Tangy And Sweet Roast Pork Nesco Roaster Oven Recipes

SHOW-OFF ROAST PORK

Steps:

• Mix together butter, prosciutto, garlic, rosemary, parmesan, and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
• Preheat oven to 350 degrees F.
• Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
• Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
• (At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
• Remove from oven, cover with aluminum foil and let rest for about 15 minutes.

ROASTED PORK LOIN WITH SWEET TANGY SAUCE

Steps:

• Preheat oven to 325°F.
• In a bowl, combine sage, salt, pepper, and garlic.
• Rub roast with olive oil so rub will stick to the roast.
• Rub mix all over roast.
• Cover with plastic wrap tightly.
• Marinate for about 2 hours (if you don't have time for that it'll still be fine.
• Sprinkle the Worcestershire sauce on right before you put it in the oven.
• Place roast in either a roasting pan or glass dish on top of the onion.
• Pour 1/4 cup water in bottom.(don't pour it over the roast).
• Place in oven on middle rack.
• Cover for the first 2 hours then uncover for remaining time.
• Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
• Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
• Brush roast with glaze 3 or 4 times during last half hour of cooking.
• When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN

Steps:

• Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
• Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
• Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
• I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
• Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
• Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
• After 30 minutes, turn the oven temperature down to 325.
• The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
• Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
• http://www.butterball.com/calculators-and-conversions.
• FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
• Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
• When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
• If you try this method, please let us know your results!
• Happy Thanksgiving everyone!