Sunday, December 30, 2012
Roast Pork with Roasted Potatoes
In a brief break from left over turkey, I made roast pork. This time I didn't brine it as usual and it definitely suffered as a result. I diced up the potatoes and carrots and tossed them in oil in the roasting pan before the meat went on top. Then the meat on a trivet covered with salt, pepper, several bay leaves, a sprig of rosemary and a large pinch of thyme. Insert meat thermometer and put in a 350º oven.
I didn't want a huge feast so instead of cooked greens I made a fresh salad of spinach, crisp bacon, edam cheese and toasted walnuts.
1 tbsp oil
2 tsp white balsamic vinegar (or white vinegar with 1/2 tsp of sugar)
Served with homemade apple sauce it was good but a bit bland. Even a short brining really brings out the flavor so I won't be lazy again. That salad is a real treat though.