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3 lb porkroast lean,, any suggestions on how to cook

mrniceguy911 Aug 6, 2006 09:21 PM

sorry the only name on the package is pork roast, I dont know the cut. Purchased in portugese meat shop.

  1. d
    dfrostnh Aug 6, 2006 11:24 PM

    Years ago when my oven conked out and the repair guy took forever to get the part, I resorted to my crock pot. I found a recipe for pork roast that stays moist. Dust it with flour. Brown at medium heat, preferably all sides but definitely the cut ends to seal the juice in. Place in a crock pot on low for 5-6 hours. Don't add water. Plenty of juices will escape if you want to make some gravy. I only cook lean pork now. It's allowed on a low-fat diet. BTW our favorite side with pork roast is freshly made applesauce without added sugar.

    1. a
      Alan408 Aug 6, 2006 10:33 PM

      Enough stock to cover the roast 1/3 of its height or 2", which ever is lower. I turn the roast when I think it is "half way"

      Garlic: 1/2 to X cloves per serving depending on size of clove and "love" of garlic. Try 3 cloves, adjust to taste in the future.

      1. l
        Leper Aug 6, 2006 09:51 PM

        MRN, Brown it well in a cast iron skillet with smoking hot oil (remember, brown, not grey). Then place the roast in a dutch oven with onions, chicken stock and garlic. Cover and bake at 250 degrees for 5-6 hours. Remove roast, strain the stock and return the strained sauce to the dutch oven. Reduce to 1-cup. Return roast to pan, reheat and then carve and serve with the sauce. Any pork roast cooked this way is heaven.

        1 Reply
        1. re: Leper
          mrniceguy911 Aug 6, 2006 09:56 PM

          How much chicken stock should I use ? Thankyou for your reply sounds good ! Garlic, how many cloves?

        2. missclaudy Aug 6, 2006 09:36 PM

          Brine it if it is lean.

          1. m
            mrniceguy911 Aug 6, 2006 09:35 PM

            The only way to describe it would be lean and round in shape.

            1 Reply
            1. re: mrniceguy911
              niki rothman Aug 7, 2006 01:43 PM

              My favorite pork roast was coated with mojo - a Cuban mix of minced: green chili peps, garlic, onion, grated orange zest, chopped green olives, oregano and oil. It was baked at a medium high temp - I'm guessing 375 and it was wonderfully flavorful. If you've got a pork loin and not a shoulder or butt - a larding needle to insert lard and this mixture right into the meat would prevent it from getting too dry - which is the typical problemo with pork loin. I'd like to have it served with warm flour tortillas.

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