ROAST PORK WITH GARLIC SAUCE RECIPES

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GARLIC AND MUSTARD PORK ROAST RECIPE | SANDRA LEE | FOOD ...



Garlic and Mustard Pork Roast Recipe | Sandra Lee | Food ... image

Provided by Sandra Lee

Categories     main-dish

Total Time 3 hours 25 minutes

Prep Time 10 minutes

Cook Time 3 hours 0 minutes

Yield 6 servings

Number Of Ingredients 7

1/4 cup spicy brown mustard
2 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon brown sugar
2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
One 5- to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F. 
  • In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste. 
  • Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.

ROAST PORK IN ASIAN BROWN SAUCE RECIPE | ALLRECIPES



Roast Pork in Asian Brown Sauce Recipe | Allrecipes image

I had a wonderful dish like this in a Chinese restaurant. I can't say I know their recipe but I am pretty close. This is my take on it.

Provided by Buon Appetito

Categories     World Cuisine    Asian

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 16

2 tablespoons ginger powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground white pepper
1 tablespoon salt
1 (3 pound) pork shoulder
1 tablespoon extra-virgin olive oil, or as needed
1 tablespoon butter
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
16 fluid ounces chicken stock, divided
2 tablespoons cornstarch
1 tablespoon white sugar
1 teaspoon Asian chile paste
3 scallions, finely chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
  • Generously apply remaining dry rub to pork shoulder.
  • Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
  • Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
  • Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
  • Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

Nutrition Facts : Calories 386.4 calories, CarbohydrateContent 13.3 g, CholesterolContent 94.7 mg, FatContent 26 g, FiberContent 1.5 g, ProteinContent 24.6 g, SaturatedFatContent 9.5 g, SodiumContent 1547.9 mg, SugarContent 4.4 g

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