Caribbean Pork Roast
1 boneless pork shoulder blade roast (fresh pork butt, 21⁄2 pounds), trimmed
11⁄2 teaspoons salt
11⁄4 teaspoons sugar
3⁄4 teaspoon ground ginger
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground black pepper
3 teaspoons Dijon mustard
2⁄3 cup mango chutney, chopped
6 tablespoons fresh lime juice
2 tablespoons water
1. Preheat oven to 425°F. Using sharp knife, cut roast lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book. In cup, combine salt, sugar, ginger, allspice, and pepper. Brush cut side of pork with 2 teaspoons mustard and sprinkle with half of seasoning mixture. Close pork “book” and rub remaining seasoning mixture on outside of pork. Tie roast with string at 1-inch intervals.
2. Place roast on rack in small roasting pan (13" by 9"). Roast pork 1 hour. Turn oven control to 350°F and roast until meat thermometer inserted in center of roast reaches 155°F, about 20 minutes longer. Internal temperature of meat will rise to 160°F upon standing. Let stand 10 minutes to set juices for easier slicing.
3. Meanwhile, in small bowl, combine chutney, lime juice, water, and remaining 1 teaspoon mustard. Serve sauce with sliced pork. Makes 6 main-dish servings.



French Roast Pork
The spice mixture rubbed onto the pork is a classic French combination known as quatre épices, which means “four spices.” We’ve taken the liberty of adding one more for good measure. Once the pork begins roasting, the aroma of warm spices will fill your kitchen.
1 boneless pork loin roast (2 pounds), trimmed
1 teaspoon salt
3⁄4 teaspoon dried thyme
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground black pepper
1⁄8 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
1⁄3 cup dry white wine
2⁄3 cup chicken broth
applesauce
1. Preheat oven to 350°F. Pat pork dry with paper towels.
2. In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves. Use to rub on pork.
3. Place roast on rack in small roasting pan (13" by 9"). Roast pork until meat thermometer inserted in center of roast reaches 155°F, about 1 hour. Internal temperature of meat will rise to 160°F upon standing.
4. When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
5. Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling; boil 2 minutes. Remove from heat; skim and discard fat. Serve pan juices and applesauce with pork. Makes 6 main-dish servings.



Mexican-Style Spareribs
A heady blend of tequila, orange juice, lime juice, and jalapeño pepper gives these pork ribs their personality. If you wish, the ribs can be marinated overnight.
1 cup firmly packed fresh cilantro leaves and stems
1⁄2 small onion, thinly sliced
4 garlic cloves, crushed with garlic press
1 pickled jalapeño chile
1⁄2 cup fresh lime juice
1⁄4 cup fresh orange juice
1⁄4 cup tequila
1 tablespoon olive oil
2 tablespoons sugar
1⁄2 teaspoon dried oregano
3 pounds pork spareribs
1. Preheat oven to 350°F.
2. In blender, combine cilantro, onion, garlic, pickled jalapeño, lime and orange juices, tequila, oil, sugar, and oregano and puree until smooth.
3. Place spareribs in nonreactive roasting pan just large enough to hold them in single layer. Pour cilantro mixture over ribs, turning to coat well. Roast, turning ribs twice, 1 hour 30 minutes. Turn oven control to 450°F and roast ribs until very tender and richly colored, about 20 minutes longer.
4. Transfer ribs to warm platter. Skim and discard fat from sauce remaining in pan and spoon sauce over ribs. Makes 4 main-dish servings.



Oven-Barbecued Spareribs
These sweet and sticky ribs are worth getting your fingers dirty for! Nevertheless, keep the napkins handy.
6 pounds pork spareribs, cut into 1-rib portions
1 can (6 ounces) tomato paste
1⁄4 cup packed brown sugar
1⁄2 cup water
1⁄4 cup honey
1⁄4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon grated onion
2 teaspoons chili powder
2 teaspoons salt
1. Preheat oven to 325°F. Arrange spareribs in single layer in large roasting pan (17" by 111⁄2"). Roast spareribs 1 hour.
2. Meanwhile, prepare glaze: In medium bowl, combine tomato paste with brown sugar, water, honey, vinegar, oil, onion, chili powder, and salt until well blended.
3. Brush ribs with glaze. Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer. Makes 6 main-dish servings.



