Peppery Pork Roast Recipes

PEPPER JELLY PORK ROAST: SWEET AND SPICY

Steps:

• Preheat the oven to 475 F. Line a baking pan with nonstick foil.
• Whisk together pepper jelly, Worcestershire sauce, and mustard. (You can melt the jelly a bit in the microwave for about 15 to 20 seconds to make it easier to combine.)
• Sprinkle the underside of the pork loin roast with onion powder, garlic powder, salt and pepper.
• Place the roast in the prepared pan fat-side up.
• Pour the pepper jelly mixture evenly over the top, then sprinkle with onion powder, garlic powder, salt and pepper.
• Bring the edges of the foil up to within 1 inch around the pork roast and crimp the corners so it stays in place.
• Place the pan in the oven and roast for 45 minutes. Reduce the heat to 375 F and roast and additional 20 minutes. Turn off the oven, leaving the roast inside, and let it sit for 30 minutes.
• Slice into 1-inch-thick slabs to serve. Menu Suggestions A pork loin roast makes for a cozy fall or winter meal. Serve with roasted Brussels sprouts and potatoes au gratin. Or pair it with roasted sweet potatoes and parsnips. Like mashed potatoes? They go wonderfully with pork roast. Add in shredded Colby and Monterey Jack cheese and garlic for a new take on an old favorite and serve with steamed broccoli. Conventional wisdom says pork roast pairs best with a dry white wine. Try chenin blanc, pinot grigio, chardonnay or sauvignon blanc. Some like a medium-bodied red with pork loin roast since the meat is rich. Côtes du Rhône is a good choice if you're in the red camp. For dessert, bring on cherry, strawberry or blueberry cheesecake to continue the fruity theme. Leftover Ideas Unless you are having a crowd for dinner, you'll have a ton of pork roast left. Here are some ideas on how to use it.

DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
• Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
• Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
• Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

PEPPER CRUSTED PORK ROAST

Steps:

• Preheat oven to 475 degrees.
• Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
• Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
• Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.

PEPPERED PORK ROAST

Steps:

• Heat oven to 350.
• Mix garlic pepper and rosemary. Rub over entire surface of roast.
• Place roast, fat side up, on rack in shallow roasting pan. Roast uncovered 40 to 50 minutes or until meat thermometer registers 155 degrees.
• Let stand 5 to 10 minutes before slicing.

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

DR. PEPPER PORK ROAST

Steps:

• 1. Place the sliced onions in a 4 quart slow cooker.
• 2. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in skillet. Place browned roast in the slow cooker on top of onions.
• 3. Add cloves, cinnamon sticks and bay leaf to the slow cooker. Pour Dr. Pepper over roast and top roast with the dried fruit. Cover and cook on high heat setting for 3 to 4 hours or low heat setting for 8 to 9 hours - or until internal temperature of roast is 160 degrees F.
• 4. Remove roast from the slow cooker and let rest for 10 minutes. Use a slotted spoon to remove onion, fruit and spices from cooker; dicard spices. Skim fat from sauce in cooker. Slice the roast and serve topped with onions, fruit and sauce.

PEPPERED PORK LOIN

Steps:

• Rub all surfaces of roast(s) with seasoned pepper.
• Place pork in shallow roasting pan and roast in 350*F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature (measured with a meat thermometer) reads 150-155*F.
• Remove from oven and allow roast to rest for 10 minutes.
• Slice and serve.

DR. PEPPER PORK ROAST

Steps:

• Place sliced onions in a slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions.
• Add cloves, cinnamon stick and bay leaf to cooker. Pour can of Dr. Pepper over roast and top with dried fruit. Cover and cook 3 to 4 hours on high-heat setting for 8 to 9 hours or until thermometer inserted into center of roast reads 160°F.
• Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
• Serving idea: Serve over garlic mashed potatoes.