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Chef's Prime with Horseradish Sauce

2 pounds boneless pork rib-end roast
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons prepared horseradish
1 tablespoon Dijon-style mustard
1 tablespoon honey
3 garlic cloves -- crushed
1/2 teaspoon onion powder
1 tablespoon parsley -- minced

Stir together the wine, oil, horseradish, mustard, honey, garlic, onion powder and pepper. Place roast in a plastic bag; add marinade mixture. Place in bowl and refrigerate 12-24 hours, turning occasionally. Remove meat from plastic bag; reserve marinade. Place meat in a 1010" 2 1/2 quart microwave safe casserole with lid or an oven cooking bag in a 1117 inch baking dish. Cover dish or tie bag loosely. Microwave on MEDIUM (50% power) for 15 minutes. Turn meat over and rotate dish. Microwave on MEDIUM LOW (30% power) for 20-24 minutes or until meat thermometer registers 150-155 internal temperature, giving dish a half turn once during cooking. Remove from oven. Drain juices into a 2 cup measure. In the 2 cup measure, add reserved marinade to the meat juices to make 1 cup total. Stir together the cornstarch and 1 tablespoon water. Add cornstarch mixture and parsley to marinade mixture. Microwave on HIGH for 2-2 1/2 minutes or until thickened and bubbly, stirring 2-3 times. Slice meat to serve, serve with sauce.

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