Best 14 Pork Roast With Herb Sherry Sauce Recipes

ROASTED PORK LOIN WITH A SWEET SHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F. Prepare the pork by tying it up with string in about six sections cross ways. Rub garlic, salt and pepper on each side of the meat.
• Add the olive oil to a large skillet and add the pork. Sear the sides for just a minute to so. Remove from pan and place on a large sheet of aluminum foil. Pour over the white cooking wine and loosely seal the foil around the pork. Place the pork in a roasting dish and place in your preheated oven. Roast for about 50 minutes. Pork should be just cooked and just a hint of pink in the center when it comes out of the oven.
• While the pork is roasting, make the sauce. Set a small saucepan over a high heat. Add the sherry and the sugar. Stir well and bring it to a boil. Immediately reduce the heat to low and continue to cook the sauce for about a half of an hour. While the sauce is reducing, stir occasionally. Remove from heat and leave to cool slightly. You will have a syrupy consistency.
• Remove your pork from the oven and lay it on a chopping board. Take off the string and cut the roast into thin medallions. Serve hot with the sauce drizzled over the pork. As the sauce is quite sweet and rich, you won't need much of it to flavour your pork.

ROAST PORK WITH CHERRY SAUCE

Steps:

• Preheat the oven to 325 degrees.
• Combine salt, pepper, and garlic powder in a small bowl and mix well.
• Rub on the pork roast.
• Place in an 11 x 7 baking dish, fat side up.
• Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
• Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
• Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
• Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
• Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
• Using a wisk, stir cornstarch mixture into hot cherry liquid.
• Bring to a boil and cook for 2 minutes, stirring constantly.
• Stir in lemon juice, butter and cherries.
• Cook 1 minute longer.
• Place pork on cutting board and let stand for 15 minutes before slicing.
• Serve with cherry sauce.

HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
• Combine all ingredients in a blender and puree.

PORK ROAST WITH HERB SHERRY SAUCE

Steps:

• This can be made in a covered roaster or slow cooker/crock pot. I prefer the crock pot. If using the oven, pre-heat to 250. Rub roast with salt and pepper on all sides. Heat olive oil in fry pan and sear roast until brown on all sides, transfer roast to roaster or crock pot. Deglaze the pan with 1/2 cup sherry and add to roast. Sauté' half the red onions, all shallots, and pearl onions in butter until slightly softened, add to roast. Add herbs and other half cup sherry to roast, cover, and roast or turn on crock pot, low, 6-8 hours. With about an hour left, add other half of red onions. When pork is very tender, remove to cutting board, cover and let rest. Remove cheesecloth with rosemary. Ladle off about a cup of au jus and place in a small sauce pan over medium heat. Mix remaining ¼ cup sherry with cornstarch. When sauce nears boil, add sherry/cornstarch; boil to thicken. Add back to roasting pan or crock pot. Slice roast, move to platter, ladle sauce on top.

SAVORY HERB PORK ROAST WITH GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

RACK OF PORK ROASTED WITH SHERRY AND PEARS

Steps:

• Preheat oven to 400 degrees. Peel and core the pears and cut each into quarters. Reserve the peelings and place the pears in enough ice water to cover. Add the lemon juice to the pears, stir and set aside.
• In a saucepan over medium heat, melt 2 tablespoons of butter. Add the shallots and 1 clove of minced garlic and the pear peelings and allow to soften for 5 minutes, stirring occasionally to avoid burning. Add the sherry and the chicken broth, bring to a boil and then reduce the heat to a simmer. Continue to simmer the sauce until it has reduced by half. Strain the sauce and set aside.
• Place the pork on a rack in a roasting pan and season with salt, pepper and the remaining garlic. Place in the oven for 10 minutes. Drain the pears and pat them dry and place them around the roast, glazing each with the drippings from the meat. If, at this point, the pork has not rendered enough fat to lightly coat the pears, melt the additional butter and brush over the pears. Return to the oven for 25 minutes.
• Remove the pork from the oven and allow to rest for 5 minutes while reheating the sauce. Carefully slice the pork between the bones and place two chops, flanked by the roasted pears, on each of 6 plates. The pork can be served with glazed carrots (see recipe) and wild rice.

HERB ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
• Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
• Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

HERBED PORK ROAST WITH GRAVY

Steps:

• Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

BAKED HERB PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add roast; seal bag and turn to coat. Refrigerate overnight, turning occasionally., Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan. Drain pork, discarding marinade; add pork to oven bag. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.

PORK ROAST WITH SHERRY-PLUM SAUCE

Steps:

• Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except jam; pour over pork.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender.
• Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir jam into juices.
• Cover and cook on high heat setting about 15 minutes or until jam is melted; stir. Serve sauce with pork.

HERB-ROASTED PORK LOIN

Steps:

• Roast pork:
• Preheat oven to 350°F with rack in middle.
• Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
• Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
• Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
• Make sauce while pork rests:
• Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
• Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
• Serve pork with sauce.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY

Steps:

• Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
• Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
• Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
• Preheat the oven to 350°F (180°C).
• Remove the pork loin from the marinade.
• Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
• Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
• Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
• Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
• Enjoy!

HERB-CRUSTED PORK SIRLOIN ROAST

Steps:

• Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
• Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
• Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

Steps:

• Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
• Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
• Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
• *Shitake mushrooms can be used in place of the regular mushrooms.