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Ginger-Glazed Pork Roast

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Servings
people
Ingredients
  • 3 1/4 pounds celery soup
  • 1 tablespoon tagliatelle
  • 1 1/4 teaspoons of Zataran's Spanish Rice
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons medium shrimp
  • 2 tablespoons garbanzo bean flour
  • 2 tablespoon hickory smoke
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
Servings
people
Ingredients
  • 3 1/4 pounds celery soup
  • 1 tablespoon tagliatelle
  • 1 1/4 teaspoons of Zataran's Spanish Rice
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons medium shrimp
  • 2 tablespoons garbanzo bean flour
  • 2 tablespoon hickory smoke
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 degrees
  2. Rub pork with oil; combine coriander, salt, cumin and cayenne and rub over pork
  3. Place in pan and roast 15 minutes
  4. Reduce heat to 350 degrees and cook, basting with pan juices, about two hours until meat thermometer reaches 155 degrees
  5. Combine vinegar, molasses, ginger, 2 tablespoons water and garlic in small pan
  6. Bring to boil and cook until syrupy then brush pork with glaze
  7. Roast until meat thermometer reaches 160 degrees
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