pork roast recipes?

Quoted message said:

[email hidden] writes:

My neighborhood grocery store had a really terrific sale on
pork roasts this week.

Which cut(s)... like the entire pig is a pork roast too...
stuff an apple in it's squeal and spit.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Hi, Sandy. Try this:

Loin of Pork with Bay Leaves

· 6 tbsp extra virgin olive oil

· 4 cloves garlic, bruised, and, crushed, with the flat side
of a knife

· 6 peppercorns, bruised

· 6 dried or fresh bay leaf, crumbled or 2 tsp ground bay
leaf

· 2 1/2 kg. loin of pork, boned, de-rinded, and, rolled,
(1.8 kg oven-ready weight)

· 1 medium onion

· 16 more dried or fresh bay leaf, whole

· 150 ml white wine

Directions:

Loin of Pork with Bay Leaves

1. In an small bowl mix the olive oil, garlic, salt,
peppercorns, crumbled or ground bay and a teaspoon
of, preferably, rock salt and then put the pork on
a large dish or in a large polythene bag, and rub
the mixture all over the meat. Cover the dish or
tie up the bag and leave in the fridge if you've
got steeping time, otherwise -if you're about to
start cooking it- just leave it out.

2. Preheat the oven to gas mark 6/200 C (note: about
400F). Finely slice a peeled medium onion and line
the roasting tray with it. Strew about 10 bay
leaves over the onion. Place the pork, including
its marinade, on top and the bones all around, if
they fit and if you've got them. Roast in the oven
for 1 and 3/4 hours, basting regularly.

3. Remove the pork, scraping burnt bits off, to a
plate or carving board and let it sit. On the hob
at moderate heat, pour about 150ml wine and 150ml
boiling water over the bones, bay, garlic and
onion. Let it bubble up and reduce by about a
third, and then remove the bones gingerly and
strain the liquid contents into a saucepan. Heat,
taste, and add liquid as you like to make a good,
thin, not-quite gravy.

4. You can carve, put the slices on a big warmed
plate, sprinkle with salt and pour over a little of
the juice-gravy, then tent with foil and leave in
the turned-off oven while you eat the starter. It
is a bit prinky, I know, but it will look fabulous
if, when you take it out, you arrange,
Napoleanically, some more bay leaves around the
edges of the dish with the bay-scented pork.

Sandy n ne <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My neighborhood grocery store had a really terrific sale
on pork roasts

this

Quoted message said:

week, so I stocked up. Normally I just roast it with some
veggies, but I

was

Quoted message said:

wondering if anyone had any great recipes that I might
try. I'm open to

all

Quoted message said:

ideas.

A family favorite...

ROAST PORK WITH CRANBERRY GLAZE

4-6 lb. pork roast 2 cups cranberries 1 cup sugar
1/4 tsp. cinnamon 1 cup light corn syrup

Roast pork on rack in roasting pan at 350º for about
three hours.

Combine remaining ingredients in a heavy saucepan and bring
to a boil stirring constantly for two minutes. Let stand and
drain 1/2 cup liquid from the mixture. Brush on pork several
times during the last forty-five minutes of cooking. Serve
remaining glaze as sauce.

(About ten years ago I cooked decided to roast a
Thanksgiving turkey using this glaze and it was the best
looking turkey I've ever seen - it should have been a
magazine cover.)

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!"
-Ralph Wiggum

Sandy n ne said:

My neighborhood grocery store had a really terrific sale
on pork roasts this week, so I stocked up. Normally I
just roast it with some veggies, but I was wondering if
anyone had any great recipes that I might try. I'm open
to all ideas.

Sandra

Oh, you must ask Nancy Young about her recipe... she
surrounds it with sauerkraut and swears by it. I can't get
my mind (or stomach) around sauerkraut, but whatever 🙂

Jill

Marinade in Apple Juice for 24 hours and bake. Yummy.

"Sandy n ne" <[email hidden]> wrote in message news:20040504200933.25217.00000610@mb-
m22.aol.com...

