↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (3-4 lb.) fresh pork roast
2 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon ground pepper
Pan Gravy
1/4 cup tablespoons shallots, finely chopped
1 1/2 cup chicken, beef or vegetable stock, divided
3 tablespoons butter
Preheat oven to 425 degrees. In a small mixing bowl, stir together herbs, garlic, salt and pepper. Coat pork roast with oil and rub herb mixture over the entire roast. Place roast in a roasting pan and place in oven for 15 minutes. Reduce temperature to 350 degrees and continue roasting for an additional 30-40 minutes or until the internal temperature reaches 140ºF. Remove from oven and transfer roast to a cutting board allowing to rest 15 minutes before slicing.
While roast is resting, pour off all but 2 tablespoons of rendered fat from your roasting pan and place pan on stove top over medium high heat. Add the shallots and 1/2 cup stock. Cook until most of the liquid has been evaporated, stirring and scraping constantly. The shallots will be soft and the bottom of the pan will be free of all the crunchy bits. Add the remainder of the stock and cook just until there is under 1 cup liquid. Turn off the heat and stir in the butter a tablespoon at a time. Season to taste with salt and pepper. Serve warm with sliced pork roast. Serves 6
view more member recipes
HERB CRUSTED PORK ROAST WITH PAN GRAVY
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (3-4 lb.) fresh pork roast
2 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon ground pepper
Pan Gravy
1/4 cup tablespoons shallots, finely chopped
1 1/2 cup chicken, beef or vegetable stock, divided
3 tablespoons butter
Preheat oven to 425 degrees. In a small mixing bowl, stir together herbs, garlic, salt and pepper. Coat pork roast with oil and rub herb mixture over the entire roast. Place roast in a roasting pan and place in oven for 15 minutes. Reduce temperature to 350 degrees and continue roasting for an additional 30-40 minutes or until the internal temperature reaches 140ºF. Remove from oven and transfer roast to a cutting board allowing to rest 15 minutes before slicing.
While roast is resting, pour off all but 2 tablespoons of rendered fat from your roasting pan and place pan on stove top over medium high heat. Add the shallots and 1/2 cup stock. Cook until most of the liquid has been evaporated, stirring and scraping constantly. The shallots will be soft and the bottom of the pan will be free of all the crunchy bits. Add the remainder of the stock and cook just until there is under 1 cup liquid. Turn off the heat and stir in the butter a tablespoon at a time. Season to taste with salt and pepper. Serve warm with sliced pork roast. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Herb-crusted Roast Pork Tenderloin
by sgre52160
1 lb pork tenderloin, trimmed 1 tbsp butter and olive oil Herb and garlic rub - Mix together: 1 cup minced parsley 1 tsp thyme and rosemary ½ tbsp minced garlic Preheat oven to 350. Rub ro
by sgre52160
1 lb pork tenderloin, trimmed 1 tbsp butter and olive oil Herb and garlic rub - Mix together: 1 cup minced parsley 1 tsp thyme and rosemary ½ tbsp minced garlic Preheat oven to 350. Rub ro
Garlic-herb Crusted Boneless Pork Sirloin Roast
by sgre52160
2 1/2 to 3-pound boneless pork sirloin roast For the rub: 3 tablespoons extra virgin olive oil 1 tablespoon fresh garlic, finely chopped 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly
by sgre52160
2 1/2 to 3-pound boneless pork sirloin roast For the rub: 3 tablespoons extra virgin olive oil 1 tablespoon fresh garlic, finely chopped 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly
Pork - Roast - Herb Rubbed With Roast Potatoes
by KitchenMagician
Makes 8 to 10 servings. 3 1/2 lb. pork loin center rib roast, backbone loosened 3 tsp. dried thyme, crushed 2 teaspoons dried rosemary, crushed th teaspoon ground coriander 3 cloves garlic, sli
by KitchenMagician
Makes 8 to 10 servings. 3 1/2 lb. pork loin center rib roast, backbone loosened 3 tsp. dried thyme, crushed 2 teaspoons dried rosemary, crushed th teaspoon ground coriander 3 cloves garlic, sli
Herb-crusted Pork Tenderloin With Horseradish-roasted New Potatoes
by sgre52160
2 pounds new potatoes 1/4 cup butter or margarine, melted 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup fine, dry breadcrumbs 1/3 cup chopped fr
by sgre52160
2 pounds new potatoes 1/4 cup butter or margarine, melted 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup fine, dry breadcrumbs 1/3 cup chopped fr
Herb Crust Pork Loin With Onion Gravy
by sgre52160
1 center-cut loin of pork, on the bone, weighing about 4 lbs The seasoning paste: 2 tbsp butter 1 tsp finely chopped garlic 1/2 cup flour 1 tsp dry ground mustard, dried sage and thyme 1/2 tsp
by sgre52160
1 center-cut loin of pork, on the bone, weighing about 4 lbs The seasoning paste: 2 tbsp butter 1 tsp finely chopped garlic 1/2 cup flour 1 tsp dry ground mustard, dried sage and thyme 1/2 tsp
view more member recipes
related CDKitchen recipes
Low Carb Pork Roast Gravy
Simple Savory Pork Roast
Garlic Pork Roast
Asian Pork Roast
Ginger Ale Pot Roast
Three Envelope Roast
Roast Pork Loin
Mayonnaise Roast
Savory Pork Roast
All Day Herbed Pork Roast