Toaster Oven Roasting :: Roasted Beef and Pork Recipes
Source: San Antonio Express-News – Don Strange of Texas Catering
1 (10 oz.) jar jalapeño jelly
1/4 C. apple cider vinegar
1/2 C. honey
2 C. sugar
1 lb. fresh or frozen cranberries, cooked (if not available,
use 2 cans whole cranberry sauce)
1 C. raisins
1 Tbsp. granulated garlic
1/2 tea. ground cinnamon
1/2 tea. allspice
1/2 tea. ground ginger
1 tea. salt
1/2 tea. crushed red pepper flakes
2 C. chopped pecans
Brine, optional (recipe follows)
1 (3 lb.) pork loin or (boneless) pork butt or 2 (1 1/2 lb.) pork tenderloins
Spice Rub (recipe follows)
2 tea. salt
2 tea. granulated garlic
1 tea. chili powder
1 tea. paprika
2 Tbsp. brown sugar
9 C. hot water
1/2 C. sugar
1/2 C. kosher salt
2 Tbsp. cracked black peppercorns
For Cranberry Chutney: Heat jalapeño jelly with vinegar, honey and sugar in a saucepan. Simmer until sugar has dissolved, then add cooked cranberries. Add raisins, garlic, cinnamon, allspice, ginger, salt, crushed red pepper flakes and pecans; mix thoroughly, then let mixture sit for 1 hr. to allow flavors to meld. If desired, chutney can be made several days ahead, refrigerated, and re-warmed to serve.
Makes approximately 6 C. (Recipe can be halved.)
For Pork Brine (if using): Combine hot water, sugar and salt together until the sugar and salt are dissolved. Add the pepper. Cool to below 45 degrees in refrigerator.
Submerge the pork in the brine in a lrg. bowl. Refrigerate for 1 or 2 days, stirring the brine and turning the pork occasionally. Remove pork from brine and pat dry. Allow pork to come to room temperature before cooking.
For Roast: Preheat oven to 450 degrees F.
Rub meat with Spice Rub, made by combining all Spice Rub ingredients. Lay the roast, fat side up, in a roasting pan. Roast for 15 min., then turn the oven down to 300 degrees and roast for about 1 hr. more, or until the center reads 145 to 150 degrees F on an instant-read thermometer. Remove the meat from the oven and cover it loosely with foil for about 15 min. before slicing.
For Tenderloin: Grill over hot fire, 1 1/2 min. per side. Move the meat to a cooler part of the grill, cover the grill, and cook for 2-3 min. more per side, until meat is firm to the touch and reaches 145 to 150 degrees F.
Serve either version sliced on platter, topped with Cranberry Chutney and accompanied by rolls, if desired.
Makes approximately 4 servings.
Approximate nutritional values per serving: 300 calories, 18 g fat, 7 g carbohydrate, 26 g protein