Pork Roast Recipe Ideas for DCB Dinners

Click For Summary

Discussion Overview

The thread explores various ideas and personal experiences related to cooking pork roast in the DCB (Deep Covered Baker). Participants share their recipes, cooking methods, and thoughts on the differences between pork roast and pork tenderloin.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, inquires about recipes for pork roast in the DCB for dinner.
  • Another participant shares their experience using onion soup mix for pork roasts, expressing interest in the outcome of the original poster's dish.
  • One participant suggests a mixture of olive oil, garlic, thyme, pepper, and salt, along with red bliss potatoes, for roasting.
  • Another participant mentions using a Raspberry Mustard sauce from Sara Lee, cooked in the oven for tenderness.
  • One participant describes a method involving pepperoncini peppers and juice, noting it can also be used for hams.
  • Several participants discuss the differences between pork roast and pork tenderloin, with one noting that tenderloin is a more tender cut.
  • One participant shares their success with a BBQ sauce in the microwave for pork roast and expresses intent to try onion soup mix next time.
  • Another participant expresses excitement about receiving their DCB and welcomes any recipe suggestions.
  • One participant shares their experience with a 30-minute chicken recipe, suggesting it as a good demo for shows.
  • Another participant provides tips on serving chicken at shows, emphasizing ease of preparation and interactive elements.

Areas of Agreement / Disagreement

Views differ on preferred cooking methods and recipes for pork roast, with no clear consensus emerging on the best approach.

Contextual Notes

Participants share personal cooking experiences and preferences, reflecting a variety of methods and ingredients used in preparing pork roast.

Who May Find This Useful

Consultants looking for recipe ideas and cooking techniques for pork roast in the DCB may find the shared experiences valuable.

rennea
rennea
Gold Member
Messages
3,662
Does anybody have any ideas or good recipes for pork roast in the DCB?? I would like to make one for dinner tonight.

Thanks everyone:)
 
I don't have the DCB yet but I usually use a package of onion soup mix for my pork roasts. I crush it up in the package so the dried onions aren't so big. I'd be interested to know how it turns out so please let us know. :)
 
how about a little olive oil - fresh garlic - thyme - pepper and a little salt - coat it all in that mixture - throw in your red bliss potatoes (coat them as well if you like) and Roast with the cover on for 1 hour - uncovered an additional 30 minutes - steam some broccoli and carrots - dinner is done - (well, my kids like it!!)
 
I actually used this Rasberry Mustard sauce from Sara Lee. That's all I put on it, cooked it in the oven with the lid on (don't like it in the micro because it's not as tender) and it was delish!!!
 
c00p said:
I actually used this Rasberry Mustard sauce from Sara Lee. That's all I put on it, cooked it in the oven with the lid on (don't like it in the micro because it's not as tender) and it was delish!!!
Click to expand...
Oooh that's good! How is a pork roast different than a pork tenderloin? For whatever reason I've only done pork tenderloin.
 
Dump a whole jar of sliced pepperocini peppers and juice
Cover and bake until tender (or I use the crockpot)
Before serving drain, shred and serve on buns
This is so yummy we even use it on hams
 
PamperedDor said:
how about a little olive oil - fresh garlic - thyme - pepper and a little salt - coat it all in that mixture - throw in your red bliss potatoes (coat them as well if you like) and Roast with the cover on for 1 hour - uncovered an additional 30 minutes - steam some broccoli and carrots - dinner is done - (well, my kids like it!!)
Click to expand...


Sounds wonderful--my DCB is coming Wednesday and any recipes are welcome. Can't wait to try it out!
 
pamperedbecky said:
Oooh that's good! How is a pork roast different than a pork tenderloin? For whatever reason I've only done pork tenderloin.
Click to expand...

The tenderloin is a much more tender cut of meat. I have not tried a non-tenderloin in the micro as I imagine it would be tougher & maybe rubbery.
 
  • Thread starter
  • #9
Well I ended up making a bbq sauce and putting it in the microwave for 20minutes. Worked out great. I'm going to try the onion soup mix next time.
Thanks for the ideas:)
 
pamperedharriet said:
Sounds wonderful--my DCB is coming Wednesday and any recipes are welcome. Can't wait to try it out!
Click to expand...
Be sure to do the 30 minute chicken Harriet - OMG - delicious!!! AND a great demo for a show - Enjoy!!:)
 
PamperedDor said:
Be sure to do the 30 minute chicken Harriet - OMG - delicious!!! AND a great demo for a show - Enjoy!!:)
Click to expand...

Doreen, how do you serve the chicken? I have HUGE success with the pork tenderloin at shows, and have never tried the chicken, mainly because I'm intimidated at the carving aspect. What are some good, easy show uses for this? Thanks!

Tammy
 
Tammy - its so easy - ok - bring the chicken yourself - rule 1 - all prepared with the recipe stuff from the SB - all in the DCB ready to go - then when the first guest arrives - have them witness it going in the microwave - 30 minutes timer goes off - leave covered - etc

OK - carving is a breeze (FYI - I have been doing interactive shows for 2 years!!! Always felt it was easier to let the guests sell the product then for me to continue to blah blah blah them) SA platter (if you have or any disposable one or the Hosts) take it out of the DCB and invite a guest to come and start carving...(forged cutlery 5 "~ cross sell!!) then let them pick the next guest - get some forks and plates - everyone dig in - OR throw it into a tossed salad you have on side (awesome as a no-cook show in the summer!!)

Tammy - the smell alone with the idea of dinner in 30 minutes sells it like crazy - my advice - try it at home on the family and see what happens -
 

Frequently Asked Questions

What is a DCB and how is it used for cooking pork roast?

The DCB, or Deep Covered Baker, is a versatile stoneware piece from Pampered Chef designed for microwave and oven cooking. It helps retain moisture and heat, making it ideal for cooking pork roast. You can use it to create tender, juicy roasts by sealing in flavors and moisture during the cooking process.

What are some simple pork roast recipes I can make in the DCB?

Some simple pork roast recipes include a classic herb and garlic pork roast, a honey mustard glazed pork roast, or a savory apple and onion pork roast. Each recipe typically involves seasoning the pork, placing it in the DCB, and cooking it in the oven or microwave until it reaches the desired doneness.

How long does it take to cook a pork roast in the DCB?

The cooking time for a pork roast in the DCB varies depending on the size and thickness of the roast. Generally, a 3-4 pound pork roast will take about 1.5 to 2 hours in the oven at 350°F. If using the microwave, it may take around 30-45 minutes, but always check the internal temperature to ensure it reaches at least 145°F for safe consumption.

Can I use frozen pork roast in the DCB?

While it's possible to cook a frozen pork roast in the DCB, it's recommended to thaw it first for even cooking. Cooking from frozen can lead to uneven results and may require additional cooking time. If you do choose to cook it frozen, be sure to monitor the internal temperature closely.

What side dishes pair well with pork roast cooked in the DCB?

Pork roast pairs wonderfully with a variety of side dishes. Popular options include roasted vegetables, mashed potatoes, apple sauce, or a fresh salad. You can also serve it with grains like quinoa or rice to create a balanced meal that complements the flavors of the pork.

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