Zesty Pork Roast Food

SPICY PORK ROAST WITH ROSEMARY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
• Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
• In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
• Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

ZESTY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork tenderloin in a 10x15 inch roasting pan. In a separate small bowl, combine the garlic, ground black pepper, tarragon and olive oil. Mix this well and spread over the pork. Then place the carrots and potatoes around the meat. Combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. Cover all tightly with foil.
• Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours, or until the internal pork temperature reaches 145 (63 degrees C).
• Transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat. In a separate small bowl, dissolve the cornstarch in the remaining 1/2 cup water and add to the liquid in the pan. Stir well and allow sauce to thicken.

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

SPICY HONEY MUSTARD PORK ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
• Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
• Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

SPICED SLOW-ROAST PORK

Steps:

• Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
• Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
• Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.

SLOW COOKER PORK SHOULDER WITH ZESTY BASIL SAUCE

Steps:

• Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
• Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
• Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
• Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
• Do Ahead
• Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

SWEET AND SPICY PORK ROAST - DUMP AND GO DINNER

Steps:

• Place all ingredients into slow cooker. Cook on low for 6-8 hours.

CRISPY BAKED PORK CUTLETS

Steps:

• Preheat the oven to 450 degrees.
• Stir the thyme, salt, and pepper into the mustard.
• Spread the mustard mixture evenly over the pork.
• Coat each piece of pork with the panko breadcrumbs.
• Heat a skillet over medium high heat. Add the olive oil and once it is hot, lightly fry the pork for 2 minutes on each side or until brown and crispy.
• Place the whole skillet in the oven and bake for 8-10 minutes until cooked to your liking.

FAMOUS PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
• Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

SPICY PORK ROAST

Steps:

• Combine the first 8 ingredients; rub over entire roast.
• Cover and refrigerate overnight.
• Place roast on a greased rack in a roasting pan.
• Bake, uncovered at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 160-170 degrees.
• Let stand 10 minutes before slicing.

PORK ROAST WITH ZESTY TOMATO SAUCE

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Roast 1 hour., Meanwhile, in a large saucepan, combine brown sugar, cornstarch, salt and pepper. Gradually whisk in water until smooth. Stir in tomato sauce, vinegar and corn syrup. Bring to a boil over medium-high heat. Cook and stir 2 minutes or until thickened and bubbly., Brush roast with some of the sauce. Roast 15-30 minutes longer or until a thermometer reads 145°, brushing occasionally with more sauce. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with remaining sauce.

SPICY ASIAN GRILLED PORK LOIN ROAST

Steps:

• Trim any excess fat off the pork loin.
• Mix the remaining ingredients (except the sesame seeds) together.
• Place roast in a bowl or ceramic baking dish. Pour over the marinade and turn the roast to ensure that all the meat is covered. Cover the dish with plastic wrap and place in the fridge for 2-4 hours. Turn the meat a couple extra times during the marinating process.
• Turn on one side of the grill to medium high heat. Once the temperature of the grill is about 400F it is ready. Place the roast on the side of the grill with the heat on to seal the outside of the meat. Cover the lid of the grill and cook for 5 minutes. Turn the meat and cook the other side for 5 minutes.
• After the meat has developed a nice seal and has some grill marks, move the meat over to the side of the grill where the flames are turned off. Cover the lid and continue to cook under indirect heat until the roast is cooked through, about 45 minutes or so. The internal temperature should be 145F.
• Remove the roast from the grill and let it rest for 5-10 minutes before slicing.
• Slice the roast into 1/4-1/2 inch slices and sprinkle with sesame seeds.

ZESTY PORK ROAST

Steps:

• In small bowl, mix cranberry sauce, apricots, orange zest and juice, shallot, vinegar, mustard, salt and ginger, then add to slow cooker. Add pork, and spoon some of the cranberry sauce on top.
• Cover and cook on low 7-9 hours or until pork is tender.
• Spoon off fat from top of cranberry mixture in slow cooker, then place pork on a cutting board. Slice into thick slices and serve topped with sauce.

JUICY GRILLED PORK CHOPS

Steps:

• Preheat your grill to medium-high. If you have a BBQ Mat, use it as it will help keep your BBQ clean.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.