Look for a pork loin or sirloin roast that has a nice cap of fat on top. Do not remove the fat. This will help to keep the meat succulent.
HOW LONG CAN I STORE ANY LEFTOVERS?
CAN THE LEFTOVERS BE FROZEN?
You can absolutely freeze the leftovers. Once cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Label and date. The leftovers will last for up to three months in the freezer.
WHAT ARE GOOD SIDE DISHES TO SERVE WITH THIS ROAST?
The tender meat and gravy go very well with mashed potatoes, or rice. Roasted potatoes are also a nice side to serve. Any variety of steamed vegetable is also nice. Broccoli, Brussels Sprouts, Carrots, Green Beans, etc. Applesauce also works very well along side of roasted pork.
A FEW OTHER
ROAST RECIPES TO ENJOY
You really can't beat a roast dinner for economy. You get to enjoy the roasted meat on the day and then the leftovers are always handy to make sandwiches, casseroles, etc. Several meals for the price of one.
MISSISSIPPI POT ROAST - This Mississippi Pot Roast is a richly flavored, incredibly tender braised beef dish made with just a handful of simple ingredients. A 2‑pound chuck or braising roast cooks low and slow with dry onion soup mix, dry ranch dressing mix, pepperoncini peppers, their brine, apple juice, and butter, creating a deeply savory sauce that needs no extra seasoning. The roast becomes fork‑tender after a few hours in the oven, and the shredded meat soaks up the buttery, slightly tangy juices for maximum flavor. Tender and juicy.
ROAST CHICKEN WITH LEMON & HERB STUFFING - This Roast Chicken with Lemon & Herb Stuffing is a beautifully comforting, flavor‑packed meal that turns a simple bird into something truly special. A whole chicken roasts until the skin is crisp and golden, while the inside stays incredibly moist thanks to a bright, aromatic stuffing made with fresh herbs, buttery onions, lemon zest, and soft breadcrumbs. As the chicken cooks, the stuffing gently perfumes the meat from the inside out, giving every slice a fresh, savory lift.
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Yield: 6 to 8 servings
Garlic Herb Pork Roast
Prep time: 10 MinCook time: 75 MinTotal time: 1 H & 25 M
Tender and juicy pork with a rich and flavor filled gravy. Simple and delicious.
Ingredients
For the pork:
- 3-4 lb. boneless pork sirloin roast
- fine sea salt and black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed chili flakes
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 TBS light olive oil
- 1 cup apple juice
For the gravy:
- Strained juices from the pork roast (to give you about 1 1/2 cups)
- 2 TBS butter
- 2 TBS flour
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a baking dish large enough to hold the pork and apple juice with room for the air to circulate around it.
- Mix together all of the herbs and seasonings.
- Using a sharp knife, score uniform cuts through the top of the roast in a crisscross pattern, about 1/4 inch deep.
- Rub the roast all over with the oil. Rub the mixture of herbs and seasonings all over the surface of the roast, top and bottom. Place into the baking dish. Pour the apple juice around.
- Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
- Roast in the preheated oven for 50 minutes. Uncover and roast for a further 15 minutes. When done the roast will be golden and the juices will run clear. The inner temperature should read 145*F/63*C.
- Remove from the oven to a serving dish and leave to rest while you make the gravy.
- Strain the juices from the roasting dish into a measuring cup. You should have about 1 1/2 cups (360ml). Add 1/2 cup (120ml) apple juice.
- Melt the butter in a saucepan. Whisk in the flour until smooth. Cook for 2 minutes and then slowly whisk in the liquid mixture.
- Cook, whisking constantly, over medium heat, until the mixture comes to the boil and thickens. Reduce to low and let simmer for at least 5 minutes.
- Cut the roast into slices to serve along side your favorite vegetables with some of that delicious gravy ladled over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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The recipe I am sharing with you today is one that I am updating that I cooked quite a number of years back. Occasionally when something was really delicious, I like to bring it up to date with more information that you might find useful, and in a format that is much more user friendly! In this case the printable recipe no longer worked as well, so this also needed updating.
What you have here is a delicious Orange Glazed Pork Roast. A simple boneless loin of pork, roasted to tender and juicy perfection with a lush and sticky Orange Marmalade and Grainy Dijon Glaze. A delectable gravy is made with the pan juices. It really is delicious.
Don't let the darkness of the glaze put you off, it is well and truly delicious. A bit tart, a bit zippy with a touch of heat, and sweet and sticky, all going beautifully with that juicy and succulent meat. Trust me when I tell you that it is not burnt.
