The method ofstuffing the roast is what I love so much about it. I made a delicious Garlic PorkRoast the last time I bought this cut ofporkand it was totally my inspiration for this recipe
Before we finish up with the pork chop lets take care of the sides. One of my wonderful readers asked if I had a good bone in pork chop recipe so this one is for you
Last year this was part of Whole Foods for the Holidays. How wet you like your stuffing, how dry the breadcrumbs were to begin with, and weather conditions will determine how much broth you will use
Recently inspired by Matt over at Real Food By Dad, who posts all sorts of fantastic waffle creations, I decided to re-create my cranberryandpecanstuffing into a waffle and top it with sliced turkey, a scoop of mashed potatoes and gravy
The cranberries and pears get all roastedand yummy–the perfect combination of tart andsweet–and when you add in the melty goat cheese, it’s just like a party on your plate
Apple and sage always make a great pairing withpork in all forms and I decided to prepare the roast ahead of time in a way that the meat would be infused with the fragrances while cooking…Â
Remove roastand set on a serving platter covered with a tent of aluminum foil. Rub the mixture onto the roast then place it and any remaining rub into the bottom of a slow cooker
When it was cooked it was cut into chunks and served with some plain white rice and a simple stir-fry of mixed vegetables with oyster sauce and sesame oil
You make sort of a paste and rub it on the pork, then roast for about an hour. This has lots of fat and must be cooked low and slow, but makes great pulled porksandwiches
Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate
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