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.
he loin of pork and allow it to sit at room temperature for at
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.
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.
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.
harp knife, cut along length of pork loin without cutting all the way
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.
Heat oven to 350\u00b0.
Make small slits on all sides of pork. Insert garlic.
Rub meat with olive oil. Rub on salt, pepper and rosemary. Place meat on a rack in roasting pan. Bake 1 1/2 to 2 hours (thermometer reads 160\u00b0). Let stand 15 minutes before carving.
Toast caraway seed in dry small skillet over medium heat, stirring constantly, 2 minutes.
Rub pork with coarse salt, thyme, paprika, marjoram and pepper.
Make slits, about 3/4-inch deep and 2 inches apart, in surface of pork with a small sharp knife. Insert bits of minced garlic and the caraway seed into slits.
egrees F (175 degrees C) for 1 hour.
Prepare the
e outer shells of the tomatoes.<
ill to high. Place the pork, flesh side down, on
at dry. Heat 2 tablespoons of butter and the oil in
Preheat oven to 425\u00b0.
Sprinkle pork on both sides with salt, pepper and thyme.
Make 4 gashes in top of loin and insert one sliver of garlic into each gash.
Put pork in roasting pan and place onions in halves around the loin.
Place in oven and bake for 30 minutes.
Pour off fat and add wine and broth.
Return to oven at 375\u00b0.
Bake for 45 minutes.
r roasting pan and brown pork quickly on all sides.
everal small slits in the pork roast. Place the roast into
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.
sing kitchen twine, tie the loin so it holds together or
Brown pork loin well on all sides in kettle or Dutch oven; remove from pan.
(Or brown in a large, heavy roasting pan on surface burners.)
Saute onions and carrots in pork drippings until soft.
Stir in beer, salt, pepper and bay leaf (if substituting butter beans for carrots, add them at this point). Return pork to kettle and cover.
(If using roasting pan, cover tightly with aluminum foil.)
Braise in a 350\u00b0 oven for 2 hours, or until pork is tender when pierced with two-tined fork.
Place pork on a platter and keep warm.