tonight's dinner - plum stuffed roast pork and crisped potatoes

first the potatoes:

i saw this recipe on Everyday Food today and thought it looked easy peasy especially since i already had the potatoes.

slice a few pounds of yukon golds thinly and set aside in a bowl of cold water. also slice several shallots thinly.

rub butter in the inside of a casserole dish or cast iron skillet (for extra crisping later) and melt 4 tablespoons of butter in an equal amount of olive oil (microwave is fine for this).

drain and arrange potato slices in the casserole or frying pan in a poetic manner. stick the shallots in between the potatoes or sprinkle on top as laziness dictates and drizzle the oil/butter mixture over the top, making sure to coat all the potatoes, salt and pepper to taste and roast in the oven at 400degF for one hour.

remove from the oven briefly and add a few sprigs to thyme to the top and pop back in the oven for 15 more minutes. the potatoes come out crispy on the edges and bottom, creamy baked in the center. i rubbed the now dried thyme between my hands to distribute it over the top of everything.

then there was the pork:

butterfly a pork roast in half then butterfly each half in half so you wind up with one very long plank of meat. slice a few red plums or other stone fruit and add these in between the layers as you fold the pork back up as you would a map. tie with butchers twine so the roast cooks evenly.

brown this in a dutch oven on all sides then add the flavor

the flavor you ask:

1/3c brown sugar
1/4c port wine
1/4c good brown or dijon mustard
one medium onion diced
2 shallots diced
generous amounts of salt and pepper
(oh and i had some pineapple in the refrigerator so i threw in the juice from it, about 1/4cup, as well)

pour this over top of the pork and roast, covered, at 400 deg for 40-45 minutes (145degF for medium rare pork on your meat thermometer)

take it out of the oven and remove the roast to rest.

add 2-3 tablespoons butter to what is left in the dutch oven and cook on high heat reducing and caramelizing for about 7-9 minutes.

remove the twine and slice the pork in sections, spoon the sauce over the top and you have dinner.

Pork Loin Roast on Foodista

1 comment:

Alisa said...

Yum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!