Content

• To step
• Method 1 of 5: Part: Preparing the roast
• Method 2 of 5: Part 2: Browning the roast
• Method 3 of 5: Part 3: Different preparation methods
• Method 4 of 5: Part 4: Flavoring
• Method 5 of 5: Part 5: Preparation tips
• Tips
• Necessities

Cooking a pork roast over low to medium heat will slowly tenderize the meat and give it a sweet or salty flavor. There are several cuts of pork that you can prepare in an oven, a simmer pan or a frying pan, such as loin, shoulder, pork tenderloin or pork chop. Below you can read how to prepare a pork roast.

To step

Method 1 of 5: Part: Preparing the roast

1. If the roast is frozen, put the roast in the refrigerator. Thawing can take 1 to 2 days, depending on the size of the piece of meat.
2. Remove the meat from the refrigerator when it is thawed. Place it on a platter to season it.
3. Sprinkle the roast generously with salt and pepper on all sides.

Method 2 of 5: Part 2: Browning the roast

1. Heat a large frying pan over high heat. Add a tablespoon of olive or canola oil to the pan.
2. Place the roast in the pan and brown it. Turn the meat over so that both sides turn caramel brown.
   • Searing sears the meat so that the juices remain in the meat. This keeps the meat juicy and tender. This is recommended for cooking in an oven or a simmer pan.

Method 3 of 5: Part 3: Different preparation methods

1. Choose a cooking method. There are several ways to cook the roast with delicious results, so choose the one you find most convenient.
   • Prepare the roast in the oven. Preheat the oven to 160 ° C. The preparation time is approximately 35 minutes per half kilo. A roast with bone will cook faster than a roast without bone. The result is a crispy roast with less moisture. Ideal if you want to make gravy.
   • For a juicy roast, use a simmer pan, if you have one. Place the roast in the slow cooker on the lowest setting for 6 hours. If the piece of meat is very large, cut it into smaller pieces first. Use less liquid than usual, unless your recipe is specifically for a simmer pan.
   • Prepare the roast in a frying pan on the gas stove. You bring all ingredients and the added liquid to a boil. Then turn down the heat and let the roast simmer for 2.5 to 3 hours with the lid on the pan.

Method 4 of 5: Part 4: Flavoring

1. Chop an onion. This recipe can be adapted according to the preparation method you have chosen.
2. Slice 2 to 3 apples. Place the onion and apples in the roasting tin, casserole or simmer pan.
3. Pour 250 ml stock into the pan to add flavor to the pork. You can also use chicken stock.
4. Add 250 to 500 ml of apple juice, cider or any other fruit juice.
   • If you use a simmer pan, add 120 ml beef stock and 120 ml apple juice or cider. The moisture remains in the simmer pan during cooking and too much moisture can make the piece soggy.
5. Add herbs, such as a bay leaf or a tablespoon of finely chopped sage, rosemary or thyme.
   • If you use a simmer pan, halve the amount of herbs. The long preparation time ensures that the meat gets a stronger taste.

Method 5 of 5: Part 5: Preparation tips

1. Place the fattest part up when you place the piece in the roasting pan, simmer pan, or frying pan. This will cause the fat to drip over the roast.
2. Use a meat thermometer to check whether the roast is cooked through. The indoor temperature must be at least 70 ° C.
3. Do not let the thermometer touch the bone; this gives a distorted picture.
4. Let the meat rest for 15 minutes before carving it. Cover the meat with aluminum foil so it doesn't lose too much heat.
5. Cut the meat across the wire for tender cuts.
6. Use the liquid to make a sauce. Pour it into a skillet and cook over high heat until reduced to half. Pour it over the roast.
7. Ready!

Tips

• You can choose the cooking method according to the piece of meat you have bought. Cheaper cuts such as the shoulder piece are ideal for cooking in a simmer pan, as this makes the meat more tender. Pork with less fat, such as pork tenderloin or a loin, is best prepared in a casserole or roasting pan.

Necessities

• Loin / pork tenderloin / shoulder piece
• Oven
• Roasting pan / casserole / simmer pan
• Onions
• Apples
• Chicken or beef stock
• Apple juice
• Measuring cup
• Baking pan
• Olive or rapeseed oil
• Herbs (bay leaf, rosemary, sage or thyme)
• salt
• Pepper
• Aluminium foil
• Knife