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Slow cook our Boneless Pork Loin Roast for the perfect family dinner or slice for a great sandwich! From the sought after domestic Duroc breed, our gluten-free Prime Pork Loin Roast is rich and moist with amazing flavor.
Preparation Time:60 Minutes
Preparation Instructions: For best results thaw under refrigeration. Use within 3 - 5 days.
Oven: Place oven rack in center of oven and pre-heat to 450 degrees. Season roast with your favorite spices. Place the roast on a rack in a roasting pan, fat side up. Place roast in oven for 10 minutes and the set temperature to 250 degrees. Cook until a meat thermometer place in the center of the fattest part of the roast reaches an internal temperature of 150 degrees. Remove from the oven and allow to rest 10 minutes before slicing.
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Impress family and guests during holiday meals with one of my personal favorites! -Chef Rick TarantinoServes: 10Prep Time: 120
Ingredients:8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
2 tablespoons olive oil
1 (3 -4-pound) Pork Roast
Ground Sea Salt
Ground black pepper
4 ounces thinly sliced bacon or Italian pancetta
1 1/2 cups vegetable broth
1 1/2 cups dry white wine
Directions:Blend the garlic, rosemary, thyme, basil, parsley and oil in a small food processor, scraping down the sides of the bowl occasionally, until a finely chopped or paste begins to form. Remove from food processor and set aside.
Wash and trim your pork roast, then generously sprinkle with salt and pepper. Using a pastry brush spread half of the herb mixture onto your roast. Next, place bacon (or Pancetta) slices onto your roast overlapping slightly to cover the roast completely. If your roast is frenched (bones exposed) then only cover the roast not the bones. Spread the remaining herb mixture over the bacon wrapped pork. Place the pork in a roasting rack in an oven safe roasting pan. Cover and refrigerate at least 1 hour or overnight.
To roast, preheat the oven to 400 degrees F. Add 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Place pork in oven. as pork roast baste with remaining broth and wine. Roast the pork until a meat thermometer ed into the center registers 145 degrees F for medium-rare, about 55 minutes to 1 hour.
When done remove from oven and cover let rest for 15 minutes for the juices to reabsorb then serve.
Chef Rick Tip: place roasting pan on stove top and heat on medium heat, when hot add additional wine or broth to deglaze pan. Stir to remove bits, pour out and serve as tasty gravy.
Serves: 8Prep Time: 20 minutes
Ingredients:6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
2½-3 lb Pork Roast
Directions:Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
Preheat oven to 350°F.
Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.
Serves: 8Prep Time: 30 minutes
Ingredients:4 teaspoons caraway seeds, crushed in mortar with pestle
2 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground pepper
2½-3 lb pork roast
3 tablespoons olive oil
1 large onion, sliced
4 carrots, peeled, sliced on diagonal
2 bay leaves
1 2 1/2-pound head green cabbage, quartered, cored, sliced
1 12-ounce can beer
2 tablespoons light unsulfured molasses
1/2 cup canned beef broth
Directions:Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sauté until cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.
Serves: 12Prep Time: 15 minutes
Ingredients:1 Fully Cooked Pork Loin Roast
12 large pita pockets
1 cup ranch dressing
1 tbsp chili powder
2 plum tomatoes, sliced
½ cup iceberg lettuce, shredded
2 tbsp red onion, small diced
4 tbsp lime juice
2 tbsp cilantro, minced
Directions:In a small mixing bowl combine ranch dressing, chili powder & 2 tbsp lime juice. Mix until well blended.
Slice pork roast into thin slices. Place slices of pork on plate then put in microwave for 45 seconds to heat up.
Season insides of pita with ranch mixture. Stuff pita with pork slices and top with lettuce, tomatoes, onion, and cilantro. Drizzle with lime juice. Serve.
Ingredients:1 Fully cooked Pork Loin roast
¾ cup mayonnaise
2 tbsp garlic, minced
2pc of canned chipotle
1 tbsp whole grain mustard
2 tbsp lime juice
2 tbsp orange juice
¼ cup kosher pickle chips
6 slices ham
6 slices Swiss cheese
2 sundried tomato focaccia rolls (cut in half)
Directions:In a food processor or blender combine lime juice, orange juice, mayonnaise, garlic, whole grain mustard & chipotle chilies.
Slice pork loin into very thin slices. Warm pork slices in microwave or oven Season one half of roll with some of the chipotle mayo mixture. Add pork slices to the half. Top pork with some of the ham, cheese, and pickle slices.
Ingredients:2 ½ lb Pork Roast
4 teaspoons ground cumin
3 tablespoons butter
14 ounces oyster mushrooms, halved
1/2 cup plus 1 tablespoon chopped shallots
2 tablespoons finely chopped garlic
1 tablespoon plus 1 teaspoon finely chopped jalapeño chili (no seeds)
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped oregano
1 14 1/2-ounce can low-salt chicken broth
2 tablespoons all purpose flour
1/4 cup dry Sherry
Directions:Preheat oven to 375°F. Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper. Set aside.
Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
Slice pork. Garnish with cilantro sprigs. Serve pork with sauce.
Rastelli Direct’s “Meal 4 A Meal” Program launched in May of 2012 with a mission to provide meals as well as financial support to Food Banks throughout the US.
To learn more about our unique community reinvestment program and how you can be a part of this campaign, click here.
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