DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
FRUITED PORK ROAST, SCANDINAVIAN STYLE
Make and share this Fruited Pork Roast, Scandinavian Style recipe from Food.com.
Provided by lazyme
Categories High Protein
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Remove string from roast.
- Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side.
- Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling.
- Remove from heat, let stand 5 minute.
- Mix apple with lemon to prevent darkening.
- Drain prunes, reserving liquid; pat dry with paper towels.
- Combine prunes and apple.
- Pack fruit into pocket in pork.
- Tie roast with string at 1 - inch intervals.
- Place meat on rack in roasting pan.
- Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound.
- Baste occasionally with liquid drained from prunes.
- Transfer meat to platter.
- Skim fat from cooking liquid.
- Deglaze roasting pan with a little water, add to cooking liquid.
- Add salt and enough additional water to measure two cups.
- Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened.
- Serve in a sauce boat with sliced roast.
Nutrition Facts : Calories 418.9, Fat 16.5, SaturatedFat 6, Cholesterol 137.9, Sodium 246.3, Carbohydrate 12.4, Fiber 1.1, Sugar 5, Protein 49.6
PORK ROAST, SCANDINAVIAN STYLE (SALLYE)
My first pass at making this, but it really turned out tasty. Pinched from an old Culinary Arts Institute cookbook and tweaked it just a bit. It is a good way to put a little variety in your pork meals.
Provided by sallye bates
Categories Pork
Time 2h55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350º F
- 2. Place pork loin on cutting board. Using strong, sharp knife, cut pocket in pork about 1" deep lengthwise, going to within 1/2" of the two ends. Rub all sides with salt and pepper.
- 3. In a heavy saucepan over medium heat, combine prunes, beer and ginger and heat to boiling. When mixtures comes to a rolling boil, remove from heat and set aside.
- 4. Core, peel and chop apple. Mix with lemon juice to prevent darkening
- 5. Drain prunes, reserving the liquid for basting purposes. Mix prunes with apples.
- 6. Place fruit mixture in pocket, using handle of wooden spoon to pack tightly. Secure with skewers or sew with kitchen twine to close.
- 7. Place meat on rack in a roasting dish or pan. Roast at 350º F for 2 to 2-1/2 hours (40 to 45 minutes per pound).
- 8. During last 45 minutes of cooking, spoon the fat from pan; baste roast occasionally with liquid drained from prunes.
- 9. Transfer meat to serving platter and tent with foil to keep warm.
- 10. Skim fat from cooking liquid. Add a little water to roasting pan to deglaze (loosen brown bits). Pour water into a 2+ mixing cup. Add more water if needed to make 2 cups of liquid. Pour back into pan.
- 11. Make a paste using flour and more water. Pour into roasting pan with existing liquid, stirring constantly with wooden spoon until it thickens into a gravy. Add more water a tablespoon at a time if gravy gets too thick.
- 12. Serve gravy in a gravy boat with sliced meat.
CROCKPOT PORK 'N ROSEMARY ROAST (SALLYE)
A good way to cook an inexpensive cut of pork to a scrumptious conclusion. Enjoy.
Provided by sallye bates
Categories Roasts
Time 8h10m
Number Of Ingredients 11
Steps:
- 1. Turn crockpot on and place rack inside. If you don't have a rack, roll up two sheets of heavy duty foil to make "runners" to hold the meat up off bottom of crockpot Rub pork roast with olive oil and set aside
- 2. Remove stems from rosemary, thyme and cilantro and place leaves in food processor Pulse until finely chopped
- 3. Place mustard, honey, salt, pepper, garlic powder and chopped herbs in mixing bowl Whisk until well blended
- 4. Using brush or your hands, completely cover pork roast with mustard mixture, rubbing it in well. Roll roast in crumbs until completely covered Let set for about 5 minutes to be sure crumbs adhere to roast (add more if necessary)
- 5. Place in crockpot, turn setting to low and cook for 6-8 hours until roast is fall apart tender. Be prepared for tempting heavenly smells while it's cooking.
