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Recipes for Butcher's Choice of Atlanta, Inc. Pf - Boneless Pork Roast
Recipe Quick Links:
Bacon-Wrapped Maple Pork Roast
Cherry Glazed Pork Roast
Herb-Crusted Boneless Pork Roast
Honey Mustard Crock Pot Pork Roast
Italian Pork Roast
Roast Pork with Apricot and Shallot Stuffing
Roast Pork with Cabbage & Caraway
Roast Pork with Sweet-and-Sour Chile Cilantro Sauce
Tangy Glazed Pork Roast
| Bacon-Wrapped Maple Pork Roast |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 8-24 hrs. marinade, 1-2 hrs. cooktime
Serving Size: 6-8 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
For Brining Pork:
8 cups water
1/3 cup kosher salt
2 tablespoons maple syrup (Grade B or amber)
1/2 teaspoon crushed black peppercorns
2 sprigs fresh sage
1 large garlic clove, smashed
1 Turkish or 1/2 California bay leaf |
For Roasting Pork:
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
3 tablespoons maple syrup (Grade B or amber)
16 bacon slices (about 1 lb)
1 tablespoon cider vinegar
1/2 teaspoon cornstarch
1 teaspoon water |
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Instructions:
Brine pork:
Combine all brining ingredients except pork in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.
Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
Roast pork:
Put oven rack in middle position and preheat oven to 350°F.
Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.
Roast pork until thermometer registers 140°F, about 1-1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.
Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce. |
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| Cherry Glazed Pork Roast |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 1 hour 20 min.
Serving Size: 4 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
1 (14 oz) jar cherry preserves
1/4 cup red wine vinegar
3 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoon slivered almonds, toasted
1/2 teaspoon salt
1/4 teaspoon pepper
Garnishes: celery leaves, whole almonds |
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Instructions:
Preheat oven to 325 degrees.
Combine cherry preserve, red wine vinegar, corn syrup, salt, cinnamon, nutmet & cloves in a small saucepan. Bring mixture to a boil; reduce heat, and simmer 2 minutes. Add slivered almonds.
Sprinkle roast with salt and pepper. Place roast, fat side up, on rack in a shallow roasting pan. Bake, uncovered, for 45 minutes or until browned. Brush with cherry, mixture. Insert meat thermometer, making sure it does not touch fat inside roast. Bake, uncovered, an additional 20 minutes or until thermometer registers 160º degrees, basting frequently with cherry mixture.
Let stand 10 to 15 minutes before slicing. Garnish, if desired. |
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| Herb-Crusted Boneless Pork Roast |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 1-1/3 to 2 hrs.
Serving Size: 8 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
1/4 cup Dijon mustard
1 tablespoon orange juice
1 teaspoon grated orange zest |
1-1/2 teaspoon(s) chopped fresh rosemary
1 teaspoon chopped fresh sage
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper |
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Instructions:
Roast the pork: Preheat oven to 425 degrees F. With cooking spray, lightly coat a rack placed in a roasting pan. In a small bowl, whisk mustard, orange juice, and zest. Spread over the surface of the pork loin and place it on the wire rack. Roast the pork on the middle rack of the oven for half an hour.
Make the crust: In a small bowl, toss rosemary, sage, garlic, salt, and pepper. Remove pork from the oven and pat the herb mixture onto the top and sides. Reduce temperature to 350 degrees F. and continue to roast until meat thermometer, inserted into the middle of the roast, registers 160 degrees F. -- about 45 minutes longer.
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| Money Mustard Crock Pot Pork Roast |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 7-8 hrs.
Serving Size: 4 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
1 onion, chopped
2 apples
3 tablespoons honey mustard
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1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water |
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Instructions:
Peel apples and cut into 1" pieces. In 4-6 quart crockpot, mix onion and apples. Spread honey mustard over pork roast and sprinkle with salt and pepper. Place coated roast on top of onions and apples. Cover crockpot and cook on low for 7-8 hours. |
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| Italian Pork Roast |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 1 hour 30 min.
Serving Size: 4 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
4 cloves garlic, halved
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1 tablespoon olive oil
1 to 2 tablespoon dried Italian seasoning
1 teaspoon coarsley ground pepper |
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Instructions:
Preheat oven to 325 degrees.
Place roast in a shallow roasting pan. cut 8 small slits in roast at 2-inch invervals; insert garlic clove haves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper.
