New dutch oven, 3# boneless pork roast - need recipe

jennJanuary 3, 2014

After staring at a marked-down Le Creuset dutch oven for almost $300 at Home Goods, we decided to think about it before forking out the money. Our next stop was Costco, where we unexpectedly found a Kirkland Signature Dutch Oven MADE IN FRANCE, the same size as the 'other' one but only $70. The reviews I've seen everywhere are excellent.

We have a 3# boneless pork loin roast that I'd like to cook in the new dutch oven. Anyone have a favorite T&T recipe?

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may_flowers

I smear it with mustard, brown sugar, and seasonings, wrap it tightly in foil, set it in a baking dish, and let it simmer in its juices for a few hours at 275. Then I give it a quick brown in a shallow pan on 400 convection. I think you could substitute a tightly covered dutch oven for the foil. It always comes out tender.

    Bookmark   January 3, 2014 at 8:36PM
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annie1992

This is my favorite way to make pork roast:

APPLE CIDER BRINED PORK ROAST

3 cups apple cider
3 cups water
1 bay leaf
1/4 cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 � tsp chopped fresh rosemary
1 � tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to � cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

Annie

    Bookmark   January 3, 2014 at 11:50PM
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lizbeth-gardener

Annie: Your pork recipe sounds like something we would enjoy. The amount for the reduction of cider has those funny characters-is it reduced to one and 1/2 cups? Also same question on rosemary and sage. I assume it is also one and 1/2 tsp.for each? Sorry, I tried changing the view encoding, but it just gives me other funny characters! Some times it works and some times not.

    Bookmark   January 6, 2014 at 12:43AM
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malna

Here's the copy I saved sans funky characters:

APPLE CIDER BRINED PORK ROAST

3 cups apple cider
3 cups water
1 bay leaf
1/4 cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to 1/4 cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

    Bookmark   January 6, 2014 at 7:11AM
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lizbeth-gardener

Thanks, Maina- I would have had that reduction amount way off!

    Bookmark   January 6, 2014 at 11:31AM
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