BEST ROAST PORK I'VE EVER EATEN
This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.
Provided by TPubmgjbd
Categories Pork
Time 3h15m
Yield 1 pork loin roast, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place pork roast in a shallow metal pan.
- Combine honey and Dijon mustard.
- Coat top and sides of roast with this mixture.
- Sprinkle garlic powder and rosemary over entire coated surface.
- Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
- Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
- Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
- When meat is done, remove from oven and place on carving board.
- Scrape pan and pour juices into a saucepan.
- Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
- Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
- Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
- Slice pork roast and serve with sauce.
ONE POT PORK ROAST DINNER (OR BEEF)
This was a favorite of mine growing up that my Mom used to make (likely still does). It is really good, a great tasing gravy type sauce, a whole meal in one and it tastes like you worked hard. Great meal for company when you dont want to spend the day in the kitchen. The meat can also be cup up, mixed with the veggies and made into a stew for freezing afterwards, good on bread too. I have done beef and pork roasts this way.
Provided by Tara1183
Categories One Dish Meal
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 709, Fat 14.7, SaturatedFat 4.3, Cholesterol 260.8, Sodium 297.7, Carbohydrate 51.8, Fiber 8.8, Sugar 9.7, Protein 89.6
FALL APART PORK ROAST
This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!
Provided by Obsidian468
Categories Pork
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F for 15 minutes.
- Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
- Put 1/3 can of pork (or chicken) base into the bottom of the pan.
- Add hard cider to the pan.
- Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
- Place roast in pan and drench with another 1/3 can of broth - discard the rest.
- Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
- Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
- Reduce oven heat to 200 degrees.
- Cover roast with aluminum foil.
- Place roast in oven, and roast for 90 minutes.
- After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
- Re-cover roast and place back in the oven for another 90 minutes.
- After the second 90 minutes, re-baste roast and remove foil.
- Sprinkle the remaining dry rub and paprika on top of the roast.
- Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
- Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.
Nutrition Facts : Calories 231.9, Fat 6, SaturatedFat 1.8, Cholesterol 107.5, Sodium 145.7, Carbohydrate 7.6, Fiber 2.4, Sugar 2.7, Protein 35.6
PORK ROAST TO DIE FOR
I needed something tender and delectable--moist and melt-in-your-mouth like, that didn't require a whole lot of fuss. One pork roast and a crock pot's help later, perfection. I can't even tell you. How. Good. It. Really. Is. NOTE: When I say "boneless pork roast," it must be one of a boneless "blade/Boston/shoulder" cut. Every store labels them differently, but look for at least one of these labels. If it doesn't say that, don't bother. The roast should be well marbled, and have a decent layer (1/4-inch?) of fat on one side.
Provided by Battle in Seattle
Categories Pork
Time 7h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, preheat vegetable oil over medium-high heat until nearly smoking. Meanwhile, season all sides of pork roast with salt and pepper and half of the dried thyme.
- When oil is hot enough, starting fat-side down, saute all sides of pork for three to four minutes, until golden brown.
- Transfer pork to large crockpot, add remaining ingredients and cover.
- Cook on high six hours, or low heat eight to ten. My crock pot has a setting where it automatically cooks on high for the first two hours, then switches to the low setting. I just leave it on this all day until I'm ready to eat in the evening, and it's always perfect. (I'm sure you could also bake it on low heat or simmer on the stove-top in a covered dutch oven; adjust cooking times accordingly.).
- (There will be an ample amount of fat throughout meat--this is more of a pulled pork style, rather than carved. Well worth the extra time to pick it apart. You can eat the sauerkraut and onion if you like, but I usually just throw it out--it'll be pretty lifeless by the time the cooking process is over. Works well to cook it a day ahead, then reheat the prepared meat in its strained juices.).
- Lovely served with applesauce or sauteed apples and roasted vegetables.
Nutrition Facts : Calories 681.8, Fat 31.3, SaturatedFat 10.5, Cholesterol 243.7, Sodium 1541, Carbohydrate 12.2, Fiber 4.4, Sugar 2.3, Protein 84.9
PORK ROAST-MEAT AS I LIKE IT!
Long time ago I was reading a book about monastery cooking from medieval times. Unfortunately I don't have this book with me, but fortunately I've remembered some of the recipes. This is one I make quite often and you can eat it warm or cold. Very convenient for parties (cut it into thin pieces), you can serve it cold and keep it 2-3 days in refrigerator.
Provided by nitko
Categories One Dish Meal
Time 2h30m
Yield 6-8 portions, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- First cut the garlic into sticks. Pierce the meat with thin knife an put into holes garlic sticks, rosemary leaves and cloves to cover the whole roast-meat.
- Season with salt, pepper and thyme all over the roast-meat, cover with olive oil and put the whole peeled onion aside. If you have surplus of clove, stick them into onion.
- Put the whole pot into hot oven (220°C). The best is to have a clay pot. Bake it for 2 hours (usually: 1 kg=1 hour).
- When ready, remove the bones (if any), cut the meat across and serve.
- If you decide to have it cold, wait until cools and cut into thin pieces.
- Serve with baked potato you cam bake wit the roast meat, but than put the potato 40 minutes before end.
- Important to know: change temperature during baking: first 30 minutes on 220°C, than 1 hour on 180°C, and than again on 220°C Don't eat the onion, just throw it away. You can also make sauce from dripping.
Nutrition Facts : Calories 1053.7, Fat 68.8, SaturatedFat 16.6, Cholesterol 286.7, Sodium 204.1, Carbohydrate 6.4, Fiber 2.3, Sugar 0.8, Protein 98.4
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