Pork Pot Roast Recipe




Pork Pot Roast Ingredients

5 lb pork roast
2 tbsp oil
2 medium chopped onions
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
2 cup chicken broth
3 tbsp grated orange peel
12 small new potatoes
12 small boiling onions
5 stalks celery
2 tsp cornstarch in 1/2 cold
1 water
2 peeled/sliced oranges
1 tbsp fresh parsley, chopped

A Recipe for
Pork Pot Roast

 

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.



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Food Tip
Try basting or searing beef with stock or broth instead of oil.




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This is a recipe for Pork Pot Roast from the recipe cookbook of Recipes-to-go (Meat)


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Pork Pot Roast

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.







Pork Pot Roast Directions

Brown roast in large. pot with oil. When brown, remove and set aside.
Pour off most of fat and discard. Put onions, garlic, cinnamon and
nutmeg in pan. Cook on low heat until onions are soft. Push onions to
one side and return meat to pan. Sprinkle with salt and pepper, add
broth. Top with grated peel, cover and simmer about 2 hours. About 30
min. before roast is done, add potatoes and boiling onions. When all
is tender, remove roast and veggies to warm platter. Reduce pan
juices to 1C. Skim fat. Stir in cornstarch mixture and thicken.
Garnish with sliced orange and parsley.

Serves: 6

 

 

 

 

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Pork Pot Roast Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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