|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
Tip: Try loin rib roast for more results.
Results 1 - 10 of 24 for pork loin rib roast
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Brown pork and beef slowly ... on top of roasts. Heat to ... 1 tablespoon cold water to make a smooth paste. Stir into liquid. Cook until gravy thickens.
Preheat oven to 450 degrees. Place pork, fat side ... to 350 degrees. Roast 30 minutes. Add ... the sauce over pork. Continue to roast about 30 minutes.
Roast pork in 325 degree ... dissolved. About 1 hour before roast is done, baste with sauce. Continue to baste every 10 to 15 minutes. Serve with remaining sauce.
Broil pork a few minutes ... Be sure to seal foil around pork or use baking dish with cover or cook in slow cooker overnight on medium for 4 to 5 hours.
Make 20 small ... side of the roast. Insert a ... wedges. Roast the pork for 45 minutes. ... pork and serve with the pear-cider sauce. Yield: 10 servings.
For stuffing, in ... teaspoon pepper. Place roast, rib side down. On ... carving. To serve: Slice meat between ribs. Serve with sauce. Makes 8 servings.
Trim excess fat from roast. Place roast ... to 15 minutes or until celery is tender-crisp. Carve roast and serve on warm platter with potatoes and celery.
Have butcher cut pockets in roast (about 6). Brown ... thermometer registers 170 degrees. Heat remaining stuffing in covered dish during last 30 minutes.
Saucepan - cook ... and pepper. Place roast rib side down, cut ... hours. Thermometer registering 160 degrees. Cover with tin foil and continue cooking.
For sauce: Cook onion and garlic until tender but not brown. Add remaining ingredients, except chops. Simmer, uncovered, 15 minutes. Set aside. Lock ...
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