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Pork Roast with Apple
Topping
INGREDIENTS:
•
1 boneless pork loin
roast (3 to 3 1/2 pounds), trimmed
•
1/2 teaspoon poultry
seasoning
•
1 jar (10 ounces) apple
jelly
•
1 cup apple juice
•
1/2 teaspoon ground
cardamom
•
1 cup chopped peeled
tart fresh apples
•
3 tablespoons chopped
fresh or dried cranberries
•
5 teaspoons cornstarch
•
2 tablespoons water
DIRECTIONS:
Preheat oven to 325 degrees.
Place roast on a rack in a shallow roasting
pan and rub with poultry seasoning.
Bake, uncovered for 2 1/2 hours or until a
meat thermometer reads 160°.
For Topping,
combine the apple jelly, juice and cardamom
in a saucepan.
Cook and stir over low heat until smooth.
Add apples and cranberries; cook until
tender, about 5 to 10 minutes.
Combine cornstarch and water until smooth;
stir into apple mixture.
Bring to a boil.
Cook and stir for 1 to 2 minutes or until
thickened.
Remove roast from oven and let stand for 10
minutes before slicing.
Serve with apple topping.
Serves 8 - 10
(Provides about 2 cups of topping)
Orange Glazed
Pork Loin
INGREDIENTS:
•
1 boneless whole pork
loin roast (5 pounds)
•
1 teaspoon salt
•
1 garlic clove, minced
•
1/4 teaspoon dried thyme
•
1/4 teaspoon ground
ginger
•
1/4 teaspoon pepper
GLAZE
• 1/4 cup packed brown sugar
•
1 tablespoon cornstarch
•
1 cup orange juice
•
1/3 cup water
•
1 tablespoon Dijon
mustard
DIRECTIONS:
Preheat oven to 350 degrees.
Combine the salt, garlic, thyme, ginger and
pepper; rub over entire roast.
Place roast with fat side up on a rack in a
shallow roasting pan.
Bake, uncovered for 2 hours.
For Glaze,
in a saucepan, combine brown sugar and
cornstarch.
Stir in the remaining glaze ingredients until
smooth.
Bring to a boil; cook and stir for 2 minutes.
Brush some of the glaze over roast.
Bake 1 hour longer or until a
meat thermometer reads 160°, brushing occasionally with glaze.
Let stand for 10 minutes before slicing.
Serve with remaining glaze.
Serves 12 - 16
INGREDIENTS:
•
1 bone-in beef rib roast
(6 to 7 pounds)
•
1 tablespoon
lemon-pepper seasoning
•
1 tablespoon paprika
•
1 1/2 teaspoons garlic
salt
•
1 teaspoon dried
rosemary, crushed
•
1/2 teaspoon cayenne
pepper
•
2 cups boiling water
•
1 teaspoon beef bouillon
granules
DIRECTIONS:
Preheat oven to 325 degrees.
Combine lemon pepper, paprika, garlic salt,
rosemary and cayenne; rub over roast.
Place roast with fat side up in a large roasting
pan.
Insert a meat thermometer.
Bake, uncovered, until roast reaches desired
doneness.
25 to 27 minutes per pound for medium-rare
(145° on thermometer)
27 to 30 minutes per pound for medium (160° on
thermometer)
32 to 35 minutes per pound for well done (170° on
thermometer)
Remove to serving platter and keep warm.
Let stand for 15 minutes before carving.
Pour meat juices from roasting pan into a glass
measuring cup.
Skim off fat.
Add boiling water and bouillon to roasting pan
and stir to remove drippings.
Stir in meat juices.
Serve with the roast.
Serves 10 - 12
 
Salem's Den © Salem
2004
and Beyond
Created
by Salem of
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