Or: How to make people think you took a long time cooking when you really didn't.
Twice Cooked Pork Roast
Plain old pork roast can be kinda boring. But makes it tastier without a ton of extra effort.
For a two pound roast:
Turn pork loin roast fat side up. Pour on 1/2 cup of lemon juice. Sprinkle with sea salt and/or your favorite seasoning blend, and about 1/4 cup of brown sugar. Bake at 450 degrees (430 for convection oven) for 10 minutes. Reduce heat to 250. (230 for convection oven) Cook for an hour.
Let cool until easy to handle. Place in large Ziploc bag with another 1/2 cup lemon juice. Sprinkle again with sea salt or seasonings and brown sugar. Seal and keep refrigerated until next night. Place in baking pan. Add 1 cup of water. Bake for 1 hour 30 minutes at 350 degrees (330 for convection oven.) The lemon juice tenderizes the meat so the spices and sugar penetrate better. The addition of water to the pan keeps it moist while it cooks. The brown sugar forms a nice, tasty caramel crust on the outside and the flavor is well suited to pork. Much better than plain old boring pork roast.
I like to get some twice baked potatoes from the store to go with the twice cooked pork. And those new microwave steamer bags are great. I throw in some asparagus with some seasoning blend. (Borsari is a great one.) Seems fancy, is easy enough for even the likes of me.
Then you can serve with an extra fancy dessert by making an easy sundae with vanilla ice cream, chocolate syrup, coconut and ice cream with a maraschino cherry on top. If you don't like chocolate or coconut--well, what the hell is wrong with you? I mean--there are plenty of other toppings you can choose. Add some nuts. Or whatever you like.
Twice Cooked Pork Roast
Plain old pork roast can be kinda boring. But makes it tastier without a ton of extra effort.
For a two pound roast:
Turn pork loin roast fat side up. Pour on 1/2 cup of lemon juice. Sprinkle with sea salt and/or your favorite seasoning blend, and about 1/4 cup of brown sugar. Bake at 450 degrees (430 for convection oven) for 10 minutes. Reduce heat to 250. (230 for convection oven) Cook for an hour.
Let cool until easy to handle. Place in large Ziploc bag with another 1/2 cup lemon juice. Sprinkle again with sea salt or seasonings and brown sugar. Seal and keep refrigerated until next night. Place in baking pan. Add 1 cup of water. Bake for 1 hour 30 minutes at 350 degrees (330 for convection oven.) The lemon juice tenderizes the meat so the spices and sugar penetrate better. The addition of water to the pan keeps it moist while it cooks. The brown sugar forms a nice, tasty caramel crust on the outside and the flavor is well suited to pork. Much better than plain old boring pork roast.
I like to get some twice baked potatoes from the store to go with the twice cooked pork. And those new microwave steamer bags are great. I throw in some asparagus with some seasoning blend. (Borsari is a great one.) Seems fancy, is easy enough for even the likes of me.
Then you can serve with an extra fancy dessert by making an easy sundae with vanilla ice cream, chocolate syrup, coconut and ice cream with a maraschino cherry on top. If you don't like chocolate or coconut--well, what the hell is wrong with you? I mean--there are plenty of other toppings you can choose. Add some nuts. Or whatever you like.
