Harvest Pork Roast Food

AUTUMN PORK ROAST

Steps:

• Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

HARVEST TIME PORK ROAST

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
• In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

HEAVENLY HARVEST PORK ROAST RECIPE - (3.6/5)

Steps:

• Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into 4 1/2-quart CROCK-POT® slow cooker. Blend salt, garlic salt, steak seasoning and pepper in small mixing bowl. Rub mixture over roast. Place roast in CROCK-POT® slow cooker. Turn roast to cover with juice mixture. Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices. Tip Unless you have a 5-, 6-, or 7-quart CROCK-POT® slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.

HARVEST TIME PORK ROAST

Steps:

• Heat oven to 375°F Place pork roast in ungreased shallow roasting pan. In small bowl combine, first 5 ingredients. Brush pork with half of marmalade mixture.
• In large bowl, combine remaining ingredients. Toss gently to coat. Arrange vegetables around pork.
• Bake at 375F for 45 minutes. Brush pork with remaining marmalade mixture, gently stirring vegetables to coat with pan juices. Bake an additional 15 minutes or until vegetables are tender, and pork is no longer pink in center.