What seasonings do you use on a pork roast?
I always seem to season my pork roasts with garlic powder, ground pepper, and insert slivers of fresh garlic into the roast. I'm just wondering what everyone else seasons theirs with.
Fresh rosemary from my herb garden. I also use garlic salt or powder and ground black pepper.
Love fresh rosemary with pork. I'll saute it sometimes in olive oil with garlic. As it cooks, it becomes nice and crispy. I'll top my pork or lamb with it. Delicious!
I've never tried sautéing it before. That does sound delicious!
Slivers of fresh garlic for sure - bit of salt for a delicious crunchy crackle - ! For roast lamb we use mint sauce + garlic.
Yes, I use the silvers of fresh garlic too inserted into slits in roast. I like to make a paste of Dijon, thyme, rosemary, salt and pepper.
Some of my favorite seasonings for pork are garlic salt, black pepper, and rosemary.
Besides seasoning with a dry rub, I highly recommend brining pork loins in a salt water, sugar, and onion powder solution. This will give it flavor and help with keeping it moist.
I like rosemary or sage and lots of garlic, but I have an alternative killer recipe for pork roast. Season the roast with salt and pepper, smear all over with mustard, then coat with a mixture of breadcrumbs, prepared horseradish, and mayonnaise. Roast at 350f until done.
I use basil all three kinds which I have close by in my little garden, the sweet basil, holy basil and the purple basil, some rosemary, thyme, sometimes fresh mint, and red paprika, garlic spice, and a pinch of black pepper. Off-course some slat to taste.
I have a recipe for pork loin roast that is always a big hit and favorite. Salt & pepper the roast. Brown on all sides in the dutch oven roasting pan you'll cook it in. It will pop and spatter lots and be messy so be careful and not get burned. Try not to poke meat with fork. Remove roast from pan and add lots Garlic slices and Sliced Apples and saute for about 10 minutes on medium high heat. Be careful not to burn. Return roast to pan. Rub with fresh rosemary stems. Cover and cook until done. Remove roast from pan and add about 1 1/2 cup apple jack or cider to pan and reduce to make an awesome sauce like mixture. Serve the sauce along with each slice of roast. Is you mouth watering yet?
Smoke. That's the best way. Use hickory or pecan wood. Smoked pork has a whole new flavor compared with dry roasting. If over-smoking is a concern, smoke for 1 hour, then finish in the oven. Your seasonings are right, however smoking will really make it pop. IMHO pork is not always the same. If you buy pork branded tender or moist or something to that effect, you get an "enhanced meat" meaning it has been injected with phosphates and salt which really make it tasty. If you buy "natural" pork, it will be tough, and not good at all, no matter what you do to it.
Best to get the "enhanced" kind, and use a thermometer. Cook to 160F.(72C.) but no more. Rest for 15 minutes before carving. Hey it's "the other white meat"
Definitely garlic, preferably fresh garlic, parsley, salt-and-pepper, and a little basil as well. However my favorite kind of pork roast is the kind that is sealed and preseasoned and ready to cook. Usually Hormel or Hatfield has this kind of roast. After removing from the bag and you could really see and smell the delicious seasonings, place in a roasting bag in the oven and it comes out delicious!
by carol stanley 7 years ago
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