I am a baker not a cook.. pork roast help please

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Dar, Jan 1, 2012.

  1. Dar

    Dar Overrun With Chickens

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    as the title says I am a baker... Not a cook...

    so for dinner today I wanted a pork roast.. dont know why its been a while since we had it and I have been kinda craving it... theres nothing better then a pork roast and apple sauce...

    so I have a small pork roast and 4 tenderloins (family coming over) in a roasting pan.. I have chopped 4 apples and scattered them around the pan and have added 1 cup of apple juice and 1 cup of water.

    What I am hoping will happen is this:

    When the roast and tenderloin is about 95% done I am taking the foil off the roasting pan and letting the top element seer the meat... when hubby is cutting I want to drain the now cooked apples and juices and simmer them down making a glaze ...

    will this work?

    if not please tell me how to O wise cooks out there...
     
  2. BrattishTaz

    BrattishTaz Roo Magnet

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    I can't help you with the glaze much. I do know you have to really watch the salt if you plan to reduce the juices or it will be [​IMG]. I usually just spoon a bit of the drippings over the sliced pork while in the serving dish. I also throw sliced onion and carrots in while it is cooking. The combination works very well.
     
  3. redhen

    redhen Kiss My Grits... Premium Member

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    I dont use a glaze on my pork roasts..
    But the apple juice and cooked down apples cooking with the roast will give it a gooood flavor. You can use a turkey baster and just keep basting the roast with the apple juices... yum!
    What i do for my pork roast is put little holes in the meat and stick little slices of garlic into them. and then i rub the meat down with gravey master(browning liquid stuff)... then i season the roast, with a lot of black pepper and other spices like season salt and garlic/onion powder..etc..
    I also set the roast on a chunked/cut up onion, with some water in the bottom of the pan, and the onion cooks with the roast and then after the roast ic cooked i make my gravy with those juices..
     
  4. Dar

    Dar Overrun With Chickens

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    Quote:I am going to keep basting it... i lightly dusted it with cloves and ginger...

    I am all potatoed and carroted out with the BIG holiday dinners so I have risotto and corn planned for sides
     
  5. redhen

    redhen Kiss My Grits... Premium Member

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    Quote:I am going to keep basting it... i lightly dusted it with cloves and ginger...

    I am all potatoed and carroted out with the BIG holiday dinners so I have risotto and corn planned for sides

    Sounds yummy!! [​IMG]
     
  6. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Risotto and corn sound good. Some day when you have a large piece of loin (you know essentially a large boneless pork chop) do try this roasted pork loin recipe of mine, if you have pets they'll be hanging out near the oven after about the first 1/2 it's in. Super easy and quite good.

    https://www.backyardchickens.com/forum/viewtopic.php?id=163226
     

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