The only way of really getting around that is to roast the pork for half the roasting time and then glaze it and continue roasting for the remainder of the time. It all depends on how attentive you really wish to be. It won't be quite as stickily moreish as it is when you put it all on at the beginning.
The pork was perfectly cooked, loaded with flavor, and so tender. It is so easy to dry pork loin out, so do follow the timings as best as you can. I have always found a meat thermometer is the best tool to test for doneness. My mom always cooked pork to death, and it was a bit dried out (not so good) but nowadays we have much safer pork to eat, and an internal temperature of 65*C/155*F is perfect.
INGREDIENTS NEEDED
FOR
ORANGE GLAZED PORK ROAST
There really isn't a lengthy list of ingredients. Most are very self-explanatory and quite available. Use the best of each that you can afford to buy and you can't go wrong!
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade (Use any good quality marmalade. I like the thick cut.)
- 2 TBS grainy Dijon mustard (You could use smooth, but the grainy adds a lovely texture.)
- 2 tsp fresh or dried rosemary leaves (I used dry as that is all I had. Rub it with your fingertips to release the oils. If using dry, make sure it is well within the date.)
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth (I use reconstituted Better Than Boullion stock paste)
HOW TO COOK
ORANGE GLAZED PORK ROAST
This is really a very simple roast to make and so impressive when it is done. It makes a great meal for the holidays or for dinner parties.
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil. (DO NOT SKIP THIS STEP, you will regret it.)
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary. (I use a small wire whisk. I rub the rosemary between my fingertips to release any oils.)
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin. (Be generous. Much of the seasoning will melt off.)
- Brush it all over with the melted marmalade mixture. (If desired you can save some to brush it with periodically during the last part of the roasting period.)
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. (This helps the meat to relax and any juices to be reabsorbed into the meat.)
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
WHAT TO SERVE WITH
ORANGE GLAZED PORK ROAST
On this particular day I served it with some fluffy mashed potatoes, mashed Swede (rutabaga) and some frozen vegetables.
If you are entertaining, you might want to consider making a Creamy Potato Gratin. This always goes beautifully with a roast. This recipe for Honey Roasted Dilled Carrots and Turnips is very elegant. Classic Roasted Potatoes are also always a treat.
IMPORTANT TIPS TO
CONSIDER WHEN BUYING A PORK LOIN ROAST
1. Take the number of people you are feeding into consideration. The rule of thumb generally is to buy approximately 8 ounces/1/2 pound/227g per person.
2. Bone in or boneless? Generally speaking, a pork roast with the bone in will be less prone to drying out and more tender. That is where timing is really important. For this boneless roast I have cooked today, the timings are perfect. Bone in does make for a nicer presentation at the table, but unless you have a great butcher who will crack the chin bone for you ahead of time, it does not make for a very elegant carve. Boneless are usually well trimmed and are always much easier to carve.
3. Look for a well marbled roast with a good balance of lean and fat. You want a bit of fat because this is what will help to keep the roast succulent and from drying out.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can certainly have it ready to go into the oven ahead of time, but I do not recommend cooking it ahead of time and then reheating it. The chances of your roast drying out and being over-cooked are too great.
HOW DO I STORE ANY LEFTOVERS?
Bring the roast to room temperature quickly and then place into an airtight container or wrap in some plastic cling film. Store in the refrigerator for up to four days. If you want or need to keep it longer, wrap tightly and freeze. It will keep for up to three months in the freezer, properly wrapped.
HOW TO REHEAT LEFTOVERS?
We have always enjoyed leftover roast pork, thinly sliced and served cold with mustard. If you wish to reheat it. Slice and reheat gently in some of the leftover gravy, or steam just until heated through in the basket of a steamer. You can also pan-fry slices in some butter but do bear in mind that the more it is cooked the less juicy it will be. This is also really good sliced cold and made into sandwiches.
A FEW OTHER
PORK ROAST RECIPES FOR YOU TO ENJOY
ROAST PORK WITH SAGE AND POTATOES - The pork in this dish gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavor. That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork. Roasted together the potatoes absorb the meat juices and become all sticky glazed and lovely.
POT ROASTED PORK WITH CABBAGE AND CARROTS - Quite simply this is one of my favorite ways to cook a pork sirloin roast, family style. Slivers of garlic are inserted into cuts made into the roast. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for. Everyone love LOVES this roast!
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Yield: Approximately 16
Orange Glazed Pork Roast
Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M
Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!
Ingredients
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade
- 2 TBS grainy Dijon mustard
- 2 tsp fresh or dried rosemary leaves
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil.
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary.
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin.
- Brush it all over with the melted marmalade mixture.
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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