DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
SUNDAY PORK ROAST
Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.
Provided by Rachel Farnsworth
Categories Main Dish
Time 3h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
- Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
- Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
- Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Nutrition Facts : Calories 414 kcal, Carbohydrate 40 g, Protein 31 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 966 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
SIMPLE ROASTED PORK SHOULDER
A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Time 4h55m
Yield 2 pounds of meat
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
PORK WITH PEKING SAUCE
Steps:
- Gather the ingredients.
- Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
- In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
- While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
- Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
- Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
- Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
- Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.
Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Cholesterol 50 mg, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, Sodium 325 mg, Sugar 2 g, Fat 19 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
EASY 4-INGREDIENT PORK ROAST
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
- Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
- Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
- Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
- Slice and serve with your choice of sides. Enjoy.
Nutrition Facts : Calories 546 kcal, Carbohydrate 0 g, Cholesterol 227 mg, Fiber 0 g, Protein 75 g, SaturatedFat 8 g, Sodium 321 mg, Sugar 0 g, Fat 25 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
EASY PEKING PORK ROAST
Made this on the fly one night for something different. My husband was craving Peking pork so I made this with steamed rice and stir-fryed veggies. Came out pretty darn good :)
Provided by Leahferne
Categories Pork
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add everything except the roast to a small mixing bowl.
- Spread a generous layer of the sauce on all sides of the roast. Reserve the rest of the sauce for later.
- Marinate for at least 1 hour.
- Preheat oven to 350 degrees. Place the roast in a small casserole dish and loosely cover with foil.
- With the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.
Nutrition Facts : Calories 212.3, Fat 7.9, SaturatedFat 2.7, Cholesterol 65.6, Sodium 1190.1, Carbohydrate 11.7, Fiber 0.6, Sugar 7.9, Protein 22.3
EASY ROASTED PORK
Delicious, easy pork roast that everyone raves about.
Provided by Denise Jo Garner
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
- In a small bowl, blend brown sugar, applesauce, and ginger.
- Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
- Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.4 g, Cholesterol 95.3 mg, Fat 19 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 6.6 g, Sodium 83.4 mg, Sugar 25.5 g
HELOISE PEKING ROAST
from an original Heloise column, 1917-1977 recipe.
Provided by Linda Pinieski
Categories Beef
Number Of Ingredients 5
Steps:
- 1. use a sharp knife to cut slits into the roast, then insert slivers of garlic and onion, depending on your taste buds
- 2. put the meat in a large zip-lock bag or container large enough to hold, and slowly pour the vinegar over it. add enough water to cover the meat. seal bag or cover bowl with plastic and baste the meat occasionally with the vinegar mixture. refrigerate 24 to 48 hours
- 3. before cooking, DRAIN THE MEAT. Heat enough oil to cover bottom of a heavy pot over med. high heat (a cast-iron dutch oven is good). add the meat and brown until very dark on all sides. pour the coffee over and add enough water to cover. cover with a lid, reduce heat and cook slowly for approximately 6 hours. Check often as you may need to add water to keep the meat covered. When the meat is tender, then and ONLY then, add salt and pepper to taste
ROAST PORK LOIN AND POTATOES
Categories Herb Pork Potato Roast Rosemary Pork Tenderloin Sage Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
PEKING ROAST
It seems that there are several versions of this recipe floating around. I have the clipping from Heloise's column side by side with a hand written recipe card with some variations. I've had both recipes for many years. Here's the versions from the recipe card. I've always made it this way and it's delicious. This is a great way to prepare the less expensive cuts of beef. Mixing two different cuts of beef imparts a blend of flavors that is very tasty.
Provided by Cucina Casalingo
Categories Roast Beef
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Take 2 cuts of beef and make deep slits in the meat.
- Insert slivers of garlic and onions.
- Marinate beef in 1 cup vinegar for 24 - 48 hours.
- When ready to cook, discard the vinegar.
- Brown in hot oil until nearly burned on both sides.
- Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
- Cook slowly at a simmer for 6 hours.
- Do not add any seasonings until the last 20 minutes , then add salt and pepper.
- 1/2 cup of gin or whisky may be added to the boiling mixture.
- Additional water may be needed while cooking.
- (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).
Nutrition Facts : Calories 975.9, Fat 99.3, SaturatedFat 40.6, Cholesterol 134.8, Sodium 37.1, Protein 11.2
EASY PORK ROAST
A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.
Provided by MsBee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
- Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 38.5 g, Cholesterol 89.5 mg, Fat 22 g, Fiber 6.5 g, Protein 30.8 g, SaturatedFat 7.9 g, Sodium 528.3 mg, Sugar 7.1 g
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