I have 2 2lb boneless center pork roasts. I have no idea how to cook them. Please help. Thank you!?

Answer 1

This calls for one roast at 3lbs but you can make 2 at 2lbs each, I use Granny Smith apples
Stuffed Pork Roast

Ingredients:
3/4 pound Italian sausage, chopped
1 cup chopped apples
2 tablespoons minced shallot
3/4 cup chopped toasted walnuts
1 tablespoon chopped parsley
1 3 lb boneless pork roast or Boston butt
1 tablespoon oil

Prep:
Preheat oven to 400ºF. Brown sausage in a saute pan, add apple and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season to taste with salt and pepper. Horizontally split pork roast, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in center and tie up roast with enough butcher's twine to hold it together.

Heat oil in a large saute pan, add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in center registers 170ºF degrees. Remove roast to a carving board, cover loosely with foil and let rest 10 minutes before slicing. Slice roast in 12 pieces. Serve 2 slices per serving, garnished with parsley. Yield: 6 servings

Answer 2

Basic Boneless Center Cut Pork Roast
2 lb. boneless center cut pork roast
1 t. salt, 1/2 t. black pepper, mixed with 1 t. of any dried herbs and spices you like

Preheat oven to 425°F. Trim pork loin of all but 1/8" fat. Tie pork with twine at 2" intervals for a more uniform shape and even cooking. Rub with spice mixture. Place on rack in roasting pan and place in oven. Turn down oven temperature to 325°F and roast for about 1 1/2 hours or until thermometer inserted into center of roast reads 160°F. Remove from oven, cover loosely with aluminum foil and allow to rest 15 minutes before carving.

This is only a basic recipe. I usually cut onion in quaters, garlic in half and maybe a few pieces of carrots and add this to the roast pan. I also mix some broth with either wine or beer (1/2 - 1/2) and bath the roast once in a while, this keeps the roast juicy and you have afterwards a good base for a gravy. Serve it with mashed potatoes and veggies, enjoy

Answer 3

Start by creating a rub out of 1 T kosher salt, 1 tsp fresh ground pepper, and 2 T rubbed sage for each roast. Massage into them liberally and put in baking dish. Add about 1/2 cup white wine to each pan, and bake at 350 degrees uncovered. Since you have 2 lb roasts, you'll probably be cooked in about 1 1/2 hours. Baste every 30 minutes and add more liquid if necessary. I usually add a combination of white wine and chicken broth, but you can use apple juice or pineapple juice if you'd like. Insert a meat thermometer in the thickest part and when it registers 180 degrees, remove roasts from oven. Deglaze the bottom of each pan by heating over a burner, adding your desired liquid and picking up whatever bits and pieces are in the bottom of the pan. Add enough liquid to make 1 1/2 cups and pour into small sauce pan. Add 1 T dijon mustard and season to taste with salt and pepper. Stir and simmer until liquid is reduced. Slice the roasts and serve with some of the sauce. This is good with garlic/sour cream mashed potatos and fresh green beans.

Answer 4

It should be trimmed of any excess amounts of fat, and should be cooked for about 4 hours or more in a crock pot, or 3 hours in a large pot in the oven. It's best to use chicken stock, instead of water, for flavoring. Other than that, the sky is the limit. You can cut your cooking time down, probably by half if you cut the roast into large 1 to 1 1/2 inch cubes... but do this if you're planning on making something like chili verde or chili colorado, where you're going to put it in between bread or tortillas. Remember though, the longer it has to cook, the better it will taste, and the more tender the meat will be.

Answer 5

Rub a little oil over them and wrap them seperately in aluminum foil. Cook them in the oven at 350F for about 2 hrs. Take off the foil and let them cook for 30 mins more to brown. This will make them very tender and juicy. You can add anything you like to them at the beginning such as herbs, salt and or pepper, garlic, or none of these...it will still taste great. Pork should always be cooked slowly.

Answer 6

in your crock pot. season them up with some seasoned salt, pepper, and plenty of garlic. pour in a can of cream of mushroom soup, a half can of water, and some dried thyme. put the roasts in the crockpot and let it cook for 8-10 hours on low. you can also add in some potato chunks, celery, green peppers, and carrots.

if you don't have a crockpot, a roasting pan will do. just put it in the oven (350 degrees) for an hour and 20 minutes with the lid on.

serve this dish with rice or mashed potatoes, and dinner rolls because the gravy is sooooo good.

Answer 7

If you have a pan big enough for both of them, put them in and completely cover them with sauerkraut, canned is fine, no need to drain. Otherwise cook them in separate pans and cover each with kraut. For your 2 roasts you'll need 2 of the big cans of kraut. No need to brown the meat, while it roasts it will absorb the kraut juice and marinate itself. Makes it really tender and cuts the grease. Cover and roast at 375 for 30-35 min. per lbs. plus 30-35 min. So your 4lbs. of meat will need to cook for about 2-1/2 to 2-3/4 hours.

Serve with applesauce and mashed potatoes.

Answer 8

Just place both of them in a cooking bag, season with salt pepper and garlic.
Tie the bag making slits on the top of the cooking bag and place in the Crock Pot. It takes about 10 hours but when its done it is so tender AND this is so easy too.. ENJOY!!!!

Answer 9

Hi, Get on a cooking web site. Look up pork roast and it will give you step by step instructions on how to cook them. If you can read you are a winner.

Answer 10

put them in a roasting pan...side by side.....sprinkle some paprika on them....cut up some onions and spread them around the pork roasts....add a little water ....put in oven at 350 degrees.....check occasionally.....should take around 35 minutes.....make some garlic mashed potatoes and carrots as side dises.......ENJOY !!!
p.s...dont forget the dinner biscuts