Easter Pork Food

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ELEGANT PORK LOIN ROAST



Elegant Pork Loin Roast image

This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.

Provided by JESHENBA

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h30m

Yield 8

Number Of Ingredients 10

1 (4 pound) boneless pork loin roast
¼ cup Dijon mustard
2 tablespoons packed brown sugar
1 ½ cups apple juice, divided
1 cup pitted prunes
1 cup dried apricots
¾ cup red wine
¼ cup packed brown sugar
⅛ teaspoon ground cloves
2 teaspoons cornstarch

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
  • Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
  • During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
  • When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
  • Slice the roast, and pass the sauce for guests to serve themselves.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 41.8 g, Cholesterol 79.4 mg, Fat 9 g, Fiber 2.8 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 240.9 mg, Sugar 33 g

EASTER PORK LOIN ROAST WITH ONION-MUSHROOM GRAVY



Easter Pork Loin Roast With Onion-Mushroom Gravy image

This is the main dish I made for my Wive's Easter Dinner when our husbands were deployed. There weren't any leftovers! I say 10 servings because it served 10 women. Men might eat more, thus lessening the servings!

Provided by ShaniRage

Categories     Sauces

Time P1DT2h20m

Yield 10 serving(s)

Number Of Ingredients 16

1 (5 lb) bone-in pork loin roast
3 tablespoons olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon thyme
3 garlic cloves, sliced
1 cup water
1 cup beef broth
2 medium onions, sliced
1 1/4 cups fresh mushrooms, chopped
1/4 cup flour
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon vegetable oil
2 tablespoons parsley

Steps:

  • For Roast:.
  • Cut slits into the top of the roast.
  • Insert garlic slices into slits.
  • Combine olive oil and spices - rub over roast.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F.
  • Bake uncovered for 2 hours and 15 minutes or until meat thermometer reads 160 degrees F.
  • Let roast stand 15 minutes before carving.
  • For Gravy:.
  • Pour drippings and loose brown bits from the roast pan into a measuring cup.
  • Skim the fat off the top, reserving 2 tablespoons drippings.
  • Add water and broth to drippings, set aside.
  • Sautee onions and mushrooms in oil and butter until tender.
  • Stir in flour until well blended.
  • Gradually stir in broth mixture.
  • Bring to a boil.
  • Cook and stir constantly for 2 minutes or until thickened.
  • Stir in parsley and pepper.

Nutrition Facts : Calories 558.4, Fat 28.6, SaturatedFat 9.4, Cholesterol 187, Sodium 315.8, Carbohydrate 5.3, Fiber 0.6, Sugar 1.1, Protein 66.1

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