|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 65 for pork rib end roast
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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.
Mix well. Either baste ribs while over charcoal or cook pork roast in half the sauce last half of baking. Serve remaining sauce with meat.
Heat oil in ... high heat. Add pork chops, cook 8-10 ... sugar, bring to boil. Boil 1 minute. Pour over pork chops. Sprinkle with cilantro and peanuts.
For Mustard Butter: ... refrigerate while preparing roast. Preheat oven ... hold shape. Roast pork 17 minutes per ... prepared 1 week ahead and refrigerated.)
Brush meat with ... and sugar. Place pork roast on rack on ... times of cooking. Pit cherries and place on poke bones for garnish. Serve extra sauce on side.
Preheat oven to 325 degrees. Place crown roast, rib ends down, on rack ... combine; add ground pork and mix well. ... minutes. Carve between ribs. Serves 6.
Brown ribs (or roast) on all ... I use a pork roast, I cook ... small balls and roll in flour. Cook over kraut as directed above. Yield: 4 generous servings.
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.
About 4-1/2 hours ... to 325°F. Sprinkle pork roast with 1 tablespoon ... pepper. Place roast, rib ends down, on rack ... Estimated time: 40 minutes per pound.
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.
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