IOWA PORK ROAST
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.-Pat Botine, Storm Lake, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 10-12 servings (3-1/3 cups gravy).
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. , Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°., Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups., In a small saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. , Refrigerate or freeze remaining pork (may be frozen for up to 3 months).
Nutrition Facts : Calories 210 calories, Fat 11g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 230mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
SOUTH PACIFIC PORK ROAST
An easy slow cooker recipe that provides a great Pacific Islands flavor. Best if pork roast marinades overnight. The preparation time indicated does not include marinade time. Found on foodcakerecipes.com
Provided by PanNan
Categories Pork
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
- Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme.
- Pour marinade over meat in bag; close.
- Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
- Transfer the pork roast and marinade to a crockpot.
- Cover and cook on HIGH for 3 1/2 to 4 hours.
SOUTH SHORE PORK ROAST
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 10-12 servings (3-1/3 cups gravy).
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. , In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°. , Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups. , In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 210 calories, Fat 11g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 237mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
SOUTHWESTERN PORK ROAST
I saw this recipe in our local newspaper and thought it sounded delicious. I tried it, and it's now a favorite. It has just the right amount of zip.-Jennell Sommers, Alexandria, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts :
PORK ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
- While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
- Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
- Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
- For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
- Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.
SOUTH SHORE PORK ROAST
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.
Provided by Allrecipes Member
Time 2h45m
Yield 10
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 degrees F for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 145 degrees (63 degrees C). Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings to a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 4.6 g, Cholesterol 117.7 mg, Fat 27.1 g, Fiber 0.8 g, Protein 32.3 g, SaturatedFat 11.4 g, Sodium 312.5 mg, Sugar 1.4 g
SOUTH SHORE PORK ROAST
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.
Provided by Allrecipes Member
Time 2h45m
Yield 10
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 degrees F for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 145 degrees (63 degrees C). Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings to a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 4.6 g, Cholesterol 117.7 mg, Fat 27.1 g, Fiber 0.8 g, Protein 32.3 g, SaturatedFat 11.4 g, Sodium 312.5 mg, Sugar 1.4 g
SOUTH SHORE PORK ROAST
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.
Provided by Allrecipes Member
Time 2h45m
Yield 10
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 degrees F for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 145 degrees (63 degrees C). Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings to a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 4.6 g, Cholesterol 117.7 mg, Fat 27.1 g, Fiber 0.8 g, Protein 32.3 g, SaturatedFat 11.4 g, Sodium 312.5 mg, Sugar 1.4 g
ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE
Provided by Regina Schrambling
Categories dinner, roasts, main course
Time 1h40m
Yield Four to six servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 475 degrees.
- Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
- Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
- Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
- Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
- While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
- Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
- Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 696 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTH SHORE PORK ROAST
Surround this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan.
- Cover and bake at 350 degrees for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 145 (63 degrees C).
- Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 4.8 g, Cholesterol 117.7 mg, Fat 27.1 g, Fiber 0.8 g, Protein 32.4 g, SaturatedFat 11.4 g, Sodium 313 mg, Sugar 1.5 g
SOUTH PACIFIC PORK ROAST (CROCK POT)
Make and share this South Pacific Pork Roast (Crock Pot) recipe from Food.com.
Provided by Jellyqueen
Categories Pineapple
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and rub with minced garlic.
- Pan sear (on top of stove) roast about 3 minutes on each side.
- Place onion in bottom of crock-pot.
- Place roast on top of onion.
- Top roast with remaining ingredients, except Pineapple, cornstarch, and water.
- Mix water and cornstarch and pour onto top of all ingredients.
- Cover and cook on low for 8 hours.
- Add the can of pineapple and cook for another hour, or you can do like me and be lazy and throw the pineapple in with the other ingredients and cook it the whole time!
SOUTH SHORE PORK ROAST
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.
Provided by Allrecipes Member
Time 2h45m
Yield 10
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 degrees F for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 145 degrees (63 degrees C). Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings to a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 4.6 g, Cholesterol 117.7 mg, Fat 27.1 g, Fiber 0.8 g, Protein 32.3 g, SaturatedFat 11.4 g, Sodium 312.5 mg, Sugar 1.4 g
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