[imcarthur]

Oven Roast Pork

You can use this method for almost any pork roast. It is retardedly easy. I typically use a meaty centre-cut loin – about 5 - 6 inches for a family of 4. It works just as well with the fattier cuts or with a bone-in rib rack.

Heat oven to 350.

Season meat with salt & pepper. Cut bacon strips in half & drape over the meat – overlapping slightly. Stick in your good dial thermostat (see Standing Rib Roast recipe above).

Splash some oil in a roasting pan & plop in the meat.

Pull it at 160 for a nice juicy roast. It’s overcooked & tough at 180. In the last stages, the temp goes up a degree a minute, so monitor it. Cover with foil & let stand for at least 10 minutes. Slice thinly.

Accessories: Mashed potatoes or plain rice. The temps are too low to properly cook potatoes imho. They will cook, but they will be mushy chunks. I usually make gravy & Yorkshire pudding with this. (see Standing Rib Roast recipe above)

Variations:

Roast Crown of Pork

This feeds a crowd. And everybody will ooh & aah. Buy a about a 20” bone-in rib rack. Figure 1 rib per person with a few extra, although your results may vary. Buy some of the fancy paper leg hats while you’re at it.

Stuffing:

1 med onion
1 celery stalk (if you have it or not if you don’t)
Stale bread – whatever you have that isn’t mouldy or just put some bread on a pan in the oven for ½ hr at 300. Chop up the bread into ½ cubettes.
About ½ tsp powdered sage (or poultry seasoning) – add to taste – this stuff has a strong distinctive flavor - celery salt also works too for a variation
Salt & pepper (easy on the salt if you used celery salt)
¼ cup butter

Heat lots of butter in a frypan over med heat throw in everything above. You may need more butter as the first bit is absorbed but your arteries will harden with each extra dab. Good stuff, though. Fry until bread is slightly browned & remove from heat & cool slightly.

Note: This is all all-purpose stuffing recipe. It works equally well with chicken, turkey & pork. You can add mushrooms & other crap if you wish.

Season the meat with salt & pepper & tie it in a circle with a natural well in the middle. Put tinfoil on the ends of the legs or they’ll burn. Put the stuffing in the well in the middle. As much as you can. You can throw some bacon slices on top too for extra flavor if you wish.

Cook as above.

After it has stood, remove the foil from the ends & put on the hats. The table will erupt in applause when you serve it.

Stuffed Pork Loin

Buy a meaty center-cut pork loin. The trick to this one is the cutting of the meat. Cut down the length of the meat – in about ¾”. Then cut horizontally circling in to the center to make a long ¾” thick flat continuous piece of meat which will be the width of whatever size you bought. Understand?

Make the stuffing as above.

Cover the meat slab with the stuffing & roll it up jelly-roll style. Tie reasonably tightly with some kitchen string at both ends. Stick any stuffing that falls out back in.

Layer with bacon slices & cook as above.

Slice 1/2" thick & arrange on a platter being careful not to mess up the nice spiral look. Expect applause as above.

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Ian