Pork Roast

Below is a link to the Food Network's website (www.foodnetwork.com). The recipe is called "Pork Tenderloin with Plum Sauce" It is fabulous!!! Don't let the plum sauce scare you away - it is not exotic at all (I've served it to picky eaters). It always gets rave reviews, and I have decided to make it on Christmas Eve this year. Super-easy and tenderloin is so moist it just falls apart. Good Luck and Happy Holidays!

http://www.foodnetwork.com/recipes/sandra-lee/pork-tender...

Hello Shaun, to be quick and easy and very yummy. I put a pork loin in the crock pot with about 1-1/2 cups of water and I put salt and pepper in there. I cook it on med heat over night. In the early morning I add potatoes, carrots, or anything else (onions, celery) Good luck. B.

Shaun,

I have a wonderful recipe for a cranberry pork roast that you cook in the crockpot. It makes the whole house smell wonderful, and everyone in my family likes it. It's fairly simple, and is just a great holiday meal. Let me know if you're interested, and I'll email the recipe.

J.

My MIL makes the best Pork Roast. She soaks a 4-5lb. roast in beer overnight (your choice of beer...she's used the cheap stuff or the good stuff) the beer tenderizes the meat and the alcohol cooks out. After soaking overnight, drain liquid and pat dry (be sure to get as dry as possible). Next, cover the roast in honey and roll in chopped pecans. Roast pork in an oven at 350 degrees about 1 to 1.5 hours or until internal temperature of pork reaches 170 degrees. Good luck!

Hi Shaun!
I made a pork loin for my family for Christmas Eve dinner last year and it went over well. If I remember right, I just rubbed it with a little olive oil and maybe some garlic and salt& pepper and baked it in the oven at about 325 for a few hours. Most roasts like that from Kroger's have basic cooking instructions on the label, so that should help. Your idea of a rub or marinade overnight sounds good, too. Good luck and Merry Christmas!

what a great choice! and the idea of using the crock!!bravo!! just do your rub then slice an onion and a stalk or 2 of celery on the bottom of the dish first.lay the roast in fat side up, add a cup -1 1/2 cups water and let it cook on high for 4 to6 hours or on low overnight for serving at 12noon. you can add potatos too if you wish. basically the same as a beef roast.good luck and enjoy Merry Christmas.

Crowned Rib roasts are beautiful to look at and make a very lovely display but can be a little more difficult to work with because they can get dry if over cooked and there isn't a lot of meat, you pay for a lot of bone!
I would purchase a pork loin roast, generally you can figure about 6 to 8 ounces per person but I would get about a 10 pound roast to be safe. There is no bone so this cuts beautifully into wonderful slices. Take a large roaster pan, fully heat it on a stove burner, pre-heat the oven to 350, brown the roast on all sides (or seer it) for about 2 minutes per side, put the lid on the roaster and place it in the oven for about 4 hours (I cook a 3 1/2 pound roast for 1 1/2 hours). It should be great.

Hi Shaun!

Just thinking about My mom's traditional Christmas dinner makes my mouth water!

Here's a thought ~ have you ever thought about making a traditional English Christmas dinner? Roast a standing rib roast or a tenderloin roast (Mom used the tenderloin, wrapped in bacon). While the roast is resting for carving, whip up a beautiful Yorkshire Pudding, which is a delicious souffle made from the hot meat drippings (or butter), eggs, and flour. It's absolutely delicious, and you make and bake it while the roast is resting before carving. Those are the two main dishes in this dinner. My mom always served cranberries (tart and chunky mix), a side vegetable, and a salad. Desert was Pumpkin, Pecan, or Mincemeat Pie.

Merry Christmas, and have a wonderful day with your family!

Pork roast is great all by itself. I always figure 1/4-1/2 lb of meat for each person; I would go with about a 4 lb. roast. Some grill seasoning mix and some onions underneath it. I put my in the crockpot and it is always so moist.

To help with the rest of the meal, you can make the potatoes and sides up ahead of time, so you just have to heat them on Christmas. Or have guests bring a side or salad to contribute.

