I need a good recipe for pork roast. if you can, make it “fruity” however, any pork roast recipe will do. please include any side dishes
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Do you prefer a fresh ham or a smoked ham?
We get really good pork roasts (usually pork butts) from our nearby butcher.
Do a dry rub of equal parts garlic powder, thyme, and ginger. Slow cook over the barbecue or in the oven.
We like to serve it with green salad with vinaigrette, grilled corn on the cob, and a light pasta or rice dish.
Enjoy!
http://allrecipes.com/Recipe/Fruit-Glazed-Pork-Roast/Detail.aspx
To prepare the roast, cut a few slices across the top of the roast and in the slots you are going to place a mixture of chopped italian parsley, minced garlic, salt, and olive oil. Make a paste of it and put a small amount into each slit. Do not add too much of the italian parsley. The flavor will be too strong. Then rub the outside of the roast with Gravy Master or Kitchen Bouquet and fresh ground black pepper. Roast with a little water in the bottom of the pan for how ever long it tells you to on the meat wrapper. Using a meat thermometer is more acurate and safer. Make sure there in water in the bottom of the pan at all times. Serve with homemade mashed potatoes and fresh string beans. Salad and rolls are nice too.
I used to pour a bottle of coca cola over a roast pork and cook it. Am vegetarian now but it was moist and tasty. Abottle of beer works too- side dishes- what else but sauerkraut!
Place Pork Roast in a Crock Pot
Add: 1 C. water
1 Jar of Appricot Jam
1 Bottle of Chile sauce
Cook on High for 8-12 Hours
This is SO Great !
Serve with Steamed Rice or Buttered Noodles
Take the skin off the roast first and criss cross the fat evenly with a sharp knife and in every junction push in the stem of a whole clove.
Drain a can of pineapple and glaze the roast with the syrup.
Roast for the recommended time.
Slash the skin in the same manner and rub in salt and roast also, until it is really crunchy (we call that crackling).
Either fry the slices of pineapple or puree and nuke to make a smooth sauce.
I would either bake or roast potatoes in the oven at the same time with other winter veges.
Bon Appetito
I love to slow cook my pork roasts in a roasting pan in the oven.
I buy lipton onion soup and top the roast with it and add other seasoning to choice. Put water in the bottom of the pan and cook all day at 250 degrees.
The pork will be tender and just fall apart and the juice makes a great gravy.
Try these,
http://southernfood.about.com/od/porkroasts/Pork_Roast_Recipes.htm
http://southernfood.about.com/cs/porkroasts/a/porkroast1.htm
my mama will sometimes take a pork roast, put it in a tin foil sandwich (piece on top, piece on bottom and make it into a pocket, so that there’s air in there, but curl the edges into a seal). this helps keep the juices and moisture in.
after you’ve rinsed the meat, salt and pepper it. take canned pineapple slices and put it on top of the meat and pour a little of the juice in the tin foil pouch around the meat. and just let it cook.
for side dishes… regular mashed potatoes are good and homemade biscuits.
if you can find the powdered apple cider use that mixed with garlic powder, onion powder, salt, and pepper. coat all sides of roast and place in a pre-heated 425 oven. reduce heat to 325 after 20 minutes. cook for 20 to 30 minutes per pound. let rest for 15 minutes before slicing. serve with potatoes roasted in the same pan, caramelized apples, and steamed broccoli or brussel sprouts.
Try these,
http://southernfood.about.com/od/porkroa...
http://southernfood.about.com/cs/porkroa...
my mama will sometimes take a pork roast, put it in a tin foil sandwich (piece on top, piece on bottom and make it into a pocket, so that there’s air in there, but curl the edges into a seal). this helps keep the juices and moisture in.
after you’ve rinsed the meat, salt and pepper it. take canned pineapple slices and put it on top of the meat and pour a little of the juice in the tin foil pouch around the meat. and just let it cook.
for side dishes… regular mashed potatoes are good and homemade biscuits.
Take the skin off the roast first and criss cross the fat evenly with a sharp knife and in every junction push in the stem of a whole clove.
Drain a can of pineapple and glaze the roast with the syrup.
Roast for the recommended time.
Slash the skin in the same manner and rub in salt and roast also, until it is really crunchy (we call that crackling).
Either fry the slices of pineapple or puree and nuke to make a smooth sauce.
I would either bake or roast potatoes in the oven at the same time with other winter veges.
Bon Appetito
i betta get best answer fo this criticasl thinking i have put together
Glazed Pork Roast
INGREDIENTS:
* 1 pork loin roast, about 4 to 5 pounds
* salt and pepper
* 2 cups apricot nectar
* 2/3 cup light brown sugar, firmly packed
* 2 tablespoons cornstarch
* 2 1/2 teaspoons dry mustard
* 1 1/2 tablespoons cider vinegar
PREPARATION:
Score fat on roast in a diamond design. Rub salt and pepper over surface of the pork loin. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone.Bake at 325° for 1 hour and 45 minutes.
Combine apricot nectar and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Reserve 1/2 cup apricot mixture for sauce. Baste roast with remaining apricot glaze mixture. Bake an additional 30 minutes or until meat thermometer registers 160°. Remove roast to a serving platter, reserving 3 tablespoons drippings. Set roast aside, and keep warm.
Combine reserved apricot misture and drippings in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thoroughly heated. Serve roast with sauce.
Yield: 10 to 12 servings.
