Wednesday, 11 September 2013

Pork Loin Roast Complete Dinner

A tender, flavorful pork loin roast makes a quick and easy dinner. There was no need to cut the pork loin with a knife, it came apart with a fork!! You can also use a different type of meat if you would prefer beef or even turkey. We also made mashed potatoes, dinner rolls, green beans and an apple crumb pie for a completely filling dinner. This would be great for the holidays. Made for a bigger meal than I had planned, but we had left overs and it was delicious.

Parmesan Honey Pork Roast in an Enamel Cast Iron Oval Dutch Oven
1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Cut roast in half. Place in dutch oven. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and bake at 350 degrees for 1-2 hours or until a meat thermometer reads 160 degrees.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Dinner Rolls or Bread
3 cups flour (or more)
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon instant yeast

Put the above ingredients in bowl and mix together.

1 1/2 cups very warm water
2 Tablespoons oil
1 egg

Whip these 3 ingredients together and add to the bowl of dry ingredients. Mix and knead with a little more flour. Knead until very smooth and elastic, you will have to experiment and practice with it. Raise in a covered oiled bowl in a warm place. Once dough has doubled in size, punch down and shape for a loaf or balls for rolls. Raise again and bake at 400 degrees until brown and the rolls or bread sound hollow if tapped on the top.

No comments:

Post a Comment