BONE IN PORK ROAST RECIPE RECIPES
PORCHETTA PORK ROAST RECIPE - NYT COOKING
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Total Time 12 hours
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http//schema.org, Calories 505, UnsaturatedFatContent 21 grams, CarbohydrateContent 2 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 11 grams, SodiumContent 777 milligrams, SugarContent 0 grams, TransFatContent 0 grams
ROAST PORK LOIN AND POTATOES RECIPE | EPICURIOUS
_(Arista e Patate Arrosto)_ If the grilled steak known as bistecca alla fiorentina is the king of meats in Tuscany, then pork loin is surely the queen. Tuscans call pork loin arista, a word that comes from the Greek aristos, meaning "the best" (Greek bishops visiting Florence in 1450 declared it so). The meat is usually studded with garlic and rosemary and cooked on a spit. It can also be roasted in the oven, as we do here; covering it for the first two hours is the secret to tender arista. In Italy, thin, overlapping slices of the pork are often served surrounded by roasted potatoes.
Provided by EPICURIOUS.COM
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
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PORK ROAST WITH APPLE MUSTARD GLAZE RECIPE | SANDRA LEE ...
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- After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).
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CENTER RIB PORK ROAST | JUST A PINCH RECIPES
I started not to post this recipe, but realized that some cooks are a little intimidated with a BONE IN PORK ROAST, & it really is very simple with a few key elements to know first hand.
PLEASE MAKE SURE YOU ASK THE BUTCHER TO CRACK THE BASE BONE on the roast, so that after cooking, all you need do is cut between each rib, for easier serving.
This roast was 3 1/2 pounds,& was 4 chops, & was on sale, & because I bought so many @ $1.88 per pound, I naturally assumed that the base bone was already cracked, but though they usually do, they did not crack them for the sale SO ASK them to do so
From justapinch.com
Reviews 5
Category Pork
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From justapinch.com
Reviews 5
Category Pork
Cuisine American
- Allow Roast to rest about 10 minutes, tent top with foil. Then WITH A VERY SHARP KNIFE, SLICE BETWEEN EACH RIB BONE, DOWN TO THE BASE. If the base was not cracked before hand you will need to work your way around the base to get each chop loose. But it is much easier if the base bone has been cracked by the butcher at the store level. As you can see I did get the chops separated but not without a lot of effort on my part. The Moral of the story is to ASK THE BUTCHER TO CRACK THE BASE BONE AT STORE LEVEL, EVEN WHEN THEY ARE ON SALE. IT WILL MAKE YOUR JOB SO MUCH EASIER AT THE DINNER TABLE. Smile
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ROAST PORK LOIN AND POTATOES RECIPE | EPICURIOUS
_(Arista e Patate Arrosto)_
If the grilled steak known as bistecca alla fiorentina is the king of meats in Tuscany, then pork loin is surely the queen. Tuscans call pork loin arista, a word that comes from the Greek aristos, meaning "the best" (Greek bishops visiting Florence in 1450 declared it so). The meat is usually studded with garlic and rosemary and cooked on a spit. It can also be roasted in the oven, as we do here; covering it for the first two hours is the secret to tender arista. In Italy, thin, overlapping slices of the pork are often served surrounded by roasted potatoes.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
See details
PORK ROAST WITH APPLE MUSTARD GLAZE RECIPE | SANDRA LEE ...
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 35 minutes
Category main-dish
Reviews 4.8
Total Time 2 hours 35 minutes
Category main-dish
- After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).
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CENTER RIB PORK ROAST | JUST A PINCH RECIPES
I started not to post this recipe, but realized that some cooks are a little intimidated with a BONE IN PORK ROAST, & it really is very simple with a few key elements to know first hand.
PLEASE MAKE SURE YOU ASK THE BUTCHER TO CRACK THE BASE BONE on the roast, so that after cooking, all you need do is cut between each rib, for easier serving.
This roast was 3 1/2 pounds,& was 4 chops, & was on sale, & because I bought so many @ $1.88 per pound, I naturally assumed that the base bone was already cracked, but though they usually do, they did not crack them for the sale SO ASK them to do so
From justapinch.com
Reviews 5
Category Pork
Cuisine American
From justapinch.com
Reviews 5
Category Pork
Cuisine American
- Allow Roast to rest about 10 minutes, tent top with foil. Then WITH A VERY SHARP KNIFE, SLICE BETWEEN EACH RIB BONE, DOWN TO THE BASE. If the base was not cracked before hand you will need to work your way around the base to get each chop loose. But it is much easier if the base bone has been cracked by the butcher at the store level. As you can see I did get the chops separated but not without a lot of effort on my part. The Moral of the story is to ASK THE BUTCHER TO CRACK THE BASE BONE AT STORE LEVEL, EVEN WHEN THEY ARE ON SALE. IT WILL MAKE YOUR JOB SO MUCH EASIER AT THE DINNER TABLE. Smile
See details
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