Pork Roast On Parsnip Rack Recipes

Steps:

• Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
• Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

Steps:

• Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
• To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
• Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
• Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
• When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

Steps:

• In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack - be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
• Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
• In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
• Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
• Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
• Cook the pork for 20 mins per 450g - so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it's cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it's cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
• Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

Steps:

• Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
• Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
• Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
• Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
• Turn crock pot to low and cook for 10 to 12 hours.
• To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
• Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
• Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.