BEST PORK ROAST RECIPE EVER RECIPES

Name: Best Roast Pork I've Ever Eaten
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 1 pork loin roast, 4-6 serving(s)
Ingredients: 3 lbs pork loin roast, about; 1/3 cup honey; 1/3 cup Dijon mustard; 1/4 teaspoon garlic powder; 1/2 teaspoon rosemary; 1 cup water, divided; 1/2 beef bouillon cube; salt and pepper; 2 -3 tablespoons marsala (highly suggested) (optional); 1 tablespoon cornstarch; 3 tablespoons water

BEST PORK ROAST RECIPE - FOOD.COM

Best Pork Roast Recipe - Food.com image

This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 1 pork loin roast, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs pork loin roast, about
1/3 cup honey
1/3 cup Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon rosemary
1 cup water, divided
1/2 beef bouillon cube
salt and pepper
2 -3 tablespoons marsala (highly suggested) (optional)
1 tablespoon cornstarch
3 tablespoons water

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.

Nutrition Facts : Calories 821.5, FatContent 33.7, SaturatedFatContent 12, CholesterolContent 275.9, SodiumContent 563.7, CarbohydrateContent 26.5, FiberContent 0.8, SugarContent 23.5, ProteinContent 98.6

ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES

Roast pork belly recipe | Jamie Oliver recipes image

An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.

Total Time 3 hours 10 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1.3 kg piece of higher-welfare pork belly
15 g fennel seeds
100 ml olive oil
2 carrots
2 sticks of celery
1 bulb of garlic
2 onions
½ a bunch of fresh thyme
1 bottle of white wine
75 g plain flour

Steps:

1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
11. Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

Nutrition Facts : Calories 647 calories, FatContent 41.7 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 22 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.3 g fibre

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BEST PORK ROAST RECIPE - FOOD.COM - FOOD.COM - RECIP…

This really is the best pork roast I've ever eaten. I use fresh rosemary from my herb garden but dried will work. Even though the Marsala is optional, it's just not the same without it, in my opinion.
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Reviews 5.0
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1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
11. Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

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1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 220°C/425°F/gas 7.
3. Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
4. Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
5. Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
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7. Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
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9. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
10. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
11. When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
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1. Preheat the oven to its highest temperature.
2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
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See details

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1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 220°C/425°F/gas 7.
3. Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
4. Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
5. Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
6. Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
7. Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
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9. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
10. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
11. When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
12. Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly.

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