…with crème fraîche mashed potatoes.
Roast Pork is the best deal to feed a crowd. If you’re on a budget and have a lot of people coming over for Christmas, skip the Turkey, skip the Beef and go for roast pork, it’s the way to go, really.
And imagine what you can do with all the leftovers, we had this roast the other day obviously, and my daughter ate a huge baguette the next day with thinly sliced pork and sate sauce, which was pretty awesome. But there are tons of other things you can make, like taco’s, enchiladas, ragú. I always look forward to left overs, it’s almost even better the next day.
I like to serve it with my crème fraîche mashed potatoes and lots of vegetables.
Ingredients Spice mix;
- 1 tsp. Salt
- 1/4 tsp. ground Coriander
- 1/4 tsp. ground Black Pepper
- 1/4 tsp.dried Thyme
- 1/4 tsp. Onion Powder
- 1/4 tsp. Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container
- 1/8 tsp. Allspice
- 1/8 tsp. Ground Cloves
- 1/8 tsp. Cinnamon
- Boneless pork Shoulder or Butt 2.8 – 3 lbs
- 2 tbsp. olive oil
- 2 tbsp. butter
- 3 celery sticks, cut into pieces
- 3 carrots, peeled and cut into chunks
- 2 onions, peeled and quartered
- 2 garlic bulbs
- 4 Clementines
- 3 bay leafs
- 2 C. red wine
- 1/4 C. Cranberry jelly
- salt and pepper
Take your pork roast out of the fridge and let it sit at room temperature for an hour. Preheat the oven temperature to 320°F./ 160°C.
Place all the seasoning and spices in a little bowl and mix.
Dry the pork roast thoroughly with kitchen paper and tie up with kitchen rope if necessary. Season the pork roast all over.
Heat a frying pan of high heat and add two tablespoons of butter and two of olive oil., When hot add the roast and sear all over until you have a nice dark brown crust, this takes about 15 minutes. Rotating the roast to brown evenly.
Meanwhile cut up our vegetables and place in the bottom of a roasting tin, cut the tops of two garlic bulbs and place in the tin along with the vegetables. Cut two clementines in half and place in the tin as well. Season the vegetables generously with salt and pepper
Place the roast on top of the vegetables with all the juices from the frying pan, squeeze over the juice of two clementines and add 2 cups of red wine and three bay leaves. Cover with aluminum foil and roast for two hours, checking after an hour to see how the liquid is doing, add some water if necessary.
After two hours, remove foil and cut away the kitchen twine if you have used it and spread the cranberry jelly over the roast. Return to oven and roast uncovered for an other half hour.
When an internal thermometer reads about 71° C /160° F, it should be just done.
Take the roast out of the oven and let it rest for 20-30 minutes.
Tip: Use this resting time to finish off your other side dishes and make the gravy.
To make the gravy, pass all the ingredients from the roasting tin through a sieve, heat the gravy and taste , add some cranberry jelly if you like and thicken with a teaspoon of corn starch diluted in some cold water.
Crème fraîche Mashed Potatoes;
- 2 lb. russet or Yukon gold potatoes
- 1/4 C. butter
- 3/4 C. hot milk
- 1/4 C. Crème fraîche
Peel and cut the potatoes in half add to a pot of cold salted water, cook for about 20 minutes until tender when pierced with a fork. Drain and mash with 1/4 cup butter. Add the hot milk and the crème fraîche season with salt and pepper. Mash until desired consistency, I like my mash a tiny bit chunky but that’s personal.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.