I am going to cook a roast pork tommorow, Does anyone have a good recipe for pork roast?

You can try this :)

INGREDIENTS

2 1/2 pounds boneless pork loin roast

1 cup real maple syrup

4 tablespoons prepared Dijon-style mustard

2 1/2 tablespoons cider vinegar

2 1/2 tablespoons soy sauce

salt to taste

ground black pepper to taste

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.

Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Season pork roast (not sure what type of pork roast you are making, assuming pork loin roast). Rub with olive oil and season with salt, pepper and garlic powder. Set in middle of large roasting pan. Around the roast put: sliced onions, sliced apples, sauerkraut, seasoning as you see fit. Bake at 350 for 1 to 1 - 1/2 hours. Ends up delicious with a great sauce. If you have some pears laying around, add them to the apples. This recipe has a lot of room for improvisation.

My mom's was SUPER simple. Rub the skin with garlic powder & let it sit in the fridge overnight.

When it's time to bake, heat the oven to 325; place the roast on a bed of onions & celery (chopped, of course), sprinkle it with more garlic powder & some onion powder, cover tightly with tin foil and bake it 15 minutes per pound.

Serve sliced with a dish of applesauce.

DELISH!

Just roast it and make some mashed potatoes n gravey n biscuits and some green beans maybe....good luck !

Ingredients:

3/4 cup Slivered almonds

2 tbsp. Butter or margarine

3/4 cup Sliced green onions

3/4 cup Chopped celery

4 cups Cooked brown rice

3/4 cup Orange juice; divided

2 tbsp. Grated orange peel

1 tbsp. Diced crystallized ginger -- divided

1/2 tsp. Salt

1 Boneless pork loin roast -(3-1/2 lbs.), rolled & tied

1 tsp. Dried rosemary; crushed

1/4 tsp. Cracked black pepper

16 oz Cranberry sauce (canned)

1 Orange; peeled & sectioned

Preparation

Directions:

Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery, cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger and salt, set aside.

Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.

Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer so it does not touch stuffing or fat. Bake at 325 F. for 1-1/2 hours.

Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan, stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork.

Bake an additional 15 minutes or until meat thermometer registers 170 F. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce.

I like brutally honest's answer, but you can wrap it in bacon to "lard" it. (French technique) it'll help add moisture and flavor if you're not worried about the calories.