I made this Pork Roast for our Christmas Dinner. The Pioneer Woman had it showcased on her website a few weeks ago and I kept it in the back of my mind, for a future special meal.
I had a roast chicken, too, so I covered the bases, but I would like to state for the record, that this roast seriously rocks!
I make pork roast many weeks, to give me a change from constantly having chicken and most times the pork is very hard to chew.
Not so with this recipe, it was almost fall apart tender.
I don't know if it was the braising before cooking, or what, but it was easy to cut and yummy to eat.
The onions were almost caramelized and the cranberry sauce gives it a tartness and sweetness, all at the same time.
Oh and if possible, the left overs are even better. What's not to like? :-)
Try it sometime.
I'm going to have to try this.
ReplyDeleteMake sure the rosemary is cut small, if you use it.
ReplyDeleteI think I will try to make the onions stringy, instead of diced next time.
Worth the effort.
Will do. Thanks for the advice.
ReplyDeletehmmmmmm :-)
ReplyDeleteGina: Try this...really. :-)
ReplyDeleteThis sounds too fabulous. I love pork loin, adore cranberries, am thrilled by carmelized onions... thank you, thank you, thank you!
ReplyDeletePiglet: I made it again (using the last of our cranberries and my Hubby said after the meal, he really likes that sauce. :-)
ReplyDelete