SLOW-COOKER CHIPOTLE PORK ROAST
Your family will flip over this fork-tender roast and its intensely flavored, smoky sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
- Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
- Cover; cook on Low heat setting 6 to 8 hours.
- Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.
Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 8 g, TransFat 0 g
ROAST PORK LOIN WITH GRAPEFRUIT
Categories Citrus Fruit Pork Broil Roast Grapefruit Pork Tenderloin White Wine Gourmet
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a roasting pan toss the onions and the garlic with the oil, add the pork loin, and season it with salt and pepper. Rub the coriander seeds over the pork and roast the pork in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until a meat thermometer registers 155°F. to 160°F.
- While the pork is roasting, remove 3 or 4 long strips of zest from 1 of the grapefruit with a vegetable peeler, scrape off as much of the white pith from the zest as possible, and cut enough of the zest into fine julienne strips to measure 1/4 cup. Cut away the zest, pith, and membranes from all 3 grapefruit with a serrated knife and, working over a bowl to catch the juice, cut the flesh into sections, reserving the juice. Transfer the sections to a sieve and let them drain.
- In a small heavy saucepan combine 3 tablespoons of the sugar, the zest strips, and 1/2 cup of the reserved juice, reserving the remaining juice for another use. Bring the mixture to a boil, stirring until the sugar is dissolved, and boil it until it is thickened and turns a light caramel.
- Transfer the pork to a cutting board and let it stand, covered loosely with foil, for 10 minutes. While the pork is standing, deglaze the roasting pan with the wine, boiling the mixture and scraping up the brown bits, until the wine is reduced almost completely and add the broth. Pour the deglazing mixture through a fine sieve into the pan containing zest mixture, pressing hard on the solids, and bring the gravy to a boil, stirring. Add the beurre manié, a little at a time, whisking until the gravy is smooth, simmer the gravy, whisking occasionally, for 2 minutes, and whisk in any juices that have accumulated on the cutting board. Season the gravy with salt and pepper and keep it warm.
- Arrange the grapefruit sections in a shallow baking pan or gratin dish just large enough to hold them in one layer, sprinkle them with the remaining 1 1/2 tablespoons sugar, and broil them under a preheated broiler about 2 to 3 inches from the heat for 3 to 5 minutes, or until they are just golden. Discard the string from the pork, cut the pork into 1/2-inch-thick slices, and serve it with the gravy and the grapefruit sections.
INSTANT POT PUERTO RICAN PERNIL
Imagine this - you're sitting on the beach, sun shining, waves crashing and a mojito in your hand when the most wonderful aroma wafts over to you. It's a citrusy, spicy, and mouthwatering pork roast more flavorful than anything you've ever had. Cooking and eating this should remind you of the best parts of island life. It's ok to use fresh squeezed orange juice, lime juice, or a combination of both instead of grapefruit juice, but please, don't ever make this with bottled juice.-Cristina Carrera, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place half the garlic cloves, onion, grapefruit juice, oregano, 1 tablespoon oil, serrano pepper, if desired, cumin and salt in a food processor; process until mostly smooth. Reserve 6 tablespoons marinade for serving., Pour remaining marinade into a shallow dish. Cut slits into roast; insert remaining garlic cloves. Place pork in dish; turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Cover and refrigerate reserved 6 Tablespoons marinade., Drain pork, reserving marinade in dish. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 2 tablespoons oil. When oil is hot, brown roast on all sides; remove roast. Add broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Add marinade from marinade dish and return roast to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure., Pull pork apart in large chunks. Serve with rice, tortillas, lime wedges and reserved marinade.
Nutrition Facts : Calories 434 calories, Fat 28g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 491mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.
CITRUS-HERB PORK ROAST
The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. -Laura Brodine, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.
Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 326mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
CHIPOTLE PORK ROAST
Make and share this Chipotle Pork Roast recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place pork roast in baking dish.
- In a separate bowl, assemble the remaining ingredients, stir well.
- Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
- In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
- Cook until roast reaches an internal temperature of 170 degrees.
- Allow to cool five minutes before serving.
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