The Best Roast Pork Recipes

Steps:

• Preheat oven to 400 degrees.
• Place pork roast in a shallow metal pan.
• Combine honey and Dijon mustard.
• Coat top and sides of roast with this mixture.
• Sprinkle garlic powder and rosemary over entire coated surface.
• Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
• Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
• Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
• When meat is done, remove from oven and place on carving board.
• Scrape pan and pour juices into a saucepan.
• Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
• Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
• Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
• Slice pork roast and serve with sauce.

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Steps:

• Thorougly defrost the joint the day before cooking. You can use a supermarket joint, which contrary to some opinions, works just perfectly. Make sure you unwrap it to defrost it, to discourage it from becoming too moist.
• If the skin has not been scored, do so with a sharp Stanley Knife in long strokes about 1cm or less apart all over the skin.
• Pour boiling water from a kettle all over the joint as it sits skin side up. This will cause the skin to contract and go pale. Once done, dry immediately with kitchen paper.
• Rub salt into the skin thoroughly, then wrap in a clean dry tea towell and put into the fridge overnight.
• In the morning, unwrap the meat (remember to put the tea towell directly into the wash) and rub the skin with a small amount of butter all over.
• Put the joint into a low oven at 160 deg C for 3 hours. I find this just right for a larger joint of around 2kg, however if you want to check if your meat is ready with a meat thermometer, the internal temperature should be 60-70 deg C.
• Take the joint out to rest, and immediately separate the crackling from the meat in one piece and put it onto a small baking tray. Tap the crackling with a fork, if it sounds like its not entirely crisp (and it usually isn't at this stage) pop the tray back into the oven and turn the temperature up to 200-220 deg C for 10-20 minutes until crisp.
• Use a sharp knife to cut the crackling into strips for serving. Lovely served as a traditional English roast with roast potatoes, baked apple wedges and vegetables.

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!