If you've never cooked a pork loin before, I'm going to give you the EASIEST and most WONDERFUL flavored pork recipe. I use it for small & large crowds (sometimes I cook at churches, etc. for over 150 people). People who say they don't like pork & kids even love it.

Buy a pork loin. You nomally allow 1/4 -1/2 pound per person, but account for any small children and any BONE if you buy something with a bone such as a crown roast or whole turkey, etc. Better to have too much than not enough. In addition, I use leftovers for soups, stews, etc. or even sandwiches, if your family is sandwich eaters.

APPLESAUCE PORK LOIN

1 boneless pork loin (3 pounds)
your favorite rub or seasoning (I prefer KEY WEST seasoning by McCormicks if you can find it but use what your family likes)
2 T canola or olive oil
1 cup unsweetened applesauce
3 T Dijon mustard
1 T honey
fresh rosemary sprigs (a nice touch for company to the eye AND the nose!)

Sprinkle the roast w/ a little salt & pepper. IF your rub has salt & pepper in it......I SKIP this part! I use sea salt and grind my own pepper. Sprinkle or rub your spice rub on the loin, FAT SIDE UP (so the juices run down into the meat). I use a generous amount. Sometimes I even combine spices or spice blends, such as GARLIC PEPPER with a good steak seasoning or pork rub, depending on what is in it.

In a large skillet, I brown the meat on all sides. IF I AM DOING THIS FOR A LARGE NUMBER.......I COMPLETELY skip this part!!! You can't fit 15-20# of pork loin into a skillet!

Combine honey, mustard (the pork will NOT taste like mustard) and applesauce and pour over the pork loin.

I cover it, seal he edges and TENT the foil so that the applesauce stays on the pork. Bake at 325 degrees for 1.75-2.5 hours or until meat thermometer reads 160 degrees. You can find charts for cooking pork according to the type of meat and size in LOTS of cookbooks. If you don't have one, I'm SURE you can find one online.

I take off the foil the last 20-30 minutes so that the top can brown a little and give it a nice color and eye appeal.

This serves 10-12 people (again 3# allowing for about 1/4 pound per person since it is boneless.)

Hope this helps. YOU'LL LOVE it and it will be a HUGE hit. No need to prepare the night before UNLESS you want to do everything the night before and just pop it in the oven the day of. This will give the flavors a chance to go into the pork overnight and make it even BETTER.

My family loves pork loin done in the crockpot. It's easy and you can do a bunch of different kind of marinades! A whole pork loin would probaby feed your group just fine. It does up nice and tender and there is very little waste. You can get it whole and put in it the crockpot, or get it sliced. If you watch, they usually put them on say for $1 a pound or a little more. But even if you have to pay a little more, it's worth it for the taste!!

As far as marinades, you can use just a simple salad dressing, like Italian. Or, sometimes we use teriyaki or soy sauce. I like the sweetness of teriyaki more than just plain soy, but you can make your own teriyaki with soy, sugar, garlic, etc. If you want something lighter, though, I'd go with a salad dressing....experiement with some of the flavored Zesty Italian or vineagarette.

I swear if you like pork, this will probably become your favorite dish. It's so easy and tastes wonderful. Hope this helps!

Just remember this is pork LOIN...not TENDERLOIN. The tenderloin is much smaller and won't serve as many.

Good luck!!!! If you try this, let me know how it turns out!

Hi Shaun:

If you buy a Pork Roast first thing u need to do is Boil it w/vinegar for a couple of hours, like you would do a fresh ham. The reason being is that you want to make sure that it is tender. Make sure you turn it while it is in the water. After that you can place it in a large aluminum basket w/water and seasonings and turn the oven on 325 to 350 degrees and let it cook for about another hour/half. Keep checking on the use the juices from the pork it self to keep the meat tender. You can also place this roast on the Grill by wrapping it in foil with bell peppers, red peppers and onions and a few slices of pineapples to enhance the flavor. Marinades tend to burn the meat quicker and so don't go there. While on the grill use vinegar water to help tenderize the meat. You can add dressing, cabbage, macaroni/cheese potato salad to your menu. This will be a good dinner. I personally am cooking a Ham, cabbage, Mashed potatos, cornbread and gravy.

