This succulent pork roast complemented with a fresh side salad creates the perfect balance of flavor in this delicious, easy-to-make recipe.
.Ingredients:
roasted pork
1 Chairman’s Reserve® Pork roast
1 tablespoon olive oil, divided
1 ½ teaspoons kosher salt
¾ teaspoon fresh cracked black pepper
SHAVED FENNEL, CARROT AND APPLE SALAD
1 fennel bulb
4 oz tricolor carrots, peeled
1 Granny Smith apple
¼ cup fennel fronds
2 teaspoons lemon zest
½ teaspoon minced shallot
¾ teaspoon sugar
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
2 teaspoons olive oil
1 teaspoon lemon juice
Directions:
roasted pork
- Preheat oven to 350°F.
- Pat roast dry; trim fat or connective tissue.
- Rub 1 ½ teaspoons olive oil on roast; sprinkle with salt and pepper.
- In a medium saute pan over high heat, add remaining 1 ½ teaspoons olive oil. Heat 3 to 4 minutes or until shimmering.
- Add roast; sear on all sides for 10 to 15 minutes or until it is rich and golden-brown.
- Transfer roast to a rack over a parchment-lined oven-safe pan.
- Roast in oven for 35 to 45 minutes or until the internal temperature reaches 140°F.
- Remove from oven; let rest 10 minutes before serving.
SHAVED FENNEL, CARROT AND APPLE SALAD
- Wash and dry fennel, carrots and apple.
- With a mandoline, thinly shaved fennel bulb. Discard stalks; reserve fronds.
- Set mandoline to make matchsticks. Cut carrots and apple into matchstick pieces.
- In a medium-large bowl, combine fennel, carrots, apple, fennel fronds, lemon zest, shallot, sugar, salt, pepper, olive oil and lemon juice; toss until well incorporated.
- Divide salad into four portions; serve immediately.
