Guest Author - Vannie Ryanes
Pork Roast with peppered jelly is a delicious and easy dish to serve for a buffet or large party. Keep this recipe in mind for family reunions. Although this 5 pound roast serves 14 to 16 people when thinly sliced. Rather than having guests slice the roast, my advice is to slice it yourself or have it sliced and tied with string when you are buying the roast. No muss, no fuss. Good hot or cold.
1 5-pound boneless pork roast
1 Tbspn fresh ginger, minced or 1/2 tspn ground ginger
3 Cloves of garlic, minced
1/2 cup of apple jelly
1-1/2 Tspn hot pepper sauce
Preheat oven to 350 degrees
2. In a small bowl, mix the ginger and garlic and rub over the pork roast.
3. Heat apple jelly in a small bowl in the microwave or melt in a double-boiler. Then mix the apple jelly and hot pepper sauce together and stir. Set aside.
4. Place the pork in a shallow roasting pan and roast for approximately 45 minutes.
5. Remove the meat and score it in a diamond pattern.
6. Spread the jelly mixture generously over the pork, cover, and roast until a meat thermometer registers 160°F.
7. Remove from the oven and keep covered until ready to serve.
Makes 14 to 16 servings.
Serve with steamed whole string beans or green peas and small whole red potatoes. When serving this pork roast you don't need vegetables in a fancy sauce. Plain or herb-flavored butter will do nicely.
Parsley Butter recipe
1 stick of unsalted butter, room temperature
1/4 cup fresh parsley, finely chopped (2 tblspn dried parsely)
Large pinch of salt (or to taste)
Place room temperature butter in a small bowl, add parsley and salt. Mix well with the back of a large spoon. Press butter in small you have mixed ingredients in and place in refrigerator until firm. Another way is to scrape butter out of bowl with a spatula, place on clear wrap and roll into a small log. Tie ends of clear wrap tightly around butter and place in refrigerator until it is firm enough to slice. Top vegetables with a pat of butter.
If you have pork roast left, make cold pork roast sandwiches on rye bread with a little softened parsley butter spread on the bread.