- 7:39 am -

Kitchen’In: Endive, goat cheese and pine nut salad & Herbed porc roast

October 23rd, 2012

This post doesn’t stem from a “recipe” so much as it’s a straightforward dinner plan which I picked up years ago from my mom. I thought it worth blogging to you, for an idea as to what I sometimes “whip up” on the fly. Last night Nick and I made this herb seasoned pork roast with potatoes as a main. While it was in the oven, we tossed together his mom’s (finger food!) endive salad recipe (incidentally an appetizer that preps easily for last minute guests, say) as a starter.

There you have it: the kitchen wisdom of two moms, together in one! Lots of love in this meal if you ask me ;) .

Pork Roast with Sweet Potatoes and New Potatoes

INGREDIENTS:

Pork roast
Fresh rosemary, finely chopped
Fresh thyme
2 small cloves garlic, minced
2 Tbsp Dijon mustard
1 Tbsp olive oil
Pinch salt and fresh pepper
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Couple handfuls New potatoes
2 Sweet potatoes, quartered
1/4 onion, diced
1 Tbsp olive oil
1 tsp. coarse salt
1/2 cup chicken broth (i.e. Bovril)

Endive salad
3 bunches endives
1/3 cup toasted pine nuts
1 pear
Goat cheese
Balsamic vinegar and olive oil
Pinch coarse salt

HOW-TO:

Preheat oven to 400ºF.
In a small bowl prep roast rub, mix rosemary, thyme, olive oil, garlic, Dijon mustard, salt and pepper together. Using your hands smooth the rub over the twine wrapped roast. Set aside in a non-stick (or Pam-sprayed) oven-proof deep dish.
Halve the new potatoes and quarter the sweet potatoes. Place around the roast, in the dish. Sprinkle potatoes with the diced onion. Top the potato medley with olive oil and coarse salt. Pour the chicken broth over the potatoes, until it fills the dish to about a 1/4 full.

Cover with aluminum foil and bake for 40 minutes. After 40 minutes, reduce the temperature to 375ºF and remove the aluminum paper. Bake, uncovered, for another 20 minutes, or until roast is tender and barely pink in the center and a fork easily pierces the potatoes.

In the meantime, cut off the bottom tip of the endive bunches and split the leaves apart.
Place them on a serving dish, side by side.
In a toaster oven or in a non-stick pan on the stove top, lightly toast the pine nuts, careful not to burn them. Set aside to cool.
Slice and seed the pear, lengthwise.
Sliver the goat cheese.

Layer each endive with a slice of pear, topped with a small piece of goat cheese at the bottom.
Once every leave is layered, lightly drizzle with balsamic vinegar and olive oil. Sprinkle with the pine nuts, and serve.

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2 Comments

  1. athena wrote:

    I want to cook this tonight… *drool*

  2. Hélène wrote:

    Damn woman, that shit looks goooood! Love the little two-moms-recipes-combined story, makes it even more special!