Ooh. I know. I think the best roast is like to put vegitables and potatoes and some seasoning in in. When my dad makes it, it is the frikin best. I am not sure, but i think you just put it in there and let it cook. Dont try anythign like in our 1st grade thanksgiving book. I would never attemp that. Good luck w/ ur cooking.
no prok pork bad…
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water
Preheat the oven to 425 degrees F (220 degrees C/gas 7).
Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won’t fall out.
Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
I hope this can help you!
17 2/3 ounces pork tenderloins, filet
1 small apple, peeled, cored, finely chopped
1/4 cup craisins
1/2 cup seasoned dry bread crumbs, i used sage and onion (stuffing mix)
1 lemon, zest of
cracked black pepper
1/4-1/2 cup water
4-6 slices bacon
SAUCE
1 tablespoons olive oil
1 small onion, finely diced
1/2 cup port wine
1/2 cup chicken stock
1 lemon, juice of
1/2 cup cream
1/4 cup cranberry sauce
1/4 cup craisins
fresh ground black pepper
2 tablespoons chopped parsley
Preheat oven to 375
Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.
Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.
Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.
Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).
Secure with wooden skewers, to hold the bacon in place and help keep the meat together.
Place on a baking sheet and cook for 30 minutes, or until done to your liking.
Allow to rest a few minutes before carving and serving with the sauce.
30 minutes will result in a nice pink juicy roast.
Whilst the meat is cooking prepare your sauce.
SAUCE.
Heat the oil in a fry pan, and cook the onion until golden.
Add the port and chicken stock and reduce by half.
Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.
Add the black pepper and chopped parsley.
Here is where I get smacked…
I took about a foot long of great quality porkloin and split it DOWN the middle about 3/4 of the way through.
I took a about 3/4-1 stick of REAL, SOFTENED butter (salted is the southern way) and took a jar of canned GEORGIA BELL peaches (leave 1/2 the liquid in the jar) and just mashed the stuff together by hand.
I couldn’t really decide what to add at this point…
So I added the things I think of in summer… a bit of fresh fresh rosemary maybe a little thyme, gotta have some pepper and I used some all-spice VERY lightly in there.
Packed ALL OF this inside the porklion and took butchers string and closed it back up (yeah like a little surgery)
I placed THAT on a cookie cooling racks (it’s the only thing they had) and sprayed that well with pam.
Place the cooling racks is the bottom of a HUGE baking pan they had on hand… placed the meat on top of those racks and took a bottle of some PEACH Flavored Wine I found in the store (I kid you not!) I poured the entire bottle of wine and the rest of that juice into the pan until it just touched the bottom of the meat.
I covered all that with tinfoil and poked a few holes along the top enough so the wine could cook down a bit.. I may have had that In the over for 40-45 min on about 350f.
Took off the foil Basted it then and Sprinkled a little sea salt and pepper really fast and let it brown on the top for like 3-5 min under the broiler (Turn on the light and do NOT walk away when browning the top watch that sucka!)
Took it out of the oven let it rest a minute the side….
Drained half of the liquid off and kept any peaches that fell in…. had a HUGE bed of rice that I cover with the juice in the bottom of the pan.. NOT too much, but just enough (don’t want WET rice.
Quickly untied the porklion cut in to slices (We make em BIG down here in the south) trying to keep any peaches I could in.. those that got away were spoon back on top.
And Serve away!!!!!!!!!!!!!!!
THAT was some GOOD eatin’ My wife’s step father.. A REAL southern red-neck says “ummm I ain’t never had no peaches on my meat… but dam this is good)
wahahahaha
True!!!!!
depending on size of roast 2 to 3 ours cooking time season
flour put in large pan with lid with a small amount of oil to seer
all sides then add 2 cups water put lid on and put in 356% oven after an hour and a half add carrots/potatoes/diced
onion cook until all are tender and roast is done
Apricot or peaches make for a good flavor…
Here is exactly what you want…delicious!
Roast Pork With Spiced Apples
Serves 8-10
1 Boneless rolled pork loin roast (4-5 lbs)
1 tsp ground ginger
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Preheat oven to 325 degrees
Combine salt and all the spices, and rub all over the roast.
Place roast, fat side up, in a shallow roasting pan. Bake, uncovered, for 2-21/2 hours, or until a thermometer registers 160 degrees.
Remove from oven, cover and let stand for 15 minutes before slicing.
Spiced Apples:
1/4 cup honey
1/2 cup water
1 tblsp fresh lemon juice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
2 large apples, peeled, cored, and sliced
1. Combine the first 6 ingredients in a med. saucepan and bring to a boil. Immediately lower the heat to a simmer and cook, uncovered, until slightly thickened.
2. Add the sliced apples; simmer, uncovered, until apples are tender, stirring gently.
Serve over the roast pork slices.
P.S. I always double the recipe for the Spiced Apples because we love them so much.
Here’s a great side dish.
Sweet-and-Sour Green Beans
Serves 8-10
4 bacon strips
1/2 cup chopped onion
2 tblsp flour
3/4 cup water
1/3 cup cider vinegar
2 tblsp sugar
6 to 8 cups canned green beans
1. In a skillet, cook bacon until crisp; drain, reserving 2 tblsp of the drippings.
2. Crumble the bacon and set aside.
3. Saute the onion in the drippings until tender. Stir in the flour until thoroughly combined.
4. Add the water, vinegar and sugar. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
5. Gently stir in the beans and heat thoroughly.
6. Sprinkle with the bacon crumbles and serve immediately.