Wednesday Night Pork Roast

 This pork roast has the potential of not only being the star at dinner but can give you a head start on 2 more dinners.  If you are cooking this roast for at least 4 people, then double the size of the roast.  It is the same amount of effort and you’re looking at the base for 12 meals, just by increasing the size of the roast itself.

That and a minimal effort for storage after dinner, you’ve done the hard part of preparing 8 more delicious meals.

You don’t have to eat pork roast for three days in a row either, because with a Zip lock bag and a 14″ length of aluminum, your freezer becomes your “sous chef” in “handing you” the main ingredient for your **Sweet Pepper Pork with Carrots and Pea Pods for an Asian dinner whenever you are in the mood for it.

  Recipe

Note this recipe is for the 5 lb. Pork Roast                                                 Yield: 12 Servings (3 Servings each – 4 people).  You can cut the ingredients in half and get the same delicious results when cooking for one or two people.

 Coat a

  • 5 lb. Boneless Pork Roast (Loin or Other) on all sides with
  • ½ c. All Purpose Flour seasoned with:
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. freshly ground nutmeg
  • 2 tsp. fresh orange zest
  • 1 tsp. granulated garlic

 Sear floured roast on on all sides in 3 tbsp. oil in a heavy well-heated skillet or a hot Dutch oven. Add a little extra oil if necessary to achieve a nicely browned crust.

Remove from stovetop in a small roasting pan to 325°F oven or a slow cooker set on HI.  (Turn slow cooker to Low after adding braising liquids)

  • Add the seasoned flour to the skillet renderings and cook slightly then add the following ingredients, bring to a boil, stirring until smooth-(ish) and pour over the seared meat.
  •  2 c. cranberry juice
  •         (or ½ c. cranberry juice concentrate +1 ½ c. water)
  • Juice from the zested orange
  • 1 c. low-sodium chicken stock (not broth)
  • 1 chopped medium onion (any color)
  • ½ chopped sweet red pepper
  • ½ chopped sweet yellow pepper
  • 1 c.  dried cranberries or Craisins
  • 1 c. Marsala wine* ( substitute additional chicken broth)
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. each dried thyme, rubbed sage,
  •      and finely diced rosemary leaves.
  • 3 c. peeled yams cut in 3” chunks.

Cook slowly until Pork reaches 165°F internal temperature. (about 3 hours). Remove meat from heat and cover to keep warm.  Adjust seasonings in cooking liquid and reduce liquid to desired “sauce” consistency (or thicken, if necessary, with a cornstarch suspension.)

  Serve with a Arugula and Romaine Salad tossed with sliced apple, chopped celery and toasted walnuts in a Champagne Vinaigrette for a fabulous finish for a pork dinner that has its charming presentation cooked to serve.

**Recipe will be posted on 1/17/2013

©2012 BAPantryGourmet/BAZiegler

This entry was posted in Cookbook, EASY, Free Recipes, Pork, Recipe of the Day, Taste Proven Recipes, What's for Dinner? Yum!, Winter Holiday Classics. Bookmark the permalink.

One Response to Wednesday Night Pork Roast

  1. frank says:

    I am hungry!

Leave a Reply