Farm Cuts Recipe

Marinate the pork

In a large bowl combine apple cider vinegar, soy sauce, whole-grain mustard, honey, minced garlic, chopped rosemary, thyme leaves, kosher salt (2 tsp) and black pepper. Whisk until honey and mustard are fully incorporated.

Add the pork pieces to the marinade, toss to coat thoroughly, cover with plastic wrap or transfer to a zip-top bag and refrigerate for at least 1 hour and up to 6 hours. Remove pork from fridge 20 minutes before cooking to come toward room temperature.

Sear the pork

Preheat oven to 375°F (190°C). In a large ovenproof Dutch oven or heavy skillet, heat 2 tbs neutral oil over medium-high heat until shimmering. Working in batches so pieces do not overcrowd, sear pork pieces 2–3 minutes per side until a deep golden-brown crust forms. Transfer seared pork to a plate and repeat with remaining pieces.

Prepare vegetables

While pork marinates, toss the potatoes, carrots, parsnips, red onion wedges and smashed garlic with 3 tbs olive oil, chopped sage, 1 tsp kosher salt and 1 tsp black pepper in a large bowl so everything is evenly coated.

After searing the pork and while skillet is still hot, push pork to one side (or remove briefly if needed) and add the prepared vegetables in an even layer. Let vegetables brown without stirring for 4–5 minutes to develop color, then stir and cook another 3 minutes.

Nestle the seared pork pieces into and on top of the vegetables, making sure some pieces rest on top so drippings baste them. Pour the 3 cups of chicken or pork stock into the pan, scraping up any browned bits from the bottom with a wooden spoon.

Bring pan to a gentle simmer on the stovetop, then cover with a tight-fitting lid (or foil) and transfer to the preheated 375°F oven. Roast for 35–40 minutes, until vegetables are tender when pierced with a fork and pork registers 145–150°F internal temperature and is tender.

Reduce sauce & finish

Carefully remove the Dutch oven from the oven. Transfer pork and vegetables to a warm serving platter and tent with foil to keep warm. Place the Dutch oven back on the stove over medium-high heat and reduce the remaining braising liquid for 5–8 minutes until slightly thickened (should coat the back of a spoon). Stir in 2 tbs unsalted butter to gloss the sauce.

Taste the sauce and adjust seasoning with salt and pepper if needed. Spoon some of the reduced sauce over the pork and vegetables.

Scatter chopped fresh parsley and lemon zest over the dish for brightness and serve warm.