Texas Wild Pork Roast For Two Recipes

PORK ROAST DINNER FOR TWO

Steps:

• Preheat oven to 400F. Have a roasting pan ready.
• Season the pork on both sides with salt and pepper.
• Heat oil in a large skillet. Once hot, add the pork fat side down. Cook until brown, about 4 minutes. Flip and cook the other side until brown, about 4 minutes.
• Turn the pork onto one side and sear for 1 minute or until brown then sear the remaining side for 1 minute or until brown. Transfer pork to a plate.
• Drain the excess oil from the skillet. Very carefully, add the broth to the skillet (it will sputter so add a little bit then once it settles down add the rest). Stir and scrape up any brown bits left behind from the pork.
• In a large bowl add the onion, potatoes, garlic, celery, carrot, and rosemary. Add broth mixture and salt to taste then stir until coated. If the vegetables don't seem fully coated, add a little bit of olive oil. Transfer to the bottom of the roasting pan.
• Add pork fat side up on top of vegetables. Roast for 35-40 minutes or until the internal temperature of the pork is between 145-165F. Transfer the pork to a plate and tent with some foil to keep it warm. Let it rest while you make the gravy. If the vegetables aren't soft enough, roast the vegetables another 5-10 minutes while the pork rests.
• For the gravy: Place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid back into the roasting pan. Alternatively, you can use a medium saucepan.
• Heat the pan on the stove until hot. Add butter and cook until melted, scraping up any bits stuck in the pan.
• Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
• Slowly stir in the broth. Bring to a boil then cook until thickened, about 5 minutes. Stir in the milk and any juices accumulated from the pork resting. Taste and add more salt if necessary (I added 1/4 teaspoon kosher salt). Serve with pork and vegetables.

TEXAS WILD PORK ROAST FOR TWO

Steps:

• Combine pork loin, mushrooms, lemon juice, onion, garlic, salt, and black pepper in a slow cooker. Pour beer on top.
• Cook on Low until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 1/2 to 4 hours.

CROWN ROAST OF PORK WITH WILD RICE STUFFING

Steps:

• Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat side of each rack faces outward. Tie a second piece of twine around the crown directly below the rib bones. Season with salt and pepper; let stand at room temperature for 30 minutes.
• In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan.
• Roast for 15 minutes; reduce heat to 375 degrees and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 140 to 150 degrees, about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked all over.)
• Remove from oven; let stand 20 minutes on the rack before transferring it to a serving platter. Remove twine and fill with cooked Wild Rice Stuffing. Garnish with rosemary and plums.

BAREFOOT CONTESSA'S BEST ROASTED PORK

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!