Sunday Pork Roast Recipe 455 Food

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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

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY



Sunday Dinner Pork Roast with Mushroom Gravy image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 31

1 (5 to 7 pound) pork loin or butt
1 pound button or cremini mushrooms
1 whole head garlic, cloves separated and peeled
2 tablespoons teriyaki sauce
Emeril's Red Hot Sauce or other hot sauce
Salt
1 tablespoon Essence, recipe follows
Freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
1 teaspoon Worcestershire sauce
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried leaf oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 450 degrees F.
  • Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
  • Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
  • Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
  • While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
  • Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SUNDAY PORK ROAST



Sunday Pork Roast image

Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 3h15m

Number Of Ingredients 13

3 to 5 pound pork shoulder or butt roast
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 large white onions (cut into 2 inch chunks)
1 pound baby carrots
1 1/2 pounds baby red potatoes
2 cups apple juice
1 sprig fresh rosemary
salt and pepper (to taste)

Steps:

  • Preheat oven to 450 degrees.
  • Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
  • Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
  • Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
  • Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Nutrition Facts : Calories 414 kcal, Carbohydrate 40 g, Protein 31 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 966 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving

SUNDAY'S BEST PORK ROAST



Sunday's Best Pork Roast image

This is a recipe I got from my mother-in-law. This roast turns out very moist. I also add potatoes and carrots for a complete meal.

Provided by CookingONTheSide

Categories     Pork

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 4

1 (5 lb) pork roast
1 garlic clove, slice into 5 sections
1 (1 ounce) package beef soup mix
2 cups warm water

Steps:

  • Rinse pork with cold water.
  • Preheat oven to 350 degrees.
  • Poke holes, about 5, in pork roast.
  • Place garlic in holes.
  • Mix dry soup mix with 2 cups warm water.
  • Pour over roast.
  • Roast covered in oven for three hours.

Nutrition Facts : Calories 530, Fat 19.1, SaturatedFat 6.6, Cholesterol 238.1, Sodium 251.2, Carbohydrate 0.2, Protein 83.3

SUNDAY PORK ROAST



Sunday Pork Roast image

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

Provided by looneytunesfan

Categories     Pork

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

4 tablespoons all-purpose flour, divided
1 teaspoon salt
1 teaspoon pepper
1 bay leaf, finely crushed
1/2 teaspoon dried thyme
1 (4 -5 lb) bone-in pork loin roast
2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
2 1/3 cups cold water, divided
1/3 cup packed brown sugar

Steps:

  • Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast.
  • Place roast with fat side up in a shallow roasting pan and arrange vegetables around the roast, then pour 2 cups cold water into pan.
  • Bake, uncovered, at 325° for 1-1/2 hours, basting with pan juices every 30 minutes.
  • Sprinkle with brown sugar. Bake 30 minutes longer or until a meat thermometer reads 160°.
  • Remove roast to a serving platter; keep warm.
  • Strain pan drippings, reserving the broth; discard vegetables.
  • Add water to the broth to measure 1-2/3 cups. Return to pan.
  • Combine remaining flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Serve with the roast.

Nutrition Facts : Calories 433.6, Fat 17.6, SaturatedFat 6.4, Cholesterol 147.1, Sodium 354.3, Carbohydrate 13.1, Fiber 0.9, Sugar 8.6, Protein 52.7

PAWPAW'S SUNDAY GARLIC PORK ROAST



Pawpaw's Sunday Garlic Pork Roast image

Traditional Sunday recipe my grandfather has made ever since I can remember! Best when prepared Sat. night, so it can cook all night, and be ready for lunch after church!

Provided by Misty Bryant

Categories     Pork

Time 10h20m

Yield 10 serving(s)

Number Of Ingredients 11

3 -5 lbs pork roast (any)
olive oil
2 (10 3/4 ounce) cans condensed golden mushroom soup
1 large onion, diced
1/2 bell pepper, diced
water
1 garlic clove
2 (1 1/4 ounce) packages Lipton Onion Soup Mix
1 (8 ounce) package mushrooms, fresh (we like portabello)
garlic powder
Tony Chachere's Seasoning (optional)

Steps:

  • Cut deep slits into roast on both sides.
  • Peel cloves of garlic, crush with spoon.
  • Stuff garlic cloves into each slit (don't be afraid of garlic!).
  • Season roast, heavily (will loose some during searing).
  • Heat oil in large browning pot.
  • Sear roast on all sides to golden brown.
  • Remove roast from browning pot, place in large crock pot.
  • Add 4 cups of water to browning pot.
  • Bring to a boil.
  • Add all ingredients to roast in crock pot (including water).
  • Stir until well blended.
  • Bring all ingredients to boil in crock pot (high).
  • Cook for 1 hour.
  • Reduce to low, cook all night (10-12 hrs).
  • Serve over rice or mashed potatoes.

Nutrition Facts : Calories 270.9, Fat 9.5, SaturatedFat 3.2, Cholesterol 90.1, Sodium 1186.7, Carbohydrate 11.9, Fiber 1.1, Sugar 4.1, Protein 33.1

SUNDAY PORK LOIN



Sunday Pork Loin image

My mom often made this moist roast, covered with a thick homemade barbecue sauce, for our Sunday dinner. When this pork dish was in the oven, you could smell the appetizing aroma all through the house. -Mari Anne Warren Milton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (4 to 5 pounds)
1/3 cup chopped onion
1/3 cup chopped celery
1 garlic clove, minced
1 teaspoon canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. In a skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients., Spoon 1 cup sauce over roast. Bake 45-55 minutes longer or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.

Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 432mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 45g protein.

SUNDAY PORK ROAST IN A DUTCH OVEN



Sunday Pork Roast in a Dutch Oven image

This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.

Provided by TeeResa

Categories     Very Low Carbs

Time 2h5m

Yield 4-5 serving(s)

Number Of Ingredients 8

4 -5 lbs pork (Boston butt also known as shoulder)
kosher salt
pepper
olive oil
2 -3 onions (yellow or white)
5 beef bouillon cubes or 5 beef base
5 cups water
2 tablespoons cornstarch, to thicken sauce

Steps:

  • Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
  • Preheat oven to 300 degrees.
  • Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
  • When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
  • *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
  • Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.

SUNDAY PORK ROAST WITH MUSHROOM GRAVY



Sunday Pork Roast With Mushroom Gravy image

Make and share this Sunday Pork Roast With Mushroom Gravy recipe from Food.com.

Provided by emitpan

Categories     Pork

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 10

4 -5 lbs boston butt (shoulder roast)
20 ounces white mushrooms
1 cup chicken broth
2 tablespoons flour
1 onion, peeled and halved
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
2 teaspoons salt
1 teaspoon pepper
1 bay leaf

Steps:

  • Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
  • Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
  • While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
  • When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
  • Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
  • Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
  • Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
  • Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
  • Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
  • Slowly whisk in pan juices and bring to a boil.
  • Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.

Nutrition Facts : Calories 403.7, Fat 24.4, SaturatedFat 8.5, Cholesterol 119, Sodium 1022.5, Carbohydrate 7.5, Fiber 1.6, Sugar 2.8, Protein 37.8

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