If you’re looking for a little something different in pork loin roast, then this Two Can Cola Pork Roast might be just what you’re looking for. For dessert, this Upside-Down Chocolate Cake is a tasty delight that when baked, makes its own icing, only upside-down!
Two Can Cola Pork Roast
2 tablespoons canola or vegetable oil
1 1/2 to 2 pound pork loin roast
2 cans regular cola (not diet)
1 packet powdered onion soup mix
1/2 teaspoon garlic powder
2 tablespoons cornstarch
salt and pepper to taste
Preheat the oven to 325 degrees.
Add the oil to a Dutch oven, set over medium to high heat until the oil is almost smoking.
Season the roast with salt, pepper and garlic powder.
Place in the hot Dutch oven and sear for 2-4 minutes on each side until crispy brown.
In a mixing bowl whisk together the onion soup mix and the cola. Add the mixture to the pan with the browned roast, cover and bake for 2 hours or until meat is fork tender, turning several times.
Remove roast to rest under tin foil while making the gravy.
To thicken gravy: set the roasting pan on the stove at medium high. Whisk the cornstarch with 2 tablespoons of water and mix well.
Slowly add to simmering pan juices, stirring constantly, until thick.
Serve roast sliced, smothered in the pan gravy.
Note: A tablespoon of cold butter may be added to the gravy for richness, if desired.
Makes 6 servings.
Upside-Down Chocolate Cake
2 cups tiny marshmallows
1 cup brown sugar
1/2 cup cocoa
2 cups hot water
1 package Devil’s Food Cake Mix
1 cup chopped walnuts
Place marshmallows in the bottom of a greased 9”x13”x2”-inch pan.
Combine sugar, cocoa, and hot water. Pour over marshmallows.
Spoon batter (prepared according to package directions) over the above mixture. Top with walnuts.
Bake at 350-degrees F. for 50 minutes. Cool in pan on cake rack for 10 minutes. Turn out on a tray
Makes 8-10 servings.
