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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Pork Roast with Fruit Medley
Brine
1
/
2
cup kosher or course salt
2 tablespoons sugar
2 bay leaves
1 teaspoon dried thyme
1 cup water
1 4-pound pork roast
Olive oil
2 cups green grapes
1 cup dried apricots
1 cup dried prunes
2 cloves garlic - minced
1 cup red wine
Juice of
1
/
2
lemon
1. Combine brine ingredients in a large zip top bag, plastic or glass container (do
not use a metal container). Add the pork roast and let marinate overnight or up
to 2 days in the refrigerator. Remove roast from brine.
2. Coat bottom of VersaWare™ stoneware with olive oil and set on the stovetop
over medium heat. Add pork roast and cook, turning, until the roast is browned
on all sides, about 5-10 minutes. Place stoneware in heating base.
3. Top the roast with the dried fruits and remaining ingredients and stir a bit to
combine liquids.
4. Cover; cook on Low for 3-5 hours or on High for 7-9 hours. Serve over rice or
couscous.
Serves 6-8
Rosemary Pork with Red Wine
Risotto
Olive oil
6 sprigs fresh rosemary
1 (3 pounds) boneless pork loin
1 teaspoon salt
1 teaspoon pepper
Risotto:
2 tablespoons butter, divided
3 cloves garlic, minced
1
/
2
cup onion, minced
1 cup Arborio rice
2 cups chicken broth
1 cup fruity red wine
3
/
4
cup freshly grated Parmesan cheese
1. Coat bottom of VersaWare™ stoneware with olive oil and cook on stovetop over
medium-high heat. When the oil is hot, add 3 sprigs of rosemary and place the
pork roast on top of them. Season with the salt and pepper. Brown the pork roast
on all sides. Place stoneware in slow cooker heating base.
2. Deglaze the pan on the stove by adding
1
/
4
cup of the chicken broth to the hot
pan and stirring rapidly with a whisk, loosening the browned bits of pork.
3. Add 1 tablespoon of butter, the garlic and onion and cook, stirring with a spoon,
until the onion is translucent. Add the rice and stir well. Cook until the rice just
begins to brown, about 2 minutes. Stir in the remaining chicken broth and wine.
Remove from heat and pour into the slow cooker around the roast.
4. Place cover on slow cooker and cook on High for 3-4 hours, stirring
occasionally. e internal temperature of the pork should register 170
º
F.
When the cooking time is done, remove the roast, slice, and keep warm on a
platter. Remove and discard the rosemary.
5. Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto
around the roast slices and garnish with the remaining fresh rosemary sprigs.
Serves 6
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