SUNDAY'S BEST PORK ROAST
This is a recipe I got from my mother-in-law. This roast turns out very moist. I also add potatoes and carrots for a complete meal.
Provided by CookingONTheSide
Categories Pork
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse pork with cold water.
- Preheat oven to 350 degrees.
- Poke holes, about 5, in pork roast.
- Place garlic in holes.
- Mix dry soup mix with 2 cups warm water.
- Pour over roast.
- Roast covered in oven for three hours.
Nutrition Facts : Calories 530, Fat 19.1, SaturatedFat 6.6, Cholesterol 238.1, Sodium 251.2, Carbohydrate 0.2, Protein 83.3
SUNDAY PORK ROAST
Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. -Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
EASY ROAST PORK SHOULDER
Master roast pork with crispy crackling using our easy recipe. This makes for a special Sunday lunch, served with roast potatoes and veg
Provided by Anna Glover
Categories Dinner
Time 3h50m
Number Of Ingredients 4
Steps:
- Heat the oven to 240C/220C fan/gas 9. Remove any packaging from the pork, retaining the string, and pat dry with kitchen paper - you want the skin to be as dry as possible. Score deep cuts into the skin in a diamond pattern using a sharp knife (you want to cut into the fat). If the skin is already scored, make sure each cut is dry and can be easily opened. Rub the oil into the skin, rubbing it well into each cut, then sprinkle the salt over in an even layer, rubbing this into the cuts, too.
- Scatter the onion slices over the base of a large roasting tin and sit the pork joint on top. Roast for 20-30 mins, or until the skin starts to blister and bubble. Put the kettle on to boil.
- Pour half a kettle of boiling water around the joint to cover the base of the tin, ensuring it doesn't drip onto the skin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 2 hrs 30 mins, or until the meat under the skin is very tender when pressed. There's a lot of fat in pork shoulder, so cooking at a low temperature this way ensures the meat doesn't dry out - if needed, it can cook for up to 3 hrs.
- Turn the oven back up to 220C/220C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp and has started to harden - it should feel brittle when tapped with a knife. If needed, cook for 10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. Remove the crackling in large pieces, then break into smaller chunks. Carve the meat and serve alongside the crackling and your favourite sides.
Nutrition Facts : Calories 592 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 60 grams protein, Sodium 1.7 milligram of sodium
SUNDAY PORK ROAST
Make and share this Sunday Pork Roast recipe from Food.com.
Provided by looneytunesfan
Categories Pork
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast.
- Place roast with fat side up in a shallow roasting pan and arrange vegetables around the roast, then pour 2 cups cold water into pan.
- Bake, uncovered, at 325° for 1-1/2 hours, basting with pan juices every 30 minutes.
- Sprinkle with brown sugar. Bake 30 minutes longer or until a meat thermometer reads 160°.
- Remove roast to a serving platter; keep warm.
- Strain pan drippings, reserving the broth; discard vegetables.
- Add water to the broth to measure 1-2/3 cups. Return to pan.
- Combine remaining flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Serve with the roast.
Nutrition Facts : Calories 433.6, Fat 17.6, SaturatedFat 6.4, Cholesterol 147.1, Sodium 354.3, Carbohydrate 13.1, Fiber 0.9, Sugar 8.6, Protein 52.7
SUNDAY PORK ROAST RECIPE - (4.5/5)
Provided by melissawelch
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up on a rack in a large shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan. Bake, uncovered, at 325° for 1-1/2 hours, basting with pan juices every 30 minutes. Sprinkle with brown sugar. Bake 30 minutes longer or until a meat thermometer reads 160°. Remove meat to a serving platter and keep warm. Strain pan drippings into a 2 cup measuring cup. Add water to the broth to measure 1-2/3 cups; skim fat. Discard vegetables. Return drippings to pan. Combine remaining flour and cold water until smooth. Gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 10-12 servings.
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SUNDAY PORK ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
4.9/5 (59)Total Time 3 hrs 15 minsCategory Main DishCalories 414 per serving
- Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
- Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
- Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
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