Succulent Pork Roast The Best Recipes

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Succulent Pork Roast

"Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds simply the right twist. This comes out smooth and juicy. Cooking in a oven bag its smooth and quick to smooth up. 'Pig out!' Hope you enjoy it."

Ingredients :

five kilos bone-in beef roast
8 cloves garlic, peeled and reduce in 1/2
1/4 cup water
3 tablespoons brown sugar
1 (10 ounce) jar maraschino cherries, with juice

Instructions :

Prep : 10M	Cook : 6M	Ready in : 3H10M

Preheat the oven to 350 levels F (a hundred seventy five degrees C). Rinse and pat dry the pork roast.
Cut deep slits all over the roast with a sharp knife to extraordinary depths. Press pieces of garlic into the slits. In a small bowl, mix collectively the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
Bake for three hours in the preheated oven, or until the inner temperature of the roast is as a minimum one hundred forty five levels F (sixty three ranges C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it evenly, and make smooth-up easier.

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