Any good ideas on how to cook my supreme pork roast? Serious answers only please.?!


Question: Rub the meat with a mixture of garlic, salt, pepper and Parmesan cheese. Roast in oven until core temp is 140-145. Or better yet grill until desired temp. Make sure to let it rest for 10 minutes before you slice. Very simple but soooo good.


Answers: Rub the meat with a mixture of garlic, salt, pepper and Parmesan cheese. Roast in oven until core temp is 140-145. Or better yet grill until desired temp. Make sure to let it rest for 10 minutes before you slice. Very simple but soooo good.

SLOW COOKER ROAST PORK

1 pork loin roast (or your favorite cut)
1 pkg dried onion soup mix
1 tbsp fresh minced garlic or 1 tsp dried garlic powder
1 tsp black pepper
1 tsp whole caraway seeds
1 cup water (approx)

Place roast in Crockpot. Add water, spices and soup mix. Cook 4 hours on med-high for a 2-lb roast, and 1 additional hour per pound, up to approximately 8 hours.
As long as moisture remains in the pot, there is no danger of overcooking.

Potatoes, carrots may be added under the roast, if desired.

Brown roast, put in crock pot with two packets of dry onion soup mix with two cups water.

Simmer on low for 6-7 hours.

Poke holes all over the roast with a knife and stuff with garlic cloves, sprinkle with rosemary and pour on some apple juice or cider for moisture MMMMMMMMM

I like to slice it (raw) into serving size slices, make a mixture of minced garlic, red onion pieces,apple slices put between layers of raw pork,,with cooks string tye roast back together season as you like( i like a cajun or blackened spice) add a little water to pan watch ,make sure it don't get dryed out!!cover with foil roast .....What is a supreme roast?

I literally saw this today on Giada's show on the Food Network. It's easy and looked and sounded YUMMY. There's a photo on the website:

Roasted Pork Loin with Roasted Garlic Vinaigrette Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Friends and Family Feast

Roasted Garlic:
2 heads garlic
2 tablespoons olive oil
Salt
Pork Loin:
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt and freshly ground black pepper

Vinaigrette:
Roasted garlic, recipe follows
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water



Preheat the oven to 475 degrees F.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.

For the Pork:
Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.

For the vinaigrette:
Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.

To serve:
Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources