RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4628
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| Recipe Name: |
All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
35.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
6.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
450/3 |
Approx. Cost/Serving: |
$4.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Use the leftovers to make pressed sandwiches on ciabatta bread with extra-sharp white Cheddar cheese and leftover spicy apple chutney.
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Ingredients:
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Directions:
Preheat the oven to 450 degrees.
Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees, and roast about 4 hours.
Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
Meanwhile, start on the spicy apple chutney and side dishes.
Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard. |
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| Nutrition per Serving: |
| Calories: |
698 |
Total Carbs: |
14.1 |
Net Carbs: |
11.8 |
| Cholesterol: |
570.5 |
Fat: |
573.2 |
Protein: |
571.14 |
| Fiber: |
2.39 |
Sodium: |
655.17 |
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