Friday, December 28, 2012

Roast Pork,Garlic Smashed Potatoes, Balsamic Gravy and Roasted Asparagus

It's been pretty darn cold here.  I have had the fireplace going all day, everyday.  Gotta love, or not so much, gas.  I keep thinking I am going to have it adapted into a real fireplace.  Nothing beats the crackle and smell of real wood burning.  Anyway, I just want warm comfort food when it is this cold.  Thankfully I just picked up my 1/2 hog not too long ago and this precious shoulder was just calling out my name.  And the balsamic gravy?  Killer.

1 tbsp. olive oil
1 head garlic, cloves separated, skins removed, and clove smashed with flat side of a knife
6 medium red skin potatoes, halved
 1/2 c. vegetable stock

2 tbsp. olive oil
1 bone in pork roast, 4 pounds
1 c. vegetable stock
1/4 c. balsamic vinegar
1/4 c. minced fresh parsley
salt and pepper
1 bunch asparagus, ends trimmed
1 tbsp. olive oil

Preheat oven to 300 degrees.  Generously salt and pepper pork roast.  Heat large dutch oven over high with 2 tbsp. olive oil.  Add roast, searing each side.  Put lid on and place in the oven.  Cook for 2 - 2 1/2 hours or until meat is tender and falls off the bone.

Heat 1 tbsp. oil in large saute pan over medium heat.  Add garlic and cook until golden brown.  

Add 1/2 c. stock and potatoes, cooking until potatoes are done, about 25 minutes.

When the roast is done, remove it from the pan and cover with foil while you work on the sauce.  Change to oven temperature to 425 degrees and place the asparagus and 1 tbsp. oil on a sheet pan.  Salt and pepper to taste.  Cook for about 10-15 minutes depending on thickness of stalk.

Add 1 c. vegetable stock to the drippings from the pork in the dutch oven and cook over medium high heat until it starts to reduce.

Smash potatoes with a flat bottom cup and then mix slightly.

When stock has reduced by half, add balsamic, cooking for another five minutes.

Add parsley and salt and pepper to taste.

Serve pork and potatoes with gravy and the asparagus on the side.

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