Roast Lion Beef Pork Roasted Together Recipes

TENDER AND JUICY PORK LOIN ROAST RECIPE

Steps:

• Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
• Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
• Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

ROAST PORK LOIN

Steps:

• Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
• Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
• Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
• Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
• Prep Time: 30 minutes
• Cook Time: 1 hour

SLOW COOKER PORK AND BEEF ROAST

Steps:

• 1. Melt butter in the olive oil in a frying pan over medium to medium-high heat. Cut your roasts in half so you have four chunks of meat. Salt and pepper each chunk as you wish. When the frying pan is hot, brown the meat on all sides. Set aside.
• 2. Put your prepared vegetables in your slow cooker. Lay the browned meat on top. You DO NOT need to add water, as the meat and the vegetables create their own wonderful juice. I used a 6-quart cooker, and it was quite full. If you have a smaller one, adjust your ingredients so it all fits. Cook on high for 4-6 hours. If you are going to be gone much longer, you may want to use a lower setting--use what works for your slow cooker.
• 3. When done to your liking, remove the meat and vegetables to a platter or bowl. Put the onion soup mix and brown gravy mix in a medium saucepan. Whisk in the juices from the slow cooker, and warm on medium heat, stirring occasionally, until it comes to a boil. Lower to a simmer and cook, stirring constantly, for at least one minute. Depending how soon you plan to eat, you may want to cook the juices a bit longer in order to hydrate the onions from the onion soup mix. If you aren't eating right away, they will hydrate when you put them back in the slow cooker. Return your meat and veggies to the slow cooker and pour the gravy over it.
• 4. You have a wonderful-smelling and wonderful-tasting meal ready for your enjoyment!

ROAST LION

Steps:

• 1. Use equal portions of beef and pork roast....any cut but same weight. Put both roasts in the one pan and cook together....covered at 325 till done. the beef will be done but not dry. Make gravy from any pan juices which is a very important part of this dinner as the gravy is unique and so tasty. Serve with mashed potatoes and veggies.
• 2. I make this with beef rump roast and a pork shoulder.

BEST DAMN OVEN ROASTED PORK LOIN

Steps:

• Preheat oven to 425°(F). Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside.
• Mix all dry ingredients in a small bowl and set aside.
• Trim any excess fat from top of pork loin roast. Place roast on a large plate and coat with Worcestershire sauce, then with dry seasonings. Rub liberally on all sides of the pork.
• Place seasoned pork roast, fat side up, on foil lined sheet pan and place in oven at 425°(F) for 15 minutes.
• After 15 minutes, reduce heat to 375°(F) and continue roasting for about 45 minutes or until internal temperature of the pork is 145°(F) at the center of the roast.
• Remove from oven and tent pork roast loosely with a piece of foil for 5-10 minutes before serving.

ROASTING PORK SHOULDER AND BEEF CHUCK

Steps:

• Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to one day or until ready to use.

ROASTED PORK LOIN WITH PEARL ONIONS

Steps:

• Preheat oven to 450 degrees. Rub pork with salt, pepper, and 2 teaspoons mustard. On a plate, season breadcrumbs with salt and pepper. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.
• In a 9-by-13-inch roasting pan, toss onions with the oil; season with salt and pepper. Place pork in center of pan; roast 15 minutes. Turn onions; cook 10 minutes. Add 1/4 cup water; stir onions to coat. Continue cooking until onions are caramelized, pork juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 140 degrees, 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.
• While meat is resting, add 1/2 cup water and remaining teaspoon mustard to pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes; serve with pork and onions.