Garlic-Herb Roast Pork

Garlic-Herb Roast Pork

1 1/2 - 2 pounds boneless center-cut pork loin
4 cloves garlic, peeled and crushed
2 teaspoons coarse salt
1 tablespoon minced fresh sage or 2 teaspoons dried
2 teaspoons minced fresh rosemary leaves or 1 teaspoon dried
3/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

Cooking Directions
Heat oven to 450 degrees F. Pat pork dry with paper towels, place in
shallow roasting pan. In small bowl, stir together garlic, salt, sage,
rosemary, pepper and olive oil to make a paste. Rub garlic paste over
all surfaces of pork loin; place in oven, roast for 15 minutes. Turn
oven temperature down to 300 degrees F., roast for 15-20 minutes, take
internal temperature using an instant-read thermometer. When internal
temperature of roast is 150 degrees F., remove from oven, tent loosely
with foil and let rest 10 minutes before slicing to serve.

Serves 5, with possible leftovers.

Serving Suggestions
This recipe was developed by Chef Bruce Aidells, author of The
Complete Meat Cookbook. A good basic roast that can be served with
mashed potatoes and steamed brocolli or dressed up with
Horseradish- Mustard New Potatoes and Brussels Sprouts with Prosciutto
and Parmesan.

Barbecued Ribs with Blueberry Sauce

I just saw this type of recipe on Food TV, I think it was on the new Dinner Impossible!

Barbecued Ribs with Blueberry Sauce

4 cups water
3 to 4 pounds country-style pork ribs
2 pints (4 cups) fresh blueberries
1 medium (1 cup) onion, thinly sliced
3 tablespoons firmly packed brown sugar
2 tablespoons balsamic or red wine vinegar
1 tablespoon finely chopped fresh gingerroot
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

1. Bring water to a full boil in 6-quart saucepan; add ribs.
Cook over medium-high heat until ribs are fork tender (20 to 25
minutes).
2. Meanwhile, heat gas grill on medium or charcoal grill until
coals are ash white. Place all remaining ingredients in 2-quart
saucepan. Cook over medium heat, stirring occasionally, until flavors
are blended (12 to 15 minutes).
3. Place ribs on grill; baste with blueberry sauce. Grill,
basting and turning occasionally, until ribs are fork tender (20 to
25 minutes).
4. Cook remaining blueberry sauce over low heat, stirring
occasionally, until heated through. Serve sauce over ribs.

Makes 6 servings.

Honey-Cumin Roasted Pork with Caramelized Onions

I usually buy the whole pork loin when they go on sale. I have had the butcher process them but it's not too hard to do your own. I usually request it cut in 3rds, 2 as roasts & 1 cut into chops. The nice thing about having it done at the store is that it is already wrapped. If I do it at home I use zip lock bags, if I had a food saver I would seal them...~~~hint hint~~~

I have made this recipe a couple of times, both with rave reviews!!! I don't know about 12 servings out of a 3 pound roast though, I guess it depends on who you have eating it!!! Last time I made it I served it with garlic mashed potatoes, yummy.

Honey-Cumin Roasted Pork With Caramelized Onions Low fat
1 (3-pound) boned pork loin roast
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1-1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
2 large onions (about 2 pounds), cut into 8 wedges
1 cup fat-free, less-sodium chicken broth, divided
1. Preheat oven to 375 degrees.
2. Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375 degrees for 1 hour and 15 minutes or until thermometer registers 155 degrees (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5 degrees upon standing).
3. Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.

Yield: 12 servings (serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce).
CALORIES 212 (35% from fat); FAT 8.2g (sat 2.8g, mono 3.7g, poly 0.9g); PROTEIN22.7g; CARB 11.3g; FIBER 1.5g; CHOL 62mg; IRON 1.4mg; SODIUM 403mg; CALC 28mg