EASY PORK ROAST RECIPES

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EASY ROAST DINNER RECIPES - BBC GOOD FOOD



Easy roast dinner recipes - BBC Good Food image

Try our easy roast dinner recipes for your next Sunday supper. See our simple dinners including roast chicken, beef, pork and vegetarian options.

Provided by Good Food team

Number Of Ingredients 1

EASY CROCK POT PORK ROAST RECIPE - FOOD.COM



Easy Crock Pot Pork Roast Recipe - Food.com image

Make and share this Easy Crock Pot Pork Roast recipe from Food.com.

Total Time 8 hours 5 minutes

Prep Time 5 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 6

1 (4 lb) boneless pork roast
3 -4 garlic cloves, chopped
1 tablespoon A.1. Original Sauce
1 teaspoon fresh ground pepper
1 small onion, sauteed
2 (10 1/2 ounce) cans cream of mushroom soup

Steps:

  • combine all ingredients in crock-pot and add roast, turn to coat.
  • Cook on low 8 hours or high 4 hours.

Nutrition Facts : Calories 538.4, FatContent 25.8, SaturatedFatContent 8.8, CholesterolContent 194.9, SodiumContent 649.9, CarbohydrateContent 6.4, FiberContent 0.2, SugarContent 1.5, ProteinContent 66

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ROAST PORK RECIPES - BBC GOOD FOOD
With tender meat and crispy crackling, roast pork is irresistible. We’ve got plenty of recipes for the perfect Sunday lunch that include stuffing and sauce.
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POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
    1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
    2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
    3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
    4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
    5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
See details


EASY ROAST DINNER RECIPES - BBC GOOD FOOD
Try our easy roast dinner recipes for your next Sunday supper. See our simple dinners including roast chicken, beef, pork and vegetarian options.
From bbcgoodfood.com
See details


EASY CROCK POT PORK ROAST RECIPE - FOOD.COM
Make and share this Easy Crock Pot Pork Roast recipe from Food.com.
From food.com
Reviews 5.0
Total Time 8 hours 5 minutes
Calories 538.4 per serving
  • Cook on low 8 hours or high 4 hours.
See details


ROAST PORK RECIPES - BBC GOOD FOOD
With tender meat and crispy crackling, roast pork is irresistible. We’ve got plenty of recipes for the perfect Sunday lunch that include stuffing and sauce.
From bbcgoodfood.com
See details


POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
    1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
    2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
    3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
    4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
    5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
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EASY CROCK POT PORK TENDERLOIN ROAST RECIPE - FOOD.COM
This is the most delicious and easy crock pot meal. It's great to just throw the ingredients into the crock pot in the morning, then I just serve with rice or egg noodles and a veggie and salad and my family loves it. It's nice for my family as there are just the three of us so we get two meals out of it.
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Reviews 4.0
Total Time 6 hours 10 minutes
Calories 279.8 per serving
  • Cook on high for approximately 5-6 hours or until tender.
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ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
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Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
    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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