PORK ROAST DINNER FOR TWO
Enjoy a classic Sunday dinner for two without the leftovers by cooking Pork Roast For Two in the oven with vegetables and gravy.
Provided by Carla Cardello
Categories Pork + Bacon
Time 1h45m
Number Of Ingredients 15
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.
FALL APART PORK ROAST
This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!
Provided by Obsidian468
Categories Pork
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F for 15 minutes.
- Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
- Put 1/3 can of pork (or chicken) base into the bottom of the pan.
- Add hard cider to the pan.
- Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
- Place roast in pan and drench with another 1/3 can of broth - discard the rest.
- Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
- Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
- Reduce oven heat to 200 degrees.
- Cover roast with aluminum foil.
- Place roast in oven, and roast for 90 minutes.
- After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
- Re-cover roast and place back in the oven for another 90 minutes.
- After the second 90 minutes, re-baste roast and remove foil.
- Sprinkle the remaining dry rub and paprika on top of the roast.
- Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
- Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.
Nutrition Facts : Calories 231.9, Fat 6, SaturatedFat 1.8, Cholesterol 107.5, Sodium 145.7, Carbohydrate 7.6, Fiber 2.4, Sugar 2.7, Protein 35.6
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
EASY SIDE PORK
This is an easy way to make side pork in the oven. No mess, easy clean-up and the results are great. A teacher friend told me this is how her grandmother made it. Definately not for the calorie counters.
Provided by SiouxChef
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Take an old cookie sheet. Spray it with Pam, In a bag, combine all ingredients except the side pork.
- Then add one strip at a time, coat evenly.
- Lay on baking sheet.
- Do this until they are all coated.
- About half way through the baking time, check and turn over with a tong.
Nutrition Facts : Calories 57, Fat 0.1, Sodium 0.3, Carbohydrate 12, Fiber 0.4, Protein 1.6
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