Who can tell me the best way to cook a Pork Roast?!
Who can tell me the best way to cook a Pork Roast?
I know how to cook .... I even can cook a pork roast but I want to try something new so can you plz help a woman out. I need something to kick my cousins *** in pork roast. This is my year cuz she always out does me on the roast but I want to do it this year.
Answers:
Best of luck to you, I hope one of these works for you!!
MAPLE - GLAZED ROAST PORK WITH MAPLE -
MUSTARD SAUCE
This sweetly glazed pork is a welcome change from the traditional holiday ham. It's great for a buffet because it's pre-sliced, spread with sauce, and then reassembled.
GLAZED:
1/2 c. vegetable oil
1/2 c. finely chopped onion
2 c. maple syrup
1/2 c. cider vinegar
3 tbsp. Dijon mustard
2 1/2 tbsp. Colman's dry mustard
1 tsp. black pepper
1 (4 lb.) boneless loin pork roast
Thinly sliced pumpernickel or rye bread for serving
MAPLE - MUSTARD SAUCE:
1 c. half & half
3 tbsp. dry mustard
1 tbsp. all-purpose flour
1/2 c. maple syrup
1/2 tsp. salt
2 lg. egg yolks, room temperature
1/4 c. cider vinegar
2 tbsp. Dijon mustard
To make the Glaze: Whisk the oil, onion, syrup, vinegar, Dijon and dry mustard, and pepper in a medium saucepan. Place the pan over moderately high heat and boil, stirring occasionally, until the mixture is reduced to 1 3/4 cups (about 20 minutes).
Preheat the oven to 425 degrees. Dry the pork with paper towels and remove as much fat as possible. Brush the glaze over the entire roast. Place the roast on a rack in a shallow pan lined with foil. Roast for 30 minutes, brushing with the glaze every 15 minutes. Reduce the oven temperature to 375 degrees. Bake for 35 to 45 more minutes or until a meat thermometer inserted in the middle of the roast reads 150 degrees. Brush the roast with glaze every 10 minutes, using about half the glaze. Remove the roast from the oven and cool to room temperature. Wrap it in foil and refrigerate until it is well chilled. Refrigerate reserved glaze.
To make Maple-Mustard Sauce: Mix half & half and dry mustard in a medium saucepan. Let the mixture sit 5 minutes to soften the mustard. Whisk in the flour, syrup, salt, egg yolks, vinegar, and Dijon. Cook over moderate heat, whisking constantly, until the mixture comes to a full boil and thickens. Boil for 1 minute, whisking constantly. Remove it from the heat, place in a bowl, and cover with plastic wrap directly on the mustard. The mustard sauce may be refrigerated, covered, for several weeks. Stir before using. Serve at room temperature.
Slice the meat as thin as possible; do not be concerned if some of the pieces fall apart. Spread one side of each slice with the remaining glaze and press the slices together, reforming the roast. Tie the roast with string to hold it together. Re-wrap it in foil and refrigerate for several hours or overnight.
Several hours before serving, bring the roast to room temperature. Remove the string and place the roast on a serving platter. Discard any juices which collect in the foil. Serve the roast at room temperature with desired bread and Maple-Mustard Sauce.
CAJUN PORK ROAST
3 lb. pork roast
1 env. onion and mushroom soup mix
4 tbsp. Durkee cajun spice
3 tsp. Worcestershire sauce
3 tsp. garlic powder
Heavy duty foil
Preheat grill or oven to 350 degrees. Place pork roast on foil, rub all ingredients over entire roast. Wrap foil around roast completely, wrap foil around again. Place on grill or in oven. Bake for 2 hours, turning roast every 30 minutes.
I always go for the crock pot or the grill... Grilling is really hard to beat...
the fuuny thang about pork roast is its greasy tasting if not cooked right. flour and braise it and add water and salt and pepper and let it cook an hour or so and cut it up into chunks and add it back, after a cupla hours dat grease will be on top
skim all dat off.the secret is to get rid of all that fat from that,but dont you throw it away!!! save that skimming for greens!add some taters,adjust seasoning, AFTER you done skimmed it good and let them get tender and eat!!!!
My stepmom has cooked one twice(the same way) for family gatherings and everybody raved about it. You use an electric skillet, rub the pork-roast down with olive oil, then rub with a combo of fresh rosemary, cilantro, salt and pepper. Pour about 1/2 cup of olive oil into your skillet, get hot. Brown on both sides quickly, turn on low and cook for 6 hours with lid on. (this is for a large roast), less time if smaller.
Use a smoker on the bbq and then serve it with a rasberry sauce. YUM!
Nothing like a little competition to sput the creative juices.
Preheat your oven to 220 Degs C
To start, take the roast and put it into a sink, then boil a kettle and pour the water over the skin on the roast. This makes for wonderful crackling. Take out the orast and pour a little sunflower oil over the skin and rub in salt.
Place a metal rack in your roasting tray, too keep the pork off the tray.... now for the fun, into the roasting tray pour a bottle fo good cider and the same amount of water, making sure they dont touch the roast, then peel and halve 3 medium onions, put these on the rack so they cook and caramalise, add 2 pears, cored and cut into quarters, 2 apples ditto and take a bulb of garlic slice the very top part and dribble with olive oil, then add a chicken stock cube to the liquid under the pork.
Put your roast into the preheated oven, and let it cook for 20 minutes, this cooks the skin on the joint to make that wonderful crackling, the reduce the cooking temperature to 160 to 170 degs c and allow to cook 25 mins per pound. Prod the pork with a skewer when you think its done, pushing the skewer down to the bone, if the juices run clear it is cooked, if it runs red put it back in the oven for 15 to 20 mins. Keep checking, rare pork is not good....
The take your roast out and let it rest for at least 15 minutes, the juices from the bottom of the pan can sieved and put into a saucepan and can form the basis of a wonderful gravy, I added a little mustard and worcestershire sauce and let it bubble away to reduce, if there is a lot of fat that floats on top, take a spoon and remove the fat.
I made this this last weekend it was delicious !!!! Good luck in cooking some butt - another really weak joke.......'