<p>Ooh - orange ginger sauce sounds yummy. Is that a bottled sauce or one you make?</p>
<p>mashed cauliflower & sweet potatoes with lots of butter and some cheese</p>
<p>steamed cabbage with panfried potatoes and onions</p>
<p>I second (or third) sweet potatoes and apples with pork. Here is our age old recipe - </p>
<p>2 cans Bruce’s canned yams (15 oz I think) - sliced
1/2 cup raisins sprinkled over sliced yams
4 apples sliced and spread over raisins
2 Tbsp butter or margarine sliced thin and dotted over top
sprinkle with cinnamon/sugar mixture</p>
<p>Bake at 350 degrees for 45 minutes </p>
<p>GREAT with pork of any kind!</p>
<p>Mathmom, yes pork is bred to be much leaner these days, but American pork is still quite tasty if prepared properly, in my humble opinion. It’s all in the seasoning. And there’s no need to cook it until it’s bone dry, the consequence of an outdated fear of trichianosis.</p>
<p>Family tradition: red cabbage cooked with onions and apples; mashed potatoes and gravy.</p>
<p>^This sounds lovely!
Just last Wednesday, the NYT had a recipe for pork roast stuffed with figs. There’s a video available.</p>
<p><a href=“http://www.nytimes.com/2009/03/18/dining/18mini.html[/url]”>http://www.nytimes.com/2009/03/18/dining/18mini.html</a></p>
<p>Rice, glazed baby carrots, and salad. And wine, of course.</p>
<p>Orange ginger sauce - I make it. I do it all in the microwave. It is just melted butter (or light butter), depending on the size of the roast and how much I want left over to go on other things, 1/2 to 1 stick. Stir in orange marmalade (or lite marmalade) depending on the amount of butter, 1/2 small jar or so, and a tsp of ground ginger. Microwave a minute or so until melted together. Stir. Baste roast liberally about 1/2 hour before it should be done. Serve with the roast. When I haven’t had orange I used apricot and that was good too.</p>
<p>I made a pork roast years ago that was braised in raw milk. Had to maneuver to find raw milk because it can’t be sold, but since the dish cooked for about 6 hours, it was certainly pasteurized by the time it was done. However, it was not bland because it was spiced with garlic, whole cloves and nutmeg. I tried it one other time using whole milk & cream. It was not quite the same, but still pretty good.</p>
<p>Just throw one in the crockpot with a can of whole berry cranberry sauce and some whole grain dijon mustard, comes out nice and moist…</p>
<p>
</p>
<p>I posted this one in another thread.</p>
<p>1 pork shoulder
1 large onion
1 beer
bbq sauce</p>
<p>Brown the pork shoulder on all sides. Put a layer of onions on the bottom of a crock pot, then put the pork shoulder. Add the beer. Brush bbq sauce on top of the meat and add another layer of onions. Cook on low 8-10 hours. Use two forks to pull the meat apart.</p>
<p>Mighty tasty stuff!</p>
<p><,cranberry sauce and some whole grain dijon mustard,>></p>
<p>I’ve never used that, but it sounds good! I always have a different combo of stuff I throw in, BBQ sauce, tomato soup, terryaki sauce, grape jelly</p>
<p>I swear, no matter what I throw in there, a little sweet, a little sour, it comes out great!</p>
<p>Marite- The NYT recipe looks wonderful. My eyes moistened a bit recalling how my late FIL love his roast pork. I think this would have amused him.</p>
<p>Finding a boneless pork loin roast that is not too lean is a challenge these days. Any one have any ideas (short of buying an entire pig–there are only 2 of us now. We’ll make roasts for larger gatherings, but I doubt we could make use of an entire pig.)</p>
<p>Oh I’m okay with American pork - we eat a lot of it and I try not to overcook it. Nevertheless moving to Germany for five years was quite an eyeopener as to what meat could taste like!</p>
<p>makes it moist and very tender, also.</p>
<p>mathmom, our families are from Germany. Trying to adjust the handed-down recipes to work with our fat-conscious-influenced pork is a challenge. I understand that the marketability of “this pork is full of fat, so don’t eat a ton of it” has its limits (to say the least) but I, for one, would prefer to eat a little bit of something that tastes fantastic to eating a lot of something more mediocre. Oh well. I believe that I have never been the target demographic! (Or else there would be no Twinkies)</p>
<p>I’ve thought of buying pork here. “Heritage” and “Berkshire”.
[The</a> Best Dry Aged Steaks, Prime Beef, Gourmet Meats, Beef Recipes Online | Only at Lobel’s of New York](<a href=“http://www.lobels.com/index.asp]The”>http://www.lobels.com/index.asp)</p>
<p>You won’t be disappointed Shrinkwrap, it’s where I’ve bought all my meat for decades.</p>
<p>Wow! Good to know! I’m on it.</p>