Make sure you have enough for everyone because you'll be surprise what you can do with the leftovers.

I am also making a pork roast. I think they say 1/4 lb. per person, but I also buy extra. You can confirm that by doing a search on google or other search engine. I always buy pork loin/tenderloin. I am using the following recipe. It is very easy yet tastes "gourmet" cooked. Be sure whatever you cook, put the fat side up. It goes well with mashed potatoes or roasted red potatoes. I don't think I am going to make the asparagus, though.

ROASTED ROSEMARY PORK WITH ASPARAGUS

INGREDIENTS:
3 Tablespoons olive oil
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
3 large garlic cloves, minced
4 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (5-pound) center-cut pork loin roast
2 pounds fresh thick asparagus spears, trimmed and blanched

TO PREPARE:
Preheat the oven to 400 degrees. Mix the olive oil, mustard, lemon juice, garlic, rosemary, salt and pepper in a bowl. Reserve 1 Tablespoon of the olive oil mixture. Spread the remaining olive oil mixture over the fat side of the pork and arrange on a wire rack in a roasting pan.
Place the pork in the oven and reduce the oven temperature to 325 degrees. Roast for 2 hours. Toss the asparagus with the reserved olive oil mixture in a shallow dish. Arrange the asparagus around the pork and roast for 15 to 20 minutes longer or until a meat thermometer registers 160 degrees for medium or 170 degrees for well done. Slice the pork and serve immediately with the asparagus.

NOTE: Roasting the asparagus along with the pork gives it a delicious flavor.

SERVES: 12

I love our pork roast and its super easy!
Buy a pork loin, make sure it has time to thaw in fridge if frozen, stick it in the crock pot, pour cream of celery in there filling maybe half way up... pour a lil bit of water to make it less thick (this cream of celery will thin out and become a wonderful tasting gravy (Trust me) and throw in some baby carrots.. cook on high in crock pot for around 6hrs...you will know when its done when you put a fork in it and it falls apart... soooo yummy! Then you use that same gravy to put over your mashed potatos! SOO EASY... feeds a decent amount of people

Shaun, i've cooked many pork roasts, but mainly to make pulled pork sandwiches, but i buy a rump pork roast, they have them in the meat section and it clearly says if it's a roast so you shouldn't have trouble finding it, but what i do is put it in the crock pot with 2 cans of beef broth and 1 can of water and 1 package of onion soup mix (the dry stuff) it adds flavor etc. and it's really tender if you cook it for 6hrs on high, then you could take it out and slice it, I usually cut it all up and it really shreds itself and add bbq sauce for pulled pork sandwiches, but you might want to try and cook it that way at least??? You will probably need at least 2 to feed that many people.

I make pork roast all the time it easy. I buy center cut roast. all I do is prheat oven 350, take garlic cloves (about 2-3) I take my knife and make slices all over the roast. I push down the garlic slices into the wholes I made then just salt and pepper. cook until your therm. reads 160. I usually make 3-5 lb. and cook it for 1 1/2 -2 hrs. don't worry about it tasting like it has to much garlic I'm sensitive to garlic but this gives rally good flavor. Oh I usually cook it in a baking dish. if there is any liquid or drippings on the bottom of the pan i add them to my jaredgravy to make it taste like homemade. good luck and happy holidays

A boneless pork loin is probably the easist cut to work with, a 4-5 roast should easily feed seven people. You can simply rub the roast with olive oil and season with salt and pepper. Or your could make a paste with (1 tbsp fresh grated lemon peel, 1 tsp crushed red pepper flakes, 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp fresh chopped rosemary leaves and aa 1/2 cup olive oil) simiply rub paste over roast and place in a greased roasting pan filled with a 1/2 cup of water. (I place the roast on a square gridded cooling rake that rests on or in a cookie sheet covered with aluminum foil to ease clean up) Place in an oven pre-heated to 325 degree and cook until meat reaches an internal temperature of 150 degrees I always use a thermometer. I have one that you place in the roast and it alerts me when the meet has reached the currect temperature. Some books recommend 160 degrees but once the meat gets over 160 in the oven it dries out quickly. Remove roast from oven and tent will foil. Let the meat rest for at least ten minutes as it will continue to cook internally and the juices will redistubute in the meat. I have also just made a past with mashed garlic and salt. (check out everyday foods web site.) They had a simple reciped in last the november 2007 issue for a garlic crusted pork loin with mashed acorn squash. I made that several times and it was simple and extremely yummy and took less than an hour to cook (I couldn't find my copy or I would include that reciped as well). Alway use a courser salt with roasts don't use table salt as it quickly disolves into the meat and draws out the natural juices. Good Luck. Also I got the recipe for the spice rub from Carfagnas (they printed it on the label for a pork roast I purchased from them and they deserve the credit).

