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                Sunday Family
                   Roast Pork


Roast pork is one of the best meats to cook as it is easy and most cuts when cooked properly are moist and tender.  Caution should always be taken when cooking pork is to make sure that the internal temperature when you finish cooking has reached at least 160 - 170 degrees F.

To assure yourself of a delicious roast that everyone will enjoy, try to marinade the roast prior to cooking for at least 4 hours... and best if you marinade the roast for 24 hours.

Best served with apple or plum sauce - or gravy and mashed potatoes


Cranberry Glazed Pork Roast 

Servings: 8

2-4 pound boneless pork roast
2 teaspoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons orange juice
1 can (16 oz.) whole cranberry sauce

Combine cornstarch, cinnamon, salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside.

Place pork in shallow pan and spoon over about 1/2 cup cranberry sauce. Roast in a 350 degree F. oven for 45 minutes to an hour, basting occasionally with additional sauce, until meat thermometer reads 155-160 degrees F. 

Let rest 10 minutes before carving. Serve with additional cranberry sauce. 

Roast Pork Stuffed with Chestnuts and Apple

Choose to showcase one of Ontario’s own apples in this succulent roast of pork.
Braeburn, Northern Spy and Crispin are all at their peak of flavour and make
for a perfect accompaniment to the earthy chestnuts.

1 tbsp (15 mL) butter
1 cup (250 mL) onion, finely diced
1 apple, cored and finely diced
2 tsp (10 mL) fresh ginger, finely chopped
2 tsp (10 mL) fresh garlic, finely chopped
½ tsp (2 mL) whole fennel seeds
½ tsp (2 mL) ground cardamom
1 cup (250 mL) roasted and peeled
chestnuts, coarsely chopped
1 tbsp (15 mL) fresh sage, finely chopped
¼ cup (50 mL) water Salt and white pepper to taste
2 lb (1 kg) centre-cut pork loin, trimmed of all fat and tendon
Kitchen twine to secure roast
2 tbsp (25 mL) oil
1 cup (250 mL) apple cider
½ cup (125 mL) 35% cream

Preheat oven to 325°F (160°C).

Heat butter in a medium saucepan over medium heat. Add onions and cook for 10 minutes. Add apple, ginger, garlic, fennel seeds, cardamom, chestnuts, sage and water. Cook for 7 minutes longer, or until onions are translucent and all liquid has been reduced. Season with salt and white pepper to taste. Set aside to cool.

With a sharp knife, butterfly the loin by making a slit lengthwise through the middle of the loin, opening it like a book. Make sure not to slice all the way through the meat.

Generously season the pork with salt and pepper; spread the apple mixture on the right half of the loin. Fold over the left half and secure the roast with kitchen twine, making sure to replace any filling that has fallen out. Season again on the outside.

Heat the oil in a medium ovenproof skillet over medium-high heat. Carefully add the pork and brown well on all sides, about 20 minutes total. Place the skillet and pork in the oven and continue to cook until the internal temperature reads
160°F (70°C).

Remove pork from pan, cover with foil and let rest for 10 minutes.

In the same skillet over medium-high heat add apple cider and cook for 2 minutes, scraping up the browned bits on pan. Add cream and cook another minute longer, or until sauce is desired thickness. Season to taste.

Untie the roast, slice and serve with sauce.

Crispy Chinese Roast Pork

You'll need a strip of belly pork weighing about two pounds.
The belly will have alternating layers of meat and fat.
Try to find one with as many alternating strips as possible.

To serve three or four (depending on greed) with rice, you'll need:

2lb piece fat belly pork
1 teaspoon sugar
1 teaspoon salt
1 teaspoon five-spice powder
½ teaspoon cinnamon
1 tablespoon Mei Gui Lu jiu (a rose-scented Chinese liqueur - it's readily available at Chinese grocers,
but if you can't find any, just leave it out)
3 cloves garlic, crushed
2oo ml water
2 tablespoons Chinese white vinegar

Bring the water and vinegar to the boil in a wok, and holding the meat side of your pork with your fingers, dip the rind in the boiling mixture carefully so it blanches. Remove the meat to a shallow tray and dry it well. Rub the sugar, salt, five-spice powder, cinnamon, Mei Gui Lu jiu and garlic well into the bottom and sides of the meat, leaving the rind completely dry. Place the joint rind side up in your dish.

Use a very sharp craft knife to score the surface of the rind. If your rind came pre-scored, you still need to work on it a bit - for an ideal crackling, you should be scoring lines about half a centimeter apart, then scoring another set of lines at ninety degrees to the original ones, creating tiny diamonds in the rind. Rub a teaspoon of salt into the rind. Place the dish of pork, uncovered (this is extremely important - leaving the meat uncovered will help the rind dry out even further while the flavours penetrate the meat) for 24 hours in the fridge.

Heat the oven to 200° C (450° F). Rub the pork rind with about half a teaspoon of oil and place the joint on a rack over some tin foil. Roast for twenty minutes. Turn the grill section of your oven on high and put the pork about 20cm below the element. Grill the meat with the door cracked open for twenty minutes, checking frequently to make sure that the skin doesn't burn (once the crackling has gone bubbly you need to watch very closely for burning). The whole skin should rise and brown to a crisp. This can take up to half an hour, so don't worry if the whole thing hasn't crackled after twenty minutes - just leave it under the grill and keep an eye on it.

Remove the meat from the heat and leave it on its rack to rest for fifteen minutes. Cut the pork into pieces as in the picture at the top of the page. Serve with steamed rice, with some soy sauce and chilies for dipping. A small bowl of caster sugar is also traditional, and these salty, crisp pork morsels are curiously delicious when dipped gingerly into it.

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