Pork Roast Recipes
Pork Roast Recipes questions and answers
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Q: Center cut pork loin roast recipes?
I got 2 of these roasts at the store today because they were buy 1 get 1 free, and I need ideas for what to do with the second roast. The first one will be roasted with just some seasoning salt and garlic powder on it, and we had BBQ pulled pork today, so I am looking for a recipe that will make the second roast different from those 2.
A: "Pork Loin with Potatoes" - 8 to 10 servings
1 bone-in pork loin roast (5 lbs.)
3 garlic cloves; sliced
3 tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. dried thyme
6 medium potatoes; peeled
1/2 tsp. salt
ONION MUSHROOM GRAVY:
1 cup water
1 cup beef broth
2 medium onions; sliced
1 1/4 cups chopped fresh mushrooms
1 tbsp. butter
1 tbsp. vegetable oil
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley
1/4 tsp. pepper
Cut slits in top of roast; insert garlic slices. Combine oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight.
Transfer roast to a shallow roasting pan. Bake, uncovered, at 350* for 1 3/4 hours. Meanwhile, place potatoes and salt in a saucepan; cover with water and bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
Bake 45 minutes longer or until a meat thermometer reads 160* and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving.
For gravy, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tbsp. drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender.
Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.
Q: Pork Roast?
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
A: http://allrecipes.com/Recipe/Fruit-Glazed-Pork-Roast/Detail.aspx
Q: Pork Roast Recipes?
I have this pork roast and am wondering what to do with it. I thought about the crockpot. I also have some sweet potatoes. Any ideas??
A: Depending on the cut, a crock pot would be good for a less tender one, or a loin roast would be best in the oven with roasted potatoes around. Simply season with salt, pepper, rosemary, garlic powder and a drizzle of olive oil.
Q: Pork Roast Recipes.. pls..?
A: Apple and Spice Pork Roast
INGREDIENTS:
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
DIRECTIONS:
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Cinnamon Pork Loin and Potatoes
INGREDIENTS:
2 pounds boneless pork loin roast
4 red potatoes, peeled and sliced
salt and pepper to taste
3 sweet potatoes, peeled and sliced
2 tablespoons ground cinnamon
1 tart green apple - peeled, cored, and sliced
1/2 cup butter, sliced
1/2 cup milk
1/2 cup water
2 cubes chicken bouillon
1 cube beef bouillon
1 tablespoon cornstarch
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 160 degrees F (70 degrees C).
In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.
Q: How does this pork roast recipe sound?
I have a barbeque sauce already made that I will put on after I pull apart the pork, but I thought I would first cook it in the slow cooker with a bottle of dark beer, onions, garlic and brown sugar.
How does that sound? Any suggestions?
A: Sounds great. I f you wanted you could add a little worcestershire suace, but what you alreayd have sounds sooooooo good as it is.
Q: Looking for an AMAZING pork roast recipe?
This was one thing my mother didn't cook when I was growing up. I am looking for something that is not too complicated, but amps up the flavor and juiciness of the pork. Something homey and "big ol' Sunday dinner-ish" but not too plain. I need FLAVOR. A rich gravy would be nice too.
A: This is the one I make tomorrow
Sicilian-Style Pork Roast With Rosemary
2 T. minced garlic
1 T. grated lemon peel (colored part only)
1 t. crushed red pepper flakes
2 t. salt (divided)
5 lbs. boneless pork rib roast, untied
3 T. olive oil
1 T. freshly ground black pepper
5 sprigs fresh rosemary
Preheat oven to 350°F. Put garlic, lemon peel, pepper flakes and 1 teaspoon salt in food processor or blender. Process to a paste. Set aside 1 1/2 teaspoons paste; rub remainder into underside of the meat. Tie roast neatly with string.
Using a small, sharp knife, make 4 incisions in the roast, about 1/2 inch long and 1/2 inch deep. Stuff the incisions with the remaining paste. Rub roast all over with olive oil, then with black pepper and remaining 1 teaspoon salt. Tie the rosemary sprigs onto the roast with string.
Place the roast on a rack in a roasting pan and roast until meat is done (2 to 2 1/2 hours). Remove and let rest 10 minutes before slicing.
Q: I need a delicious pork roast recipe! Does anyone have one???
I am having a dinner party tomorrow (Tuesday) and I want to make an out of this world pork roast with onions, celery, carrots, celery, and red potatoes. can anyone give me a good recipe with those items included? please help if you know any side dishes too!! Thanks in advance for all who answered to help me! THANK YOU! Oh 10 people including me for this dinner party.
A: PORK ROAST WITH VEGETABLE S
Serves 6 to 8.
• 1 (3-pound) pork loin roast
• 1 (0.7 ounce) package dry Italian salad dressing mix
• 1-1/2 teaspoon ground cumin
• 1-1/2 teaspoon dried oregano leaves
• 8 cups favorite fall vegetables (i.e. potaotes, carrots, sweet potatoes, yams, parsnips, onions, mushrooms, bell peppers) cut into 1 1/2-inch chunks
Cooking Directions
Heat oven to 350 degrees F. Place pork in shallow roasting pan.
Blend Italian salad dressing mix, cumin and oregano in small bowl.
Sprinkle half of seasoning mixture over pork; cook uncovered for 1 to 1-1/2 hours or until meat thermometer shows the internal temperature has reached 155 degrees F.
While pork is cooking, coat a separate baking dish with vegetable cooking spray and add vegetables.
Sprinkle remaining seasoning over vegetables.
