Best 5 Succulent Pork Roast Recipes

Succulent Pork Roast: A Culinary Journey Through Flavor and Tenderness

Indulge in the exquisite flavors of succulent pork roast, a culinary masterpiece that tantalizes the taste buds and warms the soul. This versatile dish, hailing from diverse culinary traditions, offers an array of tantalizing recipes, each showcasing unique spices, herbs, and cooking techniques. From the classic American slow-cooked pulled pork to the aromatic Asian-inspired char siu, pork roast takes on a global adventure of taste. Embark on this culinary journey and discover the secrets of creating a succulent, juicy, and unforgettable pork roast that will leave you craving for more. With step-by-step instructions and expert tips, these recipes guide you through every stage of the process, ensuring a perfect pork roast every time. So, gather your ingredients, prepare your taste buds, and embark on a delectable adventure with our succulent pork roast recipes.

Here are our top 5 tried and tested recipes!

TENDER AND JUICY PORK LOIN ROAST RECIPE

Tender and Juicy Pork Loin Roast Recipe image

This Honey Garlic Glazed Pork Roast recipe is hands down the BEST. If you're wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin.

Provided by Katerina | Diethood

Categories Dinner

Number Of Ingredients 16

Ingredients

3- pound pork loin
1 tablespoon olive oil
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and fresh ground pepper, (to taste)
4 cloves garlic, (minced)
1/4 cup honey
3 tablespoons low-sodium gluten free soy sauce
1 tablespoon dijon mustard
1 tablespoon olive oil
1 tablespoon olive oil
1 pound brussels sprouts, (cut in half)
1 pound butternut squash, (peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash))

Steps:

Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
Take the spice mix and rub it all over the pork loin.
Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

Nutrition Facts : Calories 347 kcal, Carbohydrate 22 g, Protein 41 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 322 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

SUCCULENT BRAISED PORK

Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

Ingredients

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

ROASTED PORK LOIN

Roasted Pork Loin image

Succulent pork roast with fragrant garlic, rosemary and wine.

Provided by Kathleen Burton

Categories Meat and Poultry Recipes Pork

Time 1h20m

Yield 8

Number Of Ingredients 6

Ingredients

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g

SUCCULENT ROASTED PORK LOIN

Succulent Roasted Pork Loin image

We make pork loin quite often in our house and this recipe has quickly become a favorite. It's easy and delicious and one I'm sure you will enjoy as well!

Provided by Dine Dish

Categories One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper
2 lbs boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Steps:

Preheat oven to 350 degrees F.
Crush garlic with rosemary, salt and pepper, making a paste.
Pierce the meat with a sharp knife in several places and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven for 2 hours, turning and basting with pan liquids.
After 2 hours remove roast to a platter.
Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
Serve with pan juices.
Enjoy!

SUCCULENT SWISS PORK ROAST WITH CRISPY SKIN

Succulent Swiss Pork Roast With Crispy Skin image

This is one of my favourite forms of Pork. It is very juicy and yet offers lovely golden crisp skin on top! You will need to get a large piece of preferably Pork Neck or a large piece of pork with the skin and fat still attached, NOT a lean pork roast, so not for those watching their weight! Every time I prerpare this type of pork roast guests never fail to praise and make superlative compliments! Try it, it also makes a great and special family meal!

Provided by Switzerland

Categories Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!)
6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard
1 lime, juice of
salt, to taste
ground black pepper, to taste
Season-All salt, to taste (or preferably Knorr-Aromat)
3 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves
2 tablespoons dried marjoram
1 1/2 tablespoons dried rosemary
1 cup water
3 tablespoons extra virgin olive oil
1/2 cup water
1/2 cup half-and-half
1/3 cup extra dry vermouth or 1/3 cup dry white wine

Steps:

Pre-heat oven 375°F.
Wash the entire piece of pork under running water (both sides).
Place meat skin side up in a large roasting pan.
Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
Generously apply the mustard on both sides all over the roast including the skin.
Squeeze and evenly apply the juice of half a lime per side of the roast.
Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
Turn roast so the skin faces upward in the roasting pan.
Pour 1 cup water into bottom of pan (not on the roast).
Drizzle olive oil evenly over the top of the roast.
Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
For Gravy/Sauce:.
Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!

Nutrition Facts : Calories 110.7, Fat 10, SaturatedFat 2.5, Cholesterol 7.5, Sodium 179, Carbohydrate 5.4, Fiber 2.4, Sugar 0.7, Protein 1.7

Tips:

Choose a pork roast that is well-marbled, as this will help to keep it moist during cooking.
Sear the pork roast before roasting it, as this will help to develop flavor and create a crispy crust.
Use a meat thermometer to ensure that the pork roast is cooked to your desired doneness.
Let the pork roast rest for at least 15 minutes before carving, as this will help to redistribute the juices and make the meat more tender.
Serve the pork roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Succulent pork roast is a versatile dish that can be enjoyed by people of all ages. Whether you are looking for a special occasion meal or a simple weeknight dinner, this dish is sure to please. With its tender meat, flavorful gravy, and crispy crust, succulent pork roast is a dish that will be a hit with everyone at your table.