Pork Roast Recipe

From Dorothy McNett's Recipe Book.

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Pork Roast

From Dorothy McNett's recipes at www.dorothymcnett.com.

3-4 pound loin of pork roast, boneless or bone-in (or shoulder roast)
1 teaspoon flour
1/8 teaspoon salt
1 teaspoon Sweet Hungarian Paprika
snipped fresh chives and or parsley
2-3 cloves fresh garlic, slivered or sliced
1/4 plus teaspoon freshly ground pepper
1-2 teaspoon good quality prepared mustard

Trim roast of any excess fat and if it has been boned, tie it back together into an even shape. Combine flour, salt, paprika, chives, parsley, garlic, and pepper. Brush mustard over the roast, and then sprinkle or rub on the seasonings.
Preheat oven to 450 degrees. Place roast in a roasting pan. Calculate roasting time, using 18 minutes per pound of meat as a guide,usually about 60 to 70 minutes average for a 3-4 pound roast. Place seasoned roast into hot oven, reduce heat to 375 degrees, and time for 50 minutes. At this time, check internal temperature of the meat,using instant meat thermometer. Temperature should be 165 degrees in several places. Remove when done, allow to stand, tented, 15 minutes.

Recipe created 1995-10-10.

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