Old Fashioned Pork Roast

[PJ]

I would like a wonderful old fashioned recipe for Pork Roast. I used to make a good pork roast, but the last few times I made one, it wasn't right. I want a yummy roast, with drippings, where I can make a good light gravy. I also, like the favor of fruit on the roast, but don't want that to get into the drippings, so I can make homestyle gravy. I also would like a wonderful recipe for dressing to go with it. I usually use a cornbread stuffing, but I am open for suggestions. I am craving the roast I remember from my youth. Help!

MMMMMMMMMM..... I happen to love a nice pork roast! My favorite also happens to be really easy!

I season with sea salt and fresh cracked pepper. Slice 2 cloves of garlic thin and lay on top of the roast. Next I take plenty of rosemary, fresh or dried, and cover the roast. I put about 2 cups of white wine on the bottom of the roasting pan and chop and onion and throw that into the pan too! When done I either make a gravy, you will need to deglaze the pan, or serve with plum chutney with also goes great on homemade German noodles, spetzel. Both the gravy or the chutney go great on the noodles!! Boy I'm hungry!!!

[mudbug]

PJ,

I don't have one myself but click here for most reuqested pork roast recipes.

Onesockchef.

At what temp. do you cook the roast and for hour many min per pound? Roast it uncovered? On a rack?

Thanks

Onesockchef.

At what temp. do you cook the roast and for hour many min per pound? Roast it uncovered? On a rack?

Thanks

[mofo1]

Rachael,
I love pork, too. I roast in a 350-375 oven uncovered until internal temp is 145-150. There are those that will argue that is not high enough but it sure makes for a juicy roast. Don't forget to let your roast sit and rest for a little bit after retrieving from the oven or it will immediately dump all its juices. By the way, I tried the vanilla brine that someone posted on here a long time ago in a loin for Mother's Day. Fabulous!!! Whoever posted that...Thanks!!!