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

Wednesday, March 26, 2014

Pork in a Slow Cooker #recipe


From Daryl aka Avery:



I just got back from attending the Left Coast Crime conference in Monterey. I grew up in the Northern California area, and I often visited Carmel, a darling shopping and art destination right next door to Monterey, but I remembered Monterey not being up to snuff. Well, let me correct that opinion. Not only does it have a fabulous aquarium, but the town has changed. It's pretty. A shopping mecca. The wharf is kitschy fun.  The sea otters that abound are playful and loud! Bark-bark! And the history of Monterey is incredible, because of its expansive bay. I've shared a number of photos of the area on my Facebook page. CLICK HERE to view more.


Me with Mary Jane Maffini (Victoria Abbott)
and Jenn McKinlay (former MLK'er)

I often find I run on adrenaline at a conference. Go, go, go. Smile, laugh, have fun! It's wonderful to connect with readers. It's also fun to touch base with so many good friends. We talk family, writing, and the biz. It's a wonderful refresher that inspires me to get back to the computer and create.


But then I get home, and I'm exhausted! So for a week, I want easy food. Easy, easy.
The three of us the next day,
being goofy!



As you've probably notice, I've been posting EASY recipes more often. My protagonist in the Cookbook Nook series isn't a cook...yet. She's trying to learn, but recipes with either too many ingredients or too many steps unnerves her. She's getting better. She's challenged herself with a few recipes and they've turned out successfully. I know some real people who also request easy recipes. My stepdaughter, who has a bit of fear in the kitchen, took to this recipe in a second!


But don't think easy means bland. This is really really tasty! And you can prepare it all a day ahead and plop it into the slow cooker first thing in the morning, set the timer, and leave the house for 8-10 hours. How cool is that??  Serve with a crisp salad.

PORK IN A SLOW COOKER

Ingredients:

3-5 pound butt pork roast (I used Farmer John's brand)
8-10 dashes of Worcestershire sauce
4 tablespoons of your favorite dry rub spice
1-2 teaspoons salt (if your dry rub spice is salt-free)
1 onion, sliced

3 carrots, chopped

Directions:

The day before, place meat in a plastic with the dry rub. Cover all over. Seal the bag and set in the refrigerator.


When you’re ready to cook, place the seasoned meat and vegetables in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered.




Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks. Internal temperature of pork roast should be between 190º F and 205º F.

Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.

Serve warm.







The winner for last week's giveaway is

Kaye K.

Congrats. I'll be getting in touch with you!

******************


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Saturday, January 21, 2012

Pork Loin Braised in Milk

by Peg Cochran


This recipe comes from Marcella Hazan’s The Classic Italian Cookbook. Although I’m half Italian, my grandmother never made anything quite like this dish—most probably because she was from southern Italy where dairy products were scarce and tomatoes were used more often.

This recipe might seem strange at first, but it yields a delicious, succulent pork roast with a wonderful, subtle flavor. There is just enough sauce to nap the meat and perhaps top some garlic mashed potatoes which make a wonderful accompaniment. With winter weather upon us, this makes a wonderful Sunday dinner…or anytime dinner for that matter.

I’m posting some pictures, but I have to admit I draw better pictures with words than I create with a camera! I decided to switch the camera mode to manual so I could turn out the flash (which was bleaching everything out too much) and it seems that the longer exposure requires a steadier hand than I possess. I swear, I hadn’t even broken into the wine yet when these were taken! Hopefully they will at least give you some idea of what to expect!

I’ve lightened the recipe a little—less butter and oil, and, since we never have anything but ½ % milk in the house, that is what I use. I’m sure the sauce would be even more delicious with whole milk!

Marcella warns that you may have over a cup of fat to remove when the roast is done, but my guess is that she’s used to dealing with European pork. Ours has become so lean that this yields surprisingly little fat.

1 TBL butter
1 TBL olive oil
2 lbs. pork loin
1 tsp. salt (or to taste)
Freshly grated pepper – 5 to 6 twists
2 to 2 ½ cups milk




Heat the butter and oil in a heavy lidded pan or Dutch oven until foam subsides. Add pork, fat side down, and brown, then turn and brown thoroughly on all sides.

Add the salt, pepper and milk (be sure to add the milk slowly so it doesn’t boil up and over). Allow the milk to come to a boil, reduce the heat to medium and partially cover. Cook for 1 ½ to 2 hours, basting occasionally (or, what I do is to simply turn the roast over.)





Remove the meat to a platter. If the milk has not darkened at all, boil rapidly until it begins to turn a light brown. Remove fat—the easiest way is to pour the liquid through a fat separator. Return milk to pan (and be sure to keep those coagulated milk clusters that give the sauce its flavor) and stir over medium heat, scraping up the browned bits from the bottom of the pan. Cook until the sauce reduces to a few tablespoons.



At this point, the sauce has a rather unusual appearance but a delicious taste! To make it look more like a sauce, I sometimes put it in a blender and whirl for a few seconds, but that is not necessary for the taste!

Slice meat into 3/8 inch thick slices, arrange on a platter and serve with sauce. Bon Appetit!

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