Best Juicy Tender Cabbage Wrapped Pork Roast Recipes

JUICY TENDER (CABBAGE WRAPPED) PORK ROAST

Steps:

• Remove 6-8 outer leaves of cabbage.
• Cut thick rib out of the center of the leaf, just the thick part only, cutting in no farther than 1/4-1/3 of the leaf.
• Cut off root ends of green onions, (you'll need a small bunch), separate leaves.
• In dutch oven or pot, bring 3 qts. water to a boil. Cook cabbage leaves in boiling water for 3-5 minutes til pliable.
• With tongs, remove cabbage leaves to colander.
• Add green onions to boiling water and blanch 10 seconds til just wilted.
• Drain and pat dry with paper towel.
• Preheat oven to 350º. Trim all fat from roast.
• In very small bowl, mix thyme, pepper and 1 teaspoons salt. Rub roast with thyme mixture.
• Wrap roast in wilted cabbage leaves.
• Tie leaves with green onions. If you have trouble with this, you can always use string. (You kinda have to tie 2 green onions together to be long enough.).
• Place roast in roasting pan, add 2 cups chicken bouillon.
• Roast 1 hour, basting 2-3 times with bouillon juices.
• Remove and let set at least 10 minutes. Remove cabbage and green onions. Discard or coarsely chop and serve with roast.
• Slice, and serve with strained pan juices.

CLASSIC TENDER PORK ROAST

Steps:

• Preheat oven to 450°F.
• Combine shallots, bay leaves, salt, allspice and ginger in a small bowl.
• Add generous amounts of pepper.
• Rub above mixture onto pork surfaces.
• Set pork on a rack in a roasting pan.
• Roast pork until thermometer inserted into centers registers 150F (about 25 minutes).
• Cool slightly.
• Can be prepared 1 day ahead.
• Bring pork tenderloins to room temperature before serving.
• For Sauce:.
• Combine first 6 ingredients in a heavy saucepan.
• Season with pepper.
• Simmer until sauce is slightly syrupy, about 10 minutes.
• Can be prepared 1 day ahead (cover and refrigerate).
• Reheat until warm to hot.

BAKED PORK ROAST

Steps:

• Mix the marinade ingredients together in a large mixing bowl, whisking.
• Poke the pork roast 10-12 times deeply with a fork to allow the marinade to penetrate it.
• Place the roast in a casserole dish and pour the marinade over it. Allow it to marinate in the refrigerator for 4 hours. (Some people like to do this in a large zip-lock bag and that is fine). Make sure to turn the roast a couple of times during the marinating process.
• At the end of the four hours, elevate the roast slightly in a roaster pan or Dutch Oven with a small rack or oven proof saucer. Pour in the cup of water, along with the marinade, so that the liquid doesn't actually touch the roast if possible.
• Cover the roasting pan and bake in a pre-heated 300-degree F. oven for 2 hours. Then, reduce the heat to 275-degrees and bake for an additional 45 minutes. You should baste the roast 4 times during the baking process.
• At the end of the 45 minutes, remove the cover and broil the roast for 5-15 minutes until it is nicely golden brown on top.
• After browning, remove the roast from the oven and allow it to "rest", covered for 20 minutes before slicing.

DAD'S BASIC MOIST PORK ROAST

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.

BOURBON PORK ROAST

Steps:

• Place the pork roast fat side up in a roaster.
• Rub the roast with lemon juice.
• Mix together the brown sugar, flour, paprika and salt.
• Rub this mixture all over the roast.
• Generously sprinkle with ground black pepper.
• Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
• Place a bay leaf in the pan and sprinkle the roast with parsley.
• Baste heavily and often.
• After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
• Bake approximately 2 1/2 hours or 45 minutes per pound.

BACON WRAPPED PORK ROAST

Steps:

• Preheat oven to 375 degrees.
• If pork loin is thick, cut it in half vertically so that there are 2 long, but thinner pieces of meat.
• With a knife, poke small but deep holes all throughout the meat
• Insert sliced garlic pieces into these holes.
• Season meat with salt and pepper.
• Wrap bacon slices all around the meat, making sure that no part of the loin is exposed. Bacon slices should be wrapped closely together. For two pieces of roast, it should take about a pack of bacon.
• Finely chop fresh thyme and sprinkle over meat.
• Sprinkle savory over roast.
• Take a large pan and pour in oil and wine, mixing them together.
• Place roast in pan and cover with aluminum foil (do not poke holes).
• Bake the covered roast for 2 1/2 hours, occasionally lifting cover to check liquid levels. Add water to pan as wine and oil diminishes.
• After 2 1/2 hours, remove aluminum foil from pan and continue to cook roast for an additional 30 minutes. This will cause the bacon to become crispy. Add a little wine or water during the last 30 minutes. The end result will be a crunchy outside, with a tender, juicy inside.
• Slice and serve with mashed potatoes, using the juices from the pan as a gravy.

BAREFOOT CONTESSA'S BEST ROASTED PORK

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!