Pork Roast recipe?

Question

I would like a nice recipe for a small pork roast,please.

Answer 1

Stuff the roast with several cloves of fresh garlic by poking holes with a knife, then sprinkle roast with meat tenderizer, garlic powder, a little salt and black pepper. Brown the roast on top of the stove in a heavy pot (Magnalite or cast iron is best), do not use oil as the pork has enough without adding more. After it is brown on all sides add onion slices then cover and place in 350'F oven for 2&1/2 to 3 hours. It will come out tender and delicious with a nice gravy that you can thicken with a little slurry of flour and water or corn starch and water.

Answer 2

1

Answer 3

Barbecued Pork Roast:

1 (3-pound) boneless, rolled pork loin roast
3 large garlic cloves, thinly sliced
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 onion, sliced
Vegetable cooking spray
1/2 cup fat-free chicken broth
1/2 cup cider vinegar
1 (6-ounce) can tomato paste
1/4 cup lemon juice
2 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon paprika
Garnishes: lemon wedges, Italian parsley

Trim any excess fat from roast. Cut deep slits in roast, using a paring knife; insert garlic slices. Stir together pepper and thyme; rub over all sides of roast, and set aside.

Sauté onion in a nonstick skillet coated with cooking spray over medium heat until tender. Stir in chicken broth and next 7 ingredients; bring to a boil, stirring constantly. Remove from heat.

Place roast in a lightly greased large Dutch oven; pour sauce over roast.

Bake, covered, at 350° for 1 hour and 20 minutes or until a meat thermometer registers 170°. Let stand 15 minutes. Slice and serve with sauce; garnish, if desired.

Yield: Makes 8 servings

Answer 4

Brown pork roast in a non stick pan with a bit of oil or bacon grease.

Throw it in a crock pot with chopped onions, celery, italian dressing, black pepper and some water to keep it from drying out.

Cook on low for a couple hours (depending on the weight of your roast) then add some potatoes (cut up) and carrot peices and cook until taters and carrots are tender. You should end up with a pot roast that's so tender it falls apart and some nicely seasoned taters and carrots.

This could also be done in the oven.

Answer 5

Smoked Shoulder With Easy Pineapple Glaze
A delicious smoked pork shoulder with easy pineapple preserves and brown sugar glaze.
INGREDIENTS:

* 1 smoked shoulder, 5 to 8 pounds
* .
* Glaze:
* 1/4 cup light brown sugar, packed
* 1/3 cup pineapple preserves
* 1 teaspoon dry mustard

PREPARATION:
Put smoked shoulder, fat side up, in a large kettle; cover with water. Bring to a boil. Cover and simmer for 2 1/2 to 3 hours. Remove meat from broth and remove the rind. Set meat, fat side up, on a rack in a shallow roasting pan.
Score in a diamond pattern, if desired.
Combine glaze ingredients, stirring to blend. Spread glaze over the surface. Bake the in a preheated 350° oven for about 30 minutes.
Serves 6 to 8 with leftovers.

Answer 6

I made this yesterday. Preheat oven to 400. Put 1/4 in water on bottom of pan. Add roast. Cover with 1 medium onion, sliced thin. Add a few tablespoons of worsh. sauce. Then, the following spices (about 1 tsp each: garlic powder, steak seasoning, pepper, meat tenderizer, and onion powder.). Cook until TENDER - maybe 2 hours - maybe more. Keep an eye on it. Also, you can add potatoes and/or carrots after an hour or so.

Answer 7

2 tablespoons vegetable oil, such as soy, corn, or peanut
One 3-pound boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
3 cloves garlic, smashed
3 sprigs fresh sage
3 sprigs fresh thyme
1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons whole grain mustard
1 to 2 tablespoons unsalted butter, diced and chilled
About 4 cups applesauce, recipe follows

Preheat the oven to 350 degrees F.
In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.

Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)

Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.

Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.

Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.

Cooks Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F., but be aware that this lean cut will not be as moist at the higher temperature.


Applesauce:
2 1/2 pounds tart red skinned apples, such as McIntosh
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice

Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

Yield: 4 cups

Answer 8

Put it in a cake pan with cut up onions and a cup and a half of red wine. Cover with foil, and cook at 300 for 2 to 4 hours. Or you can cook it on 225 all day long, for a fall-apart in your mouth tasty dinner.

We also just use water around it, and cut up potatoes and put around it, and cover with foil. Main dish and side dish in one pan.

Answer 9

put in crock pot and let it cook all day, salt pepper and garlic, water and sauerkraut if you like, yum