Cover and roast in oven for 30 minutes.
Remove cover, stir and continue roasting 15 to 30 minutes until vegetables are tender.
When pork reaches 155 degrees F. internal temperature, remove from oven and allow to rest 10 minutes.
Slice and serve with vegetables.
Serving Suggestions
Mediterranean flavors and fall harvest vegetables complement this succulent pork roast. This tasty dish is a cinch to prepare and is sure to satisfy any appetite. Younger kids can help by setting the table and older kids can wash and chop your family’s favorite veggies. Top crusty bread slices with herbed butter or honey to complete the meal.
Q: any special pork loin roast recipes? Thank you?
I am fixing that for Thanksgiving , special request from my guests
A: http://allrecipes.com/Search/Recipes.aspx?WithTerm=pork+loin
This should help you come up with some Amazing recipes for PORK!
Q: I need a good pork roast recipe?
I am particularly interested in one that makes a nice spicy peppery crust on the outside like my mom used to make me.
A: Just wrap in foil with some garlic clove pieces stuck in it and some rosemary and sage and mint. Cook on the grill or oven till 170 deg F. Mmmmm
Q: I have a Pork Roast recipe that calls for a dry white wine as 1 of the ingredients. What wine should I use?
I've read many reviews that say not Chardonay. Any of you cook with wine and have great success?
A: Pinot Grigio
Q: pork roast recipe question?
does anyone know the recipe where you put the meat in the slow cxooker then potatoes and then carrots w/ the onoin soup mix???
well is that pork roast?
please help me!!!
A: Here's what I do:
Scrub, clean, and quarter potatoes with the skins on. Place in the bottom of the slow cooker. Cover with carrots, cut into 1/2 inch long sticks.
I cube up the pork roast and roll it in the onion soup mix, tucking it into the slow cooker around the carrots and potatoes.
Pour over a cup of white wine and a cup of either vegetable or chicken stock. Season with fresh ground pepper. (Salt may be added to taste by the diners.)
Add herbage as desired. Thyme and parsley are good.
Set on low and leave untouched for 8 to 12 hours. Serve in deep bowls with French bread and green salad for an easy meal!
Q: A real basic roast pork recipe?
I think I've got it right about scoring the pork properly and rubbing in butter then 1 part pepper to 4 parts salt to get the crackling lovely and fluffy. Do you raise the heat and start basting it about half an hour before it's about to finish? (I'll work out the time when I buy the meat). Is it red or white wine or maybe sherry? What are the best traditional things to go with it? I reckon sprouts, carrots, parsnips (roast) and roast potatoes and what's the best way to do the roast potatoes so they don't go all mushy?
A: What I normally do is cook it on high for the first 20 minutes, and then reduce the heat a lil bit to finish the cooking, I would serve it with Roast Potatoes (par boiled, shake in the pan to break them up slightly and cook on a high heat), Roast Parsnips, Baby Carrots in a Taragon Butter, Peas and Sweetcorn, and Red Cabbage (cooked slowly with brown sugar a little balsamatic vinegar and raisins) ... Personally I like red wine, but I don't know whether that is the proper wine for pork, but I much prefer red wine to white.
Q: Crock Pot Pork Roast & Other Recipes?
I'm a full time working mother of a two year old, and by the time I get out of work, pick her up, and get home it's already close to 8pm. The little bit of time I do have with her each day I like spend with her, not trying to make dinner. So, I've decided that maybe I should just bust out the crock pot so that dinner is done by the time that I get home every night and it's one less thing I need to worry about. That being said, I would really love to make a pork roast but can't seem to find a recipes that I would like to try. I'm not looking for anything fancy just the pork, veggies, and spices. Also if you have any other good crock pot recipes please feel free to share those also! Thank you!
A: Sorry I don't have a recipe for pork roast, but I wanted to share an easy way to do ham.
Slice up a ham into thick slices then mix up about 1 cup of brown sugar with 2 tablespoons of mustard (I usually use a little more mustard than that, but your tastes might be different).
Layer a slice of ham on the bottom of the crock pot, then spread some of the brown sugar/mustard mix on top. Keep layering the ham with the mustard mix until you run out of ham. I usually add about 1/2 c of water to the crock pot and then let it cook on low all day.
The ham comes out very moist and flavorful.
Q: Any crockpot recipes for frozen boneless pork sirloin roast?
I have a frozen pork sirloin roast--it's a good 4 pounds; Can I put it in the crockpot while it's frozen? I have a basic cupply of spices, BBQ sauce, maybe an onion and some potatoes, but other than that, not a whole lot to work with.
A: i'd skip the bbq sauce. since it's frozen it has some water in it. do you have any broth or boullion? or even onion soup mix. i'd quarter the onion, make large chunks of potatoes, carrots (if you have). rub the spices into the roast, put whatever liquid (a cup or so) in the crock pot, roast in first, veggies on top. cook on low. if you have a turkey baster, pull some juice out every hour or two and spread over the veggies. no problem putting it in frozen.
Q: whole Pork loin Roast recipes????
i was woundering if there any recipes out there u guys like never cooked a whole one so dont know
A: i have a slow cooker. it is awsome! i put the meat in it usually around 10:00am. then i add 3-4 cans of any cream soups, like cream of mushroom or cream of broccoli. i cut up potatoes 5-6 and put in those small carrots. DON'T add water. the slow cooker makes a awsome gravey and the meat will be so tender. it will be ready by 5-6:00pm for dinner. you can also add onion if you want.