Josh Applestone claims you can cook any meat from frozen — do not defrost it! — and it will taste great. [vc_row][vc_column width=”1/2′′][vc_column_text] This concept takes a little getting used to. So our staff is busily trying out his theory. You know what? So far, he’s right.
Still, it’s kind of a surprise every time it works. Like with frozen pork roast. But if you have a small but solidly frozen pork roast and a pressure cooker, you’re good to go. Who has time to make a roast in the middle of the week, let alone remember to remember to defrost it. That’s why we’re calling this recipe frozen pork roast surprise. [/vc_column_text][vc_column_text 0=””]Making a frozen pork loin roast couldn’t be easier.
Take a frozen pork loin (we tested it with one that was 2 inches thick). 2 pounds) and put it in your pressure cooker.
The second step is to add liquid (we used about a cup and a half of water and a splash of long-lost sherry we discovered in the liquor cabinet), aromatics (try bay leaf, peppercorns, and juniper berries), a few garlic cloves, and salt. It’s a bit inexact, but that’s ok. More liquid just equals more sauce to spoon over rice. You can find the liquid ratio online or in a pressure cooker cookbook if you prefer an exact one.
Step 3: Increase the pressure in the pressure cooker on high heat, then reduce the heat and cook for approximately 1 minute. 5 hours, depending on how large your roast is. It smells fantastic the entire time it cooks. And that’s it.
Prep time is maybe five minutes. In order to have dinner ready by seven, put the frozen meat in the pot one hour and 35 minutes beforehand. In contrast, imagine defrosting a roast and then baking it for four hours. Not too shabby!.
Serve with some greens and a grain (we used bulgar) and slice as thin as you like. And spoon the delicious juice all over everything. You would never guess that it wasn’t defrosted because of how delicious it is. We can%E2%80%99t wait to see what else we can cook directly from the Stone Ridge retail freezer (where frozen meat is always 20% off) Thanks, Josh![/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_ =”12826″ alignment=”inline” img_size=”stretch”][/vc_column][/vc_row].
Cook a Frozen Pork Roast in the Oven
Heat the oven to between 325 and 350 degrees Fahrenheit. Sprinkle a variety of sauces and seasonings, such as brown sugar, chili powder, cumin, garlic, honey, mustard, onion, pepper, and salt, over the pork roast or loin. Place the frozen pork in a roasting pan. Add 1/2 to 1 cup of water, beer, wine, broth, or apple juice to the pan. Roaster pan should be tightly covered with foil or have a lid before being placed in the oven.
While thawed meats are typically cooked for 20 minutes per pound, frozen pork needs to be cooked for an additional 10 to 20 minutes per pound. Heat until the pork reaches a minimum internal temperature of 145 degrees Fahrenheit.
You can thaw a frozen pork roast before roasting it if you have enough time. Allow three to five hours per pound for a small roast and four to seven hours per pound for a large roast to thaw in the refrigerator. To stop the juices from dripping into the refrigerator, place the roast in a roasting pan or casserole dish.
Pork should be left in its plastic wrap or placed in a sealable plastic bag to thaw in the sink. Put the roast in the sink and pour cold water over it. Every 30 minutes until the roast has defrosted, change the water. Cook immediately.
You can also thaw a pork roast in the microwave. Place the pork in a casserole dish that can be microwaved after removing all the packaging. Your microwave probably has a defrost function. Set it for the correct number of pounds. Set the microwave to 50% power and microwave for five to ten minutes per pound if it doesn’t have a defrost function. Cook the roast immediately.
Pork Checkoff, a division of the National Pork Board, claims that roasting frozen or even partially frozen pork in the oven is safe. Cooking will take longer than if the roast were defrosted. Plan for a slightly longer than usual time from oven to table by increasing oven temperature to 325 degrees Fahrenheit.
Once your roast has finished baking, you can continue cooking it until it reaches the temperature and consistency of “pulled pork.” Just keep the heat low, keep moistening the bottom of the pan with water or chicken broth, and let the roast cook until a fork can easily separate it.
When my seventh-grade English teacher called me “her writer,” she didn’t know what she was unleashing, but the word snuck into my head. I DID become a writer. When I’m not writing, I’m cooking—advertising copy, dialogue, and long-form stories for several network soap operas, magazine articles, and high-calorie recipes for the cookbook Cooking: It AInt Rocket Science, a top seller on Amazon.
Put the roast, fat-side-up, into the oven. Remove it from the oven and season all of the sides after about 30 minutes. Bring it back to the roasting pan and fill the bottom with chicken stock. This produces moisture and aids in maintaining the tenderness of your meat during cooking.
Remove the pork once it reaches a temperature of 140°F and allow it to rest for a few minutes. The final temperature rises to 145F during these last few minutes, indicating that the meat is medium-rare and safely cooked.
Does roast pork get more tender the longer you cook it?
a piece of meat so tender that the cooking time could be increased by an hour or three without the roast becoming overcooked Without any consequences, you can keep the roast in the very low oven for an additional one to three hours.