Pork Roast With Winter Vegetables Recipes

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES

Steps:

• For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
• Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
• For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
• Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
• Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

PORK ROAST WITH WINTER VEGETABLES

Steps:

• One to two days before you want to serve this dish, place pork roast in nonreactive container and add ACV, 1 teaspoon of the salt, and dried sage.
• Rub mixture into pork.
• Allow to marinate in the refrigerator for between 24 and 48 hours.
• Preheat oven to 400 degrees Fahrenheit.
• Trim stalks away from fennel and cut bulb into 8 wedges.
• Peel onions and cut each onion into 8 wedges.
• Peel carrots and parsnips and cut them into 1 to 2-inch chunks depending on thickness.
• You want everything fairly uniform in size.
• Peel and cube squash and turnips.
• Melt over medium high heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet, Dutch oven or oven/stove safe roasting pan.
• Add the fennel and onion and saute, stirring frequently, for about 5 minutes or until slightly brown on edges.
• Remove from the pan.
• Add 1 more tablespoon of butter and oil each.
• Add carrots, parsnips, squash, and turnip to the pan.
• Saute about 5 minutes or until lightly browned, and remove from the pan.
• Remove the marinated pork from the refrigerator and place into the pan, fat side up.
• Arrange all of the sauteed vegetables around the pork.
• Sprinkle the vegetables with the fresh sage, remaining teaspoon of salt, and freshly-ground pepper.
• Bake in oven for 45 minutes, then reduce heat to 350 degrees Fahrenheit and continue to cook for an additional 30 to 45 minutes until the pork reaches an internal temperature of 160 degrees Fahrenheit.
• Remove the pork and vegetables from the pan to a serving platter.
• Cover loosely with foil to keep warm.
• Meanwhile, place the pan over medium heat and combine the broth, wine, and mustard.
• Simmer for 4 minutes.
• Whisk in the last 2 tablespoons of butter, 1 tablespoon at a time, and then remove from heat.
• Serve slices of pork with the roasted vegetables and sauce.

PORK LOIN ROAST WITH WINTER VEGETABLES RECIPE

Steps:

• Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F (60°C), about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes.
• Increase oven temperature to 500°F (260°C). Bring a medium pot of salted water to a boil and cook parsnips and carrots until crisp-tender, about 3 minutes. Drain well. In a large bowl, toss parsnips, carrots, radishes, and turnips with just enough olive oil to coat. Arrange in a single even layer on 2 rimmed baking sheets and/or a large baking dish or roasting pan and roast until vegetables are browned and tender, about 25 minutes.
• Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, and allow to rest for 15 minutes. Return vegetables to bowl, drizzle lightly with fresh olive oil, and toss with parsley, lemon zest, and ginger. Season with salt and pepper.
• Carve roast by slicing between each rib. Serve with roasted vegetables and tapenade sauce.

PORK ROAST WITH WINTER FRUITS AND PORT SAUCE

Steps:

• MAKE STUFFING
• Simmer the apricots, prunes, and wine in a small heavy saucepan, covered, 5 minutes. Remove from the heat and let stand 10 minutes.
• Cook the onion and shallot in the butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add the apple and salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in the apricot mixture and cool.
• STUFF AND ROAST PORK
• Preheat the oven to 500°F, with the rack in the middle.
• Make a pocket in the center of the roast by cutting a horizontal 1 1/2-inch-wide slit into one end with a long thin knife and repeating from the opposite end so a pocket runs all the way through. Make a vertical cut through the center (forming a cross) to widen the pocket. Push about 1 cup stuffing into the pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve the remaining stuffing for the sauce.
• Season the roast with salt and pepper and put in a large flameproof roasting pan. Wrap with the bacon between rib bones, tucking the ends under the roast. Roast the pork 20 minutes, then reduce the oven to 325°F and roast until an instant-read thermometer inserted 2 inches into the center (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
• Transfer the roast to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of the meat will rise to about 160°F; meat will be slightly pink.)
• MAKE SAUCE
• Skim the fat from the pan drippings and reserve 1 1/2 tablespoons fat. Straddle the pan across 2 burners and add port to drippings, then deglaze by boiling over high heat, stirring and scraping up browned bits, 1 minute. Strain the pan juices through a fine-mesh sieve into a bowl, discarding the solids.
• Cook the shallot in the reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in the pan juices, 1 1/4 cups water, and any reserved fruit stuffing and bring to a simmer. Whisk together the arrowroot and remaining 1/4 cup water until smooth, then whisk into the sauce along with any juices from the cutting board. Simmer the sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
• Carve the roast into chops by cutting between ribs, then serve with the sauce.
• DO AHEAD
• The STUFFING can be made 2 days ahead and chilled. The UNCOOKED ROAST improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.