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Pork Roast Landaise

By: Decomposed in FOOD | Recommend this post (0)
Fri, 11 Nov 22 3:18 AM | 312 view(s)
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I made several substitutions and they were significant enough that I will say I didn't really make Pork Roast Landaise. But what I made is quite good.

I didn't have pears or prunes. I substituted a can of sliced peaches. Next time, I may instead use a couple cans of mandarin oranges. I think they'd be good.

I didn't have parsnips. I substituted a full package of baby carrots.

In addition to salt and pepper, I also seasoned the pork lightly with crushed red pepper. I wish I'd sprinkled substantially more because when I taste the red pepper, which isn't often enough, it really makes the meal. I like a little heat. In the future, I recommend applying crushed red pepper MODERATELY.

I chopped six large potatoes into eighths and added them at the very start. I chopped up two broccoli heads and added them in the final hour. Neither the potatoes nor the broccoli changes the taste of the meal, but they went well with it.

Finally, I cooked a 3.4 lb pork shoulder, bone-in instead of the recommended 2.5 lb boneless center-cut pork loin roast. To compensate for the additional meat, I used 1.5x the recipe's amount of everything. But is there really that much additional meat if the bone in the roast I cooked is taken into account? Probably not.

The recipe below came from SLOW COOKER BIBLE, by Crock-Pot and published in 2010. I'd give it **** (out of 5) and will definitely make it again even though it took an hour or so of my time (Seasoning the meat, browning the meat, chopping the potatoes, onions and broccoli, mincing the garlic.) That's a lot of time compared to the meals I usually make.





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Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months

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