Pineapple-Glazed Ham
Here’s our recipe for this time-honored classic, along with two delicious glaze variations. A spiral-cut ham is an easy alternative.
1 fully cooked smoked bone-in ham (14 pounds)
1 can (20 ounces) crushed pineapple, drained
1 cup packed dark brown sugar
1 tablespoon Dijon mustard
1. Preheat oven to 325°F. With sharp knife, remove skin and trim fat from ham, leaving about 1⁄4-inchthick layer of fat. Place ham on rack in large roasting pan (17" by 111⁄2"). Bake ham 1 hour 45 minutes.
2. Meanwhile, prepare pineapple glaze: In medium bowl, combine pineapple, brown sugar, and mustard until blended. Remove ham from oven. Brush pineapple mixture on ham. Bake until meat thermometer inserted in thickest part of ham (not touching bone) reaches 135°F, 25 to 30 minutes longer. Internal temperature of ham will rise to 140°F upon standing. Transfer ham to warm platter and let stand 15 minutes to set juices for easier slicing. Makes 20 main-dish servings.

Melba-Glazed Ham
Prepare ham as directed but in Step 2 in small saucepan, heat 2⁄3 cup peach preserves and 1⁄2 cup red raspberry jelly or jam until melted and smooth. During the last thirty minutes of roasting time, brush the glaze over the ham two or three times. Makes about 1 cup.

Tomato and Onion Glazed Ham
Prepare ham as directed but in Step 2 in small saucepan, melt 1 tablespoon butter or margarine over medium heat. Add 2 tablespoons finely chopped onion and cook until tender. Stir in 1 can (8 ounces) tomato sauce, 2 tablespoons brown sugar, and 1 teaspoon Worcestershire sauce; heat to boiling. Reduce heat; simmer until glaze thickens, about 5 minutes. During the last thirty minutes of roasting time, brush the glaze over the ham two or three times. Makes about 1 cup.



Pork Roast with Fennel and Garlic
4 garlic cloves, finely chopped
21⁄2 teaspoons fennel seeds, crushed
1 teaspoon salt
1⁄2 teaspoon ground black pepper
2 teaspoons olive oil
1 bone-in pork loin roast (4 pounds), trimmed
1⁄3 cup dry white wine
2⁄3 cup chicken broth
1. Preheat oven to 450°F. In cup, combine garlic, fennel seeds, salt, pepper, and oil to make paste.
2. Place roast in small roasting pan (13" by 9") and rub fennel paste on outside of pork and between bones. Roast pork 45 minutes. Turn oven control to 350°F, cover meat loosely with tent of foil, and roast until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155°F, about 45 minutes longer. Internal temperature of meat will rise to 160°F upon standing. When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier carving.
3. Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling. Remove from heat; skim and discard fat. Serve sauce with roast. Makes 8 main-dish servings.
Pork Roast with Fresh Sage
Prepare as above but substitute 1⁄4 cup fresh parsley, 2 tablespoons chopped fresh sage, and 1⁄2 teaspoon dried thyme for fennel seeds.
Our flavorful secret is a spice paste. For greater flavor absorption, rub the meat ahead of time and refrigerate for up to twenty-four hours. Bone-in cuts, such as this loin roast, take a little longer to cook than boneless cuts but are the most flavorful.



Spice-Brined Pork Loin
Brining in a blend of kosher salt, sugar, and spices infuses this pork with wonderful flavor and keeps it tender and juicy. Allow the pork to soak in the brine for 18 to 24 hours before roasting.
2 cups cold water
1⁄4 cup sugar
1⁄4 cup kosher salt
2 tablespoons coriander seeds
2 tablespoons cracked black pepper
2 tablespoons fennel seeds
2 tablespoons cumin seeds
peel from 1 navel orange, white pith removed
3 cups ice
1 boneless pork loin roast (about 3 pounds), trimmed
4 garlic cloves, crushed with side of chef’s knife
1. In 2-quart saucepan, heat 1 cup water, sugar, salt, coriander, pepper, fennel, cumin, and orange peel to boiling over high heat. Reduce heat to low; simmer 2 minutes. Remove saucepan from heat; stir in ice until almost melted. Stir in remaining cup water.
2. Place pork in large zip-tight plastic bag. Add garlic and brine; seal bag, pressing out excess air. Place bag in large bowl or small roasting pan and refrigerate 18 to 24 hours.
3. When ready to cook pork, preheat oven to 400°F. Remove pork from bag; discard brine (it’s alright if some spices stick to pork). Place roast on rack in medium roasting pan (14" by 10"). Roast pork 1 hour to 1 hour 15 minutes or until meat thermometer inserted into center of roast reaches 150°F. Internal temperature of meat will rise to 160°F upon standing. Transfer pork to cutting board and let stand 10 minutes to allow juices to set for easier slicing.


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