Boneless pork roast with garlic and rosemary, Country-style pork ribs, Main courses – Sunbeam 08EM1 User Manual

Page 24: Pork and sausage

This recipe is ideal for using
the Dual Cycle Mode.

This recipe is ideal for
using the Auto Cook Mode.

This recipe is ideal for using
the Dual Cycle Mode.

This recipe is ideal for
using the Auto Cook Mode.

Main Courses

Pork and Sausage:

Boneless Pork Roast with Garlic

and Rosemary

2 boneless pork loins, about 2 pounds each, rinsed and patted dry
6 tablespoons olive oil
8 cloves of garlic, minced
1 bunch chopped fresh rosemary
1 lemon, cut into

inch slices

cup white wine

cup chicken stock

Kosher salt and pepper
Butcher’s twine

1. Place pork loins on your work surface and heavily season with salt and

freshly ground pepper.

2. In a separate bowl, combine 2 tablespoons of olive oil, the garlic and the

rosemary. Rub this all over the pork.

3. Roll and tie the pork snugly using butcher’s twine. Tuck the slices of the

lemon under the twine and into the ends of the roast.

4. Heat the remaining 1 tablespoon of olive oil in a sauté pan over medium

heat. Sear the pork loins on all sides until just brown. Transfer to the
stoneware.

5. Return the sauté pan to the heat and deglaze the pan with the white

wine and the stock, using a wooden spoon to remove any caramelized
bits. Pour over the pork.

6. Cover; cook on LOW for 8-10 hours or on HIGH for 5-7 hours. Remove

from stoneware; allow roast to rest for 10 minutes before removing
twine and slicing.

7. Adjust the seasoning to taste and pour juices over the sliced pork.

Serves 8-10

Main Courses

Pork and Sausage:

Country-Style Pork Ribs

3 pounds boneless country-style pork ribs, rinsed and patted dry
6 firm, crisp apples (such as Granny Smith, Macouns, Galas,
Braeburns), peeled, cored and cut into

-inch slices

6 leeks, trimmed of roots and green tops, sliced (across into

-inch slices)

and rinsed to remove any grit (about 6 cups)

cup white wine

cup chicken stock

4 cloves of garlic, smashed
2 tablespoons chopped fresh sage
Salt and pepper

1. Trim pork of any excess fat. Season well with salt and pepper, and

transfer to the stoneware.

2. Put leeks and apples on top of pork. In a separate bowl, add wine, stock,

garlic, sage, salt, and pepper. Blend and pour into stoneware.

3. Cover; cook on LOW for 7-9 hours or on HIGH for 5-7 hours, until pork

is tender and apples and leeks have softened, turning once or twice to
ensure even cooking. Adjust seasoning to taste.

4. Spoon leeks and apples onto a serving dish and top with pork.

Serves 4-6

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