What can I make with a pork roast? I bought it and dont know what to make.?

Question

Any recipes? Please help, dont have a clue what to do with it.

How do I prepare it? Boil it and chop it and then what???

Answer 1

Oven-roast it, Tuscan style. It's called "Arista."

Mix 2 tbsp. each of chopped fresh thyme and rosemary with 4 tbsp of minced garlic, 1.5 tbsp. sea salt, lots of freshly ground pepper, and 1/4 c. of good extra virgin olive oil. Rub this mixture all over the pork roast. If you have time to wrap the roast in plastic wrap and let it sit in the fridge for a few hours or overnight with the seasonings on it, it will come out even better.

Roast at 475 for 20 minutes to sear it, then reduce temp to 400 and roast until a meat thermometer reads 140 degrees, about 40-45 minutes usually. Then let it rest for at least 20 minutes before you carve it.

If you want to get fancy, then take the pan drippings, add a little bit of marsala, and saute either some peeled peach or nectarine halves or some dried figs until soft. Add a splash of aged balsamic vinegar for flavor, add a little fresh sweet butter at the last minute to finish and emulsify, salt and pepper to taste. You can then serve this mixture as a topping or on the side of your sliced roast.

Add a simple green salad with a plain olive oil and vinegar dressing,and a little bit of creamy polenta, and you have a spectacular Italian meal. Buon appetito!

Answer 2

If it's a boneless loin pork roast, it's probably not too big. Take a damp paper towel and wipe it clean. Pat dry with another clean paper towel. Use a Dutch oven pot or a 2-qt. pot that has a cover. Add a little virgin olive oil. Put the roast in the pan, sprinkle salt and seasoned pepper on top and bottom sides, and brown on all sides (medium heat--be careful when you turn it over so you don't get splattered by the hot oil). When it's completely browned, add 1 cup water (slowly), onion, celery (esp. the leaves), and some baby carrots. Cover and cook over a medium heat. I've always been told to figure on 20 min/lb. to ensure the pork is well-done. Check with a cookbook. If you don't have one, call the local library and ask the reference desk for this information.

When the roast is cooked, remove roast and veggies from the pan. Leave approximately 2 Tablespoons of the drippings to make gravy. Add 2 cups water and bring to a boil. While you're waiting for the mixture to boil, put 2 Tablespoons of cornstarch in a glass measuring cup. Add enough water to bring it up to the 1/4 cup mark. Stir thoroughly. Reduce heat. Put a tablespoon or two of the hot liquid into the cornstarch/water compound so it won't cause lumps when you add it to the heated mixture. Stir until thickened. You'll need to taste it to see how much more salt and pepper you need to season it to your taste.

Probably the number one side dish is mashed potatoes--especially since you just went to the trouble of making the gravy. (Actually it's not that hard to do). It makes a real comfort food meal, especially in the colder months.

Applesauce is a good side dish. A nice change is escalloped apples. Stouffer's has a frozen dish (I think they call it Harvest Apples) that you can microwave in a few minutes. It has some cinnamon on top, but you may want to add a touch more. Basically it's chunks of apples cooked in its own juices that thicken. Very tasty and satisfying.

Some people like to serve warmed sauerkraut with caraway seeds in it as an accompanying dish.

I like French style green beans with almonds added for a crunchier texture compared to the meat/potatoes. Cook your favorite vegetables, whatever they may be. Corn with a little pimento added gives color and tastes good.

Have a nice green salad to start the meal. Pillsbury has in their frozen food section "oven-baked" dinner rolls. They're also known as clover-leaf rolls. You just pop how ever many you need in the preheated oven and serve with butter or maybe a chutney or something like that for something a little different.

Good luck--and good for you for trying!

Answer 3

when i was just out of college & broke i would make a mean crock-pot roast stew with a can of beer, a cheap pork or shoulder roast and some veggies.

roast (whole)
chopped celery
baby peeled carrots
baby red potatos (whole)
chopped onion
seasoning salt
lots of salt & pepper
can of beer (whole or mix 1/2 & 1/2 with water)

use a lighter beer like budweiser or coors light, i wouldn't use any darker micro beers, i don't know what they taste like after hours of simmering.

throw it all in the crock pot on low, leave for work and lets simmer for approx 8 hours. you'll come home to a heavenly smell. meat will fall apart or off the bone, it'll be so tender. OK to serve to kids, the alcohol burns off.

oh man, i'm getting all misty just remembering those days and how good that tasted. i'm going to make one this weekend!

good luck!

Answer 4

put it in a large roasting pan. peel some potatoes and carrotts and some quartered onions and arrange them arount the roast, spray with pam , add salt and pepper to the whole thing and some garlic powder too. then bake in the oven at 375 degrees for an hour and a half this will be sooooooo good and make the house smell heavenly

Answer 5

mmm Brown it in pan and then place in oven. salt and pepper for flavor. My favorite is to cook awhile and almost any fruit goes with a pork roast- I love using frozen unsweetened cherries or canned cherries in juice (not pie filling although it may work) -- partially blend with plum jam or apricot jam and then spice up a bit with -pepper, few cloves chopped garlic, cinnamon, allspice, and few TB brown sugar and then pour over roast after it has cooked 1/2 hour. Continue to bake for another half hour. If you need to add stir in small amounts of water- 1/2 c or so... to keep cherry glaze from burning then do so ... and continue to frequently baste. mmm good- serve w/ a garlic cream cheese buttery mashed potatoe and veg. You can use aples pears pour a jar of chutney... even ginger added is good

Answer 6

ROAST THE MEAT AND HAVE IT WITH ROAST POTATOES, ONIONS, PUMKIN, CARROT, SWEET POTATO.....ALSO HAVE SOME STEAMED VEGIES LIKE PEAS, CORN, ZUCCHINI ETC. THEN MAKE SOME APPLE SAUCE OR GRAVY..... SOME FRESH DINNER ROLLS WOULD ALSO GO WELL....
OR YOU COULD PUT THE MEAT IN A CASSEROLE DISH WITH VARIOUS VEGIES A CAN OF TOMATOES AND LET IT BAKE FOE A FEW HOURS....THE CHOICE IS ENDLESS...

YUMMO...........I AM HAVING A ROAST TONIGHT NOW!!!

Answer 7

Rub it with fresh herbs such as Basil and Cilantro. Aslo make a mash of fresh ginger and garlic. Let stand at room temp for twenty to thirty minutes before cooking,(Chef's dirty little secret) Cook to internal temp of !$% to !%). Before pulling out, drizzle maple syrup and soy sauce over. Let rest for ten minutes before slicing. Serve with cous cous or Jasmine Rice.

Answer 8

Cook it in the oven, slice it, and serve it with baked potatoes and a salad.

Search "How to cook a pot roast" to learn how. Matter of fact, I'll do it for you:

Answer 9

any roast i cook a use a crock pot, put water in it season with lawrys season salt, fresh onion and garlic, some salt and pepper cook for about 4 hours on low..then put in some potatoes and carrots and cook for about another 4 hours on low..maybe longer depending on the crock pot.

Answer 10

Apple Sauce,Roast Vegetables and steamed greens and steamed carrots