How To make Irish Loin Of Pork with Lemon & Herbs
6 lb Boneless pork loin
1/4 c Minced onion
1 tb Basil
3/4 c Olive oil
1/2 c Chopped parsley
1/4 c Finely grated lemon peel
3 Garlic cloves crushed
3/4 c Dry sherry
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in
shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.
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Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Pork Tenderloin with Pears
Recipe from Fox 11 Living With Amy
Citrus Glazed Pork Roast
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FOR THE PORK
- 3-4 pound pork loin roast
- 2 tablespoons kosher salt
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon fennel pollen (or 1/2 teaspoon ground fennel seed)
- 2 teaspoons Herbes de Provence
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
FOR THE CITRUS GLAZE
- 6 ounces apricot preserves
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
FOR THE PORK
Preheat oven to 325 degrees.
In a small bowl, mix the salt with the lemon and orange zest until they come together in a uniform texture.
Add the fennel pollen, Herbes de Provence, garlic powder and pepper, mixing until combined.
Rub all over the roast.
Transfer roast to a roasting pan or a 12-inch cast-iron skillet. Roast in preheated oven 1 1/2 hours to 2 hours or until the meat registers 170 degrees.
Remove from oven and tent with foil while preparing the sauce, approximately 15 minutes.
FOR THE CITRUS GLAZE
Stir all ingredients together and bring to a boil. Once boiling, reduce to a simmer and continue to cook for 10 minutes until reduced slightly and thickened.
Slice roast, drizzle with sauce, and serve. The juices will redistribute in the roast during the resting period, making a perfectly juicy roast.
How to Make the Best Roasted Garlic Pork Roast
Christie Morrison makes host Julia Collin Davison Roast Pork Loin with 40 Cloves of Garlic, and Toni Tipton-Martin talks about the original 40 cloves of garlic recipe. Equipment expert Adam Ried shares his top picks for hand mixers. Lawman Johnson makes host Bridget Lancaster a show-stopping Orange Upside-Down Cake.
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Bacon & Apple Stuffed Pork Loin Roll Recipe | with Easy Gravy | Special Occasion Dinner Idea!
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An impressive and equally delicious dinner recipe for special occasions and holidays! My Apple and Bacon Stuffed Pork Loin with pan-drippings gravy will be a hit with everyone at your next dinner party! To make this pork roll, I first flatten the loin meat, then fill it with bacon, spinach, garlic, apples, and cranberries. The flavor combination is amazing! I then roast the pork loin with more garlic and fresh herbs, then serve it with an easy, 4 ingredient gravy. Enjoy this stuffed pork with my ‘Creamy Mashed Potatoes’ or ‘Oven-Roasted Sweet Potatoes’!
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Contents of this video:
00:00 Introduction
00:52 Preparing the Filling
04:03 Preparing the Pork Loin
06:27 Stuffing & Rolling the Pork
07:16 How to Tie a Pork Roast
09:37 Browning & Roasting the Pork Loin
12:04 Making Easy Gravy
13:59 Serving the Stuffed Pork
15:16 Taste Test
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