Orange Glazed Pork Rolls With Potatoes
|Smoked pork shoulder rolls||3 Pound|
|Water||2 Cup (32 tbs)|
|Orange marmalade||12 Ounce (1 Jar)|
|Prepared white horseradish||2 Tablespoon|
1. Remove stockinette casing (if any) from pork rolls or follow label directions regarding stockinette casing. In 8-quart saucepot over high heat, heat pork rolls, peppercorns, bay leaf, and enough water to cover meat to boiling. Reduce heat to low; cover; simmer 1 1/2 hours or until pork rolls are fork-tender.
2. About 1 hour before pork rolls are done, peel potatoes and cut into 1 1/2-inch chunks; dice onion. In 17 1/4 by 11 1/2" roasting pan in 450°F. oven, melt butter or margarine; add potatoes, turning to coat with melted butter. Sprinkle potatoes lightly with paprika. Bake potatoes 25 minutes, turning occasionally. Add onion; cook 20 minutes longer or until potatoes are tender and golden brown, turning occasionally; keep warm.
3. When pork rolls are done, remove casings, if any. In small bowl, mix orange marmalade and horseradish. Arrange rolls in 13" by 9" baking pan. Bake pork rolls 20 minutes, brushing occasionally with marmalade mixture.
4. To serve, cut pork rolls into slices. Sprinkle potatoes with salt to taste. Arrange potatoes and pork rolls on warm large platter.