Quoted message said:

My neighborhood grocery store had a really terrific sale
on pork roasts

this

Quoted message said:

week, so I stocked up. Normally I just roast it with some
veggies, but I

was

Quoted message said:

wondering if anyone had any great recipes that I might
try. I'm open to

all

Quoted message said:

ideas.

Sandra

[email hidden] (Sandy n ne) wrote in message news:<[email hidden]>...

Quoted message said:

My neighborhood grocery store had a really terrific sale
on pork roasts this week, so I stocked up. Normally I
just roast it with some veggies, but I was wondering if
anyone had any great recipes that I might try. I'm open
to all ideas.

Danes stuff pork roasts with prunes and peeled apple chunks.

Derek Juhl

[email hidden] (Sandy n ne) wrote in message news:<[email hidden]>...

Quoted message said:

My neighborhood grocery store had a really terrific sale
on pork roasts this week, so I stocked up. Normally I
just roast it with some veggies, but I was wondering if
anyone had any great recipes that I might try. I'm open
to all ideas.

Sandra

Marcella Hazen has a wonderful one that's done on top of the
stove with milk. Unfortunately I am at work and do not have
it here. It is a bit different and yummy.

JOW

In article <[email hidden]>,

(Sandy n ne) said:

My neighborhood grocery store had a really terrific sale
on pork roasts this week, so I stocked up. Normally I
just roast it with some veggies, but I was wondering if
anyone had any great recipes that I might try. I'm open
to all ideas.

Sandra

Pork Roast with Rosemary

(Rosemary & Garlic give this a great flavor)

3-4 lb pork loin roast

Rub: 10 cloves garlic, minced 3 tablespoons rosemary 1
tablespoon salt 1 tablespoon pepper 2 tablespoons olive oil

1. Mix rub ingredients. Rub on meat and let stand for 2
hours.

2. Bake in 325 degree oven 1 1/2 hours until meat
temperature is 150 degrees.

3. Continue baking at 400 degrees 10-15 minutes until meat
temperature is 170 degrees.

(I've actually never made this in the oven, I've always used
my Kamado grill... use 20-23 charcoal briquets, open top 1/8
of the way, open bottom 1/4 of the way cook until meat
temperature is 170 degrees you'll need to add more charcoal
once or twice)

-Bill

Quoted message said:

if anyone had any great recipes that I might try

Get a two-gallon food-storage bag; take the rind off the
roast (preseving a good layer of fat on top, though) and
place it in the bag, with 2 bay leaves.

Then, in the blender:

1.5 cups vinegar 4 tablespoons salt herbs/spices of your
choice: I use sage, thyme, minced garlic, black pepper,
minced ginger an onion 4 jalapeños, seeds removed a
little molasses

Blend and add to the bag; seal the bag with the zip-lock,
such that all the air is expelled. Let it brine for at least
two days in the fridge. Drain and roast, basting with olive
oil and with its own fat drippings.

Neil

I tried this recipe using pork instead of beef and turn out very good.
Adjust baking time.
foodnetwork.com0,1977,FOOD 9936 26998,00.htmlOpen ↗

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Sandy n ne said:

My neighborhood grocery store had a really terrific sale
on pork roasts this week, so I stocked up. Normally I
just roast it with some veggies, but I was wondering if
anyone had any great recipes that I might try. I'm open
to all ideas.

Sandra

Oh, you must ask Nancy Young about her recipe... she
surrounds it with sauerkraut and swears by it. I can't get
my mind (or stomach) around sauerkraut, but whatever 🙂

Jill

Oh, Jill, it's so good! You put a pork butt in a crock pot,
add sauerkraut (including juice), add a little white wine, a
couple of diced apples, (some people use caroway seed - I
don't, Yech!) and turn it on. The vinegar in the sauerkraut
helps break down the meat and even if you don't eat the
kraut, you don't taste it in the pork. The pork comes out
almost sweet & sour, drippy, and tender.

