Does anyone one know a good pork roast receipt?!
something simple nothing that I have to search for spices!.Www@FoodAQ@Com
Answers:
Believe or not, you can't beat a salt and pepper roast for flavor!. The taste of the meat is enhanced, not covered!.Www@FoodAQ@Com
This is an easy and elegant meal, special enough for a Sunday dinner or holiday meal!. Add hot baked rolls, salad, and your favorite steamed vegetables for a perfect family meal!.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
1 center-cut pork rib roast, about 3 pounds
2 teaspoons Cajun seasoning
1 teaspoon dry mustard
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt
4 cloves garlic, minced, divided
3 tablespoons olive oil, divided
2 pounds fingerling potatoes, scrubbed
1 large onion, cut into 6 to 8 wedges
2 tablespoons melted butter
salt and pepper
1/2 cup dry white wine or chicken broth
Preparation:
Heat oven to 350°!.
Wash the roast and pat dry!. Rub roast all over with the Cajun seasoning, dry mustard, thyme, 1/2 teaspoon salt, half of the minced garlic, and 1 tablespoon of olive oil!. Sear the roast over medium-high heat in a skillet in remaining olive oil for about 3 to 5 minutes on each side, or until nicely browned!.
Toss potatoes with the remaining minced garlic, onion wedges, and the melted butter!. Arrange the potatoes in the baking pan and sprinkle with salt and pepper!. Place the browned rib roast on the vegetables, bones facing down!. Pour the wine or chicken broth in the pan!. Roast, uncovered, for 1 hour and 20 minutes, or until potatoes are tender and the roast registers about 150° when a meat thermometer is in the thickest part of the meat, not touching fat or bone!. If the rib ends begin to brown too much, cover each with a piece of foil!. Cut between the ribs into separate chops and serve with the roasted potatoes and onions!.
Serves 4!.
Www@FoodAQ@Com
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
1 center-cut pork rib roast, about 3 pounds
2 teaspoons Cajun seasoning
1 teaspoon dry mustard
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt
4 cloves garlic, minced, divided
3 tablespoons olive oil, divided
2 pounds fingerling potatoes, scrubbed
1 large onion, cut into 6 to 8 wedges
2 tablespoons melted butter
salt and pepper
1/2 cup dry white wine or chicken broth
Preparation:
Heat oven to 350°!.
Wash the roast and pat dry!. Rub roast all over with the Cajun seasoning, dry mustard, thyme, 1/2 teaspoon salt, half of the minced garlic, and 1 tablespoon of olive oil!. Sear the roast over medium-high heat in a skillet in remaining olive oil for about 3 to 5 minutes on each side, or until nicely browned!.
Toss potatoes with the remaining minced garlic, onion wedges, and the melted butter!. Arrange the potatoes in the baking pan and sprinkle with salt and pepper!. Place the browned rib roast on the vegetables, bones facing down!. Pour the wine or chicken broth in the pan!. Roast, uncovered, for 1 hour and 20 minutes, or until potatoes are tender and the roast registers about 150° when a meat thermometer is in the thickest part of the meat, not touching fat or bone!. If the rib ends begin to brown too much, cover each with a piece of foil!. Cut between the ribs into separate chops and serve with the roasted potatoes and onions!.
Serves 4!.
Www@FoodAQ@Com
I rub my pork roast with a combination of paprika, chili powder, seasoning salt, garlic Mrs!. Dash, and cayenne pepper!. You can change up the spices, we like a bit of a kick with ours!. I do recommend Mrs!. Dash and seasoning salt though!. Then I wrap it tightly in aluminum foil and either throw it on grill turned down real low, turning it every half hour for 3 to 4 hours depending on size, or put it in the oven on 250 degrees for 4 hours turning it every half hour!. Its very juicy and full of flavor from keeping the juices trapped close to the pork in the foil!. Its great to tear up and use for sandwiches with bbq sauce or your favorite condiment, or as is!. The longer it cooks and the lower the temperature the more the flavor can travel into the meat and the more tender it will be!. If you don't have 4 hours, then 350 degrees for two hours is okay too!.Www@FoodAQ@Com
Carmelized Pork Carnitas
1? lbs boneless pork butt or shoulder
2 tbs brown sugar, packed
1 tbs tequila (optional)
1 tbs molasses
? tsp salt
? tsp pepper
? tsp cumin
2 cloves garlic, finely chopped
1/3 cup water
Cut pork in 1 inch cubes!. Place in crock-pot and top with all other ingredients!. Cook on low for 8-10 hours!. Remove with slotted spoon and place on cookie sheet and broil until slightly brown on top!. Serves about 10!. Serve with corn tortillas and pico de gallo or salsa!.
Asian Pork Tenderloin
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 8 Hours 45 Minutes
Yields: 4 servings
"
Marinated tenderloin goes Asian with soy sauce, chile paste, sesame oil, and brown sugar!. It's great with rice and Asian veggies like bok choy!."
INGREDIENTS:
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper1
(2 pound) fat-trimmed pork tenderloin
DIRECTIONS:
1!. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce!. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper!. Place the tenderloin in a shallow dish!. Pour sauce over tenderloin, turning the meat a few times to coat!. Cover dish, and refrigerate at least 8 hours!.
