Kitchen’In: Endive, goat cheese and pine nut salad & Herbed porc roast
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
Fresh rosemary, finely chopped
2 small cloves garlic, minced
2 Tbsp Dijon mustard
1 Tbsp olive oil
Pinch salt and fresh pepper
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)
3 bunches endives
1/3 cup toasted pine nuts
Balsamic vinegar and olive oil
Pinch coarse salt
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.