Pork Roast Recipe About This Page:

[disneyprincess]

Does anyone have a good pork roast recipe that they use? I've never cooked one.
TIA

[kimberlym322]

There is alot to do with a pork roast, it all depends on what you like. I either put it in the crock pot in the morning or stuff it and bake it. For the crock pot I just put the roast in, put things like patatos, carrots, onions, put some season salt on it and cover with water, cook on low setting and it will be done by 5 or 6 that night. To stuff it you need to make a box of pork stuffing (the way you would make it if you were using it as a side dish) then you want to put the roast on the cutting board and start cutting it so that it will end up in one long peace. once you do that then you want to spread the stuffing on it leaving a few inchs at one end. next roll it up, once rolled up you want to put into a baking pan with the "unstuffed seam" on the bottom. bake in 350 oven until done.

You could also go on to foodnetwork.com or cooks.com and see what they have.

[dejavu]

I just rub it with canola oil, salt and pepper it, spread some garlic on it, and bake at 325 for whatever my cookbook says, I think 20 minutes per pound? Check that since I'm not sure.

[Danielle Harmon]

My mom used to do it in the crock pot too...but she stuffed it with sauerkraut. She added potatoes, carrots, onions and garlic; salt and pepper and caraway seeds, usually a little bit of chicken broth.

It was Yummy! She usually made a nice mustard gravy to go with it.

My husband cooks it in the oven on about 200 for about 6 hours and then thros it in the smoker for another 4-6 hours! That is yummy too, especially with some fried potatoes and good sweet corn.

[Shell_of_the_South]

Roast Pork with Thyme

1 boneless pork loin
3 T oil
2T lemon juice
1 T thyme
1 clove garlic, finely chopped
salt and pepper to taste

Combine oil, lemon juice, thyme, garlic, salt and pepper; mix well. Rub mixture into pork loin; marinate 2 hours. Cover and roast in 350 degree oven for 35 minutes per pound. Allow meat to reat 15 minutes before carving.

Very easy and our favorite!

[saremca]

Originally Posted by Danielle Harmon

My mom used to do it in the crock pot too...but she stuffed it with sauerkraut. She added potatoes, carrots, onions and garlic; salt and pepper and caraway seeds, usually a little bit of chicken broth.

It was Yummy! She usually made a nice mustard gravy to go with it.

That is exactly how my grandma used to make her pork roast, mustard sauce and all.

[DisneyFanAnn]

A quick and easy way: brown the roast w/ a little oil on all sides. Put in the crock pot, sprinkle with pepper and garlic powder and pour a can of cream of mush. soup in. I add fresh mushrooms and let it cook all day on low.
Another quick one: brown the roast w/ a little oil on all sides. Put saurkraut (rinsed and drained) in the bottom of the crock pot. I sprinkle it with brown sugar and add celery stalks to it (which I remove before eating) and put the roast on top. Cook all day on low. Another .
We also just tried the pulled pork recipe that was posted in another thread and it was super good too.

[katydid]

I season my pork roast well with salt, pepper, paprika, onion powder, a little garlic powder, basil, oregano, and thyme. A 1 1/2 - 2 lb. roast takes about 2 hours at 350 degrees to be done to my tastes. I put it on top of a ring made of crushed foil and bake uncovered. If there is any pinkness to it, I put it back into the oven after slicing for 5 to 10 minutes.

My favorite side dish is baked rice. I add 1 can of beef consoumee (not beef broth) to 2/3 cup of Uncle Ben's rice (other rices do not work) and top with tomato wedges and a sprinkle of thyme. This casserole dish is covered tightly with foil and bakes along with the roast for the last 45 or 50 minutes. The consoumee cooks down and becomes a sticky rich coating on the rice. Very low fat, but tastes wicked good.

[JerseyDad]

........mmmmm....pork!!

........the recipe that I do quite often requires a pork roast / cut that around here (NJ) is called a "pork blade roast" (prefereably) . It's a cut that's a well marbled peice of meat, that has both the lighter (the "other white meat" pork)...as well as the darker (more tasty in my opinion) pork......all in one hunk of meat. But, a boneless pork loin can be used as well in a pinch:

1. Pre-heat oven to 400° degrees.

2. Heat a decent sized fry pan (12" or better)....over high flame...add about 1/8" inch olive oil and heat till "shimmering".

3. Crush 3 or 4 cloves of garlic (a quick palm of the hand smash is fine)...and after removing the papery cover.....toss'em in the heated oil 'till they just start to get golden (do not brown or the oil will taste bitter). Remove garlic from pan & set aside.

4. Season pork roast with salt & pepper on all sides. Place it in the hot pan, and allow to brown for 5 minutes...then turn roast (repeatedly as necessary) till all sides have been browned.

5. Remove roast to a platter....and add to the heated pan:
two (2) medium onions [peeled] that have been quartered;
two (2) ribs of celery cut into 1/2" inch chunks
two (2) large [peeled] carrots that have been split lenghtwise, then cut into 1/2" inch chunks.
Sautee` the vegetables over medium heat 'till the onions start to get translucent & golden (about 7 to 9 minutes)

6. Once the vegetables are ready, add one (1) bottle of dark beer (Guinness, Heineken Dark, Yuengling Porter...etc) to the pan...add the reserved browned garlic cloves....and use a spatula to scrape the browned bits of the bottom of the pan.

7. Once the beer / veggie mixture begins to steam (2 or 3 minutes)....pour the contents of the pan (veggies + Beer) into a Pyrex or equal baking dish (9" x 13" or similar)...and distribute the veggies equally across the bottom. [ I do all the cooking in a 14" inch high sided fry pan that can be placed into the oven...saves on clean-up].

8. Place the pork roast on top of the veggies in the cooking dish.....and place uncovered into the pre-heated oven for 30 minutes. After 30 minutes, lower oven to 275 degrees, cover the dish with aluminum foil, and cook for another 45 minutes to 1 hour (based on size of roast)...till thermometer reads 135 to 140 degrees.

9. Remove from oven and leave covered for about 20 minutes (temp will rise to about 150)

I serve the sliced roast on top of a bed of the cooked vegetables, and the cooking juices / gravy on the side. A tasty accompanyment for this dish are mashed potatoes, that I "doctor" by adding 1/2 cup of chopped (drained) saurkraut + 1 diced onion that have been sauteed in butter and a little olive oil till light brown.

[bfth]

OMG Jerseydad! That sounds so good!

[Marybeth]

Pork Roast the Easy way

Pork Roast, bone in or boneless doesn't matter
S&P
Yellow mustard

Preheat oven to 375. Rub roast with salt and pepper. Brush mustard over entire roast. Plunge the old meat thermometer in and roast until thermometer reads 160-165. Rest about 10 min. Slice and enjoy.