Teddy B and I survived another weekend together! We went on plenty of walks around the neighborhood, binge-watched Netflix shows (like Rough Diamonds and XO, Kitty) and spent time in the kitchen.
When it comes to the latter, it’s more like Teddy languished in his playpen while I attempted to make use of some items in a recent Cal-Organic Farms delivery. The effort, in my mind, was a success as I turned out two delicious dishes: a crunchy cucumber and radish salad and this roasted pork loin with potatoes and kale, featuring crate-free pork from ButcherBox.
From now until June 30, 2023, new ButcherBox customers get 2 packs of ground beef FREE in every box for 1 year! All their products are high quality, humanely raised, and never given antibiotics or added hormones. You can choose a box option and delivery frequency to fit your lifestyle and cancel whenever you’d like with no penalty. Place an order and it’ll be shipped right to your door!
Cucumber and radish salad is a refreshing accompaniment to just about anything – chicken, fish, you name it. And roasted pork loin with potatoes and kale is a complete meal. No starter or sides needed. The meat is nicely spiced, the spuds are perfectly browned, and the greens are melt-in-your-mouth tender. It’s truly a winning combination.
Recipe adapted from Bon Appétit. This post contains affiliate links, and I will be compensated if you make a purchase after clicking on the links.
- 1½ teaspoons black peppercorns
- 1½ teaspoons fennel seeds
- 1 teaspoon dried chili flakes
- ½ teaspoon ground cinnamon
- 1 boneless pork loin (about 2½ pounds)
- 1 tablespoon kosher salt, plus more, to taste
- 4 tablespoons unsalted butter
- 2 heads garlic, cut in half crosswise, divided
- 4 sprigs fresh thyme, divided
- 2 leeks (white and light green parts only), cut crosswise into 1"-thick pieces and rinsed
- 1½ pounds Yukon Gold potatoes, cut into 1½" pieces
- 6 tablespoons olive oil
- ⅓ pound lacinato kale, ribs removed and leaves torn into large pieces
- 1 tablespoon apple cider vinegar
- Toast the peppercorns and fennel seeds in a fry pan over medium heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then transfer to a pepper grinder. Add chili flakes and cinnamon and finely grind.
- Use a wooden skewer to poke a 2"-deep hole at 1" intervals over the entire surface of the pork loin. Season with salt and spice mixture and wrap tightly with plastic wrap. Transfer to the refrigerator to chill for at least 8 hours and up to 2 days.
- Remove the pork loin from the refrigerator and let sit at room temperature for 1 hour.
- Meanwhile, preheat oven to 275 degrees with rack in lower position.
- In a small sauce pan, combine the butter, 1 half head of garlic and 1 thyme sprig. Cook over medium-low heat, stirring often, until fragrant, about 5 minutes. Remove from heat and set aside.
- Place the leeks, potatoes, and remaining 1½ heads of garlic and 3 thyme sprigs on a rimmed baking sheet. Drizzle with olive oil and season with salt to taste; toss to coat. Place the pork loin on top of the leek and potato mixture and brush with half of the prepared butter. Bake for 90 minutes, basting every 30 minutes with remaining butter. Transfer pork loin to a cutting board, cover with foil and let sit for 45 minutes.
- Meanwhile, increase oven temperature to 500 degrees. Cover baking sheet with foil and bake leek and potato mixture for 15-20 minutes, until potatoes are tender.
- Remove foil and add kale and apple cider vinegar; toss to coat. Place the pork loin on top of the leek, potato and kale mixture and bake for 10-15 minutes.
- Remove from the oven and let sit for 15-20 minutes. Slice pork loin into ½"-thick pieces. Arrange pork loin slices and leek, potato and kale mixture on a serving platter. Season with additional salt to taste. Serve immediately.
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