Simple Roasted Goodness

by Marina Chotzinoff

As usual after some cooking crazy (Momofuku’s banh mi of ham terrine and chicken liver pate anyone?) I once again decided to try to tone things down a bit. Before it gets too hot to crank the oven, I settled on some simple roasted pork. And because most pork dishes are best served with a second pig product I knew I’d do something with bacon. At first I thought of making a platform of simmered, brothy, herby beans (also fabulous with bacon) but noticed I had a couple sweet potatoes…another no brainer with pork and bacon.

Being overwhelmed with herbs, I decided to make a paste of rosemary, sage, thyme, garlic, pepper, chili flakes and olive oil. I butterflied each half of a pork roast and slathered the insides with the paste then tied it all back up again. I rubbed the outside with olive oil, sprinkled generously with salt and roasted at 400 for about 50 minutes. When it hit 145 I cranked the heat to broil until the fat on top was all brown and crispy.

Meanwhile, I browned some bacon, removed it to a bowl and poured off all but a couple tablespoons of the fat. I browned half an onion, slivered, in the fat and put that in the bowl too. I threw in the cubed sweet potatoes (one orange and one japanese white) and sauteed with some salt until browned, then threw in a splash of water and covered to steam until tender. I added back the bacon and onion and cooked a few minutes more.

When the pork was done, I put it on the cutting board to rest, skimmed the fat from the juices in the pan and put it on the stove. I added some broth and whisked a bit of flour in just to thicken slightly. While the gravy was simmering, I cooked some broccoli over high heat until brown, added a splash of broth and covered until crisp tender.

The pork was sliced and everything plated and it was delicious. And done by 6pm without any stress or yelling. And the three year old ate the whole plate (after I picked out the onions).

    Leave a Reply

    Your email address will not be published.

    HTML tags are not allowed.

    « Variation on a Theme: Spring  |  The Mighty Artichoke Gives it Up »