It's one of my all time favorite comfort foods! Thanks,
now I have a craving, but unfortunately, the future
husband won't let me cook any kind of cabbage in the
house. *sigh* We have SUCH opposite food tastes to the
point of being extreme.

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson

WardNA said:

Quoted message said:

if anyone had any great recipes that I might try

Get a two-gallon food-storage bag; take the rind off the
roast (preseving a good layer of fat on top, though) and
place it in the bag, with 2 bay leaves.

Ok.. took me a second. I first was trying to figure out why
you'd want to put the cut of rind into the bag. LOL Long
day, I guess.

kilikini said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Sandy n ne said:

My neighborhood grocery store had a really terrific sale
on pork roasts this week, so I stocked up. Normally I
just roast it

(snip)

Quoted message said:

Quoted message said:

Quoted message said:

Sandra

Oh, you must ask Nancy Young about her recipe... she
surrounds it with sauerkraut and swears by it. I can't
get my mind (or stomach) around sauerkraut, but
whatever 🙂

Jill

Oh, Jill, it's so good! You put a pork butt in a crock
pot, add sauerkraut (including juice), add a little white
wine, a couple of diced apples, (some people use caroway
seed - I don't, Yech!)

Aren't caraway seeds included in some particular version of
sauerkraut? My memory escapes me now.

Quoted message said:

kili

Oh, I have tried it... and it was pork butt surrounded by
saurkraut including the juice and other things (and I don't
mean canned 'kraut). I didn't cook it in a crock pot, maybe
that's my problem.

I normally don't cook pork butt unless I'm going to slow-
smoke it on a grill to make pulled pork. I really don't like
pulled pork so I normally don't cook pork butt or even a
picnic shoulder 🙂

Nancy could tell you and the OP more about how she does the
pork with sauerkraut. She does swear by it!

Jill

kilikini <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Sandy n ne said:

My neighborhood grocery store had a really terrific
sale on pork roasts this week, so I stocked up.
Normally I just roast it with some veggies, but I was
wondering if anyone had any great recipes that I might
try. I'm open to all ideas.

Sandra

Oh, you must ask Nancy Young about her recipe... she
surrounds it with sauerkraut and swears by it. I can't
get my mind (or stomach) around sauerkraut, but
whatever 🙂

Jill

Oh, Jill, it's so good! You put a pork butt in a crock
pot, add

sauerkraut

Quoted message said:

(including juice), add a little white wine, a couple of
diced apples,

(some

Quoted message said:

people use caroway seed - I don't, Yech!) and turn it on.
The vinegar in the sauerkraut helps break down the meat
and even if you don't eat the kraut, you don't taste it in
the pork. The pork comes out almost sweet & sour, drippy,
and tender.

It's one of my all time favorite comfort foods! Thanks,
now I have a craving, but unfortunately, the future
husband won't let me cook any kind

of

Quoted message said:

cabbage in the house. *sigh* We have SUCH opposite food
tastes to the point of being extreme.

I bake boneless spareribs in either sauerkraut (Rossoff's -
not 'sauer' at all) or shredded fresh cabbage with a diced
onion, a diced apple, a grated potato, and a splash of
Calvados. Cannot be resisted and, baked in a covered dish,
there is very little odor (OK, that's a lie). But if you
can only get him to try it, the ban on cabbage will surely
be lifted!

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!"
-Ralph Wiggum

"Dunter Powries" <fech.redcaps@spedlin> wrote in message
"]news:[email hidden]...

