Pork Roast with Sweet Onion-Pumpkin Seed Relish

  • Sharonbowling Posted: 12/15/12
    Worthy of a Special Occasion

    It smelled wonderful while cooking but lacked taste and turned out fairly tough.

  • amateurcook7 Posted: 12/24/12
    Worthy of a Special Occasion

    This turned out very well and my family was well pleased even though I made a few errors. I left it in the oven on 450 for an hour instead of 30 minutes! Whoops. So I turned the oven down to 275 and left it in for 30 more minutes. Mercifully it still turned out moist and flavorful. As a consequence, the onions got pretty black so the relish did not look very appealing even though it tasted great. Pumkin seeds take about a minute to toast. I put them in toaster and walked away for a few minutes only to return to smoke billowing out of my toaster oven. They taste great when done right. The most important feedback I have is to do homework on how to french cut and remove the chine bone from the roast. My butcher completely did it wrong the first time and still left chine bone tips in the second time. An internet search will yield some great sites that provide excellent instruction on this topic. I was able to produce a pretty decent looking french cut roast on my first attempt.

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