Savory pork flavor comes to life with a tangy marinade and perfectly paired sides.
.Ingredients:
White Balsamic Marinated Pork Sirloin Roast
2 lb Chairman’s Reserve® Pork sirloin roast, tied
¼ cup olive oil
⅛ cup white balsamic vinegar
½ teaspoon honey
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon shallot, minced
2 teaspoons garlic, minced
¼ cup parsley leaves
2 teaspoons oregano leaves
1 teaspoon rosemary
1 ½ teaspoons thyme leaves
2 teaspoons olive oil
Endive and Pistachio Salad
8 oz endive leaves (red and yellow)
1 oz pistachio nuts, crushed
2 oz orange, peel removed and sliced
1 tablespoon pomegranate seeds
1 teaspoon olive oil
½ teaspoon shallots, minced
½ teaspoon lemon juice
1 teaspoon brown sugar
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
Sweet Potatoes Anna
28 oz sweet potato
1 ½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
4 tablespoons butter, melted
1 tablespoon parsley, chopped
Directions:
White Balsamic Marinated Pork Sirloin Roast
- Pat the sirloin dry and place it in a large sealable plastic bag.
- Place the rest of the ingredients (except for 2 teaspoons olive oil) in a tall narrow cup and use an immersion blender to emulsify.
- Pour the marinade into the bag and let the pork loin stand for 2 hours at room temperature or overnight in the refrigerator.
- Heat olive oil in a heavy bottomed pan and sear the sirloin for approximately 3 minutes per side, then transfer to an oven tray with a grate on it.
- Roast for 45 to 55 minutes or until an internal temperature of 135°F has been achieved.
- Serve pork with sweet potatoes Anna and endive salad.
Endive and Pistachio Salad
- Separate the endive leaves and set aside. Shell pistachios and crush them, then set aside.
- Remove the peel from the oranges and slice, set aside.
- In a large bowl whisk the olive oil, shallots, lemon juice, brown sugar, salt and pepper.
- Add the endive, nuts, seeds and segments and lightly toss until everything is evenly coated.
- Serve at once.
Sweet Potatoes Anna
- Preheat oven to 350°F.
- Wash and peel the sweet potatoes, with a mandoline slice into ¹⁄₁₆-inch slices.
- Place the slices into a large mixing bowl and add salt and pepper.
- Pour the butter over the sweet potatoes and mix thoroughly.
- Shingle the slices of potato into a non-stick muffin tin and place in the oven for 40 to 50 minutes, or until a toothpick goes through without resistance.
- Let stand for 10 minutes and serve with a garnish of chopped parsley.
