Happy Valentines Day!!! What is everyone doing for today? We don’t go crazy on Valentines. More like fun decorations, little notes, treats, yummy meals etc. We don’t really do gifts very often though. Neither of us are very big into Valentines so like my girlfriend said, we like to give experiences not gifts. Isn’t that great?! Do something fun and memorable instead of just buying candy or whatever.
I’m making these for my little one’s preschool class. Awesome right?
One thing you could make tonight is Blood Orange Pork roast. It’s delicious and not too time consuming.
Can Pot Roast Be Cooked On The Stove Top?
Pot roast can be cooked on the stove top.
Use a pot with a tight fitting lid and a heavy bottom.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Cook until tender.
What Kind Of Roast Do You Use For Pot Roast?
These roasts are very good as pot roast.
Chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
Can You Eat Pork Loin When It is A Little Pink?
You should cook pork loin to a temperature of 145 degrees and let it rest for three minutes.
If it has reached 145 degrees, it is safe to eat, even if it is still pink.
Blood Orange Pork Roast
Blood Orange Pork Roast
Recipe adapted from Bon Apetit
- 3 blood oranges
- 1 3- pound boneless pork loin rolled and tied
- 3 Tablespoons extra-virgin olive oil divided
- 1 large onion cut into 8 wedges
- 2 fresh rosemary sprigs leaves stripped from stems, plus additional for garnish
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 1 large garlic clove pressed
- Blood orange slices
- Place a rack in the center of the oven and preheat to 450 degrees.
- With a paring knife or vegetable peeler, remove strips of peel from the oranges and place the peels in a small bowl.
- Add the cut up onion or shallot, the rosemary leaves and 2 teaspoons of the olive oil.
- Toss well.
- Place the pork in a roasting pan and rub with the remaining olive oil.
- Season to taste with salt and pepper, seasoning well.
- Scatter the contents of the bowl around the pork and roast for 25 minutes, until the onions/shallots are browning.
- Meanwhile, juice the oranges, squeezing out 3/4 cup. If short, make up the difference with regular orange juice.
- Add the juice to a small saucepan, along with the wine, chicken broth and garlic.
- Bring to a boil and let boil until reduced by about 25%, seven minutes or so.
- When the pork has roasted for 25 minutes, remove from the oven, lower the temperature to 350 degrees, and add about 3/4 of the liquid mixture to the roasting pan.
- Reserve the remainder.
- Baste the pork with the pan drippings and liquid.
- Return to the oven, basting frequently, until the internal temperature at the thickest point is 150 degrees. Begin to check after 30 minutes.
- Move the pork to a serving platter and cover loosely with foil to tent.
- Add the reserved liquid to the roasting pan, scraping up any fond.
- Bring this sauce to a boil and let boil until slightly thickened, 3 -5 minutes.
- If a rolled roast, cut the string. Slice the pork into serving sizes and drizzle with the sauce.
- Garnish with orange slices and rosemary.