Tagged: roast

Main Dish / Photo Gallery / Recipes

Portuguese Orange Marinated Roast Pork Loin – Lombo de Porco com Laranja

I made this pork for my husband’s birthday and it was a hit with the whole family! It came out perfectly with a beautiful golden color. The orange and onion combination brings a sweet taste and pairs well with the spices.

This company roast serves many people so it’s perfect for your next party or event! Serve it with any side or stay with the Portuguese theme with sides such as Portuguese roast potatoes or Portuguese rice! Enjoy!

Ingredients:

1 (8) pound boneless pork loin (The photo is 1 loin cut into pieces)

2 large oranges (1 sliced, 1 for juice and zest)

1 large onion (sliced)

Marinade:

1 cup of white wine

1/4 cup of olive oil

2 tablespoons of melted butter or margarine

1 tablespoon salt

1 teaspoon black pepper

4 cloves garlic (finely minced)

1 tablespoon paprika

1/4 teaspoon thyme 0r rosemary (optional)

Preparation:

2 hours or day before:

Make marinade: Zest one orange and squeeze out juice. Place in a small bowl and add the remaining ingredients. Mix well. Save the other orange for later.

Place the onions evenly in a deep baking pan. Place the pork over the onions and pour over the marinade. Top with the orange slices.

Let marinade at least 2 hours or overnight in refrigerator.

When ready to cook, preheat oven to 350 degrees F. Remove the pork from the refrigerator at least 20 minutes before cooking.

Cook for about 1 hour, then coat pork with the pan drippings. Cook for about 15-20 minutes longer. Check temperature with meat thermometer which read about 160 -165 degrees F.

Let sit for 10 minutes before slicing. Reserve the drippings and place the sliced pork back into the pan with the drippings. Serve the onions and sauce over the pork.

Note: Every oven cooks at different temperatures. Adjust your cooking time accordingly.


Main Dish / Photo Gallery / Recipes / Side Dish

Lisa’s Portuguese Pot Roast

My daughter Lisa made Portuguese Pot Roast dinner on Sunday. It came out fabulous! This perfect pot roast is pure comfort food for the cold months. The sauce is so flavorful that you’ll want soak it all up, be sure you have a lot of fresh crusty bread on hand for dipping. Enjoy!

Ingredients:

1 (4) Pound Pot Roast

1 tablespoon salt

1 teaspoon pepper

1 tablespoon flour

4 tablespoons  olive oil

4 large carrots (cut into chunks)

4 stalks of celery(chopped)

2 onions (chopped)

5 garlic cloves (chopped)

1 can chopped tomatoes

1 and 1/2 cups beef broth

1 chicken bouillon cube

1 cup red wine

2 tablespoons Madeira wine or any Portuguese brandy

1 sprig rosemary

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

 

Instructions:

 

Preheat oven to 350 degrees.

Season the beef with salt and pepper, dredge in flour and sear both sides in 2 tablespoons of olive oil in an oven proof dutch oven. Remove meat and set aside.

To the same pan, add 2 tablespoons of olive oil, onions, celery, garlic and carrots and let cook for about 5 minutes.

Add the tomatoes, wine and brandy and cook for another 5 minutes. Add the broth, bouillion, remaining herbs and bring to a boil.

Add the meat back into the pan, cover and cook in oven for 2 hours.

Uncover, and cook for another 1 and 1/2 to  2 hours longer until meat is tender and falls apart.

Remove bay leaf and rosemary stem before serving.

Place the potatoes in the oven during the last 1 hour of pot roast cooking.

 

 

Rosemary Potatoes:

2 pounds of potatoes (washed, scrubbed, and cut into cubes)

1 small onion

1 teaspoon salt

1 teaspoon rosemary (chopped)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon pepper

 

Instructions:

Place all ingredients into a bowl and toss to coat well. Place the potatoes in a nonstick baking casserole dish or pan coated with cooking spray.

Cook for 1 hour tossing potatoes every 15 minutes.

 

Main Dish / Photo Gallery

Roast Pork Shoulder – Pernil Assado

 

This pork shoulder recipe is simple to make on a lazy Sunday morning. All you have to do is put it in the oven and it pretty much cooks on its own. It has 5 easy steps to a perfect family Sunday dinner! The pork turns out moist and tender. You can slice it or shred it with a fork to create pulled pork sandwiches with my barbeque sauce. Enjoy!

Ingredients:

1 fresh pork shoulder 6-8 pounds

2 table spoons sea salt or kosher salt

1 teaspoon fresh ground pepper

3 garlic cloves (chopped)

1 large onion (chopped)

3 large carrots (cut into quarters)

1 bay leaf

6-8 potatoes (cut into cubes)

2 tablespoons olive oil

1 teaspoon paprika

1 cup of white wine

Cooking pan: 1 large oven roasting pan with lid

Instructions: Prep and cook time 4.5 to 5 hours

Serves 8-10

Pre heat oven to 400 degrees. Remove the pork from the refrigerator and let it sit for at least 30 minutes before prepping if you’re planing on cooking it right away.

Step 1. Wash and pat dry the shoulder. Place it on a cutting board and score the skin being careful not to cut into the meat.

Coat the pork on both sides with the salt leaving the skin side up. Place the olive oil in the center of the roasting pan and place the pork over the olive oil.

Step 2. Cook the pork uncovered for 30 minutes until the skin starts to get crackling and browned.

 

 

 

 

 

 

 

Step 3. After 30 minutes turn the heat down to 325 degrees. Cover the pork with the lid or very tightly with heavy foil and cook for 2 hours.

 

 

 

 

 

 

 

Step 4. After 2 hours remove the pan from the oven, coat the pork with the paprika, garlic and onions and pour the pan drippings over the pork. Place the carrots into the pan evenly around the pork. Add the wine and stir to coat the carrots. Cover and continue cooking at 325 for 1 hour.

Step 5. After 1 hour remove the pan from the oven, add the potatoes evenly around the pork and stir to coat with the seasonings. Add a little more wine if you find the juices have dried out. Coat the pork with the pan drippings. Cover and cook for another 45 minutes at 325 degrees.

Remove the pan from the oven and pierce potatoes with a fork to see if they’re cooked. Gently stir the potatoes and let the pork rest for a few minutes before serving.