Cooking On A Budget: Roast Pork Dinner

Sunday, November 3, 2013

Roast Pork Dinner


THE NICE THING about living in a small town with an Independent Grocery Association (IGA) store is that they often bring in a ton of certain items and pass along the savings to us. This was the case this weekend with a one day sale that included $3.99 per pound on Porterhouse Steaks and $.99 per pound (no, that is not a typo) for bone in Pork Loin roasts.
When I went to the store you would have thought that a major storm was about to hit because it was very crowded more so than I usually see it. The upside was that I wasn't there for lots of other groceries so I was in and out quickly.
I loved that this whole dinner which was enough to feed six people cost $16.79 at a per person cost of $2.79. Another wonderful Cooking On A Budget meal.
If you are in an area where there is an IGA type store and a major chain store I encourage you to not overlook your IGA as they just may have some great deals to offer and it is nice to support them whenever you can. Beside that, at least in our town, many local people hold jobs at the store and many of them work there while still in high school. My son worked there as did many of his classmates and I think an independent store is more likely to teach these youngsters how to provide good customer service.
Back to the dinner before I keep on rambling.

  • 5 lb. pork roast, bone in
  • 2 1/2 pounds potatoes - peeled, washed and cut
  • 1 head cauliflower (any color) - florets separated
  • Parmesan cream sauce
  • 2 carrots - cut into large chunks
  • 2 stalks celery -cut into large chunks
  • 1 medium onion -cut into large chunks
  • 1 tbsp. yellow mustard
  • salt, pepper and granulated garlic to taste

The link is provided for the Parmesan cream sauce that goes so well with the cauliflower. Or you can make a simple cheddar and American cheese sauce as follows:
  • 1 - 6 oz. bar cheddar cheese - shredded or sliced thinly
  • 8- 10 slices American cheese (we use the pre packaged due to the melting qualities)
  • 1 cup half and half
  • 2 tbsp. butter
  • salt and pepper to taste
  1. On the stove top over medium heat melt the butter. Add in the half and half and whisk together. Turn the heat down to medium low and when you just start to see either steam or little bubbles around the edges begin adding in the cheese alternating between the two cheeses and keep on whisking until it melts.
  2. Taste as you go along adding in cheese until you have developed the cheesy flavor you want and by adding more cheese the sauce will eventually form a thicker consistency.
  3. Add black or white pepper to taste and a little bit of salt to taste.
  4. You can store any left over sauce in the refrigerator and reconstitute with a bit of milk over a low flame. Just remember to keep whisking.
For the pork roast:

  1. Turn your oven on to 325° to get it preheated.
  2. Rub the fat cap side with the mustard - the sides also if you want more.
  3. Sprinkle the roast with the salt, pepper and granulated garlic to your own taste.
  4. Cut the vegetables in chunks.
  5. Lay the pork in a roasting pan that has a lid. Add the chopped vegetables all around.
  6. Cover and roast the pork for 3 - 3/12 hours in a preheated 325° oven. The internal temperature should be at 145°.
For the cauliflower:

I like to add a sugar spoon size of sugar to the water and just a little bit of salt. Cook the cauliflower in lightly boiling water to desired tenderness. About 15-20 minutes, longer if you like. Drain and serve plain, with butter or the recommended cheese sauce.

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