How to portion a frozen pork roast?
bbstx
4 years ago
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bbstx
4 years agoRelated Discussions
Roast Pork - your favorite recipe?
Comments (10)Maybe this is too close to what you usually do but it's my favourite roast pork recipe. Pork With Herb Crust Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (3- to 4-pound) racks of -pork 3 -tablespoons olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up -1/3 cup all-purpose flour 2 can chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150max, I prefer 140-145 ! Transfer pork to a serving tray.Cover and let rest while making sauce (even if you don't make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet.Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 serving...See Morearghhh, pork roast is the worst ever!
Comments (22)Glenda, sounds to me like you need to complain to the manager. It shouldn't have been injected with water with a bunch of fat stuffed in it. I buy very little meat at WM because I have a whole beef in my freezer, but I do buy at Sams on occasion. I've never had a problem with it, and I would think it all comes from about the same places. In fact, that's about the only place I buy whole pork loins to cut into chops and roasts. I either smoke the whole thing, or stuff chops or the roast. Best pork roast I've done is stuffed with stove top stuffing with dried cranberries added, browned and placed in a covered stone baker, at 350° until an instant read thermometer reads 165°. I put carrots and celery and onions on the bottom of the baker, and don't add any liquid. Tami...See MorePork loin roast advice
Comments (26)Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe....See MoreWhat to do with a pork roast?
Comments (6)I don't like barb sauce either, but I do like pork. Here's three simple ideas: Sliced or shredded pork on whole grain roll with warmed roasted red peppers topped with sliced provolone cheese. Put all in oven so the roll gets a little crunchy and cheese melts. Yummm. Add the pork to fried rice and make it a Chinese dish. Whala - pork fried rice. You can get the rice packaged or Trader Joe's has a very good frozen veggie fried rice if you don't want to make it yourself. Just add the pork. Lay out sheets of tin foil, spray with Pam. Inside, put the cooked pork, any veggies you want, a little chicken or veggie broth, small slices of potato (optional), and spices you like. Fold up the foil so it doesn't leak. Prick the foil top a few times to vent steam. Place on the grill or in oven. You have a pork and veggie pocket. I do this with chicken too. Note: I usually double layer the foil when cooked on the grill unless it's the heavy duty kind. When done, about 20-30 mins. based on how you like yours cooked & size of potato, slice open with a sharp knife and eat right from the foil or dump into a bowl....See Morebbstx
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