Pork Roast Dinner For Two Recipes

PORK ROAST DINNER

Steps:

• Combine the garlic, fennel, rosemary, oregano, paprika, salt and pepper; rub over pork. Cover and refrigerate for 8 hours. , Place potatoes and onions in a 5-qt. slow cooker. Top with pork. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Let meat stand 10-15 minutes before slicing.

PORK ROAST DINNER FOR TWO

Steps:

• Preheat oven to 400F. Have a roasting pan ready.
• Season the pork on both sides with salt and pepper.
• Heat oil in a large skillet. Once hot, add the pork fat side down. Cook until brown, about 4 minutes. Flip and cook the other side until brown, about 4 minutes.
• Turn the pork onto one side and sear for 1 minute or until brown then sear the remaining side for 1 minute or until brown. Transfer pork to a plate.
• Drain the excess oil from the skillet. Very carefully, add the broth to the skillet (it will sputter so add a little bit then once it settles down add the rest). Stir and scrape up any brown bits left behind from the pork.
• In a large bowl add the onion, potatoes, garlic, celery, carrot, and rosemary. Add broth mixture and salt to taste then stir until coated. If the vegetables don't seem fully coated, add a little bit of olive oil. Transfer to the bottom of the roasting pan.
• Add pork fat side up on top of vegetables. Roast for 35-40 minutes or until the internal temperature of the pork is between 145-165F. Transfer the pork to a plate and tent with some foil to keep it warm. Let it rest while you make the gravy. If the vegetables aren't soft enough, roast the vegetables another 5-10 minutes while the pork rests.
• For the gravy: Place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid back into the roasting pan. Alternatively, you can use a medium saucepan.
• Heat the pan on the stove until hot. Add butter and cook until melted, scraping up any bits stuck in the pan.
• Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
• Slowly stir in the broth. Bring to a boil then cook until thickened, about 5 minutes. Stir in the milk and any juices accumulated from the pork resting. Taste and add more salt if necessary (I added 1/4 teaspoon kosher salt). Serve with pork and vegetables.

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

PORK LOIN RIB/RACK OF RIB FOR TWO

Steps:

• Rub the Fennel spice into the meat and let it rest for at least 2 hours.
• preheat oven to 375°F.
• Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
• Rotate the veggies every 15 minutes to brown them evenly.
• After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
• Finish roasting apprx another 15-20 minutes time will depend on the size of the roast and the size of the vegetables. Internal temperature of the pork should be 165-170°F.

SLOW-COOKER PORK ROAST

Steps:

• The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
• If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
• Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
• Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.