Pork Roast Recipe 45 Food

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PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)



Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven) image

Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years!

Provided by Peg1933

Categories     Pork

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 -5 lbs pork roast (butt, loin, etc.)
5 garlic cloves, peeled
1 small onion, thinly sliced
2 cups water
1 tablespoon Kitchen Bouquet
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon lard
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Pre-heat oven to 350°F.
  • Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
  • Salt and pepper all sides of pork roast.
  • When lard just begins to give off smell of being hot, place roast in pot.
  • DO NOT move it for a minute or so, then rotate it to brown all sides.
  • Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
  • Mix Kitchen Bouquet into the 2 cups of water.
  • Pour in the water mixture.
  • Bring to a boil.
  • Cover tightly and place in lower portion of the oven.
  • Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
  • Half-way through roasting time turn the roast over.
  • Remove roast from pan and cover to keep hot.
  • Mix 2 Tablespoons cornstarch into 1/2 cup water.
  • Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
  • Bring to a boil, taste and season if needed with salt and/or pepper.
  • NOTE: Pork roast made this way is ALWAYS tender.
  • It makes wonderful hot pork sandwiches!
  • The gravy is out of this world!

Nutrition Facts : Calories 635.6, Fat 20.1, SaturatedFat 6.3, Cholesterol 316, Sodium 850.8, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 100.3

FALL APART PORK ROAST



Fall Apart Pork Roast image

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

3 1/2 lbs pork roast, butt roast
1 (14 ounce) can pork broth (chicken broth is a valid substitute)
6 ounces hard apple cider
4 stalks celery
2 carrots (large)
1 bunch green onion
4 tablespoons dry rub seasonings (pick your favorite)
3 garlic cloves, jarred, minced garlic is fine (minced)
2 teaspoons onion powder
1/4 teaspoon paprika

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

BAREFOOT CONTESSA'S BEST ROASTED PORK



Barefoot Contessa's Best Roasted Pork image

The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup Dijon mustard
1 (3 lb) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or white-skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
  • Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
  • In the meantime, slice fennel bulbs into thick wedges.
  • Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
  • Place the vegetables in a large roasting pan and cook for 30 minutes.
  • Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
  • Remove the meat from the pan and return the vegetables to the oven to keep cooking.
  • Cover the meat with aluminum foil and allow it to rest for 15 minutes.
  • Remove the strings from the meat and slice it thickly.
  • Arrange the meat and vegetables on a platter.
  • Sprinkle salt and pepper to taste.
  • Enjoy warm!

SUNDAY PORK ROAST



Sunday Pork Roast image

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. -Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 10

2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
4 tablespoons all-purpose flour, divided
1 bay leaf, finely crushed
1/2 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 boneless pork loin roast (3 to 4 pounds)
1/3 cup packed brown sugar

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.

Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PORK ROAST



Pork Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons Dijon mustard
1 tablespoon apple cider
One 6-bone pork roast, loin and rack of ribs separated
2 tablespoons smoked paprika
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
2 carrots
2 parsnips
2 Yukon gold potatoes
2 turnips
1 head garlic, separated into cloves with skins on
Small bundle thyme
2 tablespoons all-purpose flour
1 cup apple cider
Fresh flat-leaf parsley, finely chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
  • While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
  • Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
  • Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
  • For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
  • Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.

BONELESS PORK ROAST



Boneless Pork Roast image

Make and share this Boneless Pork Roast recipe from Food.com.

Provided by tgobbi

Categories     Pork

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 5

2 lbs boneless pork roast
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 garlic clove, crushed (or chopped)
salt & pepper

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • The meat should be at room temperature for best results.
  • Place pork in roasting pan.
  • Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
  • Bake for 50 minutes (25 minutes per lb).

DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

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

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

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

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