Quoted message said:

kilikini <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Sandy n ne wrote:
> My neighborhood grocery store had a really terrific
> sale on pork roasts this week, so I stocked up.
> Normally I just roast it with

some

Quoted message said:

Quoted message said:

Quoted message said:

> veggies, but I was wondering if anyone had any great
> recipes that I might try. I'm open to all ideas.
>
> Sandra

Oh, you must ask Nancy Young about her recipe... she
surrounds it with sauerkraut and swears by it. I can't
get my mind (or stomach) around sauerkraut, but
whatever 🙂

Jill

Oh, Jill, it's so good! You put a pork butt in a crock
pot, add

sauerkraut

Quoted message said:

(including juice), add a little white wine, a couple of
diced apples,

(some

Quoted message said:

people use caroway seed - I don't, Yech!) and turn it
on. The vinegar

in

Quoted message said:

Quoted message said:

the sauerkraut helps break down the meat and even if you
don't eat the kraut, you don't taste it in the pork. The
pork comes out almost sweet

&

Quoted message said:

Quoted message said:

sour, drippy, and tender.

It's one of my all time favorite comfort foods! Thanks,
now I have a craving, but unfortunately, the future
husband won't let me cook any

kind

Quoted message said:

of

Quoted message said:

cabbage in the house. *sigh* We have SUCH opposite food
tastes to the point of being extreme.

I bake boneless spareribs in either sauerkraut
(Rossoff's - not 'sauer' at all) or shredded fresh
cabbage with a diced onion, a diced apple, a grated
potato, and a splash of Calvados. Cannot be resisted
and, baked in a covered dish, there is very little odor
(OK, that's a lie). But if you

can

Quoted message said:

only get him to try it, the ban on cabbage will surely
be lifted!

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!" -Ralph Wiggum

LOL, it's the odor that's the problem!

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson

kilikini <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dunter Powries" <fech.redcaps@spedlin> wrote in
message ...

Quoted message said:

I bake boneless spareribs in either sauerkraut
(Rossoff's - not 'sauer'

at

Quoted message said:

Quoted message said:

all) or shredded fresh cabbage with a diced onion, a
diced apple, a

grated

Quoted message said:

Quoted message said:

potato, and a splash of Calvados. Cannot be resisted
and, baked in a covered dish, there is very little odor
(OK, that's a lie)....

Quoted message said:

LOL, it's the odor that's the problem!

Then cook it outside! Cook it in the garage! Good God,
woman, surely you can't be expected to go the rest of your
life WITHOUT CABBAGE?!?!

The first thing I do when I move into a new house is bake
bread and boil some cabbage so it smells like home.

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!"
-Ralph Wiggum

"Dunter Powries" <fech.redcaps@spedlin> wrote in message
"]news:[email hidden]...

Quoted message said:

kilikini <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dunter Powries" <fech.redcaps@spedlin> wrote in
message ...

Quoted message said:

I bake boneless spareribs in either sauerkraut
(Rossoff's - not

'sauer'

Quoted message said:

at

Quoted message said:

Quoted message said:

all) or shredded fresh cabbage with a diced onion, a
diced apple, a

grated

Quoted message said:

Quoted message said:

potato, and a splash of Calvados. Cannot be resisted
and, baked in a covered dish, there is very little
odor (OK, that's a lie)....

Quoted message said:

LOL, it's the odor that's the problem!

Then cook it outside! Cook it in the garage! Good God,
woman, surely you can't be expected to go the rest of your
life WITHOUT CABBAGE?!?!

The first thing I do when I move into a new house is bake
bread and boil some cabbage so it smells like home.

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!" -Ralph Wiggum

But, but, I live in an apartment.............I guess I could
always go and stink up a friend's kitchen!

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson

"kilikini" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

But, but, I live in an apartment

Open the door let the whole block enjoy the smell! You seem
like the kind generous type...share with the whole building.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

But, but, I live in an apartment

Open the door let the whole block enjoy the smell! You
seem like the kind generous type...share with the whole
building.

--

Great idea! The people who live next door are Filipino (not
that there's anything wrong with that...........) and I have
to smell fish heads boiling. Some of the smells that waft
over from their place are downright nasty! I have to use
about 45 seconds of air freshener to cover them up
sometimes. And they put that stuff in their mouths???
Different ethnic groups, different ethnic foods........

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson