Pork Roast

Stuffed Boneless Pork Roast

April 2014

This is our boneless rolled pork roast stuffed with our homemade stuffing.  We pinwheel the stuffing into the roast in order to ensure uniform cooking and stuffing flavor throughout.  We can make these stuffed with traditional stuffing or wild rice cranberry stuffing.  Do not over cook these roast.  Once the thickest part of the roast […]

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Sirloin Pork Roast

April 2014

This is a leaner pork roast with the bone-in.  They average 3-4lbs and are great for slow cooking and making pulled pork.  Do not over cook.  When middle reaches 145 degrees for 15 seconds this roast will be ready to eat.

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Pork Tenderloin

April 2014

Description: The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds. Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for a […]

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Crown Pork Roast

April 2014

Crown roast is an attractive special-occasion entrée created using a pork rib roast/rack of pork. The easy-to-prepare crown roast is formed from a pork rib roast/rack of pork that is tied into a circle, ribs up.  Lance will tie and French the roast for a one of a kind look. The roast’s hollow center section […]

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Rolled Boneless Pork Roast

April 2014

The large, tenderloin is from the pig’s back. Lean pork loin can dry out if cooked beyond 140 degrees—use an instant-read thermometer to make sure you cook it correctly. You can buy the loin bone-in or boneless.

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