Roast Pork With Pan Glazed Vegetables And Red Wine Sauce Recipes

Steps:

• Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
• With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
• Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
• Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

Steps:

• Sprinkle inside of boned pork with freshly ground pepper and salt. Reserve a few sprigs of rosemary for the pan; chop leaves from rest and strew in a line across meat. Roll the roast together and tie it securely with string. Rub a roasting pan with about 2 T softened butter; sprinkle pan with salt and pepper. Make a bed of garlic in center of pan and arrange meat, seam side down, on top. Set aside. Except for Brussels sprouts, prepare all fruit and vegetable garnishes. (Get ready to add to roasting pan.) Sauté chestnuts in 2 T butter and moisten with 2 T stock. Cook until glazed. Peel pears, wipe with ½ lemon and cut into ⅓ inch thick slices. Sauté in 2 T butter with a pinch of sugar and ½ C water. Cook until water evaporates and pears are glazed. Marinate prunes in enough red wine to cover along with orange slices (≥2 hours). Drain and gently heat in 1.5 T butter. Sauté onions in 2 T butter with ⅓ t sugar until nicely glazed. Blanch celery root for 5 min, drain and rinse in cold water. Trim Brussels sprouts and put to soak in cold salted water. Preheat oven to 350. Roast pork for 15 min. Turn, baste and roast 15 min more. Lower to 325; turn and baste again. Roast 30 min, turning and basting every 15 min. When pork has cooked 1 hr., add carrots, reserved rosemary sprigs and more butter. Baste and roast 15 min, then raise to 350 and add the potatoes. Turn in pan juices until coated. Place meat fat side up; baste and continue to cook. When potatoes have cooked 15 min, add turnips and onions. Baste again and roast 15 min. When pork has only 15 min left, add celery root and turn all vegetables in pan juices. When pork is done, place on a carving board and cover with heavy-duty aluminum foil. Transfer all vegetables but garlic to a smaller roasting pan. Return to oven. Raise to 400 while making sauce. See introduction for remainder of recipe.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

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.

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.