Slow Roasted Pork with Root Vegetables and Warm Mushroom Salad

 INGREDIENTS  (for four)

Roast
3 lb Pork Loin
6 Whole Organic Carrots, Peeled 
6 Celery Organic Stalks
2 Cups of Dry White Wine, Cooking

Dry Rub

Equal Parts (1 teaspoon) of:

• Coriander

• Dry Mustard Seed

• Thyme

• Sage

• Salt 

• Pepper

Mashed Potatoes
6 Yukon Gold Potatoes, Peeled
3 Cloves of Garlic, Minced
Butter 
Cream

Salad
20-25 Shiitake Mushrooms, Sliced
2 heads of Romaine Lettuce, Chopped
2 Roma Tomatoes, Chopped
1 Avocado, Chopped
Handful of Pecans, Minced
Citrus Dressing

• 2 Teaspoons Olive Oil

• 2 Egg Whites

• Juice of 1 Lemon

• Splash of Viognier

• 1 Teaspoon of White Balsamic 

• Salt and Pepper to Taste

  
  
  

Pork Roast

1. Apply dry rub liberally to pork loin. Let it sit for 3 hours at room temperature

2. Peel carrots and cut into long slices, 1/4” thick

3. Cut celery and cut into long slices, 1/4” thick

4. Toss vegetables in olive oil and set aside

5. Once meat is marinated, cut garlic into thin slices and stud the loin with the garlic by cutting apertures in the meat

6. Brown on both sides on medium-high heat with olive oil in a heavy cast iron pan

7. Coat the roast on all sides with a mixture of mustard, oil olive and a splash of Viognier

8. Add prepped vegetables to the bottom of the cast iron

9. Cook at 350 degrees in oven with cast iron covered for 1.5 hours

10. Check the roast for dryness every half hour and add a splash of Viognier to keep it moist

11. Remove roast from oven and let sit for 10-15 minutes

12. Put meat on cutting board and cut 1/2” slices of roast diagonally

13. Remove vegetables and keep warm to serve

14. Deglaze the pan with 3/4 cup of Viognier. Use spatula to stir and dislodge juice from cast iron. Reduce the au jus for 5-10 minutes.

Mashed Potatoes

1. Peel potatoes and cut into 1/2” pieces

2. Boil potatoes in salt water

3. Mash with butter and cream, salt and pepper to taste

4. Top with freshly chopped parsley

Salad

1. Sautee shiitakes in cast iron from roast on medium high heat until they soften and brown

2. Chop romaine and add tomatoes, avocado, and pecans

3. Toss ingredients in salad dressing until evenly coated

Serve and enjoy!