Best 9 Marjoram Pork Roast Recipes

PORK ROAST FRANCONIAN STYLE

Steps:

• In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.
• Brush the tenderloin with the spice mix from all sides.
• Cube the onions.
• Peel carrots, clean leek and finely slice all.
• Heat Butterschmalz over medium heat and fry onions until translucent.
• Place the meat into the pot and brown meat from all sides.
• Add the finely chopped vegetables and fry for a couple of minutes on medium heat.
• Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.
• Break bread into pieces and place around the meat.
• Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.
• Add the beer to the pot, cover pot again and let simmer for about 15 min.
• Remove the meat from the pot and keep warm.
• Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.
• The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.
• Bring to a boil and let simmer until desired thickness.
• In the meantime, slice the meat into finger thick slices.
• Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.

MARJORAM PORK ROAST

Steps:

• Mix the seasonings.
• Rub over the pork roast.
• Put roast on rack in a shallow roasting pan.
• Bake, uncovered at 350* for 1-1/2 hours.
• Meat thermometer should read 160 degrees.
• Let stand for 15 minutes before carving.

PORK ROAST FRANCONIAN STYLE

Steps:

• In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.
• Brush the tenderloin with the spice mix from all sides.
• Cube the onions.
• Peel carrots, clean leek and finely slice all.
• Heat Butterschmalz over medium heat and fry onions until translucent.
• Place the meat into the pot and brown meat from all sides.
• Add the finely chopped vegetables and fry for a couple of minutes on medium heat.
• Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.
• Break bread into pieces and place around the meat.
• Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.
• Add the beer to the pot, cover pot again and let simmer for about 15 min.
• Remove the meat from the pot and keep warm.
• Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.
• The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.
• Bring to a boil and let simmer until desired thickness.
• In the meantime, slice the meat into finger thick slices.
• Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.

ROSEMARY PORK ROAST WITH VEGETABLES

Steps:

• In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing.

ROAST LOIN OF PORK WITH MRS. KOSTYRA

Steps:

• Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour.
• Preheat oven to 375 degrees. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to roasting pan, and roast, covered, for 1 hour, basting occasionally.
• In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325 degrees, and roast until temperature of pork loin reaches 140 degrees on an instant-read thermometer, 15 to 30 minutes.
• Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon.
• Slice pork, arrange on a serving platter, and serve with sauce.

ELEGANT PORK LOIN ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
• Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
• During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
• When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
• Slice the roast, and pass the sauce for guests to serve themselves.

BAVARIAN PORK ROAST

Steps:

• Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
• Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
• In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
• Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
• Pour skillet juices and vinegar into crockery cooker.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Remove meat from cooker; keep warm.
• For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
• Combine sour cream or yogurt and cornstarch. Stir into juices.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes more.
• Slice meat and serve with gravy.

SIX-HOUR PORK ROAST

Steps:

• Preheat oven to 275°F.
• Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
• If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
• Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
• Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

MARINATED PORK LOIN ROAST

Steps:

• In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.