ISO: Port Roast recipes

Does anybody have any good recipes for pork roast? I have a couple but I have no idea how to cook them. Thanks in advance.

Lisa

[ziggy]

I was all ready to share some favorite port recipes...but since i have a good pork and port recipe i'll go ahead and give you that one. it's for medallions though not a roast. From Eating Well so it's not too bad for you either...i've served it at several dinner parties with smashing success.

Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries (or cherries)
1 tsp oil
1 lb pork tenderloin, trimmed and cut in 12 medallions
1 shallot
1/2 cup tawny port
1/4 cup balsamic vinegar
1 cup defatted chicken stock
1/2 tsp dried thyme
1 tsp cornstarch

In an small saucepan combine dried cranberries and 1 cup water. Bring to a simmer for 3 minutes. Drain, reserving both fruit and cooking liquid. Set aside

In a large nonstick skillet, heat oil over medium heat. Season pork with salt and pepper and add to the skillet. cook until browned on the outside and no longer pink inside, about 3 mintues per side. Transfer to a platter, cover loosele and keep warm.

Add shallots to skillet and cook, stirring for 30 seconds. Pour in port and vinegar and bring ot a boil, stirring to scrape any brown bits. Boil until reduced by half. Add chicken stock thyme and reserved liquid from berries. Boil until reduced again by half. Thicken with cornstarch. Sitr in reserved cranberries and season with salt and pepper. Server over medallions.

[Svadhisthana]

I don't eat pork so I can't help you out with recipes, but here are a few links to try: www.meals.com www.allrecipes.com www.gourmet.com www.foodtv.com
I hope you find something.

[ June 22, 2001: Message edited by: Svadhisthana ]

[Gretchen]

You don't say if it is a pork LOIN roast or a pork TENDERLOIN roast. Big difference. The recipe posted above would do for tenderloin. A pork loin is much leaner--do NOT overcook or it will be a dry tough piece of meat. Loin can be sliced into nice boneless pork chops (and actually I guess the recipe can be used for that too) and marinated (teriyaki, maybe) and grilled.

A method for a whole tenderloin is to marinate in a teriyaki sauce and ginger marmalade. Grill it whole on a charcoal fire to medium. Slice and serve with more of the teriyaki/ginger marmalade sauce.