Roast pork?!
Answers: what is the best cut of pork for a sunday roast?any recipes would be greatly appreciated.
Center-cut pork loin. It's simple, elegant, easy to make, and darn delicious.
I rub mine with a little oil, season with salt, pepper, and onion powder, and roast at 325 degrees until a meat thermometer registers 170F.
You can make a simple gravy with the drippings and apple cider.
Here's a recipe for Tyler's Ultimate Pork Roast and Stuffed Apples:
Pork:
2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
Apples:
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice
Preheat the oven to 375 degrees F.
Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.
any pork shoulder or butt is fine.
I like mine in a roasting pan, water ont he bottom.
sliced apples , onions and seasoniings on top.
bake at 325 for 3 hours until really tender
make a gravy with the drippings
gravy,
1 cup of water in a shaker with beef oxo ( 1tsp) add 2 -3 tsp flour shake well and bring drippings to a boil,turn down the heat a bit then salt and pepper lightly, add the liquid mix and stir like a banshee. if it is getting too thick , add a little cold water (have it on hand in a cup beside your stove.) don't stop stirring, until you get the right consistency.
I also have cooked my roast on a bed of a mixture of
2 cups sauerkraut, 2 sliced apples, and 2 tablespoons brown sugar, sliced onion ( 1 medium).
cover roast and cook on a low heat 325 for 3 hours...
absolutely delicious.....
each slice can be served with the sauerkraut mixture. instead of gravy....
score the rind with a sharp knife i find a craft knife the best for this.
just before you put your pork in a preheated oven set at gas mark 9 season your pork put some dripping that you have melted over the pork and put in to the oven now after twenty minutes reduce the temperature to gas Mark 6 and cook your pork for twenty five minutes per pound and twenty five minutes extra that is how i was taught and it works every time and the crackling is perfection
the pork butt or shoulder is good.
Glaze it with apricots and some oj at the bottem of the roaster. Place in a 350 oven for 3 hours and serve.
Any pork roast with the bones in is a great choice because the bones add so much flavour. Just slice small holes with a knife, insert garlic cloves, salt and pepper, a little water and white wine, onions and maybe some sage in the roasting pan and you'll have a delicious roast. Start at 500 degrees for the first half hour and then down to 325 (30 minutes per pound) and don't cover. Pork is an easy roast and not complicated. For gravy, remove the roast and cover with tin foil for about 30 minutes. Put your roasting pan on the stove top and strain the juices of fat, add some flour and water well mixed together, turn up the heat and keep stirring and you have gravy (get all the brown bits - that's were the flavour is). Good luck!
Generally I use about 1 c. of apple juice or cider, a few cloves of diced garlic, the leaves of a sprig of thyme and rosemary finely copped,salt and pepper. I take the roast and with a long knife I stab it quite a few times all around. Then I marinate it overnight in an airtight ziplock bag. You want the marinade to really permiate the meat. I don't know how big your roast is, but I also undercook it by most directions for about 10 minutes and tent it for 20 after it's done cooking and before slicing. It makes a perfectly juicy roast.
Here are a few recipes for you to try in the future:
http://www.cooks.com/rec/search?q=Roast+...
Pork loin is whats used in our house most. And we just season it with a bit of salt and pepper, a few beef bullion cubes and toss it all in the slow cooker for 6-8 hrs. Alonge with some baby carrots, a couple potatoes, 2 stalks of celery and 2 red onions cut in to quarters. Its done perfectly every time and the left overs make great sandwiches for the next days lunches.Well thats assuming there are leftovers which is rare..lol