Trisha Yearwood Pork Roast Recipe

Trisha Yearwood’s pork roast recipe is your ticket to a delicious, tender meal that works for so many occasions.

Combine chicken broth, lemon juice, and soy sauce for a simple yet effective marinade that keeps the meat succulent as it cooks.

One personal tip: keep an eye on the amount of salt you use, especially if your chicken broth is already salted – it makes all the difference!

This method not only makes cooking accessible but results in an impressive dish that you’ll want to make again and again!

How to Make Trisha Yearwood Pork Roast Recipe

Ingredients

• 1 Pork Loin (3-4 pounds)
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Ground Ginger
• 1 tsp Thyme
• 1/4 tsp Black Pepper
• 1/2 cup Chicken Broth
• 2 tbsp Lemon Juice
• 2 tbsp Soy Sauce
• Salt to taste

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F.

Pat the pork loin dry with paper towels.

Step 2:

Rub the pork loin with olive oil, garlic powder, ground ginger, thyme, black pepper, and salt.

Make sure it’s coated evenly.

Step 3:

In a pan over medium-high heat, sear the pork loin for about 3-4 minutes on each side until browned.

This helps lock in the flavors and juices.

Step 4:

In a small bowl, mix chicken broth, lemon juice, and soy sauce.

Pour this mixture over the pork loin.

Step 5:

Transfer the pork loin to the oven.

Roast for about 50-60 minutes or until an internal temperature of 145°F is reached.

Let it rest for at least 10 minutes before slicing.

Tips and Tricks for Making This Recipe

Searing for Flavor

Searing the pork loin is crucial as it helps develop a deep, savory crust that adds a lot of flavor to your roast!

Don’t skip this step!

Resting Matters

Always let the roast rest for at least 10 minutes after cooking.

This allows the juices to redistribute, which makes for a juicier roast.

Alternative Ingredients

If you’re out of chicken broth, vegetable broth can work in a pinch.

Feel free to experiment with flavors based on what’s in your pantry!

Adjust the Heat

If you prefer a bit more spice, add a pinch of cayenne pepper or smoked paprika to the rub.

This can give your roast a delightful kick!

Using a Meat Thermometer

Invest in a meat thermometer to ensure correct cooking time.

Pork should reach 145°F for safe consumption, so it’s worth checking for accuracy.

What to Serve with Trisha Yearwood Pork Roast Recipe

Creamy Mashed Potatoes

You can’t go wrong pairing the pork roast with a side of creamy mashed potatoes.

The soft and buttery texture perfectly complements the savory flavors of the pork.

A dash of garlic in the potatoes adds an extra depth to the dish.

Honey-Glazed Carrots

If you’re looking for something sweet to balance the meal, try honey-glazed carrots.

The sweetness of the honey pairs beautifully with the savory pork roast.

A sprinkle of thyme or rosemary freshly picked from the garden takes it up a notch.

Rustic Green Bean Salad

For a touch of freshness, I suggest a rustic green bean salad.

Toss some lightly blanched green beans with cherry tomatoes and a drizzle of balsamic vinaigrette.

This side dish adds a vibrant and crunchy contrast to the tender pork.

Roasted Butternut Squash

Try out roasted butternut squash for a colorful and slightly sweet option.

Cut the squash into cubes and roast it with olive oil and sage.

It’s a comforting combination that warms the soul along with the pork.

Spiced Apple Chutney

Give the pork roast an unexpected twist with a side of spiced apple chutney.

Cook apples with cinnamon, ginger, and a hint of chili for a sweet and spicy mix.

It adds a pleasant zing that lifts the whole meal.

Variations and Substitutions

Adjusting the Spice Mix

You can substitute thyme with rosemary for a fragrant twist in the flavor profile.

The garlic powder can be replaced with fresh minced garlic for a more robust taste.

Alternatives for Sauce Ingredients

Lemon juice can be swapped with apple cider vinegar for a bit of tartness.

Replace soy sauce with tamari for a gluten-free option.

Different Cooking Methods

To create smoky flavors, barbecue the pork loin instead of roasting it in the oven.

Try using an Instant Pot for a quicker cooking time that keeps the meat succulent.

Vegetable Additions

Consider adding root vegetables like carrots and potatoes around the pork for a complete meal.

Zucchini or bell peppers can be added for a splash of color and an extra layer of flavor.

How to Store Leftover Trisha Yearwood Pork Roast

Slicing the leftover pork roast beforehand can simplify storage and later meal prep for you.

Cut the roast into thin slices and plan to organize them neatly in a container.

Use Airtight Containers

You’ll want to put the slices in an airtight container that can be firmly sealed.

It’s key to keep out air to preserve flavor and prevent drying out.

Short-Term Recommendations

For short-term storage, you can keep your leftovers in the refrigerator for up to three days.

Always ensure the container is well sealed to maintain taste and moisture.

Freezing Instructions

If you want the pork roast to last longer, freezing is the way to go!

Place the slices in a freezer-safe bag or container to avoid freezer burn.

Label with today’s date to keep track of freshness.

Following these storage tips can help you enjoy Trisha Yearwood’s delicious pork roast later without any loss of flavor!

Common Mistakes to Avoid

Overcooking

You might be tempted to cook the pork roast a bit longer to make sure it’s done, but don’t overdo it!

Overcooking can lead to a dry, tough roast that’s not enjoyable.

Using a meat thermometer is a fantastic way to make sure your pork roast is tender and juicy.

Skipping the Searing

Don’t skip the step of searing your pork roast before cooking!

Searing locks in flavors and adds a beautiful color to the meat.

It’s a quick step that makes a big difference in the taste and appearance of your dish.

Ignoring the Rest Time

You should always let your roast rest for a few minutes once it’s cooked.

Resting allows the juices to redistribute, making your pork roast moist and flavorful.

Cutting into it too soon can cause those precious juices to be lost.