1lb of pork roast instead of 3-4lbs
the recipe:
This is an easy pork roast to prepare for a special dinner or everyday meal.
Ingredients:
•1 boneless pork loin roast, 4 to 5 pounds
•Cajun seasoning or seasoned salt blend
•ground black pepper
•1/2 cup Lyle’s Golden Syrup or light or dark corn syrup*
•3 tablespoons packed brown sugar
•1/3 cup mustard, your favorite gourmet, a good Dijon, or a combination
•1 tablespoon cider vinegar
•1/4 teaspoon dried marjoram or thyme leaves
Preparation:
*Lyle’s Golden Syrup is a popular syrup which is becoming more available in the U.S., and can be found on Amazon.com. Feel free to use corn syrup in place of the golden syrup if you don’t have it in your area.
Heat oven to 350°.
Wash roast and pat dry. Place in a foil-lined roasting pan and sprinkle generously with the Cajun seasoning and pepper.
Roast to about 165°, or about 1 1/2 to 2 hours. Combine the remaining ingredients and brush over the pork frequently the last 30 minutes of cooking.
Serves 8 to 10.
here;s the link to the recipe if it’s hard to read on here:
http://southernfood.about.com/od/porkroasts/r/r90430m.htm
i had a 3lb roast and cut it in half, so now i have a 1.5lb roast. i cut one half a few days ago and now i’m cooking the other half.
cjvw622 - said
August 8 2010 @ 02:24
If you’re using 1 lb of pork, just divide everything by 4. (The original recipe says 4-5 lbs.
so, about 1/8 cup or 2 T golden syrup,
about 3/4 T brown sugar
about 1 t mustard
ab out 1/4 t vinegar, but yu might want a bit more
a tiny pinch of marjoram or thyme.
You’ll need to start checking the internal temp. after about 1/2 hour. When it gets to 165 it’s ready. And you can be a bit more generous with the ingredients.
RP - said
August 8 2010 @ 02:24
First of all, good luck finding a 1 pound roast. Maybe your butcher will cut it for you. As for quartering the amount of the other ingredients, I wouldn’t. I would just mix the ingredients stated here (except the cajun seasoning and black pepper) Use what you want of the mixed ingredients on your 1 pound roast, then store in a freezer bag or tupperware the remaining mixed ingredients for the next time you cook a roast. They should remain good for 6 to 9 months in your freezer. One thing I would change for such a small roast is the temperature of the oven to 325 and only cook it 1 hour, brush the seasoning mix on and cook it only 15 more minutes. Let it stand (covered) for about 10 minutes before serving. Baked yams would make a really good side dish, just wash them, cover them with foil and cook them the same time as you cook the roast. Eat them just like a baked potato, with butter. (some people like them with salt and pepper like a baked potato but they are sweet so are better with just butter) Also you need to be sure and cover your roast pan tightly with foil while cooking to keep in the moisture or your roast will be dry.
Good Cooking and Good Eating!