Showing posts with label pork cuts. Show all posts
Showing posts with label pork cuts. Show all posts

Saturday, February 20, 2010

Pork Roast with Cherry Reduction

This has been quite a winter for a lot of us. I'm still surrounded by snow and ice. It's melting slowly, but I've rarely been so eager to see spring. So, I thought we'd run a little mini contest for these adorable spring cookie cutters that can only mean better weather will be here soon.



These cute cookie cutters are from Wilton. To enter the contest, all you have to do is leave a comment! I'm itching to use the egg, the duck and the tulip. What fun to decorate the cookies!

Check back on March second when the cookie cutter winner will be announced, and Jenn will launch her new book SPRINKLE WITH MURDER, as well as a new contest. One you won't want to miss! Don't forget to enter her Name the Cupcake Contest. Go to her website to enter and you and your cupcake might be the lucky ones to be written into BUTTERCREAM BUMP OFF.


And now -- to a recipe!

I love roasts. They're so easy, and once they're in the oven, I can forget about them. I'm of the school of people who prefer to roast meat on high heats. It's my feeling that it seals in the juices and makes for a great roast.


One of the grocery stores where I shop carries very nice pork so I've been experimenting with cuts. My German heritage means I love a good pork roast, but it's not always easy to find a cut that works well in the oven. For what it's worth, in my opinion, you can never go wrong with a tenderloin. They're always the finest, softest cut. However, I don't care for the ones that are sealed in plastic, and enhanced. In my area, it's hard to find a tenderloin that's fresh. A pork sirloin roast, in spite of the tempting name, needs to be cooked for a long time over low heat. It's is an excellent cut for a crock pot dish. On the low setting, it takes about 11 -12 hours to be really soft and fall apart. This time around, the roast I chose was marked "Pork Rib End Chops Boneless" which doesn't even sound like a roast to me. It was a solid piece of meat, though, and I suspect that had it been cut -- the result would have been chops.

I made this dish recently for company, and I'm delighted to say that everyone had seconds. I was tempted to add some seasonings to my Cherry Reduction, but in the end, I opted to keep it simple. Sometimes simple is just better. This is so easy and absolutely fabulous with pork.


Pork Roast

1 pork roast
2 tablespoons dried rosemary
garlic powder
salt

Preheat the oven to 425 degrees.

Chop the rosemary quite fine. Spread over the roast with your hand. Sprinkle on garlic powder and salt. Rub to spread it and insert roast in oven.

The amount of time your roast needs will vary with the cut and the size. If it's a tenderloin, check it after 20 - 30 minutes. My roast took about 40 minutes. It's best to check the internal temperature of the meat. Pork should be 140 degrees. Let the meat rest for at least five to ten minutes before cutting.



Cherry Reduction


2-3 cups frozen sweet cherries
3/4 cup brandy
1/4 cup orange liqueur (I used Cointreau)

Put everything in a small pot. Bring to a boil. Reduce to a simmer and cook uncovered so the liquid evaporates and thickens, about 45 minutes. Spoon over meat and ENJOY!



~ Krista