This is how I make pork roast and everyone loves it. First, I cut into large chunks red potatoes. Cover them with olive oil, garlic salt ,pepper, and rosemary. Mix and cook in the roasting pan for 30 minutes. After the 30 minutes, place your pork loin onto of the potatoes. Cover the loin with olive oil, garlic salt, and rosemary. It is yummy!!

I made a pork roast once and had a hard time trying to find a recipe. So I made it just like I do my beef roasts. Crock pot. Beg of carrots and potatoes, A couple of onion slices on top. Salt and pepper and a glass of water. I didn't think beef broth would taste right nor chicken broth. Everyone liked it. I usually do 1/2 lb per person if no bones, on bones a full pound per person. There is usally some left over and we are big eaters. You could also ask the butcher how he would suggest preparing it and how much to buy. They know all kinds of that info. Good luck.

Hello Shaun I think we have talked before on here. Anyway I get the Pork Loin and I cook it over night and OH it is SO good. I have a timer on my crock pot so do not cook it to long I do it on low for 8 hrs and it is done by the time I get up at the crack of dawn with kids and I put it to warm. I put in some seasoning salt and salt and pepper and meat tenderizer on top of it. I usually put like cut up potatoes in half's and some carrots so there is our veggie some nice rolls and BOOM it is done. I would get 2 to be safe or 3 and IF there is left overs I do sandwich's and YUMMY they are so good with mayo on it. lol Good Luck and hope your dinner goes well.

There's lots of recipes on allrecipes.com for pork roast (and anything else!) Anyway, I did one last week in the crock pot that was basically the roast, with lots of applesauce and brown sugar and some ginger in it. It was delicious! (I think the recipe was actually for the oven but I converted it into a crock pot one.)

Merry Christmas!
L.

I love my crock pot, so I would go with that. Just throw everything in and let it cook. . .can't get easier than that! One bit of advice though: if you're adapting an oven recipe, leave out the spices until the last hour or so of cooking. If you put them all in at the beginning, they somehow get way too intense. (I still can't stand the smell of rosemary because of a roast I made once!)

Anyway, I love www.allrecipes.com because all of the recipes are rated and reviewed by other users, so that way you're sure to find something that's great!

Put a frozen roast in the crockpot before you go to bed with French Onion soup. When you get up in the morning add Brown Gravy mix. It will be ready by noon.
I also do it this way by putting it in the crockpot before I go to work and adding the brown gravy when I get home and letting sit for at least 45 min before serving.
This makes your meat and your gravy all in one.

If you want to do a pork roast do one they are not hard to cook. As a rule of thumb if the people you are serving likes pork chops and such figure about 1/2 to 1lb of meat per person (pork roast also makes great leftover sandwiches. Unfortunately I do not think your going to be able to use the crockpot! the simplest way to fix a pork roast is to get a rolled one, place in a baking pan like a regular roast, make a couple of inserts in the meat and insert a clove of peeled garlic and 1/2 bay leaf in each insert. Then take a packet of dry, either brown or onion, gravy mix and sprinkle over the top of the roast, pour 1 can of beer around the base of the roast. This keeps the roast moist. make a tent out of aluminum foil and put into a 350 oven, figure about 30 minutes per pound of meat (if thawed out when you prepare it, if frozen add another 8 minutes per pound)after about 2 1/2 to 3hours into cooking process insert a meat thermometer when the inside temperature reaches 180 remove roast and let it reast for 15 minutes the roast will continue to cook. The final temperature should be 185. The resulting broth makes a great gravy. This method of cooking the pork roast does not require an overnight marinade.
A lovely compliment to this roast is augratin potatoes, and peas or dilled green beans.
I am fixing a standing rib roast, with parsley new potatoes & spinach casserole. Desert is going to be Pumpkin Cheesecake

