GARLIC PORK ROAST
Quick and easy in the crock pot and very good. Even my kids like it.
Provided by Brandy
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
- In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
- Cover, and cook on low setting for 6 hours.
Nutrition Facts : Calories 532.2 calories, Carbohydrate 27.8 g, Cholesterol 147.9 mg, Fat 22.8 g, Fiber 3.7 g, Protein 51.4 g, SaturatedFat 6.9 g, Sodium 578.6 mg, Sugar 9.3 g
ROAST PORK WITH GOOSEBERRY SAUCE
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time P2DT2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Stab meat here and there with a small skewer or knife. Set on a large sheet of parchment or waxed paper. Grind salt, peppercorns, bay leaf, allspice and fennel seeds together in a spice grinder. Pour powder into a dish, and stir in garlic and brown sugar. Rub spice mixture evenly over pork. Enclose in paper, then wrap in foil. Refrigerate 1 to 2 days.
- When ready to cook, preheat oven to 300 degrees.
- In a flameproof casserole large enough to hold meat and bones, heat peanut oil; brown bones on all sides, then set aside and reserve. Meanwhile, discard paper and foil; tie meat to form a neat cylinder. Pat roast dry, and then brown well on all sides. Pour off fat, then return bones to pan with meat. Cover and set in center of oven. Roast until a meat thermometer placed in the center of the roast measures 170 degrees; test at 1 hour. When meat is cooked through, transfer to a cutting board, cover with foil and set aside. Discard bones.
- Skim fat from pan juices, which should measure about 1/2 to 3/4 cup. Add gooseberries and 1 1/2 tablespoons brown sugar to pan. Simmer, mashing berries as they change color and soften to a thick, creamy puree -about 5 to 7 minutes. Add remaining sugar, salt and pepper to taste. Slice meat, and arrange on a bed of watercress. Serve hot sauce alongside.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 24 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 669 milligrams, Sugar 4 grams, TransFat 0 grams
BARBECUED SOY PORK SALAD WITH GOOSEBERRY DRESSING
Marinate pork tenderloin in soy and serve charred with a fruity, hot and sour dressing. You can replace the pork with mackerel, too
Provided by Jane Hornby
Categories Main course
Time 45m
Number Of Ingredients 14
Steps:
- Mix the marinade ingredients together in a shallow container or food bag. Cut the pork into 2 pieces (simply to make it fit the pan better), slash a few times, then leave it to steep in the marinade for at least 30 mins, or up to 24 hrs.
- Make the dressing ahead, too. Finely chop the gooseberries in a food processor or by hand. Put the sugars and chilli in a saucepan with 1 tbsp water. Heat until the sugar dissolves, bring to a simmer, then add the gooseberries and all their juices. Off the heat, stir in the oil and fish sauce. Cool.
- When ready to cook, either fire up the barbecue and wait until the coals are white hot, or heat a griddle pan. Shake the excess marinade from the pork, then sear for a total of 20-25 mins, depending on thickness, turning the meat 4 times until charred but still juicy. Rest the pork on a plate for 5 mins while you divide the salad ingredients between 4 plates, then slice the meat at an exaggerated angle. Serve on top of the salad - don't forget to spoon any resting juices over the meat - and finish each plate with 2 tbsp dressing and the herbs.
Nutrition Facts : Calories 329 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
GOOSEBERRY PATCH ROSEMARY ROASTED PORK LOIN
Make and share this Gooseberry Patch Rosemary Roasted Pork Loin recipe from Food.com.
Provided by mama smurf
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place tenderloin in an ungreased shallow roasting pan; set aside. Crush together seasonings in a mortar and pestle (or a mini-food processor a few quick pulses). Add oil and garlic to make a paste. Spread mixture over meat; let stand at room temperature for 30-45 minutes. (I sometimes make this in the morning and put it in the fridge to marinate then take it out and let it warm up). Bake at 350 degrees for 1--1 1/2 hours. Let stand 15 to 20 minutes before slicing.
Nutrition Facts : Calories 361, Fat 17.2, SaturatedFat 4.9, Cholesterol 149.7, Sodium 499.8, Carbohydrate 2, Fiber 0.5, Sugar 0.1, Protein 47.1
PORK LOIN WITH RASPBERRY SAUCE
Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. -Florence Nurczyk, Toronto, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.
Nutrition Facts : Calories 322 calories, Fat 9g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.
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