Spicy Pork Roast With Rosemary Potatoes
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
41
Spice
53
Sweetness
40
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Cumin Seed1 tbsp
Red Pepper Flake1 tbsp
Whole Black Peppercorns1 tbsp
Garlic Powder1
Salt2 tbsps
Vegetable Oil2 sprigs
Rosemary (stripped)3 cup
Sugar1 cup
Red Wine Vinegar1 cup
Orange Juice1 tbsp
ButterDirections:
1
Preheat the oven to 400 degrees F
2
To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder
3
Place in a small bowl and mix in garlic powder and salt
4
Rub mixture all over pork
5
Let sit at room temperature, 30 minutes
6
Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt
7
In a small saucepan, bring sugar, vinegar and orange juice to a boil
8
Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes
9
Remove from heat, swirl in butter and keep warm before using
10
In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil
11
When pan is smoking hot, add pork and sear on both sides
12
Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes
13
Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce