Recipe: Sunday Pork Roast - Soxking - The Perfect Man Cave
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Old 03-11-2013, 07:12 AM
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Default Recipe: Sunday Pork Roast - Soxking

Sunday Pork Roast, Soxking
1 boneless pork loin roast (the kind that are tied)
2 chopped onions
1 chopped golden apple
1 cup chopped celery
5 cloves of garlic - thinly sliced
2 cups chicken stock
1 tsp fennel seeds
1 tbs caraway seeds
1 tsp whole mustard seeds
salt
pepper

Salt and pepper the roast, then sear it in a heavy pot in a couple of tablespoons of olive oil. When the roast is browned, remove it from the pot and put in the fennel, caraway and mustard seeds and cook those until they are fragrant and start to pop.

Add the chopped onion, celery, garlic and apple. Saute that until softened, then put the roast back in on top of the veggies. Add the stock (or two cups of water and two chicken boullion cubes). Set the oven to 350, cover the pot and let it cook 18 minutes for each lb of the roast or until it hits an internal temp of 160f (or 72c for our Canadian brethren). Take out the roast and let it rest under a sheet of aluminum foil.

Add two tbs. butter to the veggies in the pot and buzz it with a hand blender. Or mash it with a potato masher. Or put it into a blender. Whatever you've got. Just liquify it as best as you can. Slice the roast and serve it up with roasted taters, sauerkraut if you've a mind, or veggie of your choice, and that gravy.
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