Pork  Roast  with  Apple  Topping






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




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






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






1/4 cup packed brown sugar

1 tablespoon cornstarch

1 cup orange juice

1/3 cup water

1 tablespoon Dijon mustard





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






Standing  Beef  Rib  Roast






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




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

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