ADVERTISEMENT
- Real Recipes from Real People -

ISO: Pork Roast that's tender -

Misc.
ADVERTISEMENT
Does anyone have a recipe or method of cooking a boneless pork roast for company, that isn't dry and tough. I know we've talked before about the way pork is bred these days, but maybe someone has a method or recipe that doesn't turn into shoeleather!

Thanks in advance for any help you can give - marinating would also be fine, if it includes that method.

June
MsgID: 0819569
Shared by: june/FL
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fudgy Popcorn (using pudding mix)
  • FUDGY POPCORN 8 cups popped popcorn 1/2 cup melted margarine or butter 6 tablespoons instant chocolate pudding mix In a large serving bowl toss popcorn with melted butter. Sprinkle dry pudding mix over all and toss w...
  • Trifle Tiramisu (maybe similar to PF Changs)
  • Maybe this would be similar to the PF Changs recipe. TRIFLE TIRAMISU 2 Tbsp instant coffee granules 1 1/2 cups water 4 cups low-fat milk 2 packages (3.9 oz each) instant devil's food chocolate pudding mix 1 package (...
  • Mincemeat Apple Baskets (using phyllo dough)
  • MINCEMEAT APPLE BASKETS FOR THE PHYLLO BASKETS: 3 sheets phyllo pastry dough 2 tablespoon butter, melted 1 tablespoon white granulated sugar, divided use FOR THE FILLING: 2/3 cup prepared mincemeat 2/3 cup tart...
  • FunkyMonkey Pie (using bananas and peanut butter)
  • FUNKYMONKEY PIE 1 (11 oz) box vanilla wafers 1 cup butter flavored Crisco 5 squares (1 oz each) Bakers semi-sweet Chocolate squares, divided use 4 medium bananas 1 cup crunchy peanut butter 2 cups vanilla soymilk 2 pk...
  • Chicken Mignon
  • Linda, the Chicken Mignon smells so good in the oven. I covered it half way through thinking it might be dried, Uncovered it and it turned out delious. Thank you for such a great...
ADVERTISEMENT
  • Sole Florentine
  • Sole Florentine 1 1/4 lb. sole fillets 1 onion, chopped 1/2 bay leaf 2 Tbsp. lemon juice 3 peppercorns 1/2 tsp. salt 6 fl. oz. broth or dry white wine 1 lb. fresh spinach 1 Tbsp. butter 2 Tbsp. flour 1/2 cup l...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Pork Roast that's tender -
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!