ROAST PORK AND POTATOES RECIPES

PORK ROAST W/ SAUERKRAUT AND POTATOES | JUST A PINCH RECIPES

Pork Roast w/ Sauerkraut and Potatoes | Just A Pinch Recipes image

This is a great and easy dinner to prepare. My family always loves this for St. Patrick's Day; but because I'm not feeling well yet. I made this and it was delicious! My neighbor came over to see how I was feeling and she took a little taste. and said it was delicious and the seasoning wasn't overpowering..just right. Hope you like it

Provided by Pat Duran @kitchenChatter

Categories Pork

Prep Time 20 minutes

Cook Time 6 hours

Yield 3

Number Of Ingredients 15

Ingredients

3 pound(s) boneless pork roast
1/4 cup(s) all purpose flour
1 teaspoon(s) garlic powder with parsley
1 teaspoon(s) ground mustard
1 teaspoon(s) granulated sugar
3 tablespoon(s) canola oil
1 jar(s) sauerkraut, undrained --14 oz.
3/4 cup(s) sliced onion
1 medium apple,peeled,cored and sliced-- i use gala
1/4 cup(s) light corn syrup-i used karo brand
1/4 cup(s) brown sugar, lightly packed
1 teaspoon(s) tyme leaves
1/2 teaspoon(s) pepper
3 medium potatoes,peeled and cut 1 inch chunks
garnish - bacon bits and parsley flakes

Steps:

In a large zip loc plastic bag, combine the flour,mustard, garlic powder, and sugar. Add roast and shake to coat evenly. In a small kettle or a large skillet brown the roast in the oil on all sides.
While this is browning; In a medium bowl, combine the sauerkraut,onion,apple,corn syrup, thyme,brown sugar and pepper. Mix well. Spoon 1/2 the mixture into your sprayed 5 quart slow cooker.
Top with potatoes..when roast has browned on all sides place on top of the potatoes.
Spoon remaining sauerkraut mixture over pork. Cover and cook on high for 1 hour. Reduce to low- cook 5 hours longer until meat is tender.
Sprinkle with bacon bits and parsley flakes after placing on platter.

ROAST PORK AND POTATOES RECIPE: HOW TO MAKE IT

Roast Pork and Potatoes Recipe: How to Make It image

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

Steps:

In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 434mg sodium, CarbohydrateContent 21g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 28g protein.

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PORK ROAST WITH POTATOES AND CARROTS RECIPE | MYRECIPES

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Reviews 4
Calories 401 calories per serving

Prep time: 10 minutes Roasting time: About 2 hours Preheat the oven to 425 degrees. Trim fat from pork roast. Sprinkle the pork with salt, pepper, and rosemary. Cut the garlic into slivers. Poke holes in the roast with a sharp knife and insert garlic slivers. Put the pork on a rack in a roasting pan and place in the oven. Reduce heat to 325 degrees, and roast meat for about 45 minutes. Toss the potatoes and carrots with the olive oil, sprinkle with salt, and place in the pan around the pork. Roast another 75 minutes, or until a meat thermometer reads 160 degrees. Cover with foil and let stand 15 minutes before slicing.How kids can help: Measure ingredients; toss vegetables with oil and sprinkle with salt.

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PORK ROAST WITH POTATOES AND CARROTS RECIPE | MYRECIPES

Serve kid-friendly applesauce on the side.
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Reviews 4
Calories 401 calories per serving

Prep time: 10 minutes Roasting time: About 2 hours Preheat the oven to 425 degrees. Trim fat from pork roast. Sprinkle the pork with salt, pepper, and rosemary. Cut the garlic into slivers. Poke holes in the roast with a sharp knife and insert garlic slivers. Put the pork on a rack in a roasting pan and place in the oven. Reduce heat to 325 degrees, and roast meat for about 45 minutes. Toss the potatoes and carrots with the olive oil, sprinkle with salt, and place in the pan around the pork. Roast another 75 minutes, or until a meat thermometer reads 160 degrees. Cover with foil and let stand 15 minutes before slicing.How kids can help: Measure ingredients; toss vegetables with oil and sprinkle with salt.

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ROAST PORK AND SWEET POTATOES RECIPE | FOOD NETWORK ...

From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
Category main-dish
Calories 461 calorie per serving

Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

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ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES RECIPE ...

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 655 calories per serving

Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

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JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES

My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving

1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
2. Preheat the oven to 240°C/475°F/gas 9 (full whack).
3. To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
4. Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
5. Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
6. Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
7. Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
9. Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
10. Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
11. Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
12. Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
13. To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
14. Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
15. Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.

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Total Time 3 hours 15 minutes
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1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
2. Preheat the oven to 240°C/475°F/gas 9 (full whack).
3. To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
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7. Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
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Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
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Total Time 02 hours 05 minutes
Category Dinner
Calories 174 calories per serving

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