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Orange-Pecan Pork Roast

Reviewed: Dec. 29, 2010
Fabulous glaze! It burnt a little on the bottom of the pan, and though we took out the meat right at 160'F, it was still a little tough. I tried to deglaze the pan and make a sauce with the meaty bits on the bottom. If you do so, deglaze with white wine and add brown sugar and cornstarch in cold water until the sauce is the right consistency. We at this with Green Giant green beans and potatoes in sauce; if I did it again I'd just serve plain green beans and/or plain mashed potatoes. We had a Riesling wine, which I think was maybe too sweet to go with the pork.
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Stovetop Yankee Pot Roast

Reviewed: Dec. 28, 2010
Very yummy! We used Clos du Bois Cabernet Sauvignon for the red wine, and it tasted fantastic. The only problem was the cooking time. I used a thermometer to check the temp and it read 153. I thought it'd gotten to the center of the roast, but when we went to cut it (after the 10 min resting period) it was bloody and pink in the middle! OOPS. I drained out about 1/3 of the broth, cut the roast into smaller chunks, and put it back into the pot on medium heat for 20 minutes-- 10 with the lid on, and 10 with the lid off, stirring occasionally. Being a newbie at cooking, I also wasn't sure what to do with the veggies and broth when it came time to make the gravy. I used a slotted spoon to remove the carrots and much of the onion and celery, but a bunch of the onion and celery stayed in the pot. I drained off most of the liquid into a big bowl (to save for soup later in the week) and tried thickening the rest with corn starch. It didn't quite get as thick as I'd hoped, but it was still very yummy.
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