Kitchen Tricks with Pork


June 29, 2011
Ann Wilmer
Food Writer
Chesapeake Kitchen

Pork is an important agricultural product on the Eastern Shore, and since I prefer it to turkey, a pork roast is often the centerpiece of holiday meals. It also makes an ideal Sunday roast because you can roast it on Saturday and warm it over on Sunday. Because it is so easy, I have experimented with ingredients I like and come up with several ways to fix a pork roast that we enjoy.

Something that I always do is cut slits into pork and stuff it with slivers of garlic. Garlic permeates the meat while it roasts and usually eliminates the need for added salt. After that, I have two “secret” methods of preparation and both produce a tasty entree.

The time-honored way we fix pork (tenderloin or a pork loin roast) is to add a little water or chicken broth to the roasting pan and spread orange marmalade over the roast and then sprinkle with fennel seed. While it rests in the refrigerator overnight, the pan drippings usually gel and the fat rises to the top so they can be easily removed. Then I slice the pork thin and warm it in the drippings. Thin slices of the tender meat are delicious.

Something else that I enjoy – I admit to using a mix – is Good Seasons Salad Dressing Mix. I don’t know what prompted me to try it, but now I enjoy pork roast made by stuffing slits of garlic into the meat. I also add a little dry vermouth to the roasting pan and sprinkle half a packet of the dry mix over the roast.

The best meals come from scratch cooking, but there’s no reason that you cannot add prepared products to your creations, especially if they add a taste that you enjoy. Given the choice, I would eat Italian four or five times a week, but I’ve never been fortunate enough to live with someone who was as enamored of Italian cooking as I am, so I have to find other ways to infuse food with the tastes of garlic, basil, oregano or tomato. This recipe was a hit.


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