We have a 5 lb pork roast, and we have never made one before. I am open to any suggestion! I am completely lost when it comes to cooking pork.
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Sprinkle it with seasoned salt, place in a roaster with a cup of water, cover, and cook at 350 for 3 hours.
If you like sauerkraut, brown the roast, put in roasting pan, and cover it with kraut, bake as above.. That is MY favorite way!
here are a couple for you to try out:
PORK LOIN ROAST
For use in a crock pot. Can be adapted for use in any slow cooker. 2 env. onion cup-of-soup mix 1 env. cream of mushroom cup-of-soup mix 1/2 c. water
Combine soup mixes. Thoroughly coat entire surface of meat with soup mix combination. Pour water into removable liner. Place roast on trivet in liner. Place liner in base. Cover and cook on High for 4 to 5 hours; low 8 to 10 hours.
ROAST LOIN OF PORK
5 to 6 lb. center cut pork loin
1 c. brown sugar
2 tbsp. dark rum
2 tsp. garlic, finely chopped
2 tsp. ground ginger
2 tsp. ground cloves
1 bay leaf, crumbled
1 tsp. salt
1/4 tsp. black pepper
2 chicken bouillon cubes
2 c. hot water
2 tsp. cornstarch
2 tbsp. cold water
Preheat oven to 350 degrees. Score fatty side of roast diagonally in one inch squares. Place in roasting pan, bone side down. Roast one hour at 350 degrees. While roasting, mix, in a blender, brown sugar, rum, garlic, ginger, cloves, bay leaf, salt and pepper until smooth. Remove roast from oven; drain juices and reserve. Spread paste mixture over fatty side of roast. Bake an additional 30 minutes until crusty and brown. Skim fat from reserved juices and place in saucepan. Add bouillon cubes and hot water; boil. Dissolve cornstarch in cold water and add to juice, stirring briskly. Serve roast with sauce on the side. Roast may be prepared on grill by spreading 1/2 of the paste mixture on the roast and grill covered 2 1/2 to 3 hours. Baste every 30 minutes with remaining paste. Yield:
PORK LOIN ROAST WITH BROWN SUGAR GLAZE
ON THE ROTISSERIE:
Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast. Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod.
Place on rotisserie and roast at low to moderate temperature until well done, 170 degrees. Allow 2 to 2 1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.
IN THE OVEN:
Season as above. Place roast, fat side up, on rack in open roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree oven until the thermometer registers to 170 degrees. Allow 2 1/2 to 3 hours (30 to 40 minutes per pound) for roasting. During last 1/2 hour of cooking time, brush on Brown Sugar Glaze.
BROWN SUGAR GLAZE:
1 c. brown sugar
2 tbsp. flour
1/2 tsp. dry mustard
1 tsp. cloves
1/4 c. vinegar
Mix together all ingredients. Brush glaze on meat during cooking.
If you have a slow cooker big enough…and now they come in really big, turkey sizes…rub the pork roast with soy sauce(good flavor here!), cracked or ground black pepper, or white pepper…you won’t need salt due to the salt in the soy sauce…
if you like garlic, make garlic pod size holes in the meat and put in however many pods you wish….put chicken, beef, ham, or pork broth in the bottom of the cooker or covered pan/pot and slow cook/bake at 250 until the meat thermometer reads 160 for medium, or 170-180 for well done….adjust cooking time accordingly.
LEMON GARLIC PORK LOIN
1-3lb Pork Loin
1 12oz bottle Mike’s Hard Lemonade
2 cloves fresh garlic
1 small sweet white onion
10 whole cloves
Fresh ground black pepper
Salt (optional)
Wash meat, butterfly both halves of the loin. Chop garlic and onion. Place garlic and onion along with cloves inside butterflied loin and hold loin halves together with toothpicks.
Place in dish, toothpick side down, for marinade. Pour Mike’s Hard Lemonade over meat. Add fresh ground black pepper and salt (optional) to taste.
Marinade overnight or for at least 30 minutes.
Cook loin in 350 degree oven for about 30 minutes basting occassionally with remaining marinade.
try making a seasoned paste using a can of Progresso’s bread crumbs:
1 can bread crumbs
2Tbsp sea salt
2tsp ground pepper
2Tbsp paprika
1Tbsp garlic powder
2 tsp curry powder
1/2 cup water
1/4 cup olive oil
they also make various pre-seasoned combinations.
after you make the paste, spread it on the pork roast then wrap it in corn husks (like a tomallae), and slow roast it in the oven at about 250 degrees for 2-3 hours. about half way through the roasting process, add vegitables (your choice) to the roasting pan around your roast.
cooked pork should be 185 degrees when done.
enjoy!
Here are several recipes:
http://www.cooks.com/rec/search?q=pork+loin+