Roast Dishes

Harvest Roast Pork

Ingredients:
3 lb.. boneless pork
   shoulder roast
2 tbsp. cooking oil
1 med. onion, wedged
1 tbsp. instant beef
   bouillon granules
1 tsp. dried crushed
   basil
1 bay leaf
1 med. acorn squash
4 med. potatoes, peeled
   and quartered
3 lg. carrots, thinly sliced
1/4 cup all purpose flour Trim fat from meat. Sprinkle with salt and pepper. In a dutch oven brown meat on all sides in hot oil. Drain fat. Add onion, bouillon, basil, bay leaf, 1 1/2 cups water, and 1/4 tsp. pepper. Bring to boiling; reduce heat. Cover and simmer for 75 minutes. Cut squash in 1/2 lengthwise, discard seeds. Cut each half into four pieces. Add squash, potatoes, and carrots to meat. Return to boiling and reduce heat. Simmer for 25-30 minutes or till tender. Remove meat and veggies from pan. Discard bay leaf.
For sauce, skim fat from pan juices. Measure 1 1/2 cup juices. Stir in 1/2 cup cold water into flour; stir in reserved juices. Cook and stir till thickened and bubbly. Cook and stir one minute more. Season to taste. Pass with meat. Serves 8.

Roast Pork with Butter Mushroom Sauce

Ingredients:
2 cups finely chopped
mushrooms
1 3/4 cups finely chopped
   green onions
1/4 cup butter
1/4 cup dry white wine
3/4 cups soft bread crumbs
1/2 cup shredded carrot
4-5 lb. pork loin center
   rib roast, backbone loosened
   (8 ribs) For stuffing, cook mushrooms and green onions i butter till tender. Stir in wine. Bring to boiling, then reduce heat. Simmer 5 min. or till liquid evaporates. Remove from heat. Stir in bread crumbs, carrot, 1/4 tsp. salt, and 1/8 tsp. pepper. Place roast, rib side down, in a shallow roasting pan.
On meaty side,, cut a pocket above each rib, and spoon stuffing into pockets. Insert meat thermometer. Roast on 375 2-3 hours or till thermometer registers 170. Cover loosely with foil after one hour. Cover and let stand 15 min. before carving. Slice between ribs. Serve with mushroom butter sauce. Serves 8.
Mushroom butter sauce:
Combine 1 cup sliced mushrooms, 1/4 cup dry white wine, and 1 tsp. fine herbs. Bring to boiling and reduce heat. Simmer 5-7 minutes or till most of the liquid is evaporated.
Stir in 1/2 cup whipping cream, 1 tsp. instant chicken bouillon
granules, and 1/8 tbsp. pepper. Heat through. Remove from heat. Using a wire whisk, stir in 1/2 cup butter, 1 tbsp. at a time, till melted. Stir in 2 tsp. lemon juice. Keep sauce warm for up to 30 min, but don't boil. Makes 1 1/3 cups.

Graphics for this site created free by: Sheryl's Designs