HOW TO COOK BONE IN PORK ROAST RECIPES

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CENTER RIB PORK ROAST | JUST A PINCH RECIPES



CENTER RIB PORK ROAST | Just A Pinch Recipes image

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

Provided by Rose Mary Mogan @cookinginillinois

Categories     Pork

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 4

3 1/2 pound(s) bone in center rib pork roast
1 tablespoon(s) granulated garlic powder
1 tablespoon(s) steak seasoning
2 teaspoon(s) kc meat rub, or paprika, or other spice of choice

Steps:

  • Preheat oven to 450 degrees, The key to a good pork Roast is to LOCK IN THE JUICES BY ROASTING AT A HIGH TEMPERATURE to form a crust on the outside, & then LOWERING THE TEMPERATURE TO COOK LOW AND SLOW. This recipe is for those of you that think I only make large quantity recipes. This one only serves 4, or more if you decide to share the thick cut chops.
  • Combine the spices of your choice in a small bowl, then sprinkle and rub liberally over the entire roast. I like to spray roast with a little cooking spray also once it is seasoned. Spray a shallow roasting pan with non stick cooking spray.
  • Add roast to pan, then place in preheated 450 degrees F. oven and Roast for 15 minutes. Then LOWER THE TEMPERATURE to 275 degrees F. and roast for 2 hours, or until pop up timer pops out if there is one or the internal temperature reaches 145-155 degrees F. The temperature will continue to rise about 10 degrees or so once removed from oven.
  • 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

PORK ROAST WITH APPLE MUSTARD GLAZE RECIPE | SANDRA LEE ...



Pork Roast with Apple Mustard Glaze Recipe | Sandra Lee ... image

Provided by Sandra Lee

Categories     main-dish

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 7

1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast
Kosher salt and freshly ground black pepper
1 1/2 cups apple juice
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons spicy brown mustard

Steps:

  • Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
  • Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
  • In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
  • 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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The pork loin roast comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or deboned — loin roasts with a bone tend to be juicier and more flavorful but you’ll need to carve around the bone to serve. Boneless pork loin roast …
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See details