Monday, April 16, 2007

Easy Sunday Dinner

I made a pork roast yesterday with Potatoes Anna and green peas.

Roast Prep - 30 mins.

The roast was from the thick end of the loin and had a nice thin layer of fat on one side.

I left the fat on and coated the whole roast in salt, pepper, a teaspoon or so of 5-spice powder, and Dion’s Herbs d’ Provence and a bit of olive oil.

I browned the roast nicely on all sides and then added ¾ of a can of apple juice concentrate and a cup of organic chicken broth to the pot. I braised the roast covered in the oven for 2 hours.

Potatoes prep and cook – 30 mins.

For the potatoes Anna, I sliced the potatoes paper thin on a mandolin and melted some butter in the microwave. You pour a small amount of butter in the skillet and then layer the slices in a circle in the pan. Salt and pepper them, a little more butter, another layer of potatoes, salt and pepper, more butter, potatoes, salt and pepper – until all your potatoes are used up. You get the picture.

You start the potatoes on the stove top and when it looks like the bottom is browning nicely you transfer them to a 375 oven after your roast comes out. 20 minutes later (your roast is resting) the potatoes are crisp and ready to be cut into quarters.

Sauce Prep – 5 mins.

Pour off the juices from the roasting pan – bring to a boil and add a slurry made from potato or corn starch and cold water to the juices to thicken them into a delicious savory/sweet sauce for the pork. Stir carefully because the sauce will thicken quickly and you don’t want to burn.

There you go… Once the roast comes out of the oven – it’s thirty minutes to the table.

Prep time – a little over 1 hour total
Cooking time – 2.5 hours total


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