Roast Pork Basting Sauce Recipes

Steps:

• In a small bowl, stir together sauce ingredients.
• Chops: Grill chops for approximately 8-10 minutes, turning and basting frequently with sauce.
• Tenderloin: Grill over medium high heat, turning and basting frequently for 30-35 minutes or until internal temperature reached 160.

Steps:

• Mix all ingredients.
• Baste any roast pork or chops with this sauce it's delicious.
• Heat remaining, add salt and pepper and serve on top of cooked meat.

Steps:

• Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
• With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
• Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
• Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Steps:

• Combine all ingredients in small saucepan over medium low heat.
• Reserve half of sauce to serve with pork at the table.
• If using as a marinade, cool remaining half of sauce completely and marinade pork for at least an hour or overnight.
• If using as basting sauce, bake or grill pork and baste frequently with sauce.

Steps:

• Remove most fat from the meat; sprinkle lightly with flour.
• Heat oil in a large skillet or roasting pan and brown pork quickly on all sides.
• Remove from pan and cool slightly.
• Preheat oven to 350 degrees.
• Combine garlic, salt, pepper, soy sauce, ginger and lime juice; rub mixture into roast.
• Place meat in a roasting pan, rib side down, cook in hot oven for 25 minutes per pound, or about 1 hour 45 minutes.
• About 30 minutes before roast is done, place pineapple rings on top, sprinkle with sugar, and finish cooking.
• During cooking, baste roast a few times with the pineapple juice-vinegar-soy mixture and the pan juices.
• Serve with pan gravy.

Steps:

• 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° for 1-1/2 to 2 hours or until a thermometer reads 145°., 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 roast stand 10 minutes before slicing.

Steps:

• Preheat oven to 325°F.
• In a bowl, combine sage, salt, pepper, and garlic.
• Rub roast with olive oil so rub will stick to the roast.
• Rub mix all over roast.
• Cover with plastic wrap tightly.
• Marinate for about 2 hours (if you don't have time for that it'll still be fine.
• Sprinkle the Worcestershire sauce on right before you put it in the oven.
• Place roast in either a roasting pan or glass dish on top of the onion.
• Pour 1/4 cup water in bottom.(don't pour it over the roast).
• Place in oven on middle rack.
• Cover for the first 2 hours then uncover for remaining time.
• Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
• Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
• Brush roast with glaze 3 or 4 times during last half hour of cooking.
• When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.