BEST ROAST PORK I'VE EVER EATEN
This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.
Provided by TPubmgjbd
Categories Pork
Time 3h15m
Yield 1 pork loin roast, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place pork roast in a shallow metal pan.
- Combine honey and Dijon mustard.
- Coat top and sides of roast with this mixture.
- Sprinkle garlic powder and rosemary over entire coated surface.
- Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
- Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
- Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
- When meat is done, remove from oven and place on carving board.
- Scrape pan and pour juices into a saucepan.
- Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
- Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
- Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
- Slice pork roast and serve with sauce.
FOREVER ROASTED PORK
A Michael Chiarello recipe. Made this up yesterday because I was craving delicious, fall-apart tender pork and this really fit the bill. This is Recipe #107646, which you need for this recipe and is easy to make and good for so many other dishes! This delicious roast requires long, slow cooking. I say it was worth the wait!
Provided by evelynathens
Categories Ham
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
- Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place); season well all over with the fennel spice.
- Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.
EASY ROASTED PORK
Delicious, easy pork roast that everyone raves about.
Provided by Denise Jo Garner
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
- In a small bowl, blend brown sugar, applesauce, and ginger.
- Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
- Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.4 g, Cholesterol 95.3 mg, Fat 19 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 6.6 g, Sodium 83.4 mg, Sugar 25.5 g
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