November 12, 2009
Roast Pork for a Special Thursday
One of the challenges of this meal was how to cook the sweet potatoes. My toaster oven was otherwise occupied for roughly 1 1/2 hours and boiling them would just take too long. So I turned to our trusty microwave, an appliance that doesn't get enough love from aspiring home chefs. Rightly so, there's no substitute for a nice slow roast, but I've found that the microwave can really be your friend in a tiny kitchen. I "steamed" the potatoes in there for 8 minutes total and voila! the perfect consistency for sweet potato puree.
With the Brussels sprouts on at the end, this meal was easy and a delicious treat - one that I suggest you make tonight!
Roast Pork with Fennel
2 lbs. pork roast
1 bulb fennel, top discarded, sliced and quartered
1 onion, sliced and quartered
salt & pepper
Preheat oven to 375 degrees.
Salt and pepper the pork and place in small roasting pan. Cover the meat with the fennel and onion (don't worry if it looks like too much, they cook down very small). Roast for an hour and a half or until a meat thermometer through the middle registers 140 degrees. (This may be too rare for you, but I assure you, it's safe - the bacteria you worry about with pork is killed at 137 degrees.)
Serve with the juices and vegetables over the top.
Sweet Potato Puree
2 medium sweet potatoes, peeled
2 tbsp. butter
2 tbsp. chicken stock
salt & pepper
The Brussels sprouts I did the way I have done them before for this blog - sauted and lightly steamed in chicken stock!