Favorite Pork for Pan Searing and Oven Roasting

Hormel "Pork roast”, “always tender roast" (picture below) in sealed 24 oz. packages lives up to its claims.  Their lightly seasoned is also marked “NO Artificial Ingredients”.  Their cooking instructions suggest fully thawing, baked in a preheated 350° oven for 60 to 75 minutes until it reaches 160°F.  Even at that internal temperature, meat remains moist and tender.

I follow USDA cooking guidelines for most common solid pork:

Minimum Internal Temperature & Rest Time

“145 °F and allow to rest for at least 3 minutes…before carving or consuming” *

*USDA Link

Note:  Pork tenderloin is a very popular cut of pork.  It’s a lean cut with very little marbling.  When cooking, heat travels through it rapidly.  It's an easy cut to overcook resulting in drying and stringy texture.  It's also one of pork’s least flavorful.

Hormel’s “always tender roast pork” is a terrific cut of pork.  Here are some of my favorite ways to prepare.  All are favorful, easy to prepare, and forgiving even if slightly overcooked.  Yes, they are wonderfully moist.

My Preferred Preparation

As mentioned above, Hormel’s recommendations for cooking are fine and produce great cooked pork.  Here are some simple variations I think enhances cooking of their pork:

• Thin and even; place pork between sheets of wax paper.  Pound with a meat mallet.  That helps thin and even the thickness of the pork down to about 50%.  Like cooking a fine steak, that helps me char pork’s top and bottom while cooking quicker and evenly inside.
  

• Marinate for several hours.  Coat both sides with olive oil, coat with spice blends like Tuscany Season Salt, Greek Seasoning, Herbes de Provence, Montreal Steak Seasoning, fresh herbs like sage, thyme, tarragon, and rosemary; salt and fresh ground pepper.
  

• Roast or Pan Sear.  

Pan Seared Pork

• Prepare pork as discussed above.
  

• Place pork in a 400° direct heat oven.  Flip pork after about 15 minutes.  Pending thickness, pork will be ready after about 25 minutes when a thermometer reaches 145° in its center.
  

• Remove and rest for 3 minutes before cutting and serving.
  

• Try this option.  Potatoes and other vegetables can be cooked together in the same oven. Toss cubed potatoes and /or carrots in separate bowls.  Generously coat with olive oil and seasoning of choice.  
  

• Place in the over at 425° direct heat.  Flip occasionally.  After about 20 minutes add tray with pork.   Both will be ready in about 20 or 25 minutes more when pork reaches an internal temperature of 145° and vegetables are nicely browned.

• Pork times may vary based thickness and the actual cut.    

Oven Roasted Pork

• Prepare pork as discussed above
  

• Place pork in a 400° direct heat oven.  Flip pork after about 15 minutes.  Pending thickness, prork will be ready after about 25 minutes when a thermometer reaches 145° in its center.
  

• Remove and rest for 3 minutes before cutting and serving.
  

• Try this option.  Potatoes and other vegetables can be cooked together in the same oven.   Toss cubed potatoes and /or carrots in separate bowls.  Generously coat with olive oil and seasoning of choice.
  

• Place in the over at 425° direct heat.  Flip occasionally.  After about 20 minutes add tray with pork.   Both will be ready in about 20 or 25 minutes more when pork reaches an internal temperature of 145° and vegetables are nicely browned.
  

• Pork times may vary based thickness and the actual cut.    

What to make with leftovers and intentional extras…

Now that you’ve enjoyed “Favorite Pork for Pan Searing and Oven Roasting” (above), if surprised with leftover, or leftovers were smartly planned, Pork Pot Pie is an incredible second life meal.

Pork Pot Pie

Ultra-moist, tender, and tasty pork is pie perfect. Pot Pies are relatively easy to make.

Refrigerated store bought crusts like Pillsbury™ are convenient, reliable, and easy to use. Filling is prepared step by step in a single pot, assembled in a pie plate, baked, and served. They can be made ahead and baked just before mealtime or baked and frozen for later use.

My very favorite, tried and proven pot pie recipe is “Classic Chicken Pot Pie” from Pillsbury™.  Here is s a link to their terrific recipe:

https://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992

When available I substitute leftover  ultra-moist cooked pork for cooked poultry in their recipe.  Thank you, Pillsbury,™.

Unintentionally, finished Pot Pie seems to have a "Spooky" face.

Pork Pot Pie with Biscuits Crust

This version uses the same prized  Pillsberry™ pot pie filling recipe linked above but replaces traditional pie crust with biscuit batter.

Their recipe calls for precooked chicken or turkey.  I again substituted leftover “Always Moist” pork, a favorite in our home.  Leftover chicken, turkey and ham also work wonderfully well.

Portions of this comfort  recipe will  serve a family.      

Directions:

1. Prepare the prized pot pie recipe liked above substituting leftover “Always Tender” pork roast.    
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2. Assemble double your favorite biscuit recipe from scratch or mix.  Mold a ¼ to ½ inch thick layer onto an ungreased 10” x 10” oven safe pan. Add filling.
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3. Distribute spoon fills of biscuits over top.  Dot with butter and cook in oven as directed above and top is lightly tanned; cut and serve.