A tender, flavorful pork loin roast makes a delicious dinner!! There was no need to cut the pork loin with a knife, it came apart with a fork!! You can also use a different type of meat if you would prefer beef or even turkey. We also made mashed potatoes, dinner rolls, green beans and an apple crumb pie for a completely filling dinner!!! This would be great for the holidays! Made for a bigger meal than I had planned, but we had left overs and it was delicious!! |
Parmesan Honey Pork Roast in an Enamel Cast Iron Oval Dutch Oven
1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds) 2/3 cup grated Parmesan cheese 1/2 cup honey 3 tablespoons soy sauce 2 tablespoons dried basil 2 tablespoons minced garlic 2 tablespoons olive oil 1/2 teaspoon salt 2 tablespoons cornstarch 1/4 cup cold water
Directions: Cut roast in half lenghtwise. Place in dutch oven. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and bake at 350 degrees for 1-2 hours or until a meat thermometer reads 160°. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
Dinner Rolls or Bread 3 cups flour (or more) 1 Tablespoon sugar 1 teaspoon salt 1 Tablespoon instant yeast
Put the above ingredients in bowl and mix together. 1 ½ cups very warm water 2 Tablespoons oil 1 egg Whip these 3 ingredients together and add to the bowl of dry ingredients. Mix and knead with a little more flour. Knead until very smooth and elastic, you will have to experiment and practice with it. Raise in a covered oiled bowl in a warm place. Once dough has doubled in size, punch down and shape for a loaf or balls for rolls. Raise again and bake at 400 degrees until brown and the rolls or bread sound hollow if tapped on the top.
Apple Crumb Pie
Please note that you can also use Berries in place of the apples in this recipe, which is also very good.
Crumb Crust/Topping 1 cup hazelnuts or almonds (about 4 ounces) 2 cups all purpose flour ½ cup granulated sugar ¾ cup (1 ½ sticks) chilled butter, cut into small pieces
Filling ½ cup granulated sugar 1 ½ Tablespoons cornstarch 4-6 apples, peeled cored, and sliced (or 2 pints of your choice of berries or mixed berries) Cinnamon to your own taste
Preheat your oven to 350 degrees F. To prepare crumb crust/topping, spread nuts in a medium baking pan or an enamel cast iron skillet pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes. You may want to set a timer to remind you that they are done roasting in 10 minutes. Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins (I have used almonds only and this step has not been needed). Increase the oven temperature to 450 degrees F. In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds. Make sure you are careful when grinding the nuts, if you grind them too long, the result will be nut butter and you don’t want that. In a large bowl, mix together the nuts, flour and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8- or 9 inch tart pan or and 8 inch enamel cast iron skillet pan. To prepare the filling, in a bowl, mix together the sugar, cinnamon, and the cornstarch. Pour this mixture over your already peeled, cored, and sliced apples and mix together. Place mixture onto the crust, spreading evenly. Sprinkle with the remaining crumb/crust topping. Bake until topping is golden and filling is bubbly, about 30 minutes. Transfer the pan to a wire rack to coll. Serve warm, you can also add vanilla ice
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