Best 3 Garlic Herb Roasted Pork Recipes

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Are you looking for a flavorful and succulent dish that will impress your friends and family? This garlic herb roasted pork recipe is sure to fit the bill. This classic dish is made with a simple marinade of garlic, herbs, and olive oil that infuses the pork with a burst of flavor. The pork is then roasted to perfection, resulting in a tender and juicy dish that will have everyone asking for seconds.

Let's cook with our recipes!

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS



Herb and Garlic Roast Pork Loin with Roasted Pears and Onions image

The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley, plus more for serving
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced, plus 2 whole heads garlic
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
2 large Bosc pears, peeled, cored and cut into 1/2-inch-thick wedges
1 medium onion, peeled and cut into 1/2-inch-thick wedges
1 tablespoon white balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
  • Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
  • Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

GARLIC HERB ROASTED PORK



Garlic Herb Roasted Pork image

I found this in a Quick and Simple magazine last week.This looked so good that I made it the same night. I added partially cooked potatoes to the pan after the first 15 minutes.

Provided by bigbadbrenda

Categories     Pork

Time 50m

Yield 5 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs roast pork
4 garlic cloves, peeled and crushed
2 teaspoons coarse salt
1 tablespoon minced fresh sage
2 teaspoons minced rosemary
1/4 teaspoon black pepper
1 tablespoon olive oil

Steps:

  • Preheat oven to 450°F
  • Pat pork dry with paper towel and place in shallow roasting pan.
  • In a small bowl mix all the ingredients together and rub all over the pork.
  • Place pork in oven and roast for 15 minutes.
  • Lower temperature to 300°F and roast another 20 minutes or until pork reaches 150°F on thermometer.
  • Remove pork and let rest for to minutes covered loosely with a tent of tin foil.

ROASTED GARLIC AND HERB PORK HASH



Roasted Garlic and Herb Pork Hash image

Provided by Food Network

Categories     side-dish

Time P1DT5h20m

Yield 4 to 6 servings

Number Of Ingredients 20

2 1/2 pounds pork butt, cut into 1 1/2-inch cubes (do not trim fat)
Kosher salt and freshly ground black pepper
12 cloves garlic
1 large yellow onion, diced
10 sprigs fresh thyme
3 bay leaves
3 sprigs fresh rosemary
5 ounces your favorite beer
1 1/4 cups vegetable oil
3 tablespoons capers, rinsed and chopped
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
3 tablespoons finely chopped red onion
3 tablespoons finely chopped scallions
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 medium butternut squash (3 pounds), cut into 1/2-inch cubes
2 tablespoons good-quality olive oil
2 tablespoons unsalted butter
Serving suggestions: roasted almonds, golden raisins, crema, diced red onion, chopped parsley

Steps:

  • Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours.
  • Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart.
  • Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle.
  • Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper.
  • Chill pork hash in refrigerator for at least 1 hour.
  • Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes.
  • Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes.
  • Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy!

Tips:

  • Choose a pork roast that is at least 3 pounds, with a good amount of marbling. This will help the roast stay moist and flavorful during cooking.
  • If you don't have a meat thermometer, insert a knife into the thickest part of the roast. If the juices run clear, the roast is done.
  • Let the roast rest for at least 10 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the roast with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Garlic Herb Roasted Pork is a delicious and easy-to-make dish that is perfect for any occasion. The combination of garlic, herbs, and pork creates a flavorful and aromatic dish that is sure to please everyone at the table. Whether you are serving it for a special occasion or just a weeknight dinner, this recipe is sure to be a hit.

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