Porksteakwroastedpotatoesandcarrots Food

ROASTED CARROTS AND POTATOES

Ingredients:

• 1 ¾ pounds small red potatoes, halved
• 1 ½ pounds carrots, cut into 3-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon lemon zest
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

PORK SHOULDER ROAST WITH POTATOES

Ingredients:

• 2 -3 lbs pork shoulder or 2 -3 lbs pork butt
• 1 medium onion, sliced thick
• 4 garlic cloves
• 1 tablespoon oregano
• 1 teaspoon cumin
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns
• 1 tablespoon olive oil
• 2 tablespoons rosemary
• 1/2 orange, juice and zest of
• 1/2 lemon, juice and zest of
• 2 teaspoons Dijon mustard
• 1/4 cup white wine
• 4 large yukon gold potatoes
• 2 tablespoons butter or 2 tablespoons olive oil
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 1 teaspoon rosemary, chopped

Steps:

• If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
• Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
• slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
• Spread the onion slices on the bottom of a glass roasting pan.
• Place the remaining marinade ingredients in a food processor and process to make a paste.
• Rub pork should whth the mixture all over, making sure that it goes into the cuts.
• Place pork on top of the onion slices.
• Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
• Preheat oven to 450 degrees F.
• cut the potatoes into desired size.
• Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
• Lay around pork roast.
• Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
• Place in oven, make sure the fat side is up.
• Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
• Baste with it's own juices every 30 minutes.
• Check temperature after 1 and 1/2 hours at 325.
• Cook until internal temperature reaches 150 degree F.
• Remove from oven and let the roast rest covered for 15 minutes before cutting.
• Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).

PORK STEAK W/ROASTED POTATOES AND CARROTS

Ingredients:

• 4 pork steaks, about 1/2 to 1 inch thick
• 1/2 medium onion, sliced in 1 inch pieces
• 1 1/2 celery ribs, cut into 1 inch pieces
• 1 cup water
• 1 1/2 chicken bouillon cubes, crushed
• salt
• pepper
• garlic powder
• Lawry's Seasoned Salt
• 6 medium potatoes, peeled
• 4 carrots, peeled and cut in half
• 2 packages dry pork gravy mix

Steps:

• Cut off most of the excessive fat on the edge of the pork steaks.
• Season both sides of the pork steak with salt, pepper, garlic powder and Lawry's Seasoning Salt.
• Melt 1tbs butter in a fry pan.
• Over medium to medium high heat, brown both sides of the pork steaks.
• About 3 minutes on each side.
• Grease a large roaster.
• Put the onion and celery on the bottom of the roaser.
• Sprinkle the chicken boullion on the bottom of the roaster.
• Add the water.
• Put the pork steaks in a single layer on top of the onions and the celery.
• Put the carrots along the edges of the pan.
• Put the potaoes in also.
• Salt and pepper the potatoes.
• Bake in a 300 degree oven for 2 1/2 hours; covered.
• After an hour use a baster to get some juice from the bottom of the pan. Squeeze some of this juice over the potatoes and carrots.
• I like to do this every hour.
• It gives the potatoes and carrots some of that extra great flavor from the pan drippings.
• Do the following for the gravy.
• At the end of the 2 1/2 hours, pour about a 1/4 cup of the drippings from the roaster in a saucepan. Add the dry gravy mix and 2 cups of water. Season with salt and pepper. Bring to a boil, mixing often. Stir until thckened.
• Serve and enjoy!