<p>Hi folks.
Hoping you can all humor me. Trying to find out peoples favorite pairings with roast pork. What do you and your family like to have with a slow cooked pork roast?</p>
<p>Mashed potatoes, apple sauce, peas, white wine - maybe a Riesling.</p>
<p>Something fruity. A dried fruit compote or fresh fruit relish. Then any sides that balances the sugar.</p>
<p>Pan roasted 'taters, honey glazed carrots, baby peas(with tiny pearl onions) are a nice match.</p>
<p>Roasted root vegetables! And I wouldnt mind a glass of mathmom’s Riesling!!</p>
<p>Homemade applesauce. Homemade mac and cheese.</p>
<p>Uncle Ben’s wild rice and either creamed spinach or spinach salad depending on time of year</p>
<p>Sweet potatoes, we microwave them, a green veggie depending on what’s available broccoli or green beans usually; and applesauce. When I use an orange ginger glaze made with melted butter, orange marmalade and ground ginger, on the pork roast it makes a good sauce to go over potatoes, too. </p>
<p>Sometimes instead of the microwaved sweet potatoes and applesauce, I saute peeled golden delicious apples and cut up onion, then add cut up cooked sweet potatoes with , cinnamon, nutmeg, a little lemon and sugar</p>
<p>Try roasting sweet potatoes for greater flavor; it’s easy to do while the pork cooks. Almost any kind of apples are a good accompaniment, and I’ve had a delicious dish at a friend’s made with dried apricots and prunes. Wild rice or corn muffins would round out the dinner.</p>
<p>Homemade ‘french fry’ sweet potatoes. Cut them up like ‘steak fries’ and toss them with olive oil and kosher salt (or seasoning of your choice). Then bake at about 400 until done.</p>
<p>Way better than regular potatoes cooked the same way</p>
<p>Are we talking about a roasted loin of pork? Becuase I have never figured out the fuss over that piece of meat. I find it dry and dull, no matter what I do to it.</p>
<p>If we’re talking about another type of pork roast, please fill me in. </p>
<p>Right now I have a 3 1/2-lb loin of pork in my freezer that I have no interest in making.</p>
<p>Sauerkraut! Had it for supper last night. Pork in crockpot with a bit of water, all day. Break up the pork into small pieces, and add sauerkraut for last hour or so. My favorite meal growing up - we had it twice a year: on my birthday, and New Years Day.</p>
<p>Mashed potatoes go with it. Last night we also had green beans.</p>
<p>(Otherwise, actually, I don’t like pork.)</p>
<p>binx…absolutely my favorite combination too.I liked to put the sauerkraut in with my mashed as a kid. I was not sure anyone still liked this though.</p>
<p>Very Happy: Just a big old pork roast not a tenderloin. They are much less fattier now than they used to be so it is easy to dry them out. They are great in a crockpot which makes the meat start to fall apart after all day cook.</p>
<p>Thanks for your answers so far; all of which are making me hungry.</p>
<p>Anyone else? Trying to do a cheap survey here on CC for my job :)</p>
<p>you can put that pork in a crock pot and turn it into a delicious batch of pulled pork. I’ve bought the cheapest chunks of pork at $1.00 a lb and ended up with 6-8 sandwiches from $5 worth of meat.</p>
<p>Pork roast with the bone in will be juicier than loin, but no American pork is as tasty as it was when we were younger (or as it still is in Germany). We’ve redesigned pigs so the meat is much leaner, healthier, but not as yummy.</p>
<p>Mark Bittman has a recipe where you just cook your pork for hours in milk. It’s not dry at all. But it’s blander than I like.</p>
<p>
Very happy - I have a recipe I really like for fajitas made with pork loin. Very tasty, easy and quick. Am I allowed to post recipe links?</p>
<p>[Pork</a> Tenderloin Fajitas Recipe | Taste of Home Recipes](<a href=“http://www.tasteofhome.com/Recipes/Pork-Tenderloin-Fajitas]Pork”>Pork Tenderloin Fajitas Recipe: How to Make It)</p>
<p>Wait - it is tenderloin, is that the same? It is good. Remarkably tasty for something so simple. My daughter even likes it though she is on some eating no meat except poultry right now. Which reminds me, she is coming home to pick up her kitty tomorrow and I promised her dad would cook her pancakes and turkey sausage and we don’t have turkey sausage. Oh well she can pick it up on her way.</p>
<p>It’s easy to dry out pork tenderloin, but with a meat thermometer it’s really easy to make juicy and delicious. Just coat with favorite herbs and brown in a little olive oil. Then put in 350 oven until it reaches 145 degrees. Let sit for 10 minutes before slicing. We love it with a creamy mushroom sauce, balsamic reduction or any sauce really.</p>
<p>although that pork roast and sauerkraut sounds good, too.</p>
<p>Obviously another food my terrible cook of a mother ruined for me. I absolutely hated pork roast as a kid. Hated the smell, hated the taste. She turned me off meatloaf and roast pork. I guess I am going to have to expand my horizons and retry some different types of dishes.</p>
<p>A pork loin roast is not the same as a tenderloin roast. The tenderloin is the small one, usually packaged as 2 small round strips. The loin roast much thicker and can be either bone-in or boneless. We always do the boneless one out on the Weber grill. It is rarely dried out unless we cooked it too long. Do NOT cook it to the temperature they say for pork. It will dry it out. Cook it 5-10 degrees less. I also baste it with the orange ginger sauce. The roast is almost always moist and delicious. .</p>