ISO: ISO: Steve2inLA . A question about your mom's pork roast....
- Thread starter dawn_mo
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steve2-in-la
Well-known member
Gin? Whoa. Mom coulda used a shot of gin every now and then but never in the pork...roast.
Personally, I use a little coarsely pounded fennel seed on it from time to time but that's about as close to gin as it gets.
Personally, I use a little coarsely pounded fennel seed on it from time to time but that's about as close to gin as it gets.
dawn_mo
Well-known member
Thanks Steve...REC: Steve's Mom's Pork Roast
I am now going to have to find the recipe that I am thinking of, grrrrrr.
The roast turned out wonderful, as usual. I added a little bit of Monterey Steak Seasoning, since I was in a hurry. Served it with Ev's Briami, a great dinner. Thanks for the recipe.
Here is the recipe for anyone who would like to try it:
* Exported from MasterCook *
Mom2's PORK ROAST
Recipe By :Steve2inLA
Serving Size : 1 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
3 pounds pork roast -- (3 to 4)
fresh Lemon juice
Soy Sauce
Garlic Powder
Garlic Salt
fresh ground Black pepper
flour
butter
chicken stock
Pierce roast all over , then season with lemon juice, soy, garlic powder, salt and pepper. Place meat, fat side up, on a rack in a roasting pan and bake at 350 degrees F for 1/2 hour per pound. Then, remove pan from oven and let cool 1/2 hour. Wrap the meat in several layers of tin-foil and return the foil-wrapped meat (without the pan) to the oven for another hour at 350. When you remove the foil-wrapped roast from the oven, let it cool about 15 minutes then,
drain juice into the roasting pan. Stir the juices together scraping up what bits you can. Pour THAT mixture into a fat separating- measuring cup. Pour 1/4 cup of the separated fat into a 3 quart saucepan, reserving the juice for
later. (If for some reason there isn't 1/4 cup of fat, use enough butter to make up the difference.) Add 1/4 cup flour to the fat, stir well and over medium-heat, cook until the mixture starts to brown slightly (5-10 minutes.) Turn the heat off and use a whisk to stir in the juices from the roast and enough stock to make 3 cups of liquid. When you have stirred all the lumps out of the gravy, return to heat until it thickens to the consistency you desire. You may have to add more stock (I've also used milk, sherry and fruit juices.) to keep it the right thickness. Then, correct your
seasonings and serve. This makes terrific sandwiches the next day if there are any leftovers! Enjoy!
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I am now going to have to find the recipe that I am thinking of, grrrrrr.
The roast turned out wonderful, as usual. I added a little bit of Monterey Steak Seasoning, since I was in a hurry. Served it with Ev's Briami, a great dinner. Thanks for the recipe.
Here is the recipe for anyone who would like to try it:
* Exported from MasterCook *
Mom2's PORK ROAST
Recipe By :Steve2inLA
Serving Size : 1 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
3 pounds pork roast -- (3 to 4)
fresh Lemon juice
Soy Sauce
Garlic Powder
Garlic Salt
fresh ground Black pepper
flour
butter
chicken stock
Pierce roast all over , then season with lemon juice, soy, garlic powder, salt and pepper. Place meat, fat side up, on a rack in a roasting pan and bake at 350 degrees F for 1/2 hour per pound. Then, remove pan from oven and let cool 1/2 hour. Wrap the meat in several layers of tin-foil and return the foil-wrapped meat (without the pan) to the oven for another hour at 350. When you remove the foil-wrapped roast from the oven, let it cool about 15 minutes then,
drain juice into the roasting pan. Stir the juices together scraping up what bits you can. Pour THAT mixture into a fat separating- measuring cup. Pour 1/4 cup of the separated fat into a 3 quart saucepan, reserving the juice for
later. (If for some reason there isn't 1/4 cup of fat, use enough butter to make up the difference.) Add 1/4 cup flour to the fat, stir well and over medium-heat, cook until the mixture starts to brown slightly (5-10 minutes.) Turn the heat off and use a whisk to stir in the juices from the roast and enough stock to make 3 cups of liquid. When you have stirred all the lumps out of the gravy, return to heat until it thickens to the consistency you desire. You may have to add more stock (I've also used milk, sherry and fruit juices.) to keep it the right thickness. Then, correct your
seasonings and serve. This makes terrific sandwiches the next day if there are any leftovers! Enjoy!
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dawn_mo
Well-known member
Found it, thank goodness REC: Yummy Pork Roast
I am so glad I am not imagining recipes. However, I do not know who to credit this recipe to. Sorry about that.
* Exported from MasterCook *
YUMMY PORK ROAST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
1 cup soy sauce
1/2 cup cooking oil
1/4 cup gin
4 mashed cloves of garlic.
1 pork roast
Marinate in refrigerator overnight, turning it 2 or 3 times while marinating.Then, if boneless, grill until pork is done. If bone-in, roast in oven, fat side up at 325 degrees for 30 minutes per pound. Let rest for 10 minutes, then carve.
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I am so glad I am not imagining recipes. However, I do not know who to credit this recipe to. Sorry about that.
* Exported from MasterCook *
YUMMY PORK ROAST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
1 cup soy sauce
1/2 cup cooking oil
1/4 cup gin
4 mashed cloves of garlic.
1 pork roast
Marinate in refrigerator overnight, turning it 2 or 3 times while marinating.Then, if boneless, grill until pork is done. If bone-in, roast in oven, fat side up at 325 degrees for 30 minutes per pound. Let rest for 10 minutes, then carve.
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dawn_mo
Well-known member
I don't remember what kind of roast I used
but I am going to make it with a boneless pork loin and do it on the grill. I am going to make it on the grill tonight, and I will let you know how it turns out. By the wording of the recipe, I think you could use a pork butt or shoulder too.
but I am going to make it with a boneless pork loin and do it on the grill. I am going to make it on the grill tonight, and I will let you know how it turns out. By the wording of the recipe, I think you could use a pork butt or shoulder too.