I just cooked pork roast last night!
I buy Pork Loin Sirloin End Roast.
I put it in a large roasting pan with a lid. I also put in Red New Potatoes cut in half I try to pick the smaller ones The first thing I do is spray the pan with pan and then put my seasoning in the bottom of the pan. I use Adobo which is a combination of garlic and salt and pepper and a few other spices.
Then put in the roast and put a lot more Adobo in the top then wash and cut potatoes in half and place them around the roast. It's okay if they are on top of each other. Put salt on the potatoes and then pour about 1/2 cup of Regular Olive Oil (not extra virgin because it will burn) over the roast and potatoes. Bake it in the oven for the first 30 min's at 500 then turn it down to 350 per pound for the rest of the time 30 min's per pound. My family and company Just love it. You can serve it with Apple sauce if you like and any Veggies The best part of this meal is it's easy!!
You can figure about 1/2 pound of meat per person. Take account the bone and if you want leftovers.

I have a wonderful (and unbelievably easy) recipe for you!

Buy a 3-4 pound boneless pork loin. (not one that's been marinated) These are often on sale too around the holidays for $1.99 - 2.49 /lb, so if you find one larger, just cut in half and save the other half to freeze. I buy these a lot and cut into thirds to save for another great meal!

3-4 lb boneless pork loin roast
2-3 TBS vegetable oil
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 tsp thyme
1 bay leaf
1 1/4 cups water (divided)
8 medium potatoes, quartered
10 large carrots, cut into thirds
2 TBS flour

Brown all sides of pork roask in oil on top stove in a skillet on high heat. Combine soup, spices, and one cup flour. I also add a tsp or so of poultry seasoning to this mix. Place pork roast in large roaster or covered casserole, pour soup mixture on top, and place carrots and potatoes around it. Bake at 350 degrees for 1 1/2 hours or until tender. Remove roast and let sit while you make your gravy. Take out vegetables and put roaster on stove. Turn on the heat and wait til gravy is bubbly. Take 1/4 cup water, and mix in either corn starch or the 2 TBS flour. Add to the gravy and mix in to thicken. Slice the roast, serve veg and top with gravy.

This is the best and easiest pork roast dinner you will ever make! It's amazing how delicious it is and so easy with just a few ingredients. I have served this many times when guests come over and everyone loves it! Best of luck and hope you have a very happy holiday!

Pork roast is an economical way to feed a crowd and it can be so easy to do ahead. I have a recipe that has been handed down from several generations and comes from an old Yugoslavian family recipe. This is so easy too!

Delicious Pork Roast Recipe

Set oven temperature to 325 degrees F

1 large size bone-in pork shoulder brought to room temperature (7-9 lbs for a crowd)
8 cloves of garlic
3 sprigs of fresh rosemary
1 T salt, coarse/Kosher sea salt works best
1 tsp. dried thyme
1 1/2 tsp. pepper
Olive oil

Mince all of the herbs, garlic and spices together. Use can use a mini-chopper, mortar & pestle, or sharp knife. Put in a bit of oil if using a food processsor or chopper.

Take a long thin sharp knife and make long slits into the pork moving from the outside toward the middle, take your finger to open the space to a tunnel. Do this every few inches all over the roast. Fill the holes with the minced garlic mixture. Rub the outside of the pork with the oil and salt and pepper again all over.

Roast in the oven fat side up. Add 2/3 c. of water to the bottom of the pan. Cook slowly at 325 degrees 30 minutes per lb. This takes several hours to cook, but the flavor is well worth it. I think the bone gives a much better flavor to the roast. Let it rest for 20 minutes before cutting and serving.

M.
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I would buy a Pork Loin Roast, it is boneless and usually has enough natural fat to keep it from drying out. You can cook it in either the oven or a crock pot.Personally I like the oven and usually use a turkey bag to put the roast in. Works wonders and makes for a easy clean up as well.