Garlic Balsamic Pork Roast Recipe
w / Garlic Roasted Mashed Potatoes
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Ingredients
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Garlic Balsamic Pork Roast
Garlic Roasted Mashed Potatoes
Method
Garlic Balsamic Pork Roast
- 1
Prep and marinate
Pat the pork roast dry with paper towels. In a small bowl whisk together olive oil (2 tbs), balsamic vinegar, soy sauce, minced garlic (4 of the 6 cloves reserved for the roast), Dijon mustard, brown sugar, chopped rosemary, thyme, kosher salt and black pepper. Rub the mixture all over the roast, making sure to get into any crevices. Place the roast in a shallow dish or resealable bag and refrigerate to marinate for at least 30 minutes and up to 4 hours. Remove roast from refrigerator 30 minutes before roasting to come toward room temperature.
- 2
- 3
Roast
After searing, reduce oven temperature to 375°F (190°C). Transfer the pan with the roast to the oven. Roast until internal temperature reaches 145°F (63°C) for medium (check with an instant-read thermometer inserted into the thickest part), about 20–30 minutes depending on roast size and oven. If the top looks like it will over-brown, tent loosely with foil.
- 4
Rest and make pan jus
Remove roast to a cutting board, tent loosely with foil, and rest 10–15 minutes. While roast rests, place the roasting pan over medium heat on the stovetop. Add 3 tbs low-sodium chicken broth and scrape up browned bits with a wooden spoon. Bring to a gentle simmer, taste and adjust seasoning. If you prefer a slightly thicker pan sauce, whisk in 1 tsp cold butter off-heat or simmer to reduce by half.
- 5
Garlic Roasted Mashed Potatoes
- 6
Roast garlic
Reduce oven temperature (if necessary) so the oven is at 375°F (190°C) to match the pork roasting step. Place the whole garlic cloves (6 cloves) on a small piece of foil or in a tiny ovenproof dish. Drizzle with 1 tsp olive oil, wrap or cover, and roast in the oven for 20–25 minutes until soft and caramelized. Remove and allow to cool slightly, then squeeze the softened garlic from the skins into a small bowl.
- 7
Cook potatoes
While the pork is roasting, place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp of the salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on chunk size. Drain thoroughly in a colander.
- 8
Mash and season
Return drained potatoes to the hot pot over very low heat for 1 minute to evaporate excess moisture, shaking the pot occasionally. Add the unsalted butter (3 tbs) so it melts into the potatoes. Add the roasted garlic (all squeezed from skins), warm milk or half-and-half (1 cup) a little at a time while mashing until you reach desired consistency. Stir in sour cream if using, adjust salt (add remaining 1/2 tsp if needed) and pepper (1/2 tsp). Taste and adjust seasoning.
- 9