Preheat oven to 325\u00b0.
With paring knife, make several small slits at intervals on pork.
Insert in slits half of the ginger. Combine rest of ginger and soy sauce; brush fat side of pork with part of mixture.
Brush several times during roasting.
Roast without a rack for 1 hour and 45 minutes, or until meat thermometer reads 185\u00b0.
Remove from oven; wait 20 minutes before carving.
Garnish with watercress and bananas, baked in orange juice.
Preheat the oven to 450\u00b0F.
Tuck the rosemary into the string around the pork. Place pork in large roasting pan. Rub with oil, then salt. Roast for 40 mins, or until rind blisters. Drain excess fat from dish.
Reduce oven temperature to 350\u00b0F. Roast pork for 1 hour.
Transfer pork to platter. Cover loosely with foil; let stand for 15 mins before carving.
alt and pepper all sides of pork roast.
When lard just begins
Preheat oven to 325\u00b0.
With the point of a sharp knife, make several cuts across the top of the roast, about 1 1/2 inches in depth, toward the center of the roast.
Insert garlic slivers and parsley into each cut.
Season the outside of the roast with the remaining ingredients.
Spread the mixture over the loin of pork and allow it to sit
Preheat oven to 350\u00b0.
Rub the sage, cinnamon and cloves over the surface of the pork.
Place it on a rack and roast the pork for 1-1/2 hours or until it registers 160\u00b0 on a meat thermometer. Let the roast rest for 15 minutes, then slice and serve.
erce a hole through trimmed pork roast and push prunes (or apricots
Season pork with salt and pepper.
Lightly dredge in flour. Place fat side up in roasting pan.
Add vegetables, seasonings and water.
Cook at 425\u00b0 for 30 minutes or until meat is well browned. Reduce heat to 325\u00b0 and cook 30 minutes more, basting frequently. Add more water if necessary.
Continue cooking and basting 45 minutes or until internal temperature reaches 180\u00b0 on meat thermometer.
Remove to platter.
Have your butcher cut through the bones in back to ease separating chops.
Have him trim all visible fat (he won't!).
Trim away all fat possible.
Rub the loin with salt, pepper and garlic. Season for two hours at room temperature if you will.
Heat oil in large pan and brown pork on all sides.
Pour off fat and add sherry.
Cover tightly and bake at 350\u00b0 for 2 1/2 hours.
moking. Meanwhile, season all sides of pork roast with salt and pepper and
r>roasting pan.
Sprinkle roast lightly with garlic.
Combine
>roast. Insert a piece of garlic in each of
structions in a bowl. Place roast, fat side up, on
Place the roast rib side down. Cut
lits in the pork roast. Place the roast into a roasting
Spread on all sides of pork roast. Place pork over onion and apples.
Trim pork roast of excess fat and pat
Put pork loin roast in a roasting pan. Combine first 7 ingredients and rub over the roast. Bake in preheated 325\u00b0 oven for 1 1/2 hours. Mix the applesauce, brown sugar, cinnamon and ground cloves. After the pork roast has been in the oven for the 1 1/2 hours, spread this applesauce mixture on top and sides of the roast and continue cooking for 2 hours longer or until tender.
n removing the roast).
Put 1/3 can of pork (or chicken
Preheat oven to 450\u00b0. Wipe loin pork with damp cloth.
In mixing bowl, combine salt, pepper, thyme and nutmeg.
Mix well. With fingers, rub the mixture over surface of pork, mainly on fatty part.
Place roast, fat side up, in roasting pan. Scrape carrots. Slice carrots and scatter around roast.
Peel onion and slice into rings. Scatter around roast.
Add cloves. Cut celery and add to roast. Add 1/2 cup beef stock, parsley
and bay leaf. Pour 1/2 cup wine or water around roast.
Add 1/2 cup beef stock.