Your family and friends won't believe you when you reveal the "secret ingredients" for this flavorful pork roast—peanut butter! I've served this roast to guests for years, and I can't tell you how many times I've sent copies of the recipe home with guests. For a change of taste, you can substitute toasted walnuts for peanuts and use walnut oil instead of peanut butter.
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week.
I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson.
-Denise Collins, Chillicothe, Ohio
I added roasted apples, cherries and onions to turn ordinary pork into a "break-away" dish and I haven't turned back since. There is a short time frame between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. —Brenda Hlivyak, La Center, Washington
this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.—Beth Brandenburger, Rochester, Minnesota
Beef chuck roast gives this classic sandwich and its rich broth a hearty flavor. Add a crusty roll and you have a filling meal. This is also a great "do-ahead" recipe that can be prepared several days before serving.
From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.
Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file.