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TIDDLY ROAST PORK Recipe

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This recipe for TIDDLY ROAST PORK is from Cooking Drunk, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 servings (2) servings Oven or Slow Cooker
2 # 1 # Pork, boned and rolled
4 2 Potatoes, peeled & pared
2 T. 1 T. Dijon or sweet-hot Mustard
2 T. 1 T. Peppercorns, crushed
1 1 Onion, sliced
4 3 Carrots, large & julienne sliced
2 T. 1 T. Herbs de Provence
1 C 1 C Each: Water & white wine
1 1/2 Pkg. Dry onion soup mix** (Reserve1 Tablespoon)
Directions:
Directions:
SPREAD mustard over pork.
COMBINE peppercorns, spices & soup mix and press into the mustard.
Place the pork roast on a rack inside a roasting pan.
ADD potatoes, onions, carrots, water and wine.
ROAST the meat at 325 degrees for 2 ½ hours, or until a meat thermometer inserted in the thickest part of the pork registers at 170 degrees. Remove the roast from the oven & let stand 10 minutes before carving.

IF USING SLOW COOKER: High for 4 hours, then Low for 2 hours.
*Depending on slow cookers, I always use a meat thermometer for accuracy.

** In place of dry onion soup mix, you can use dry minced onions, garlic powder and basil.
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
SIDE DISH: Nutmeg sprinkled over Chunky Applesauce or Sliced, Cling Peaches
HOT BREAD: Parmesan-Onion French Bread
WINE: Cabernet Sauvignon, Merlot (or a mix of both = Concha Y Toro from Chile)

 

 

 

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