Question I'm a beginner cook. I'm having 15 coming for Easter dinner. I have a 10 lb pork roast and I don't have a clue as to how to cook it. How long, seasonings, preperation,etc. etc. HELP!!!
Answer First you need a good meat thermometer, it is the only true way you can cook meat the way you want it. Plan cooking the meat to at least 145F then removing it and letting it rest for 5-10 minutes before carving.
First heat a large skillet till it is very hot, then sear the meat on all sides to brown it. Have an oven proof baking dish ready and have in it a metal grill, one long enough that it will fit in the pan. I have a long one that I put on a cookie sheet, one with an edge to catch the drippings.
You need the grill so that the meat does not sit in its juice and braise.
Allow about 20 minutes per pound at 325F Take its temperature along the way and remove when it reaches 145F.
You can glaze the meat with fruit juice, unfilter apple is my favorite. Reduce the juice on the stove top if you like then use a turkey baster to dribble it over the roast at intervals. The drippings in the pan can be reserved, strained and served as sauce.
You can also season with dry rub, either store bought or home made. It is a little late for that though as it takes several hours. Just salt and pepper the roast, here is a recipe for a rub if you have the time.
1 1/4 cups brown sugar, packed
2/3 cup white sugar
3 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt or 1 tablespoon salt
2 tablespoons dry ginger powder
1 1/2 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon mustard powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon dried thyme, crushed
The key is watching the temperature. A thermometer is about $5 at a grociery store or mall kitchen store.
You can carve the meat at the table or before putting it on the table. Taste the sauce and adjust the flavor with salt and pepper. Dribble some on the sliced meat.
