I had to bring this over from Recipes! This recipe needs LOTS of attention! It is truly THAT GOOD! :O)
Posted by: KC10 - Posted on: 4/27/08
I am so impressed with this recipe that I hardly know where to begin!! It is truly one of the best recipes I've ever found here on the boards! :o)
Pork roast is far from one of my favorite meats! I know, I've said that on here before! All those years of dry, over-cooked pork we had when I was growing up because it had to be thoroughly cooked, you know! Don't want to have to worry about trichynosis (sp?) Fact is, I don't think I liked pork, period! When I got out on my own, I found ways to make pork that I actually enjoyed from time to time! Turns out it can be quite good! :o) Then I got married to a guy who loves to eat and never cringes when I wanna try something new out. Still, pork roast? They're all dry!! :o) Not anymore!!!!!
I found this recipe posted by mayhersh back in Aug. of '06. At the time I was anxious to give it a try as I'm always on the lookout for a new way to make pork roast. I had found a recipe for pork roast that I really was impressed with and this one is very similar. Anyway, I finally got around to trying this recipe and I may never go back to my other one! This is absolutely the BEST pork roast I have ever wrapped my lips around and DH agrees whole heartedly. The meat was so tender and so moist. I had to keep telling him it really was a pork roast! LOL I was kind of wondering how the Italian dressing was gonna work with the glaze, but OMG, they were meant to be together! LOL Honestly, there were groans aplenty at the dinner table tonight! Wow!
I was very generous with the glaze when I basted the roast. There was plenty extra, so I heated it up at serving time and had a small dish on the table as a condiment! Actually, I think this would make a wonderful condiment for old fashioned hot dogs, or maybe ham? I'm thinking too, that the marinade and the glaze would be really good on grilled spare ribs, grilled chicken and chicken wings, too! Definitely gonna be giving all of them a try and soon! :O)
I served it with a simple lettuce salad, baked potatoes (and all the trimmin's), and steamed broccoli! IMHO, those were good choices as they really let the pork roast be the star of the meal! I'd thought of maybe making scalloped potatoes or au gratins. I'm really glad I didn't. I think it would've been too many conflicting flavors. Simple, in this instance, was best! :o) Anyway, enjoy!!
I discovered this recipe is also in the TOH recipes and if you wanna see a picture of it, here's the link -
http://www.tasteofhome.com/Recipes/Mustard-Glazed-Pork-Roast
I'll post the recipe here, as well. I highly recommend you give this recipe a try very, very soon! I know it'll definitely be making more frequent appearances on my table! Company will positively swoon over this one! Thanks mayhersh, for posting it on the old board! I rated this one with 5 stars !!!
Mustard-Glazed Pork Roast
Country Extra
Cooking is one of my favorite hobbies, along with sewing, oil painting, exercising and home decorating.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. + marinating Bake: 1-3/4 hours
1 boneless rolled pork loin roast (3 to 4 pounds), trimmed
1 garlic clove, peeled and cut into lengthwise strips
1 bottle (8 ounces) Italian salad dressing
1/4 cup red wine vinegar
1/4 teaspoon onion salt
Salt and pepper to taste
1/4 cup apricot preserves
1/4 cup prepared mustard
2 tablespoons brown sugar
2 tablespoons butter, melted
Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight.
Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper.
Bake, uncovered, at 325° for 1-3/4 to 2 hours or until meat thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.
Yield: 8 servings.
4/28/08
Had to come back to edit in these comments I forgot to mention! Sorry!
I
realized I forgot to let you all know that I opted to use the cider
vinegar in this recipe vs. the red wine vinegar. I heard on a cooking
program a few years ago that if you're going to use red wine anything
for cooking, you might as well use the real thing. Apparently there is
a school of thought that spending money on red wine vinegar is a waste
money. Anyway, I decided to do some testing of my own about the
differences in the flavors and I have to say, I no longer use red wine
vinegar for anything. If I use vinegar for cooking, it's gonna be the
cider vinegar! The red wine you use for any cooking doesn't have to be
expensive, they continued to say, they just seemed to think it was a
better choice. Anyway, just wanted to share that.
I also opted
for the cider vinegar in this recipe because I felt it a better choice
with the sweet apricot preserves and the spiciness of the mustard! It
truly did enhance the preserves and tone down the mustard! I'll be very
interested to see if any of the rest of you find you enjoy this recipe
as much as we did!! I think I'm gonna try grilling some chicken breasts
with this glaze I have left!!