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Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches Recipe

Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches

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Average Rating:

Total Reviews: 10

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  • on March 02, 2013

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    Trust your taste buds if you enjoy pork roast.
    Like all recipes...soaking meet in a salt/sugar sauce...just like turkey texture for Thanksgiving.
    Use spices n herbs per recipe. Roast per recipe. ENJOY the end product.
    Leftovers...sandwiches, breakfast, etc., etc....this recipe makes a delicious pork.
    Annie, Fremont, CA

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  • on June 15, 2010

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    I only keep about 5% of the recipes I try and this one is a winner. I only brined for 4.5 hours and the meat was gorgeous...moist and flavorful. The peaches were delicious and complimented the meal beautifully. I did not use the sausage rabe recipe--I sauteed mustard greens w/sausage instead (way to get the boys to eat greens and also baked some corn cobs wrapped in foil pouches with lime, parmesan, S&P and butter. The entire meal was fabulous and easily put together. This brine is going into my file and so will the peach recipe! I did find the 'sauce' a little sweet but that may be due to the small roast and subsequent sparse drippings. I would serve this for company or for a special family meal. That said, I thnk I will brine my pork roast from this point on...it was excellent.

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  • on July 07, 2009

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    Truely wonderful! If you cannot get fresh young Rabe use broccoli instead. Remember the dish is only as good as the ingredients you use. If the Rabe was bitter it was probably more mature plants.

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  • on January 03, 2009

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    I would highly recommend this dish. I let the pork soak in the brine for one day which allowed for a moist meat, however, the next time I make this recipe, I plan on lowering the heat to 300-32 and letting the pork cook at a lower temperature for longer. The pork was a bit dry.

    As for the broccoli rabe side dish - excellent. Tip: the longer you let the broccoli rabe steam in the chicken broth, the less bitter it will taste.

    Peaches were excellent - my guests commented that the dish tasted like a green apple jolly rancher :

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  • on April 20, 2008

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    I consider myself a really good cook. I have made thousands, literally, of recipes. This is the best meal, with the juiciest meat, I have ever eaten. You must try it. The broccoli rabe is not bitter. It is delicious. The roasted peaches are like a bite of heaven. So, so wonderful.

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  • on August 15, 2006

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    This is the best pork recipe I've ever made. The brining keeps the pork incredibly juicy. The rabe can be quite bitter - it's an acquired taste I think. I often just use fresh spinach.

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  • on May 25, 2006

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    Lots of flavor, tender, juicy, and great! Tyler knows how to cook.
    Thanks Tyler

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  • on September 18, 2005

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    Got a dish washer, didn't mind all the dishes. I have fix this meal three times for guest, they all love it!

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  • on August 26, 2005

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    My husband and I have used the recipe for the pork roast since we first saw it and it is great every time. The pork comes out flavorful and moist.

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  • on July 24, 2004

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    Lots of pots and pans. I asked Tyler if he was going to stick around to do the dishes and he gracefully declined...

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