Dave ~ my pork roast is a two pound, boneless one.

We love all the vegetables, and I personally am very fond of Sauerkraut but I'm not at all sure Maxi would eat it though he does enjoy cabbage soup. I think the tart taste of Sauerkraut might be too much for him.

Potatoes are our #1 favorite food in the world.

Lynne posted a recipe from Spain for the roast and it has unfamiliar ingredients (to me) in it. Did you read that? It's down in recipes.

Simple is good to my way of thinking!

I'd rather not put it in the crockpot as the butcher was kind of shocked when I suggested such a thing. He assured me it was OK to do it that way, but he believed in the oven would be better...

Merme

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"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)

Merme...cooking a pork roast depends on what type of roast you have. Is it a loin or a butt cut or shoulder??? If it's a loin, no need to do much...make a glaze for it and pop it in the oven...mustard, brown sugar and thyme is wonderful. If it's a butt or shoulder cut..the best thing to do is braise it at a low temperature...braising it in apple juice is wonderful. I don't have an exact recipe to follow but I'm sure I could come up with something if you're interested.
Christina

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OMG Triss...that sounds so good...I'm going to have to try that!

~V~

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Happiness, like a dessert so sweet.
May life give you more than you can ever eat...
*** ***

Lynne, I saw your recipe...I have never seen the sour orange juice before, but just yesterday, when I was looking in a cookbook, I saw it used for a Cuban pork roast.
Isn't adobo smoked chiles in oil? Sounds like a yummy recipe.
Merme, if you don't know exactly what cut the roasr is, is it streaked with lots of fat, or is it lean? Is it a flat sort of cut or more round? I love rosemary with pork. My pork roasts tend to come out a little dry. I haven't cooked a lot of them because pork steak, chops and "country style" ribs are really cheap when they're on sale, and so versatile.
I've cooked pork with potatoes and carrots covered with 2 cans of sauerkraut, and it's great, and can't really be over cooked.
What I might try is something I do with beef...put quartered potatoes and large slices of carrots in a roasting pan, sear the roast and place on top of taters, cover the roast with whole peeled garlic cloves, then slices of 1 bell pepper and 1 onion, some italian seasoning and then drizzle 1 or 2 tablespoons of olive oil and about a quarter cup of red wine, then bake at 325 for about an hour and a half or two hours. Or you might try just searing the pork, putting it in the pan (oh yeah, oil the pan or spray in Pam first) with potatoes and carrots, then lay fresh rosemary and some garlic cloves on top of the meat and drizzle with a little olive oil and bake. The time would be more critical with this, but keeping the temp low helps a lot. I'd bake either of these covered. Hmmmm...I've got to get a pork roast as soon as all this ******* turkey is gone!

Thanks for all these wonderful tips, everyone!

They all sound so yummy for different reasons, so I might have to buy at least a few more of these roasts to try them all in the months ahead! KEWL!

I do not know what type of pork roast it is, Dave. But it is long and flat looking with a slightly rounded top. It is NOT shaped like my sirloin tip roast (very round!) or even a chuck roast... it is longer and flatter than that. And, when I looked at the package before sticking it in the freezer, it seemed fairly lean, with just a few obvious streaks of fat on the top. Any speculation about what I might have?

Oh, and on January 8th, I am taking a big tray of Spanakolpetes to church for our monthly brunch. I am thinking everyone will enjoy them very much.

Have you guys ever tried them?

Merme

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"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)

Spanakolpetes are an appetizer made of phyllo dough cut into narrow (2 inch wide) strips, filled with a cooked mixture of spinach, feta cheese and ricotta or pot cheese with some spices, folded into a triangle shape (the way you used to make paper "footballs" as a kid), brushed with melted butter then baked. Served hot or at room temperature, they are DELICIOUS!

Merme

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"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)

Man, merme, those sound delicious! Spinach, cheese and dough, Oh Oh!
Christina...that sounds wonderful. I have seen lots of references to butterflying pork roasts, haven't tried it, but YOURS sounds just totally awesome. Now, what REALLY sounds good is some wild mushrooms in there!
Hmmmmm....
I've cooked center cut whole loin, my favorite recipe calls for searing the loin, peeling 4 (I use 8 or 12) cloves of garlic, add to pot with 1/4 cup chopped fresh parsley and 1 liter burgundy. Roast for 1 1/2 to 2 hours, remove pork, reduce liquid by 1/3, add flour to make a gravy, serve with steamed potatoes.
This recipe is called "intoxicated pork."
I wonder why?

quote:

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My kinda cook, you can NEVER use too much garlic!

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I saw a chicken recipe that called for 40 cloves of garlic...and I am gonna try it...

~V~

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Happiness, like a dessert so sweet.
May life give you more than you can ever eat...
*** ***

Triss ~ I love roasted garlic also. I even do roasted onions once in a while.

By the way, everyone ~ I posted the recipe for Spanakolpetes down in recipes...

Merme

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"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)