Glazed Holiday Pork Roast Recipes

GLAZED HOLIDAY PORK ROAST

Steps:

• Make 15-20 slits, about 1 to 1-1/2 in. deep, in the roast; place some fruit in each slit. In a small bowl, combine the water, honey, soup mix, ketchup, lemon juice, zest and remaining fruit., Place roast fat side up in a roasting pan. Pour fruit mixture over the top. Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°. Let stand for 10-15 minutes before carving.

PORK ROAST WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

GLAZED PORK ROAST

Steps:

• Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.

APRICOT GLAZED PORK ROAST

Steps:

• Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker. Add the pork to the cooker, cutting to fit, if needed, and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
• *Or on HIGH for 4 to 5 hours.
• Tip: For thicker sauce, mix 2 tablespoons cornstarch and 2 tablespoons water in a small bowl until smooth. Remove the pork from the cooker. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
• Serving Suggestion: Serve with Idahoan® Original Mashed Potatoes and steamed broccoli, cauliflower and carrots. For dessert serve apple-cranberry crisp.

CHRISTMAS PORK ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast into a roasting pan; push whole cloves into the meat. Cover the roast with apple slices.
• Mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. Pour about half the cranberry mixture over the pork roast. Cover with a lid or a sheet of aluminum foil.
• Bake in the preheated oven for 30 minutes. Pour remaining cranberry mixture over roast. Sprinkle orange zest over the cranberry sauce.
• Return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.

HOLIDAY PORK ROAST

Steps:

• Preheat oven to 325 degrees F.
• When oven is ready, place roast in shallow roasting pan and roast for about 1 hour.
• While pork is cooking, combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook, stirring over medium heat until sauce combines and thickens. Set aside.
• After 1 hour, remove pork from oven. Set onion wedges around pork loin in pan and spoon about 1/2 of cranberry sauce over roast and onions. Return to oven for another 30 to 60 minutes or until internal meat temperature reaches 145 degrees F.
• Remove from oven. Let stand 5 minutes. Serve with remaining cranberry sauce.

BALSAMIC ROAST PORK WITH GLAZED APPLES

Steps:

• Preheat the oven to 180°C, gas mark 4. Weigh the joint to calculate the cooking time (see above), then season with freshly ground black pepper. Heat a large frying pan to smoking point, add the meat and seal on all sides for 3-4 minutes, until golden brown, then transfer to a roasting tin. In the same pan, melt the butter then add the onion and rosemary. Sauté for 5 minutes until the onion has softened slightly, then tip into the roasting tin and pour over half the vinegar. Make sure the meat is well coated. Place in the oven and cook for the calculated time, stirring the onions occasionally and basting the pork. Forty minutes before the pork is ready, add the apple halves to the tin and pour the remaining vinegar over. When the apples are tender and the pork is thoroughly cooked with no pink meat, remove the joint from the roasting tin and allow to stand for 10 minutes before carving. Place the apples in a serving dish, cover with foil and keep warm until ready to serve. Stir the wine into the juices in the tin and simmer for 3-4 minutes over a medium heat. Serve the pork with the apples and a little juice, with creamy mashed potatoes and lightly sautéed courgettes.