Roast Pork And Potatoes
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1
Sea Salt4 cloves
Garlic (chopped or sliced)2 tbsps
Thyme Leaves (fresh, chopped)910 g
Potatoes (small, halved)1.5 tsps
Fennel Seed1 cup
White Wine2 tbsps
Thyme (chopped fresh)1
Salt1 cup
Marsala Wine2 cup
Cream4 large
Poblano Pepper1.5 tsps
Ground Cumin (half a palmful)1 tbsp
Honey2 cups
Chicken Stock2
Limes1 cup
Milk1 cup
Polenta (quick cooking)Directions:
1
Preheat the oven to 400 degrees F
2
Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper
3
Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper
4
Arrange a bed of potatoes in a roaster pan
5
Place the pork loins over the potatoes
6
Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows)
7
Pile the onion-flavoring paste evenly over the pork loins
8
Roast the meats 1 hour
9
Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit
10
Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F
11
Let the meat rest, then carve and serve with potatoes and pan drippings
12
Cool the remaining loin, cover in plastic wrap and reserve for another meal
13
Serve with Creamy Mushrooms and Kale recipe follows
14
Stem and slice or coarsely chop the mushroom blend
15
Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat
16
Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted
17
Season with salt, pepper, and a few grates of nutmeg
18
Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2
19
Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens
20
Serve the mushroom dish garnished with a few grates of cheese
21
Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently
22
Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool
23
Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop
24
Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper
25
Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree
26
Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock
27
Bring the mixture to a boil, reduce the heat to low for the flavors to combine
28
Slice and finely chop the cooked pork and stir into the chili
29
When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal
30
To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat
31
Slice the remaining lime into wedges and serve alongside the chili
32
For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil
33
Whisk in the polenta, stirring until the polenta just pulls from the side of the pot
34
Stir in the Manchego cheese and serve warm