Pork Roast On Parsnip Rack Recipes

PORK ROAST WITH CARAMELIZED PARSNIPS

Steps:

• Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
• Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

ROASTED RACK OF PORK

Steps:

• Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
• To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
• Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
• Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
• When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE

Steps:

• Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
• Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
• Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
• Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

RACK OF PORK ROASTED WITH SHERRY AND PEARS

Steps:

• Preheat oven to 400 degrees. Peel and core the pears and cut each into quarters. Reserve the peelings and place the pears in enough ice water to cover. Add the lemon juice to the pears, stir and set aside.
• In a saucepan over medium heat, melt 2 tablespoons of butter. Add the shallots and 1 clove of minced garlic and the pear peelings and allow to soften for 5 minutes, stirring occasionally to avoid burning. Add the sherry and the chicken broth, bring to a boil and then reduce the heat to a simmer. Continue to simmer the sauce until it has reduced by half. Strain the sauce and set aside.
• Place the pork on a rack in a roasting pan and season with salt, pepper and the remaining garlic. Place in the oven for 10 minutes. Drain the pears and pat them dry and place them around the roast, glazing each with the drippings from the meat. If, at this point, the pork has not rendered enough fat to lightly coat the pears, melt the additional butter and brush over the pears. Return to the oven for 25 minutes.
• Remove the pork from the oven and allow to rest for 5 minutes while reheating the sauce. Carefully slice the pork between the bones and place two chops, flanked by the roasted pears, on each of 6 plates. The pork can be served with glazed carrots (see recipe) and wild rice.

PORK & PARSNIP TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
• Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

SAVORY ROAST PORK WITH APPLES AND PARSNIPS

Steps:

• Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
• Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
• Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
• Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
• Turn crock pot to low and cook for 10 to 12 hours.
• To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
• Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
• Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

ROAST PORK

Steps:

• Cut meat with the grain into 2-inch-by-1-inch slices as long as the shoulder. Combine 2 cups water, onions, ginger, soy sauce, sherry and sugar in a deep 3 1/2-quart saucepan and stir to dissolve sugar. Add pork; stir to coat. Cover and simmer over medium-low heat (do not stir) for 15 minutes. Turn off the heat; let steep until liquid is cool, about 1 hour. Drain the pork in a colander and pat dry with paper towels.
• If you have a top broiler, arrange oven racks in top third and lowest parts of oven and preheat the broiler to medium. Or place a rack in the middle and preheat oven to 425 degrees. Line a roasting pan with foil and top with a rack.
• Rub meat with five-spice powder, then with hoisin, and place on a rack over the roasting pan. Broil slices on the top rack for 10 minutes and then switch to the bottom rack for 5 to 10 minutes (or roast on middle rack for 20 to 30 minutes), until glaze is slightly crispy and meat is cooked through, turning the pieces every 5 to 10 minutes. Do not burn the glaze! Serve at room temperature with plum sauce and hot English mustard.