Are you craving a juicy, fall-off-the-bone pork roast that's sure to be a hit at your next family dinner? Navigating the vast culinary landscape of pork roast recipes can be daunting, with countless variations claiming to deliver the perfect dish. Finding the recipe that suits your taste and cooking preferences can be a challenge. Look no further! This comprehensive guide will lead you through the culinary maze, presenting the crème de la crème of pork roast recipes designed for a 4-pound cut. Get ready to embark on a culinary journey that will transform your kitchen into a tantalizing haven of savory aromas and irresistible flavors.
Let's cook with our recipes!
EASY 4-INGREDIENT PORK ROAST
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
- Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
- Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
- Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
- Slice and serve with your choice of sides. Enjoy.
Nutrition Facts : Calories 546 kcal, Carbohydrate 0 g, Cholesterol 227 mg, Fiber 0 g, Protein 75 g, SaturatedFat 8 g, Sodium 321 mg, Sugar 0 g, Fat 25 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROAST PORK
Steps:
- Preheat oven to 325 degrees. Pierce the roast in several places with a two-pronged fork. Force some minced garlic into each hole, again with the aid of the fork. Sprinkle liberally with salt and pepper. Place the bay leaves in the bottom of the roasting pan. Place the roast on top, fat side up. Combine vinegar and thyme, and pour evenly over the roast. Place in oven, allowing 35 minutes baking time per pound. Baste occasionally.
STUFFED PORK ROAST
My mother gave me this recipe from Southern Living Magazine, many years ago, when I was looking for something different for Christmas Dinner.
Provided by Souzette
Categories Pork
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Buy a boneless, rolled pork loin.
- Rolled pork loin comes in two pieces.
- Cut each one lengthwise to, but not through, the other side.
- Open the meat like a book and pound to 1/2 inch thickness.
- Sprinkle each side with 1/4 teaspoons each of salt, pepper, and coriander.
- To prepare stuffing:.
- Cook sausage until slightly pink; drain well and pat dry with paper towels.
- Combine sausage and the next 9 ingredients; set aside.
- Lay out enough 10" pieces of string, spaced 2 inches apart, the length of meat.
- Place one piece of meat on strings, with strings crossing under meat horizontally.
- Spoon stuffing mixture evenly down center of one piece of meat.
- Top with remaining pork rectangle.
- Tie securely with the string at 2 inch intervals, securing sides together.
- Trim loose ends of string.
- Place roast on a greased rack in a shallow roasting pan.
- Insert a meat thermometer into the thickest portion of the meat, making sure it doesn't touch fat or stuffing.
- Bake at 325 degrees for one hour and 30 minutes or until meat thermometer registers 145 degrees.
- Combine cherry preserves and orange marmalade; stir well.
- Brush roast with preserve mixture.
- Bake an additional one hour or until thermometer registers 160 degrees, basting often.
- Allow approximately 30-35 minutes per pound.
SUNDAY PORK ROAST IN A DUTCH OVEN
This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.
Provided by TeeResa
Categories Very Low Carbs
Time 2h5m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
- Preheat oven to 300 degrees.
- Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
- When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
- *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
- Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.
Tips:
- Choose the right cut of pork roast. Look for a pork shoulder, pork butt, or pork loin roast. These cuts are all good for slow cooking and will result in tender, flavorful meat.
- Season the pork roast well. Rub the roast with your favorite spices, herbs, and seasonings. You can also marinate the roast overnight for even more flavor.
- Sear the pork roast before cooking. This will help to create a nice crust on the outside of the roast and lock in the juices.
- Cook the pork roast on low heat. This will help to prevent the roast from drying out. Cook the roast for at least 4 hours, or until it is fall-apart tender.
- Let the pork roast rest before serving. This will help the juices to redistribute throughout the roast, making it even more tender and flavorful.
Conclusion:
Cooking a 4-lb pork roast is easy if you follow these tips. With a little time and effort, you can create a delicious and satisfying meal that your family and friends will love. Pork roast is a versatile dish that can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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