roast pork

How to Cook Roast Pork Step by Step

Roast pork

  • 1 3-pound pork loin center rib roast
  • salt
  • pepper
  • butter or margarine (optional)
  • water or chicken broth
  • ¼ cup all-purpose
  • flour or 2 tablespoons
  • cornstarch

Instructions:

  • Place roast, fat side up, on rib bones in an open roasting pan. Sprinkle meat lightly with salt and pepper.
  • Insert meat into the center of the roast. Roast in 325 0F. oven 1½ to 1¾ hours until thermometer reaches 170 0F. Remove roast to a platter.
  • Into 2-cup measure, pour pan drippings (set pen aside). Let stand a few seconds until fat separates from meat juice.
    Skim ¼ cup fat from the drippings into a 1-quart saucepan. (add butter or margarine if necessary, to make ¼ cup).
  • Add ¼ cup water to roasting pan; stir until brown bits are loosened; add to meat juice in a cup and add enough water or chicken broth to make 2 cups liquid. Into fat in saucepan over medium heat, blend flour or cornstarch, I teaspoon stir, and ¼ teaspoon pepper. Gradually stir in meat-juice mixture and cook, stirring constantly, until gravy is thickened. Pour into a gravy boat to serve hot with roast.
  • To carve, cut away backbone; discard. Cut along each side of the rib bone. Alternate slices will bone. Alternate slices will contain rib bone.

Prune-stuffed Roast Pork

  • ½ 12-ounce package pitted prunes
  • 1 cup boiling water
  • 1 4½ -to 5-pound pork loin center rib roast
  • ½ teaspoon pepper salt ground ginger
  • 3 tablespoons all-purpose flour
  • ½ cup half-and-half
  • 1 teaspoon red currant jelly

Instructions:

  • In a medium bowl, soak the prunes in boiling water for 30 minutes.
  • Drain the prunes thoroughly and pat them dry on paper towels.
  • With a long, narrow, sharp knife, pierce through the center of the roast from one end to the other, twisting the knife slightly as you cut to form a long slit in the meat.
  • Pack prunes into the slit with the handle of a wooden spoon or fingers.
  • Sprinkle roast with pepper, teaspoon salt, and l teaspoon ginger. Place the roast, fat side up, in a shallow open roasting pan.
  • Insert meat thermometer, being careful not to touch bone or stuffing. Roast in 325 0F. oven 2 to 2½ hour until thermo-meter reaches 170 0F.
  • 7When done, place the meat on a heated platter and make gravy: pour drippings into a 2-cup measure; let stand a few seconds until fat separates. Return 3 tablespoons of fat to pan; spoon of any remaining fat. Over low heat, stir in flour. Add enough water to drippings to make 1 cup; stir into the flour mixture, scraping to loosen brown bits. Stir in half-and-half, jelly, ¼ teaspoon ginger, and salt to taste; cook until gravy is thickened. Pass gravy separately.

Poke Roast with Piquante Sauce

  • 1 4-round pork loin blade roast
  • 1 8-ounce can tomato sauce
  • ½ cup packed light brown sugar
  • ¼ cup cider vinegar
  • ¼ cup dark corn syrup
  • 1 tablespoon cornstarch
  • 1/8 tablespoon pepper
  • ¼ cup of water

Instructions:

  • Place pork roast, fat side up, on a rack in an open roasting pan. Insert meat thermometer into the center of the roast, being careful not to touch bone. Roast in 325 0F. oven about 2¾ hours or until the thermometer reaches 170 0F.
  • Meanwhile, prepare the sauce: In an l-quart saucepan over medium-high heat, cook remaining ingredients, stirring constantly, until mixture is smooth and thickened; set aside. During the last 30 minutes of roasting time, brush the meat generously two or three times with tomato-sauce mixture.
  • To serve, place the roast on a warm platter. Let stand 15 minutes for easier carving. Pour sauce into a sauceboat and pass separately.

Pork-and-Onion Kabobs

  • 2 pounds pork shoulder blade (Button) roast, boneless
  • ½ cup of soy sauce
  • 2 tablespoons chili sauce
  • 2 tablespoons honey
  • 1 tablespoon minced green onion
  • 1 tablespoon curry powder, salad oil
  • 3 medium onions, each cut into chunks

Instructions:

  • Trim excess fat from a pork roast, cut meat into 1-inch cubes.
  • For marinade, in a medium bowl, combine soy sauce and the next 5 ingredients. Stir in the meat cubes. Cover and refrigerate at least 3 hours, stirring meat occasionally.
  • About 1 hour before serving: Prepare outdoor grill for barbecuing. Meanwhile, on 4 lone skewers (about 18 inches), thread pork cubes alternately with onion (reserving the marinade).
  • Place skewers on grill over medium coals; cook 20 minutes or until pork is tender, basting meat and onion frequently with reserved marinade and turning skewers occasionally.

Threading the skewers: Alternately thread pork cubes and onion chunks onto each skewer. Reserve the marinade for basting.

Basting the kabobs: During cooking, frequently baste both the meat and onion with reserved marinade.