What to Make When…Pork Roasts

When it comes to pork roasts, there are a number of ways to go about doing them!  I prefer the slow cooker, as the pork gets so tender and juicy. And delicious.

I typically purchase the pork shoulder for anywhere between $1.49/lb and $1.99/lb, and I also like to buy the larger boneless pork tenderloins when they go on sale for $1.99/lb or less.

When buying the larger boneless pork tenderloin, I generally cut off 2 meals worth of pork chops and then use the remaining portion as a roast. Below are a few of our favorite pork roasts…


  1. says

    I don’t actually cook a whole roast very often. I have trouble getting the inside cooked enough, so I usually just cut it into pork loin chops and use it that way.

  2. LisaE says

    Last week, my grocery store had huge packages of pork roasts for $.99/lb. Needless to say, I bought 3 packs so this post is so timely for me. I have quite a few meals of pork in the freezer. I will definitely be using these recipes! They all sound terrific…thanks.

  3. Mary E.S. says

    I have a freezer full of pork from buying and butchering a whole hog. My problem is what to do with multiple packs of ground pork? I’ve found or revised a few recipes for ground pork.


  1. […] Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes, browning on all sides. Place pan in oven; bake at 400° for 10 minutes or until thermometer registers 155 (this took almost 30 minutes for me*). Spoon 1/4 cup chutney mixture overpork. Cover loosely with foil; let stand 5 minutes or until temperature reaches 160 (slightly pink). Cut pork into thin slices; serve with rice. *And the second time I made it, I cut the pork loin into medallions and just baked them laid flat in a pan. I wanted to be sure the pork was thoroughly cooked. For more easy meal ideas, check out my Recipes Page. This recipe is linked up to Beauty & Bedlam’s What to Make When…Pork Roasts. […]

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