Pork Roast with Balsamic Potatoes

This is supposed to be a Jamie recipe http://www.foodnetwork.com/recipes/jamie-at-home/balsamic-baked-onions-and-potatoes-with-roast-pork-recipe/index.html, but I so couldn’t be bothered that I decreased amounts, ignored cooking methods and added a turnip.  The good thing about Jamie is that he knows his ingredients and flavors, so as much as I flew in the face of his expertise, it was impossible not to have a good meal.  It was delicious!

I found a cute little rolled pork roast in the garage freezer.  It weighed about 2 1/2 – 3 lbs. As per Jamie’s instructions, I rolled this in fennel, rosemary, salt and pepper.

The trouble started with the potatoes.   He created a marvelous garlic, onion, butter, rosemary and balsamic vinegar sauce to coat the potatoes but insisted on cooking them in a separate roaster.  He must not have a tajine.

Pork Roast with Balsamic Potatoes

4 potatoes, peeled and quartered

1 turnip, peeled and quartered

1 onion, peeled and cut into eighths

2 tbsp olive oil

4 tbsp butter

2 tbsp rosemary chopped

5 large cloves garlic, smashed

3/4 cup balsamic vinegar

2 1/2 – 3 lb rolled pork roast

2 tbsp dried rosemary

2 tbsp fennel seeds, freshly ground

Salt and pepper

2 tbsp olive oil

3 cloves garlic, crushed

1 onion, peeled and cut into eighths

1 celery stalk, sliced

2 bay leaves

Mix the potatoes, turnip and onion in a large bowl and set aside.  Heat the oil and butter, add the rosemary and garlic, sauteing for a minute or two.   Add the vinegar and boil for 5 minutes, pour on the potatoes and toss to coat.  Place in the bottom of a tajine.

Roll the roast in the rosemary, fennel seeds, salt and pepper, then brown in the olive oil.  Place in the tajine, on top of the potatoes.  Add the garlic, onion, celery and bay leaves to the pan and cook stirring for about 3 minutes.  Pour on top of the roast and potatoes, tucking the bay leaves into the potatoes.  Cover and cook at 400 degrees Fahrenheit for 1 hour.  Remove the tajine top, stir the potatoes and continue to cook, top off, for another 30 minutes.

Wine suggestion:  Morgon

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, English, Food and Wine, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

13 Responses to Pork Roast with Balsamic Potatoes

  1. That looks fantastic and I can just see you rooting around in the freezer, oh look at this fabulous cut of meat I forgot!

  2. ceciliag says:

    I am very interested in these potatoes, yet again. I am going to make a note and next time i roast potatoes, which is often, i have to say i shall try this method.. lovely, thank you rosemary.. c

  3. The big money’s on the last shot – excellent.

  4. packed with flavour and herbs! I could have it all!

  5. tokyohamster says:

    this looks fantastic. every time i read your blog, i always find kitchen cookware that i “need”! a tanjine.. i’ll have to research how to use it!

  6. shebamakeda says:

    i read Jamie’s recipe first, then yours and i had the same reaction – why on earth cook the potatoes in a different pan? i might just try this this weekend since i also have a roast pork waiting in the freezer

  7. Pingback: Pork Loin Roast with Two “Pommes” | Cooking in Sens

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