SALT & VINEGAR ROAST PORK WITH POTATOES
What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads of flavour
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- The day before roasting, mix the salt, sugar, vinegar, sage and thyme in a large mixing bowl, then roll the pork in the brine, cover and chill overnight, or for up to 24 hrs.
- Heat oven to 140C/120C fan/gas 1. Tip the potatoes, garlic, onions and thyme into a large roasting tin and toss together with some cracked black pepper, then pack down with your hands and pour over the stock. Remove the pork from the fridge, pat dry with kitchen paper and sit it skin-side up in the middle of the potatoes. Roast for 4 hrs, pushing the potatoes down occasionally so they don't burn.
- If you're happy with the crackling, leave to rest for 15 mins. If not, sit the pork on a shallow roasting tray and turn the oven up to 220C/ 200C fan/gas 7 and roast for 20 mins more or until the skin is crisp, then leave to rest for 10 mins. Check your potatoes - if they are swimming in pork juices, pour some off. Carve the pork and serve with the potatoes, rhubarb compote and stir-fried cumin carrots.
Nutrition Facts : Calories 696 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 15.6 milligram of sodium
ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES
A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.
Provided by DeSouter
Categories Lunch/Snacks
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees farenheit.
- Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
- Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
- Melt butter over roast while it is still in the roasting pan.
- Remove roast from pan, saving the drippings and juice.
- Add Au Jus mix and water to drippings and cook according to directions on package.
- Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
- Let roast cool for about 10 minutes, then slice thinly.
- Pile pork and cheese on bread while meat is still hot.
- Serve with Au Jus dipping gravy on the side and LOTS o' napkins.
More about "pork roast scandinavian style sallye recipes"
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
5/5 (243)Total Time 3 hrs 35 minsCategory MainsCalories 746 per serving
- Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
- Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
- Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
NORDIC ROAST PORK WITH CRACKLING (FLæSKESTEG) - THE …
From nordicfoodliving.com
4.6/5 (11)Category DinnerCuisine DanishTotal Time 1 hr 45 mins
- Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm (1/5 inch) apart. Make sure to make deep grooves in the rind but do not cut into the actually meat.
- Rub the entire roast thoroughly with coarse salt. Especially, make sure that you get lots of salt in the grooves.
- Place the roast on a rack with a roasting pan underneath. In the roasting pan; add 1/2 liter (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this you risk that the rind gets an uneven color or get burned.
FLæSKESTEG - DANISH ROAST PORK RECIPE BY HONEST …
From honestcooking.com
5/5 (5)Total Time 1 hr 50 minsServings 4
PERNIL-STYLE ROAST PORK - THE WOKS OF LIFE
From thewoksoflife.com
EASY CRISPY PORK KNUCKLE (SCHWEINEHAXE) - A FOOD …
From afoodloverskitchen.com
THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE FINDS
From fitfoodiefinds.com
BEST DAMN OVEN ROASTED PORK LOIN - RECIPETEACHER
From recipeteacher.com
SUNDAY PORK ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
PORK ROAST RECIPES
From allrecipes.com
FRUITED PORK ROAST, SCANDINAVIAN STYLE - BIGOVEN.COM
From bigoven.com
SCANDINAVIAN ROAST PORK LOIN WITH SAUERKRAUT RECIPE ON FOOD52
From food52.com
PORK SIRLOIN ROAST {JUST 5 MINUTES OF PREP!} - THE SEASONED MOM
From theseasonedmom.com
DUTCH OVEN PORK ROAST WITH GRAVY - THE SEASONED MOM
From theseasonedmom.com
HOW TO COOK PORK NORWEGIAN BELLY TO PERFECTION - FARMISON & CO
From farmison.com
PORK ROAST, SCANDINAVIAN STYLE - RECIPE WILD
From recipewild.com
40 PORK ROAST SIDE DISHES FOR TENDERLOIN OR PORK LOIN MEALS - KITCHN
From thekitchn.com
SWEDISH FOOD RECIPES
From swedishfood.com
You'll also love