Pork Roast Dinner For Two Food

PORK ROAST DINNER FOR TWO

Steps:

• Preheat oven to 400F. Have a roasting pan ready.
• Season the pork on both sides with salt and pepper.
• Heat oil in a large skillet. Once hot, add the pork fat side down. Cook until brown, about 4 minutes. Flip and cook the other side until brown, about 4 minutes.
• Turn the pork onto one side and sear for 1 minute or until brown then sear the remaining side for 1 minute or until brown. Transfer pork to a plate.
• Drain the excess oil from the skillet. Very carefully, add the broth to the skillet (it will sputter so add a little bit then once it settles down add the rest). Stir and scrape up any brown bits left behind from the pork.
• In a large bowl add the onion, potatoes, garlic, celery, carrot, and rosemary. Add broth mixture and salt to taste then stir until coated. If the vegetables don't seem fully coated, add a little bit of olive oil. Transfer to the bottom of the roasting pan.
• Add pork fat side up on top of vegetables. Roast for 35-40 minutes or until the internal temperature of the pork is between 145-165F. Transfer the pork to a plate and tent with some foil to keep it warm. Let it rest while you make the gravy. If the vegetables aren't soft enough, roast the vegetables another 5-10 minutes while the pork rests.
• For the gravy: Place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid back into the roasting pan. Alternatively, you can use a medium saucepan.
• Heat the pan on the stove until hot. Add butter and cook until melted, scraping up any bits stuck in the pan.
• Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
• Slowly stir in the broth. Bring to a boil then cook until thickened, about 5 minutes. Stir in the milk and any juices accumulated from the pork resting. Taste and add more salt if necessary (I added 1/4 teaspoon kosher salt). Serve with pork and vegetables.

PORK LOIN RIB/RACK OF RIB FOR TWO

Steps:

• Rub the Fennel spice into the meat and let it rest for at least 2 hours.
• preheat oven to 375°F.
• Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
• Rotate the veggies every 15 minutes to brown them evenly.
• After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
• Finish roasting apprx another 15-20 minutes time will depend on the size of the roast and the size of the vegetables. Internal temperature of the pork should be 165-170°F.

PORK ROAST DINNER

Steps:

• Combine the garlic, fennel, rosemary, oregano, paprika, salt and pepper; rub over pork. Cover and refrigerate for 8 hours. , Place potatoes and onions in a 5-qt. slow cooker. Top with pork. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Let meat stand 10-15 minutes before slicing.

SUNDAY PORK ROAST

Steps:

• Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

ONE POT PORK ROAST DINNER (OR BEEF)

Steps:

• Put meat in a roasting pan surrounded by onions, carrots and celery.
• Sprinkle all over the top of meat and veggies: oregano, garlic powder or use a clove or 2 of fresh, onion powder, salt, pepper, thyme or rosemary pour 2 cans cream of anything soup (like mushroom) on top.
• dump a 24 oz can of whole or stewed tomatoes over top.
• Bake covered at 300 til tender (usually 3-4 hours like any pot roast).
• When done throw all veggies in a bowl with sauce and roast on a plate.