SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY
Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
- Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
- Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
- Preheat the oven to 275ºF (140°C).
- On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
- Bake 1 to 1 ½ hours, depending on the weight of the pork.
- Raise the heat of the oven to 500ºF (260ºC).
- In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
- Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
- Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
- Remove the vegetables and pork from the tray, making sure to save all the juices.
- Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams
CHRISTMAS PORK ROAST
This is a recipe I made up when my husband requested a 'roast that tastes like Christmas.' It's a savory-sweet pork roast with cranberries, apples, and cloves. You can add ground cloves to the glaze instead of using whole cloves.
Provided by Steffamie
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast into a roasting pan; push whole cloves into the meat. Cover the roast with apple slices.
- Mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. Pour about half the cranberry mixture over the pork roast. Cover with a lid or a sheet of aluminum foil.
- Bake in the preheated oven for 30 minutes. Pour remaining cranberry mixture over roast. Sprinkle orange zest over the cranberry sauce.
- Return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.
Nutrition Facts : Calories 675.9 calories, Carbohydrate 61.8 g, Cholesterol 145.2 mg, Fat 25.4 g, Fiber 4.3 g, Protein 49.6 g, SaturatedFat 9.5 g, Sodium 511.8 mg, Sugar 39.2 g
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
PORK ROAST WITH CRANBERRY GLAZE
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
- Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.
POMEGRANATE GLAZED PORK
Provided by Giada De Laurentiis
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Remove the pork roast from the refrigerator 30 minutes before cooking.
- Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
- Place the carrot halves on the bottom of a small roasting pan and set aside.
- Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
- Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
- Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
- Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.
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