Center Cut Pork Roast Food

ROAST PORK LOIN

Steps:

• Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
• Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
• Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
• Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
• Prep Time: 30 minutes
• Cook Time: 1 hour

PORK 'COMFORT' LEFTOVER ROAST

Steps:

• Melt butter in large sauce pan, add celery onion, garlic and bell pepper saute until just tender crisp, or until your liking stir in flour. add beef consomme, beef bouillon and stewed tomato's, worcestershire sauce , caraway seed and cook 30 minutes adding more liquid as needed, 10 minutes before serving add pork, black pepper and celery salt as needed, stir in sour cream heat and serve over buttered egg noodles.

CENTER CUT TENDERLOIN ROAST

Steps:

• Preheat the oven to 250 degrees F.
• Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
• Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
• Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.

GREAT CROCK POT RECIPE FOR A CENTER CUT PORK LOIN

Steps:

• - For this recipe I used a 6-qt crock pot that comes equipped with a meat thermometer that plugs into the unit and provides continuous monitoring of the meat temperature. (See "BACKGROUND" below for further explanation.) I also used a metal oval cooking rack that fits perfectly into the crock pot which raises the roast up and keeps it from sitting in the liquid at the bottom of the pot. To simplify cleaning I also used a disposable slow cooker liner.
• - BACKGROUND: We have been using crock pots to cook beef and pork roasts for more than 40 years. We would always follow the recommended cooking times of 8 to 12 hours on LOW heat. (I believe the instructions for today's newer crock pots have lowered the recommended cooking time down to about 6 to 10 hours.) But the roast always turned out tough and dried out regardless of how much spice, sauces, and liquids were added or not added to the meat. We now know this long duration cooking just removed all the meat's nutrients and natural flavors. This is why they all came out tasting about the same with that proverbial "crock pot flavor/aftertaste". So we invested in a crock pot that has an attached meat thermometer which continuously monitors the meat temperature then shuts the cooker off when the correct temperature is reached. This way you are not always removing the lid to use a hand-held meat thermometer which also adds to the cooking time due to the loss of heat, or so says the owner's manual. Now back to the cooking instructions.
• - Place the roast on the cooking rack and pour the 13 ounces (1 1/3 cups) of pre-packaged slow-cooker sauce of your choice over the meat. In this recipe I used a 2.5 pound boneless pork loin center cut.
• - Place the lid on the crock pot and insert the attached meat thermometer through the access hole in the lid into the thickest part of the roast and turn the heat onto LOW.
• - This particular crock pot took 2 hours and 45 minutes to raise the meat's internal temperature from 32 degrees to 140 degrees. Upon reaching 135 to 140 degrees immediately remove the roast and wrap it in aluminum foil and allow it to rest for 15 to 30 minutes. The meat will continue to cook and redistribute its nutrients and natural flavors. (If you use a hand-held meat thermometer when you first remove the roast from the slow cooker you will see the smaller end pieces are already past 145 degrees. Serve these sections to your guests who like their meat well done and dried out.).
• - Now remove the metal cooking rack from the crock pot but leave it on LOW in order to keep the sauce at the bottom hot.
• - Skim off any fat that may be floating on top of the sauce and then stir it up.
• - Slice the roast to the thickness desired and spoon the sauce over the slices.
• - Now ENJOY!

INSTANT POT PORK ROAST

Steps:

• Trim the roast to remove skin and top fat. Pat dry.
• Mix the dry rub ingredients in a small bowl. Rub the seasonings all over the pork, coating well.
• Turn on saute mode on the Instant Pot . Add the cooking oil to the pot. When hot, add the pork roast and brown on both sides (if possible). Turn off the Instant Pot and remove the roast.
• Add the broth and whisk any browned bits from the bottom of the pot. Place the trivet into the pot and lay the pork roast on top of the trivet.
• Cover the pot, lock on the lid, and make sure the valve is set to sealing. Press the pressure cook button and set the cook time to 45 minutes.
• When the cooking cycle is finished, allow the pot to depressurize naturally for 10-15 minutes, then move the valve to venting to release the remaining pressure.
• To make the gravy, first skim excess oil from the top of the broth in the Instant Pot. Make a cornstarch slurry by adding the cornstarch to cold water. Turn on saute mode. When the liquid is boiling, add the cornstarch and whisk until thickened.
• Slice the roast and serve with your favorite side dish.