Glazed Holiday Pork Roast Food

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

GLAZED HOLIDAY PORK ROAST

Steps:

• Make 15-20 slits, about 1 to 1-1/2 in. deep, in the roast; place some fruit in each slit. In a small bowl, combine the water, honey, soup mix, ketchup, lemon juice, zest and remaining fruit., Place roast fat side up in a roasting pan. Pour fruit mixture over the top. Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°. Let stand for 10-15 minutes before carving.

FESTIVE PORK ROAST

Steps:

• Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.
• Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.
• Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.
• Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.
• Makes 8 to 10 servings

PORK ROAST WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

CHRISTMAS PORK ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast into a roasting pan; push whole cloves into the meat. Cover the roast with apple slices.
• Mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. Pour about half the cranberry mixture over the pork roast. Cover with a lid or a sheet of aluminum foil.
• Bake in the preheated oven for 30 minutes. Pour remaining cranberry mixture over roast. Sprinkle orange zest over the cranberry sauce.
• Return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.

GLAZED PORK ROAST

Steps:

• Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.

HONEY-SOY GLAZED PORK ROAST

Steps:

• Preheat oven to 400ºF (200ºC). Pat pork roast dry with paper towel. Place fat-side up on rack in roasting pan. Stud roast all over with cloves. Pour broth into bottom of roasting pan.
• In bowl, whisk together honey, soy sauce, brown sugar and garlic. Brush half the glaze over roast.
• Roast pork in lower-third of oven 20 min., then reduce temperature to 325°F (160°C). Brush roast with remaining glaze. Continue to cook, basting with pan drippings every 20 min. for 3 hr., or until meat thermometer inserted in thickest section registers 160°F (71°C). Tent with foil, if glaze browns too quickly.
• Remove roast from oven; tent loosely with foil to rest 20 min. Thinly slice to serve.