When I think of Sunday night dinners, the first thing that comes to mind is a roast, whether it be chicken, beef or pork. There's something so comforting and easy about making a roast, it usually requires little effort to put together and cooks mainly in one dish in the oven. If you're lucky enough to own a meat thermometer you can set an alarm when the roast has reached a proper cooking temperature to avoid over cooking and drying out the meat. Last night I made my moms favorite; herb crusted pork lion with cauliflower puree. I have been making this dish for many years and I could probably do it blind folded. I get so many compliments on the puree, people think it is mashed potatoes! I love to serve this dish when we have family and friends over, but last night it was just a table for two, my husband and I :)
Herb Crusted Pork Loin with Cauliflower Puree
3 lbs boneless pork loin with fat on top-at room temperature
4 cloves of garlic
2 tbsp fresh rosemary
2 tbsp fresh basil
2 tbsp fresh sage
1 tsp kosher salt and 1/2 tsp cracked black pepper
1/4 cup extra virgin olive oil
Preheat oven to 475F. Lightly score the fat with a knife to allow flavorings to seep into the roast. In a small food processor blend garlic, rosemary, basil, sage, salt, pepper and oil. Rub marinade all over roast. Place in baking dish with fat side up. If you own a meat thermometer insert it in the middle section of the roast and set the alarm to 150F. Roast for 30 minutes, then reduce temperature to 350F and roast for another 25-30 minutes. Remove roast and let stand 10 to 15 minutes to allow the juices to redistribute throught the meat and to finish cooking, the temperature will increase 5 degrees.
Slice and serve.
(Keep the juices from the bottom of the pan to use as gravy, yum!)
Cauliflower Puree
1 baking potato, cleaned, peeled and chopped
1 head of cauliflower, cleaned and chopped
1 tbsp unsalted butter
1/4 cup heavy cream
pinch of fresh nutmeg
salt and pepper to taste
In a large pot with water, add potatoes and cook until fork tender. Remove potatoes and reserve the water, add cauliflower to that starchy water and cook until tender (you may need to add a little more water). Transfer cooked potatoes and cauliflower to a large food processor and add butter, cream, nutmeg and salt and pepper. Puree until smooth. Serve with roasted pork and pan drippings.
