Old-fashioned roast pork from The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks by Editors of Cook's Country Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start this recipe a day before serving.

  • PinchOfSalt on November 06, 2023

    Substituted 1/3 as much dry herbs for the fresh and Stonewall Kitchen Apple Cinnamon jelly for the plain apple jelly. (Plain apple jelly was difficult to track down in my area.) This is a semi "make-ahead" recipe in which you roast the pork on one day and finish the recipe on another. So, even if the roasting step take longer than indicated in the recipe, there's only a small, pretty much fixed, amount of time needed to finish the recipe on the day you'll be serving it. Be sure to use a roasting vessel that is not much bigger than the roast or you may run the risk of losing the juices. Very, very, tasty, a nice fall meal accompanied by roasted winter squash and blanched green beans, and economical to boot. I would have given the recipe 5 stars instead of 4 if it hadn't called for an ingredient that was (surprisingly, I'll admit) difficult to source locally.

  • jenmacgregor18 on October 07, 2019

    I tried this in the instant pot. I left garlic out of dry rub, because I didn't want to burn it- seared the pork, then added garlic and then the cup of apple cider as the cooking liquid. (might be able to get away with 1/2 cup of cider...) could only add 1 onion because of the size of my roast. so, I ended up sauteing the rest of the onion later to serve with the roast. 90 minutes under high pressure. let natural release for 15 minutes, then quick release rest of pressure; but allow to rest with lid on for 1 hour so meat can rest in cooking liquid. strained cooking liquid & defatted same. turned out well.

  • jenmacgregor18 on February 16, 2017

    This is a project and certainly isn't low-fat; but it is absolutely delicious. We made this for several years now. In the fall, we host a special get together with friends before the holiday season would get too busy. This was the roast we'd serve, along with the cider-vinegar braised onions and mashed potatoes. My dad said it reminded him of the roasts his mother used to make, back in the day.

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