HAWAIIAN PORK ROAST WITH PINEAPPLE RECIPE: HOW TO MAK…
This is one of my favorite slow cooker recipes. It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. —Ruth Chiarenza La Vale, Maryland
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 20 minutes
Prep Time 20 minutes
Cook Time 03 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 390 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 783mg sodium, CarbohydrateContent 31g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 34g protein.
PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.
Total Time 5 hours 30 minutes
Yield 16 to 20
Number Of Ingredients 18
Steps:
- Get your meat out of the fridge and up to room temperature before you cook it.
- For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
- Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
- Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
- Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
- Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
- Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
- When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
- Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
- Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
- Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
- Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
- Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
- Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
- Carve up the beautiful porchetta, and serve it as you wish.
Nutrition Facts : Calories 725 calories, FatContent 49.1 g fat, SaturatedFatContent 16.9 g saturated fat, ProteinContent 48.1 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0.8 g salt, FiberContent 3.2 g fibre
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PORCHETTA RECIPE | BON APPéTIT
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Reviews 4.2
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
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From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 212 calories per serving
- Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing., Freeze option: Freeze cooled sliced pork and vegetables in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
HAWAIIAN PORK ROAST WITH PINEAPPLE RECIPE: HOW TO MAK…
From tasteofhome.com
Reviews 4.7
Total Time 03 hours 20 minutes
Category Dinner
Calories 390 calories per serving
- Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it.
- For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
- Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
- Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
- Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
- Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
- Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
- When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
- Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
- Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
- Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
- Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
- Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
- Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
- Carve up the beautiful porchetta, and serve it as you wish.
PORCHETTA RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.2
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
GENNARO CONTALDO'S PORCHETTA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
- Remove the roasting tin from the oven and turn the oven to low. Lift the pork onto a carving board. Brush the honey over the pork and spoon over some of the juices from the roasting tin. Toss the veg in the pan to coat in the remaining cooking juices, then keep warm in a low oven. Leave the pork to rest for 5 minutes, then slice and serve hot or at room temperature with the roasted vegetables.
SLOW-ROAST PORK WITH CRACKLING AND ONION GRAVY RECIPE ...
From bbc.co.uk
Reviews 3.4
Cuisine British
- Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug.
GENNARO CONTALDO'S PORCHETTA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
- Remove the roasting tin from the oven and turn the oven to low. Lift the pork onto a carving board. Brush the honey over the pork and spoon over some of the juices from the roasting tin. Toss the veg in the pan to coat in the remaining cooking juices, then keep warm in a low oven. Leave the pork to rest for 5 minutes, then slice and serve hot or at room temperature with the roasted vegetables.
SUNDAY POT ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
Total Time 08 hours 10 minutes
Category Dinner
Cuisine Europe, German
Calories 217 calories per serving
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
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