Best 2 Peppered Pork Roast Recipes

Indulge in a symphony of flavors with our carefully curated collection of peppered pork roast recipes. Embark on a culinary journey where succulent pork is elevated to new heights, enveloped in aromatic peppercorns and a tapestry of spices. Discover the classic peppered pork roast, where tender pork shoulder is roasted to perfection, its crispy exterior yielding to a juicy, flavorful interior. Explore variations that tantalize the taste buds, such as the tangy orange-peppered pork roast, where citrusy notes dance with the heat of peppercorns. For a smoky twist, uncover the secrets of the chipotle-peppered pork roast, where a blend of chipotle peppers and spices creates a rich, complex flavor profile. And for those who love a bit of heat, the spicy peppered pork roast delivers a fiery kick that will leave you craving more. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for special occasions or everyday meals. So, prepare to embark on a culinary adventure with our peppered pork roast recipes and create dishes that will delight your family and friends.

Here are our top 2 tried and tested recipes!

PEPPERED PORK ROAST

Peppered Pork Roast image

Great way to prepare "the other white meat." If you don't have garlic pepper you may substitute 3/4 teaspoon garlic powder and 1/4 teaspoon black pepper.

Provided by carolinafan

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

1 teaspoon garlic pepper seasoning
1 teaspoon dried rosemary leaves, crushed
1 (2 lb) boneless pork top loin, roast (single)

Steps:

Heat oven to 350.
Mix garlic pepper and rosemary. Rub over entire surface of roast.
Place roast, fat side up, on rack in shallow roasting pan. Roast uncovered 40 to 50 minutes or until meat thermometer registers 155 degrees.
Let stand 5 to 10 minutes before slicing.

BONNIE'S ITALIAN PEPPERED PORK ROAST

BONNIE'S ITALIAN PEPPERED PORK ROAST image

This recipe was in one of our boxes of recipes, hidden way in the back. I am so glad it didn't get thrown away! My husband made this dish last night. He gave the meat a good searing, and let it cook in the slow cooker most of the day with the potatoes, carrots and onions. This pork roast is fabulous, with the Italian seasoning...

Provided by BonniE !

Categories Roasts

Time 8h20m

Number Of Ingredients 11

Ingredients

3 to 4 pound boneless pork roast
2 teaspoons italian seasoning, crushed
1 teaspoon fennel seed, crushed
1/2 teaspoon celery seed
1 teaspoon salt
1/2 to 1 teaspoon black pepper, fresh ground
2 large potatoes peeled and cut into 3/4 inch slices
4 large carrots cut into 1/2 slices
2 onions quartered
4 cloves of garlic, peeled and sliced
3/4 cup of beef broth

Steps:

1. Mix the Italian seasoning, fennel seed and celery seed together , and crush.
2. Mix together all the seasonings with the fresh ground black pepper. Rub this mixture all over the surfaces of the pork roast. Brown the roast in a little oil in a large skillet over medium-high heat. Turn it often to brown evenly on all sides. Give it a good searing.
3. Place potatoes, carrots and garlic in a 3 1/2 to 4 quart slow cooker. Pour the broth over the vegetables. Place the pork roast on top of the vegetables. Cover and cook on low 8 hours or until the pork is very tender and the vegetables are done. Slice the pork in 1/2 slices. To serve: Place a serving of pork on a dinner plate with the carrots, potatoes and onions, and then ladle juices from the crockpot over the food. Enjoy!
4. COOK'S TIPS: This roast fed three people three great dinners! The first night, we had it as Roast Pork and vegetables with au jus. The second night, we had sliced pork warmed up in a gravy made in the juices the roast cooked in. I added cornstarch to the gravy to thicken it. Less fat this way and all flavor. Served with mashed potatoes and green beans. The third night, we had roast pork sandwiches and my oven potato wedges. Just add 3/4 bottle of Mesquite barbecue sauce (in a small crockpot) to the leftover shredded pork. (avoid sweet barbecue sauces with the Italian seasonings) Turn it on high for one hour, and it is ready. Serve on soft wheat rolls. I will add a picture above for this.

Tips:

Choose the right cut of pork: For this recipe, a boneless pork roast is best. Look for a roast that is about 3 to 4 pounds in size.

Sear the pork roast before roasting: Searing the pork roast helps to create a flavorful crust and lock in the juices. To sear the roast, heat a large skillet over medium-high heat. Add the roast and cook for about 5 minutes per side, or until browned.

Use a flavorful rub: The rub is what gives the pork roast its flavor, so be sure to use a blend of spices that you enjoy. The recipe provided in the article uses a simple rub made with salt, pepper, garlic powder, and onion powder. You can also add other spices, such as cumin, chili powder, or paprika.

Cook the pork roast to the proper temperature: The internal temperature of the pork roast should be 145 degrees Fahrenheit when it is done. To check the temperature, insert a meat thermometer into the thickest part of the roast.

Let the pork roast rest before slicing: After the pork roast is cooked, let it rest for about 10 minutes before slicing. This will help the juices redistribute throughout the roast, making it more tender and flavorful.

Conclusion:

Peppered pork roast is a classic dish that is easy to make and always a crowd-pleaser. By following the tips above, you can ensure that your peppered pork roast turns out perfectly every time. Serve the pork roast with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.