lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, March 27, 2009

Pork Roast with Root Vegetables

One of my first ever dinner parties was just with a few people and I made pork roast with root vegetables. The recipe called for cardamom in the rub and I remember being FLOORed at the cost of it. The recipe was so-so, but for the price of the cardamom and the effort with the mortart and pestle to make the rub, it wasn't quite worth it. I have never made it since.

I do often make a much simpler version nowadays. I used to always sear off the roast before cooking it, but I recently read in Gourmet that searing the meat doesn't really seal in more juices that not searing, so I skip the step usually. This recipe also works well in the crockpot, adding beef or chicken stock or white wine.

Pork Roast with Root Vegetables

1-2 pound pork roast
1 sweet potato, cut into 2" pieces
4-8 new potatoes, cut into 2" pieces
4-6 carrots, peeled and cut into 2" pieces
1 tablespoon olive oil
1 tablespoon rosemary
1 bay leaf
salt and pepper

Preheat the oven to 350 degrees. Place all the vegetables in a dutch oven, toss with olive oil, rosemary, salt and pepper. Place a bay leaf in the center. Rub the roast with olive oil and sprinkle with salt and pepper. Place on top of the vegetables. Roast for 1 1/2 to 2 hours, until pork reach 160 degrees. Let the pork rest for 10 minutes before slicing, keep the vegetables warm in the oven.
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