Insert meat thermometer, making sure it does not touch any internal fat of roast. Bake for 1-1/2 hours (30 minutes per pound) or until meat thermomenter reaches 155 degrees. Remove from oven, and cover loosely with aluminum foil. Let stand 15 minutes or until meat thermometer reaches 160 degrees. |
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| Roast Pork with Apricot and Shallot Stuffing |
Prep. Time: 25-30 min.
Cook-Refridgerage Time: 45-50 min.
Serving Size: 8 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
4 slices firm white sandwich bread
1/2 cup chopped shallots (3 large)
2 tablespoons unsalted butter
1/2 lb firm-ripe apricots (3 large), cut into 1/3-inch pieces
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2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup water |
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Instructions:
Preheat oven to 375°F.
Make stuffing:
Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).
Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
Stuff and roast pork:
Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
Pat pork dry and and season well with salt and pepper.
Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160°F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.
While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
Slice meat and serve with sauce. |
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| Roast Pork with Cabbage & Caraway |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 24 hours marinade, 1-1/2 to 2 hrs. cooktime
Serving Size: 4 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
4 teaspoons caraway seeds, crushed in mortar with pestle
2 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground pepper
3 tablespoons olive oil |
1 large onion, sliced
4 carrots, peeled, sliced on diagonal
2 bay leaves
1 2 1/2-pound head green cabbage, quartered, cored, sliced
1 12-ounce can beer
2 tablespoons light unsulfured molasses
1/2 cup canned beef broth |
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Instructions:
Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork. |
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| Roast Pork with Sweet-and-Sour Chile Cilantro Sauce |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 1-1/2 to 2 hrs. cooktime
Serving Size: 8 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
1/3 cup coriander seeds
1-1/2 cups fine dry bread crumbs
1/2 cup extra-virgin olive oil
1 teaspoon cracked black pepper
3/4 teaspoon salt |
Chile Cilantro Sauce
1 red bell pepper, cut into 1/2-inch pieces
1/2 cup caribe* (crushed New Mexico red chiles)
1 cup honey
1/2 cup fresh lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro |
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Instructions:
Prepare Pork loin: Preheat oven to 400°F.
Coarsely crush coriander seeds with a mortar and pestle or an electric coffee/spice grinder, then stir together with bread crumbs, oil, pepper, and salt in a small bowl.
Turn pork so a long side is closest to you and season with salt and pepper. Pat one third of seasoned crumbs onto pork, leaving a 2-inch border along top edge. Starting with side nearest you, roll meat into a cylinder and tie securely with kitchen string. Coat pork with remaining crumbs.
Roast pork on a rack in a roasting pan in middle of oven 15 minutes. Reduce temperature to 325°F and roast until an instant-read thermometer diagonally inserted at least 2 inches into meat registers 155°F, 1 to 1-1/4 hours more. Let pork stand, loosely covered, 10 minutes.
Make sauce while pork roasts: Simmer bell pepper, caribe, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes. Cool sauce to warm or room temperature, then stir in cilantro just before serving.
Slice pork and serve with sauce.
*Note: Sauce (without cilantro) may be made 2 days ahead and chilled, covered. Heat over low heat until warm and stir in cilantro. |
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| Tangy Glazed Pork Roast |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 6 hours marinade, 2 hrs. cooktime
Serving Size: 4 servings
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Can be used with:
Pf - Boneless Pork Roast |
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Ingredients:
1 Butcher's Choice of Atlanta, Inc. Boneless Pork Roast
1/2 cup ketchup
1/2 cup vinegar
1/2 cup light or dark brown sugar |
1/2 cup dark corn syrup
1/2 cup water
1 clove garlic, finely minced
3 tablespoons cornstarch |
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Instructions:
Place pork in a large bowl or glass dish. In a saucepan, combine ketchup, vinegar, sugar and corn syrup, water, and garlic. Cook over low heat, stirring occasionally, for 5 minutes. Pour over meat and let marinate for at least 6 hours in the refrigerator.
Remove pork to a lightly oiled baking or roasting pan. Pour marinade into the saucepan and bring to a boil. Reduce heat to low. In a small bowl, blend cornstarch with 1/2 cup of the sauce, then add to the saucepan. Continue cooking, stirring occasionally, until sauce thickens, about 10 to 15 minutes.
Brush sauce generously over the pork and place in a preheated 350° oven. Ribs will be done in approximately 1-1/2 to 2 hours, and should be brushed with the remaining sauce about 20 minutes before done. A boneless rib or loin pork roast will take longer, about 1 1/2 to 2 hours, or until an instant read or meat thermometer registers about 165°, and should be brushed with remaining sauce about 30 to 40 minutes before done.
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