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Reply
| | From:  Genie· (Original Message) | Sent: 7/23/2008 10:02 PM |
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Reply
| | | From: Genie· | Sent: 8/29/2008 3:55 AM |
| Roast Pork with Apple Mustard Glaze
3 pounds boneless pork roast
1/2 cup frozen concentrated apple juice, undiluted
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared brown mustard
1 teaspoon soy sauce
1/2 teaspoon marjoram
1/4 teaspoon paprika
1/4 teaspoon pepper
3 golden apples
1 tablespoon cornstarch
1 tablespoon water
Place boneless pork roast in a shallow roasting pan. In a bowl, combine frozen concentrated apple juice, cider vinegar, honey, prepared brown mustard, soy sauce, marjoram, paprika and pepper. Brush over the pork. Roast at 325F for 45 minutes, basting occasionally with the apple juice mixture. Core and slice into rings, golden apples. Add to the pan and continue roasting another 35 to 45 minutes or till the internal temperature registers 170F. Remove from oven.
For the glaze: Strain the juice into a saucepan, adding enough water to make 1 cup. In a bowl combine cornstarch and water. Add to saucepan, cook and stir till thickened. Brush roast with half of glaze. Serve remaining glaze with meat. Serves 6.
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:11 AM |
Six Hour Pork Roast
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-1b) boneless pork shoulder Boston roast (not tied)
Preheat oven to 275°F.
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
Cooks' note:
�?You can make herb paste 1 day ahead and chill, covered.
Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:14 AM |
| Honey Barbecued Pork
Active Work Time: 15 minutes * Total Preparation Time: 1 hour 15 minutes plus 2 hours marinating
This is a simple recipe, although you must allow at least 2 hours for marinating. Marinate the pork in the refrigerator the night before, then just pop it in the oven for a quick dinner. Create a Chinatown rice bowl treat by slicing the pork and serving it over piping hot rice, drizzled with soy sauce.
3 pounds boneless pork butt or shoulder
1/4 cup ketchup
2 teaspoons salt
4 teaspoons sugar
1 tablespoon minced garlic
4 teaspoons brandy
1 teaspoon five-spice powder
1/2 cup honey
* Trim all the fat off the pork and cut the pork into 1-inch-thick slices.
* Combine the ketchup, salt, sugar, garlic, brandy, five-spice powder and
honey in a small bowl. Rub this mixture on the pork pieces, covering all sides. Marinate the pork in the refrigerator, covered, for 2 hours or longer.
* Heat the oven to 425 degrees.
* Place the pork on a rack in a roasting pan and cook for 20 minutes. Turn the pork, baste it with the pan juices, and cook for an additional 20 minutes. Reduce the heat to 350 degrees and cook until the pork reaches an internal temperature of 170 degrees, about 20 minutes. Remove from the oven.
* Boil the sauce for a couple of minutes, then brush it over the pork before serving. | |
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Reply
| | | From: Genie· | Sent: 9/6/2008 10:34 PM |
Seasoned Pork Loin Roast 2 tsp. Garlic Salt 2 tsp. Garlic-Pepper Blend 2 tsp. Lemon-Pepper Seasoning 1 Boneless Rolled Pork Loin Roast (about 5 Lbs.) Basting Sauce: 3 Cups Water 2 Tbsp. Lemon Juice 1 ½ tsp. Dried Minced Onion ½ tsp. Garlic Salt ½ tsp. Garlic-Pepper Blend ½ tsp. Lemon-Pepper Seasoning ½ tsp. Crushed Red Pepper Flakes ½ tsp. Grated Lemon Peel Combine the garlic salt, garlic-pepper and lemon pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 1 ½ to 2 hours or until a meat thermometer reads 160 degrees. Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let the roast stand for 10 minutes before slicing. | |
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Reply
| | | From: Genie· | Sent: 10/6/2008 3:20 AM |
| Sauerkraut Pork Supper
From Country Extra
This recipe couldn't be easier—layer pork roast, vegetables and
seasonings in a roasting pan, put it in the oven and forget it.
INGREDIENTS
2 cans (one 27 ounces, one 14 ounces), sauerkraut, undrained
1 boneless rolled pork loin roast (4 to 5 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
3 celery ribs, cut into 1-inch pieces
2 medium carrots, cut in half widthwise and quartered
1 medium onion, quartered
3 tablespoons brown sugar
1/4 cup minced fresh parsley
4 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon pepper
SERVINGS 8-10
CATEGORY Main Dish
METHOD Baked
PREP 10 min.
COOK 180 min.
TOTAL 190 min.
DIRECTIONS
Place half of the sauerkraut in a large roasting pan. Place pork roast
over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top.
Arrange the celery, carrots and onion around roast. Sprinkle brown sugar
over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and
pepper.
