What about pork loin roast in the pressure cooker?
socks
11 years ago
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John Liu
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agoRelated Discussions
Pork Loin Roast - anyone know how to cook?
Comments (18)This the one I have made for years and everyone loves it. So easy to do and tastes so good. Marinated Pork Roast ½ cup soy sauce ½ cup sherry 2 cloves garlic, minced 1 tbsp dry mustard 1 tsp ground ginger 1 tsp dried thyme 1 4 to 5 pound pork loin roast, boned, rolled and tied Cherry sauce Blend first 6 ingredients. Pour over meat in a plastic bag; set in deep bowl. Marinate in closed bag 2 to 3 hours at room temperature or overnight in the refrigerator. Occasionally press gab against meat to distribute marinade. Remove meat from marinade; place on rack in shallow roasting pan. Roast, uncovered at 325º for 2 ½ to 3 hours or till meat thermometer reaches 170º Baste with marinade during last hour. Serve with Cherry sauce. Serves 10 - 12 people. Cherry sauce 10 ounce jar cherry preserves 2 tbsp sherry 1 tbsp soy sauce Place all ingredients in a sauce pan and heat till preserves are melted. Serve over meat. I double the sauce recipe since it is so good and everyone puts it on their meat and rice. I serve this with steamed rice...See MoreJasdip's Slow Cooker Sesame Pork Roast
Comments (7)That's a great idea for the leftovers, when ya' got any, that is. I cooked a med-lg roast for the three of us for dinner. DS works a late shift and he did major damage to it when he got in from work so there was only enough left for sandwiches for DH & I for lunch. We're in the midst of DIY remodel and this was a perfect easy to do, no-fuss dish. I made up the marinade and marinated o/night & plopped it in the crock pot the next day. Served it w/ stir fried green beans and some leftover potatoes that I pulled out of the refrig. Oh, and I left the roast whole. The marinade permeated the roast just fine. No doubt also because you cook the roast in the [other half] marinade also. Any way, it's a great dish; wish I had about ten more so easy & delicious meals to get us through this remodel....See MoreBrined Pork Loin Roast
Comments (8)Okay here it comes...with a qualifier. The pork loin roast(actually two that had been bound together) was double freezer bagged in the downstairs freezer since last year's holiday time. I had forgotten all about it and when I unearthed it and there wasn't a bit of freezer burn so I thought I could still use it. Now maybe it did suffer, or maybe not, but the texture wasn't right and the meat was dry, even with the middle a slight pink. It took every bit of an hour and 40 minutes to get up to 140. I let it rest, but cripes it was nearly 8 pm! My parents ate it and I tried to, but DH just refused after his second bite and grabbed some salami and cheese! The compote was good, not garlicky, and the addition of some honey crisp apple slices was great! I'd make the compote again, but I'm sticking with pork tenderloin or Diana's brined chop recipe, they were both much better! One last thing, I don't have fresh herbs on hand so I used my Penzy's dried ones. That could have made a flavor difference, but for $1.89 a package that would have been close to $8 in fresh herbs for a few sprigs. Oh well, it's a good thing that my parents were the "company" tonight. The remainder of the pork is in the trash can and the kitchen is closed!...See MorePork Loin Roast
Comments (4)I've made this one for my family. Everyone liked it very much. Pork Loin Stuffed with Fuji Apples SELF : November 2005 by Santiago De La Cruz, executive chef at Lajitas Resort, TX Yield: Makes 4 servings 1/4 cup golden raisins 3/4 cup Riesling (or Gewurztraminer) 1 1/2 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved Pinch of cinnamon 2 lb center-cut boneless pork loin (ask butcher to make a 1-inch incision in the center all the way through) Sea salt Vegetable-oil cooking spray 1 medium onion, diced large 1 carrot, diced large 1 celery stalk, diced large 4 stems fresh rosemary 1/2 cup balsamic vinegar Heat oven to 375 F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.) Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150 F. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork. Here is a link that might be useful: Epicurious link....See Moresocks
11 years agosocks
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agosocks
11 years agoJohn Liu
11 years agofoodonastump
11 years agoJohn Liu
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agoJohn Liu
11 years ago
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John Liu