Juicy Tender Cabbage Wrapped Pork Roast Recipes

MOST TENDER PORK LOIN ROAST EVER

Steps:

• Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
• Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
• Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
• Cover bake at 325°F for 2 1/2 hours.
• If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

JUICY TENDER (CABBAGE WRAPPED) PORK ROAST

Steps:

• Remove 6-8 outer leaves of cabbage.
• Cut thick rib out of the center of the leaf, just the thick part only, cutting in no farther than 1/4-1/3 of the leaf.
• Cut off root ends of green onions, (you'll need a small bunch), separate leaves.
• In dutch oven or pot, bring 3 qts. water to a boil. Cook cabbage leaves in boiling water for 3-5 minutes til pliable.
• With tongs, remove cabbage leaves to colander.
• Add green onions to boiling water and blanch 10 seconds til just wilted.
• Drain and pat dry with paper towel.
• Preheat oven to 350º. Trim all fat from roast.
• In very small bowl, mix thyme, pepper and 1 teaspoons salt. Rub roast with thyme mixture.
• Wrap roast in wilted cabbage leaves.
• Tie leaves with green onions. If you have trouble with this, you can always use string. (You kinda have to tie 2 green onions together to be long enough.).
• Place roast in roasting pan, add 2 cups chicken bouillon.
• Roast 1 hour, basting 2-3 times with bouillon juices.
• Remove and let set at least 10 minutes. Remove cabbage and green onions. Discard or coarsely chop and serve with roast.
• Slice, and serve with strained pan juices.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
• Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

PORK AND CABBAGE DINNER

Steps:

• Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.