Cover and bake at 325° for 3 to 3-1/2 hours or until a meat
thermometer reads 160°, basting occasionally with pan juices. Discard
bay leaves. Let stand for 15 minutes before slicing. Yield: 8-10
servings.
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:10 AM |
Autumn Stuffed Pork Roast
2 tablespoons olive oil
1 tablespoon butter
1 large chopped onion
6 minced scallions
4 minced cloves garlic
10 ounces bulk pork sausage
2 cups fresh bread crumbs
1 minced medium fennel bulb
minced leaves from the fennel bulb
1/2 cup minced parsley
3 tablespoons minced fresh rosemary (or 3 teaspoons crumbled dried), divided
3 tablespoons minced fresh thyme (or 3 teaspoons crumbled dried), divided
salt
freshly ground pepper
1 peeled and diced ripe pear
3 tablespoons lemon or orange juice
1 4 pound rolled shoulder pork roast
2 cups dry white wine
1 teaspoon crushed fennel seed
Preheat the oven to 425 degrees. Heat a large skillet over medium high heat and add the olive oil and butter. When the oil/butter mixture is hot, add the onion and cook for three minutes. Add the scallions and cook for two minutes. Add the garlic and cook for a minute or two more. Add the sausage and crumble thoroughly. Add the bread crumbs, fennel, fennel leaves, parsley, 2 tablespoons (or teaspoons) each of the rosemary and thyme, salt, and pepper. Mix well and cook until the sausage is lightly browned and the fennel is tender, about 12-15 minutes. Add the pear and lemon juice and cook for a minute or two more to heat through. Unroll the pork roast and spread the stuffing mixture evenly on the inside of the roast.
Roll it back up and tie with string. Place the roast in a roasting pan. Pour the wine over the roast and then rub in salt, pepper, the remaining rosemary and thyme, and the fennel seed all over the outside of the roast. Place in the oven and roast for 30 minutes, then reduce the heat to 350 degrees.
Continue roasting until the internal temperature reaches between 160 and 170 degrees, about 1 1/2 hours to 2 hours for a more well done roast. Remove the roast from the oven, place on a platter or cutting board and untie. Let the roast rest for ten minutes before carving. If desired make the pan juices into a gravy. Slice the roast and serve with the pan juices or gravy. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:32 AM |
Sweet And Sour Pork With Vegetables
2 & 1'2 lbs. pork roast, cubed & browned
1/2-1 cup water
1 (#2) can pineapple, drained & reserve syrup
1/2 cup brown sugar
3 tbsps. cornstarch
1/4 cup vinegar
2-3 tbsps. soy sauce
1/2 tsp. salt
1/2 cup onion, thinly sliced
1 green pepper, cut into strips Combine water, pineapple syrup, brown sugar, cornstarch, vinegar, soy sauce and salt. Add to meat. Cook till thickened. Add pineapple, green pepper and onion. Cook 2-3 minutes. Serve over rice or Chinese noodles. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 7:00 PM |
| Cider-Braised Pork Roast
1-1 1/2-to 2-lb. boneless porkshoulder roast
2 Tbsp. cooking oil
1 1/4 cups apple cider or apple juice
1 medium onion, chopped (1/2 cup)
1/2 tsp. salt
2 medium cooking apples, such as Granny Smith or Jonathan, cored and cut into wedges
1 6-oz. pkg. dried apricot halves
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
Fresh thyme sprigs (optional)
Trim fat from meat. In a 4-quart Dutch oven brown meat on all sides in hot oil. Drain off fat. Add apple cider, onion, and salt to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
Add apples, apricots, cardamom, and cinnamon. Bring to boiling. Reduce heat; cover and simmer about 10 minutes more or until meat and fruit are tender. Use a slotted spoon to transfer meat, apples, and apricots to a serving platter, reserving juices in pot. Keep meat and fruit warm.
For cider sauce, boil remaining juices gently, about 5 to 7 minutes, or until reduced to 1/2 cup. Spoon sauce over meat and fruit. Garnish with fresh thyme, if desired.
Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 10/22/2008 2:30 AM |
| | | Garlic Roasted Pork Roast | | One two and one-quarter pound boneless pork roast
5 to 6 peeled garlic cloves slivered lengthwise
4 teaspoon olive oil
2 tablespoon minced fresh rosemary
Salt and freshly ground pepper
One-half cup dry white wine
Preheat oven to 350degrees. Slice pork (not going all the way through) into two inch wide slices. Place garlic slivers in between each slice. Rub roast with oil, rosemary, salt and pepper. Place in a shallow pan to fit roast snuggly. Pour wine into pan. Roast, basting occasionally with pan juices, until cooked about one hour (thermometer inserted reads 160 degrees). Let stand 10 minutes before slicing. | |
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