2!. Preheat oven to 450 degrees F (230 degrees C)!. Transfer pork with marinade into an aluminum foil-lined baking pan!.
3!. Roast in a preheated oven 25 to 30 minutes!. Remove, and let stand 5 to 10 minutes before carving!.
Herbed Pork and Apples
Prep Time: 1 Hour 20 Minutes
Cook Time: 2 Hours 30 Minutes
Ready In: 10 Hours 50 Minutes
Yields: 14 servings
"Impress your guests with an herb-rubbed pork roast roasted with chunks of tart apple and sweet red onion dusted with brown sugar!. Serve with a pan sauce enriched with maple syrup and apple juice!. Be ready to hand out copies of this recipe!"
INGREDIENTS:
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
6 pounds pork loin roast
4 tart apples - peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup
DIRECTIONS:
1!. In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper!. Rub over roast!. Cover, and refrigerate roast for 6 to 8 hours, or overnight!.
2!. Preheat oven to 325 degrees F (165 degrees C)!.
3!. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours!. Drain fat!.
4!. In a medium bowl, mix apples and onion with brown sugar!. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 160 degrees F (70 degrees C)!. Transfer the roast, apples and onion to a serving platter, and keep warm!.
5!. To make the gravy, skim excess fat from meat juices!. Pour drippings into a medium heavy skillet!. Stir in apple juice and syrup!. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup!. Slice the roast, and serve with gravy!.
Chile Verde
4 lb pork roast (boneless butt or shoulder), cut in chunks
1 large can Ortega chopped green chiles
1 small can Ortega chopped jalapenos
Place pork roast in crock pot!. Add green chiles and jalapenos, but no water!. Cook on high 8-10 hours!. Serve with flour tortillas, beans and mexican rice!.
Www@FoodAQ@Com
1? lbs boneless pork butt or shoulder
2 tbs brown sugar, packed
1 tbs tequila (optional)
1 tbs molasses
? tsp salt
? tsp pepper
? tsp cumin
2 cloves garlic, finely chopped
1/3 cup water
Cut pork in 1 inch cubes!. Place in crock-pot and top with all other ingredients!. Cook on low for 8-10 hours!. Remove with slotted spoon and place on cookie sheet and broil until slightly brown on top!. Serves about 10!. Serve with corn tortillas and pico de gallo or salsa!.
Asian Pork Tenderloin
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 8 Hours 45 Minutes
Yields: 4 servings
"
Marinated tenderloin goes Asian with soy sauce, chile paste, sesame oil, and brown sugar!. It's great with rice and Asian veggies like bok choy!."
INGREDIENTS:
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper1
(2 pound) fat-trimmed pork tenderloin
DIRECTIONS:
1!. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce!. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper!. Place the tenderloin in a shallow dish!. Pour sauce over tenderloin, turning the meat a few times to coat!. Cover dish, and refrigerate at least 8 hours!.
2!. Preheat oven to 450 degrees F (230 degrees C)!. Transfer pork with marinade into an aluminum foil-lined baking pan!.
3!. Roast in a preheated oven 25 to 30 minutes!. Remove, and let stand 5 to 10 minutes before carving!.
Herbed Pork and Apples
Prep Time: 1 Hour 20 Minutes
Cook Time: 2 Hours 30 Minutes
Ready In: 10 Hours 50 Minutes
Yields: 14 servings
"Impress your guests with an herb-rubbed pork roast roasted with chunks of tart apple and sweet red onion dusted with brown sugar!. Serve with a pan sauce enriched with maple syrup and apple juice!. Be ready to hand out copies of this recipe!"
INGREDIENTS:
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
6 pounds pork loin roast
4 tart apples - peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup
DIRECTIONS:
1!. In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper!. Rub over roast!. Cover, and refrigerate roast for 6 to 8 hours, or overnight!.
2!. Preheat oven to 325 degrees F (165 degrees C)!.
3!. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours!. Drain fat!.
4!. In a medium bowl, mix apples and onion with brown sugar!. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 160 degrees F (70 degrees C)!. Transfer the roast, apples and onion to a serving platter, and keep warm!.
5!. To make the gravy, skim excess fat from meat juices!. Pour drippings into a medium heavy skillet!. Stir in apple juice and syrup!. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup!. Slice the roast, and serve with gravy!.
Chile Verde
4 lb pork roast (boneless butt or shoulder), cut in chunks
1 large can Ortega chopped green chiles
1 small can Ortega chopped jalapenos
Place pork roast in crock pot!. Add green chiles and jalapenos, but no water!. Cook on high 8-10 hours!. Serve with flour tortillas, beans and mexican rice!.
Www@FoodAQ@Com
wash the roast off well ,lay it on apiece of foil,salt,pepper it slice an onion and put on top,put about a cup of butter or margarine on top and one can of cream of mushroom soup!. wrap it up tight and put it in a crock pot (with no water) on low and cook for about 4 hours or until it reaches an internal temp of at least 165!. enjoyWww@FoodAQ@Com
try this site for recipes i use it all the timeWww@FoodAQ@Com