Oven Cooked Pork Loin Roast Recipe
2022-12-22- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
289 -
Carbohydrates
31.2 -
Cholesterol
65.7 g -
Fat
5.5 g -
Fiber
4 g -
Protein
28.6 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
523 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
2.2 g -
Potassium
285 mg
Oven Cooked Pork Loin Roast Recipe
Oven cooked pork loin roast recipe. Pork loin roast with spices, and herbs cooked in stovetop pressure cooker oven. You may also like Pork Loin with Chickpeas and Saffron
Pressure Cooker Pork Loin Chili with Chickpeas and Saffron Recipe
Makes 6 servings
Ingredients: 12 dried New Mexican red chiles, stemmed and seeded, 3 tablespoons stemmed fresh thyme leaves, 2 tablespoons chopped fresh oregano leaves, 2 tablespoons smoked paprika, 1 tablespoon minced garlic, 1/2 teaspoon salt, 1/2 teaspoon saffron threads, 3 tablespoons (45 ml) olive oil, 2 green bell peppers, stemmed, cored, and chopped, 2½ pounds (1.44 kg) boneless pork loin, cut into 1/2-inch (1.25 cm) pieces, 15 oz (450 ml) can chickpeas, drained and rinsed, 1 cup (250 ml) chicken broth, 1/2 cup (125 ml) dry sherry, 1 tablespoon (15 ml) yellow cornmeal
Instructions: Tear red chilies into small bits, then place in a medium bowl. Cover with boiling water. Set aside and let soak for 20 minutes, until softened. Using a colander, drain soaked chilies and transfer them to a blender. Add thyme, oregano, paprika, garlic, salt, and saffron. Blend until smooth.
Preheat olive oil in a 6-quart (6L) stove-top pressure cooker over medium-high heat (if you are using an electric pressure cooker, turn to the browning function). Add chopped green bell peppers and cook, stirring often, until softened, for about 3 minutes. Add the meat and stir until it loses its raw color, for about 6 minutes. Stir in chili paste and cook for a further 1 minute.
Add chickpeas, chicken broth, sherry, and cornmeal. Mix well.
Cover the pressure cooker and lock the lid. Set burner pressure to high heat. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 7 minutes. (if you are using an electric pressure cooker, set the machine to cook at high pressure (9-11 psi), then set the machine’s timer to cook at high pressure for 10 minutes).
Open pressure cooker, using the Quick Release method. Stir chili well before serving. Get more pressure cooker recipes at Pressure Cooker Recipes.
Oven Cooked Pork Loin Roast Recipe
Ingredients
- 1 tablespoon (15 ml) sweet paprika
- 1 teaspoon (5 ml) dried sage
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 tablespoons (30 ml) olive oil
- 3 pounds (1.44 kg) pork loin rib roast
- 2 medium leeks, thinly sliced
- 1 tablespoon minced garlic
- 1 cup (250 ml) chicken broth
Method
Step 1
In a small mixing bowl, combine paprika, sage, black pepper, thyme, dry mustard, and salt. Mix well.
Step 2
Smear a very light coating of olive oil over the meat, then rub the spice mixture across it.
Step 3
In a 6-quart (6 L) pressure cooker, heat 2 tablespoons olive oil over medium-high heat. Add pork roast and brown on all sides, turning occasionally, for about 8 minutes. Remove from the pot and transfer to a large plate.
Step 4
Add leeks and minced garlic. Cook, stirring continuously, just until leeks begin to soften, for about 1 minute. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
Step 5
Return pork roast to the cooker, bone side down. Pour in any accumulated juices.
Step 6
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.
Step 7
Open the pressure cooker, using a Quick Release method. Transfer cooked pork loin roast to a large carving board. Let stand for 5 minutes, before carving.
