BRAISED PORK ROAST IN DUTCH OVEN RECIPES
BRAISED PORK ROAST WITH GARLIC AND ROSEMARY RECIPE - FOOD.COM
This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400F.
- In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
- In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
- Brown the pork roast on all sides, about 2 minutes per side.
- Remove the pot from the heat and stir the milk into the pan juices.
- Spread the garlic-rosemary paste over the top of the roast and cover the pot.
- Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
- Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
- Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
- Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
- Slice the roast and serve with the sauce spooned over.
- Especially good with mashed potatoes, rice or egg noodles.
Nutrition Facts : Calories 612.7, FatContent 34.7, SaturatedFatContent 10.5, CholesterolContent 201, SodiumContent 1123.2, CarbohydrateContent 4.4, FiberContent 0.2, SugarContent 3.1, ProteinContent 66.8
SUNDAY PORK ROAST IN A DUTCH OVEN RECIPE - FOOD.COM
This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
- Preheat oven to 300 degrees.
- Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
- When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
- *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
- Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.
Nutrition Facts : Calories 966.3, FatContent 42.5, SaturatedFatContent 14.4, CholesterolContent 381.6, SodiumContent 1534.4, CarbohydrateContent 10.6, FiberContent 1, SugarContent 3.6, ProteinContent 126.5
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A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.
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Reviews 4.4
Total Time 2 hours 30 minutes
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Reviews 4.4
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Calories 343.8 calories per serving
- Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.
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BRAISED PORK WITH RED WINE RECIPE - NYT COOKING
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
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Reviews 4
Total Time 2 hours
Calories 771 per serving
- Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
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BRAISED PORK WITH RED WINE RECIPE - NYT COOKING
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
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Reviews 4
Total Time 2 hours
Calories 771 per serving
- Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
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SUNDAY PORK ROAST IN A DUTCH OVEN RECIPE - FOOD.COM
This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.
From food.com
Total Time 2 hours 5 minutes
Calories 966.3 per serving
From food.com
Total Time 2 hours 5 minutes
Calories 966.3 per serving
- Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.
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OLD FASHIONED PORK ROAST RECIPE - FOOD.COM
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From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 635.6 per serving
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Calories 635.6 per serving
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A wonderful oven-roasted BBQ pulled pork made with about any pork roast in a Dutch oven. Low and slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multi-grain buns. Baked beans are a nice side dish, too.
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Reviews 4.5
Total Time 8 hours 40 minutes
Category Main Dishes, Pork, Pulled Pork
Calories 159.7 calories per serving
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Reviews 4.5
Total Time 8 hours 40 minutes
Category Main Dishes, Pork, Pulled Pork
Calories 159.7 calories per serving
- Let simmer over medium heat for at least 30 minutes.
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PORK LOIN BRAISED WITH CABBAGE RECIPE | MYRECIPES
Pork is typically served with cabbage at the German table. Use red cabbage, if you like, for slightly sweeter flavor. You can prepare the dish a day ahead, and chill overnight. Cut the pork loin into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.
From myrecipes.com
Reviews 4
Calories 255 calories per serving
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APPLE CIDER BRAISED PORK ROAST | MAGNOLIA DAYS
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TENDER PORK LOIN IN DUTCH OVEN RECIPE | CULTURED PALATE
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