Salt And Pepper Crusted Pork Roast Food

KOSHER SALT ENCRUSTED PRIME RIB ROAST

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

ROASTED SALT-AND SPICE-PACKED PORK LOIN

Steps:

• Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large roasting pan over medium-high heat. Place pork, fat side down, in pan. Cook until brown on all sides and on ends, holding pork upright with tongs when necessary, about 12 minutes. Transfer pork to baking sheet and cool completely, about 20 minutes.
• Combine 8 cups coarse salt, 2/3 cup black pepper, allspice, and juniper berries in same roasting pan. Stir to blend. Add 1 cup water and stir to moisten. Push 2/3 to 3/4 of salt mixture to 1 side of pan, spreading remaining salt in long wide strip (about size of roast) as base for pork. Place pork, bone side down, on salt base. Pack remaining salt over entire roast, enclosing completely.
• Roast pork in salt crust until instantread thermometer inserted straight down into pork from top center registers 165°F, about 2 1/2 hours.
• Transfer roasting pan to work surface. Let pork rest 10 to 20 minutes. Remove all salt from around pork. Transfer pork to cutting board, brushing off any remaining salt. Position roast so that bones are vertical. Cut between bones and meat to remove bone slab in 1 piece.
• Place bone slab on platter. Arrange roast atop bones in original position. Carve roast and serve.
• Sold in the spice aisle of most supermarkets.
• What to drink:
• With the pork, pour a Côtes du Rhône. We like the Domaine Rouge-Bleu 2007 "Mistral" (France, $18). Its blackberry and earthy flavors and anise notes complement the meat deliciously.

LISA'S ALL-DAY SUGAR & SALT PORK ROAST

Steps:

• Combine 1 cup sea salt and granulated sugar; rub onto all sides of roast. Place in a shallow dish; refrigerate, covered, overnight., Preheat oven to 300°. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning; sprinkle with pepper. Roast until tender, 6-8 hours., Increase oven temperature to 500°. Combine brown sugar and 1 Tbsp. sea salt; sprinkle over cooked pork. Return pork to oven and roast until a crisp crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with 2 forks. Serve warm on fresh buns or rolls. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

SALT AND PEPPER-CRUSTED PORK

Steps:

• Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
• Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

SAGE AND GARLIC CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400.
• Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
• Rub mixture all over pork.
• Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
• Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
• Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.