DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
HOME
Finally, the roast to end all roasts! - by Better Homes and Gardens
Provided by Better Homes and Gardens
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 230°C. Untie pork and use a small, sharp knife to cut fine parallel lines into skin (in the direction you want to carve it later). Take care not to cut into the meat.
- Put pork, skin-side up, on a wire rack set over the sink. Pour boiling water over skin and pat dry with paper towel. This will cause the skin to shrink, exposing the score lines.
- Roll up and secure with 3 lengths of butcher's twine. Rub a generous amount of salt into skin, rubbing into scores. Drizzle with ½ the oil, then massage it into skin using your hands.
- Put pork on a wire rack in a shallow oven tray. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. Reduce temperature to 150°C and bake for a further 1 hour.
- Remove pork from oven and baste with a little of the pan juices. Set aside, uncovered, to rest for 15 minutes. Increase oven to 220°C. Bake for a further 10 minutes.
- Carve pork and serve with roast vegetables and apple sauce.
PERFECT PORK ROAST EVERY TIME
Have you given up on pork roast as dry and bland? Well, don't. This method will produce a succulent and tender roast you can be proud to serve. If you like this recipe, see others at my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton
Categories Roasts
Time 10h15m
Number Of Ingredients 9
Steps:
- 1. Place roast in a large deep pan. Dissolve 1/2 c salt in a quart of water. Pour over roast and add enough more water to cover. Place in the fridge for about 7 hours.
- 2. Remove roast and dry. Place everything but the Worchesteshire sauce in a plastic bag. Place the roast inside, seal, and marinate for 2 hours (more is fine).
- 3. Remove roast and place in heated and oiled sauce pan and sear on all sides well. When done, take a roasting pan and line with foil. Place roast in the middle, sprinkle the Worchesteshire sauce over, and 1/2 c white wine. Seal tightly with more foil.
- 4. Place in 400 degree oven for 2 hours or until temperature reaches 140. Take out and remove from the pan to a dish, cover and let rest for 30 minutes. Place all juices in the saute pan to make gravy.
PERFECT PORK ROAST
Make and share this Perfect Pork Roast recipe from Food.com.
Provided by Alice 4
Categories One Dish Meal
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350f.
- Mix all spices and oil together. If needed, add more oil to produce a thick molasses-like consistency. Rub mixture on roast and place in roasting pan. Cover with foil and bake approximately 30 mins per pound until internal temperature is at least 165f.
- About an hour before it's finished, add a little water to the bottom of the pan and add lightly seasoned (salt/pepper/oregano), cut potatoes and carrots or green beans. Do not cover the vegetables with the water. Do recover the roast with foil to avoid drying it out.
PERFECTO PORK ROAST
I combined a couple of marinated pork recipes and came up with this one. It was one of the best yet, we made sandwiches with it for days after!
Provided by msmichelle4
Categories Pork
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together and marinate overnight (this is the secret).
- Set the oven to 400°F
- Spray an oven-safe dish with Pam or olive oil.
- Place pork tenderloins in the dish - side by side with tips folded under.
- Roast pork tenderloins in oven to an internal temperature of 170 or 180°F (about one hour).
- Pull from oven and let rest 10 minutes before slicing.
- Always allow your roasts to rest after taking them from the oven, at least 10 minutes.
- This allows your roast to finish cooking and redistribute it's juices, therefore creating a more juicy meat.
Nutrition Facts : Calories 162.5, Fat 9.7, SaturatedFat 1.4, Sodium 1396.3, Carbohydrate 19.4, Fiber 1.1, Sugar 11.8, Protein 1.6
PERFECT ROAST PORK CRACKLING
This is the only way to make true crackling on your pork roast. It took me years to perfect this and this is the first recipe to share on zaar
Provided by Barberal
Categories Pork
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Score pork skin, best to have your butcher do this.
- Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.
- Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.
- The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
Nutrition Facts : Calories 1839.2, Fat 141.6, SaturatedFat 49, Cholesterol 547.5, Sodium 352.9, Carbohydrate 0.3, Fiber 0.2, Protein 130.8
PERFECT PORK TENDERLOIN
My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.
Provided by BeachGirl
Categories Pork
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
- NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
- Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
- Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
- Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
- IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
- Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
- After resting 10 minutes, the roast should reach a safe 145-150 degrees.
- NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
- VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
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