PEPPERONCINI PORK ROAST
Pepperoncini Pork Roast is about to become your favorite crock pot meal, with savory pork, jarred pepperoncini and lots of herbs!
Provided by Seasonandthyme
Categories Instant Pot and Slow Cooker
Time 6h10m
Number Of Ingredients 11
Steps:
- Begin by heating up a cast iron skillet with your olive oil, on medium high heat. Once hot, add in pork roast (whole) and begin browning. Allow each side to brown thoroughly before flipping it and moving to the next side. This first step is optional, but does give a great layer of flavor.
- Once browned, place pork into the Crockpot and add spices and pour pepperoncini and pepperoncini juice over the top.
- Cook on low for 6-8 hours or on high for 4-5.
- Shred meat and serve.
- Begin by slicing pork tenderloin into 1-inch thick pieces.
- Turn Instant Pot on to Saute function and add olive oil. Brown pieces of pork (4-5 minutes on each side).
- Turn off Saute function and add the rest of the ingredients. Close lid and turn on High Pressure for 12 minutes.
- After 12 minutes are up, allow to Natural Release completely.
- Shred and serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 752 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BONNIE'S ITALIAN STEW
Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F.
- For the meatballs:
- Pour the milk over bread and soak to soften.
- Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
- Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
- For the stew:
- Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
- Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
- To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.
BONE-IN PORK ROAST WITH BROCCOLI RABE, SWEET ITALIAN SAUSAGE, AND ROASTED PEACHES
Provided by Tyler Florence
Categories main-dish
Time 2h21m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
- Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is wilted.
- Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft.
- Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
- Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving.
SLOW-ROASTED PORK WITH FENNEL & BLACK PEPPER
Succulent, slow-cooked pork served with braised beans and salad makes a treat of a Sunday lunch
Provided by Mary Cadogan
Categories Main course
Time 6h
Number Of Ingredients 7
Steps:
- Cut the string from the joint and unroll it. Flatten out as much as possible, cutting through any thick pieces if necessary to give you an even thickness of meat. Mix the garlic, fennel, pepper, rosemary, bay and 1 tsp salt. Sprinkle evenly over all sides of the pork and massage it in. Place on a platter, cover loosely with foil and chill for at least 4 hrs or up to 24 hrs.
- Re-roll the joint and tie at intervals along its length with string. Bring to room temp an hr before roasting and heat oven to 180C/160C fan/gas 4. Roast the pork in a roasting tin for 2 hrs, basting occasionally and adding the wine after 1 hr. Remove from the oven, transfer to a platter and pour over the pan juices. Cover tightly with foil and leave to rest for 15 mins. Serve with beans (see 'Goes well with') and salad (see below).
Nutrition Facts : Calories 436 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 44 grams protein, Sodium 0.94 milligram of sodium
SLOW COOKER ITALIAN-STYLE PORK ROAST
If you are a pork roast enthusiast, this is definitely one to add to your collection. The pork is simmered in a tomato sauce, and served over hot rice or noodles. The recipe calls for beans, I did not use any since my kids don't like them.
Provided by skigb
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
- Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
- Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
- Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
- I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.
Nutrition Facts : Calories 427.9, Fat 28.6, SaturatedFat 10.6, Cholesterol 130, Sodium 102.7, Carbohydrate 4.5, Fiber 1.1, Sugar 1.1, Protein 35.9
PEPPERONCINI PORK ROAST
Make and share this Pepperoncini Pork Roast recipe from Food.com.
Provided by tannermom
Categories Easy
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients except green vegetable in slow cooker on low for 6-8 hours or on high for 4-5 hours. Serve with steamed vegetable.
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
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