ROASTED PORK AND VEGETABLES

I OWE THE SUCCESS OF THIS RECIPE TO PEADS & BARNETTS, WHOSE INCOMPARABLE BERKSHIRE PORK IS SOLD AT THE SUNDAY FARMERS' MARKET  IN HOLLYWOOD.  FOR SOME TIME I'D BEEN BUYING THEIR PORK COLLAR STEAKS.  ITS FLAVORFUL FAT BASTES THE MEAT IN THIS MUSCULAR CUT, RENDERING IT TENDER AND JUICY.  P&B SELLS THE SAME COLLAR CUT AS 3-5-POUND ROASTS, SO AFTER BROWNING IN A CAST-IRON PAN, I SET THE ROAST ON A BED OF SPRING ONIONS, SURROUNDED IT WITH CARROTS AND POTATOES, SCATTERED IT WITH ROSEMARY, THYME AND SAGE AND STUCK IT IN A 375º OVEN FOR 45 MINUTES.  PERHAPS IT WAS DUMB LUCK, BUT EVERYTHING CAME OUT PERFECTLY-COOKED.  THE SYMBIOSIS BETWEEN MEAT AND VEGETABLES KEPT THE MEAT MOIST DURING THE ROASTING, WHILE THE ROASTING PORK BASTED THE VEGETABLES.  UNDOUBTEDLY, THIS WOULD WORK WITH OTHER CUTS, BUT IF CAN FIND A BUTCHER WHO SELLS PORK COLLAR, YOU'RE IN FOR A REAL TREAT.  

  3 T0 4 LB PORK (COLLAR) ROAST
 6 SPRING ONIONS
 8 MEDIUM CARROTS
 8 MEDIUM POTATOES
 6 GARLIC CLOVES
 FRESH THYME, ROSEMARY AND SAGE

1

PREHEAT OVEN TO 375º

HEAT A CAST IRON PAN ON TOP OF THE STOVE FOR FIVE MINUTES.

DRY THE ROAST WITH PAPER TOWELS. SEASON GENEROUSLY WITH SALT AND PEPPER..

BROWN THE ROAST IN THE PAN IN OLIVE OIL OR DUCK FAT.

MEANWHILE, TRIM THE ONIONS AND SLICE THEM LENGTHWISE IN HALF. PEEL AND TRIM THE CARROTS.

TAKE OUT THE ROAST. LAY THE ONIONS ON THE BOTTON OF THE PAN, CUT SIDE DOWN. SET THE ROAST ON TOP AND STICK IN THE OVEN.

COOK FOR TEN MINUTES, THEN ARRANGE THE CARROTS AND POTATOES AROUND THE ROAST. SALT AND PEPPER. SHAKE THE PAN A BIT TO COAT THE VEGETABLES WITH THE FAT.

NESTLE THE UNPEELED GARLIC CLOVES AMONG THE VEGETABLES.

SCATTER THE VEGETABLES AND THE ROAST WITH SPRIGS OF THYME, ROSEMARY AND SAGE LEAVES.

ROAST IN THE OVEN FOR ABOUT 45 MINUTES OR UNTIL THE INTERIOR TEMPERATURE RISES TO 125 FOR MEDIUM RARE.

REMOVE THE ROAST FROM THE OVEN AND LET IT REST FOR 10 MINUTES BEFORE SERVING.

SERVES 4-6

Ingredients

  3 T0 4 LB PORK (COLLAR) ROAST
 6 SPRING ONIONS
 8 MEDIUM CARROTS
 8 MEDIUM POTATOES
 6 GARLIC CLOVES
 FRESH THYME, ROSEMARY AND SAGE

Directions

1

PREHEAT OVEN TO 375º

HEAT A CAST IRON PAN ON TOP OF THE STOVE FOR FIVE MINUTES.

DRY THE ROAST WITH PAPER TOWELS. SEASON GENEROUSLY WITH SALT AND PEPPER..

BROWN THE ROAST IN THE PAN IN OLIVE OIL OR DUCK FAT.

MEANWHILE, TRIM THE ONIONS AND SLICE THEM LENGTHWISE IN HALF. PEEL AND TRIM THE CARROTS.

TAKE OUT THE ROAST. LAY THE ONIONS ON THE BOTTON OF THE PAN, CUT SIDE DOWN. SET THE ROAST ON TOP AND STICK IN THE OVEN.

COOK FOR TEN MINUTES, THEN ARRANGE THE CARROTS AND POTATOES AROUND THE ROAST. SALT AND PEPPER. SHAKE THE PAN A BIT TO COAT THE VEGETABLES WITH THE FAT.

NESTLE THE UNPEELED GARLIC CLOVES AMONG THE VEGETABLES.

SCATTER THE VEGETABLES AND THE ROAST WITH SPRIGS OF THYME, ROSEMARY AND SAGE LEAVES.

ROAST IN THE OVEN FOR ABOUT 45 MINUTES OR UNTIL THE INTERIOR TEMPERATURE RISES TO 125 FOR MEDIUM RARE.

REMOVE THE ROAST FROM THE OVEN AND LET IT REST FOR 10 MINUTES BEFORE SERVING.

SERVES 4-6

ROASTED PORK AND VEGETABLES
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