Tender Pork Roast Recipes

TENDER PORK ROAST

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a serving platter and keep warm. If desired, skim fat from cooking juices and thicken for gravy.

PORK ROAST RECIPE

Steps:

• Take your pork shoulder out of the fridge and allow it to sit at room temperature for almost 30 minutes before starting cooking it.
• Add olive oil to the meat to cover it evenly, rubbing the meat. Combine all spices into a small bowl and add them to the meat, rubbing evenly. Season with salt and pepper too. Set aside.
• Add butter to a large skillet and sear the meat for 2-3 minutes on all sides. Remove from the pan and add it to the roasting tray together will all the juices left in the pan. Add fresh rosemary to the tray too.
• Preheat oven to 300°F.
• Cover the tray with aluminum foil and place it in the oven.
• Allow to cook for almost 40 minutes per pound. My pork shoulder was close to 2 lbs and was ready in just about 90 minutes. Check the temperature using cooking thermometer to see if it's done: around 140-150F for medium rare and close to 165F for medium done.
• Take the roast out of the oven and allow to rest for 10 minutes before carving it.

TENDER SLOW COOKED PORK ROAST

Steps:

• Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

TENDER ROAST LOIN OF PORK

Steps:

• Rub roast with salt and pepper.
• Sprinkle with rosemary.
• Heat oil in heavy skillet (oven proof).
• Brown roast on all sides.
• Add water.
• Cover tightly with foil.
• Bake at 325* for 4-5 hours.

CLASSIC TENDER PORK ROAST

Steps:

• Preheat oven to 450°F.
• Combine shallots, bay leaves, salt, allspice and ginger in a small bowl.
• Add generous amounts of pepper.
• Rub above mixture onto pork surfaces.
• Set pork on a rack in a roasting pan.
• Roast pork until thermometer inserted into centers registers 150F (about 25 minutes).
• Cool slightly.
• Can be prepared 1 day ahead.
• Bring pork tenderloins to room temperature before serving.
• For Sauce:.
• Combine first 6 ingredients in a heavy saucepan.
• Season with pepper.
• Simmer until sauce is slightly syrupy, about 10 minutes.
• Can be prepared 1 day ahead (cover and refrigerate).
• Reheat until warm to hot.

MOST TENDER PORK LOIN ROAST EVER

Steps:

• Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
• Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
• Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
• Cover bake at 325°F for 2 1/2 hours.
• If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

JUICY TENDER (CABBAGE WRAPPED) PORK ROAST

Steps:

• Remove 6-8 outer leaves of cabbage.
• Cut thick rib out of the center of the leaf, just the thick part only, cutting in no farther than 1/4-1/3 of the leaf.
• Cut off root ends of green onions, (you'll need a small bunch), separate leaves.
• In dutch oven or pot, bring 3 qts. water to a boil. Cook cabbage leaves in boiling water for 3-5 minutes til pliable.
• With tongs, remove cabbage leaves to colander.
• Add green onions to boiling water and blanch 10 seconds til just wilted.
• Drain and pat dry with paper towel.
• Preheat oven to 350º. Trim all fat from roast.
• In very small bowl, mix thyme, pepper and 1 teaspoons salt. Rub roast with thyme mixture.
• Wrap roast in wilted cabbage leaves.
• Tie leaves with green onions. If you have trouble with this, you can always use string. (You kinda have to tie 2 green onions together to be long enough.).
• Place roast in roasting pan, add 2 cups chicken bouillon.
• Roast 1 hour, basting 2-3 times with bouillon juices.
• Remove and let set at least 10 minutes. Remove cabbage and green onions. Discard or coarsely chop and serve with roast.
• Slice, and serve with strained pan juices.

TENDER PORK ROAST IN THE SLOW COOKER

Steps:

• Cut roast in half; place in a 5-qt. slow cooker.
• Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm.
• If desired, skim fat from pan juices and thicken for gravy.