FESTIVE ROAST PORK with ROOT VEGETABLES

What is more festive than a roast?  Roast anything?  A roast looks impressive, makes the house smell amazing, tastes delicious, and is soooo easy!

This year we are on a serious budget, but I still like to do something special for Christmas dinner.  I decided on a juicy and flavorful roast pork; very affordable pork shoulder to be exact.  Pork shoulder has a good amount of fat, which = flavor; and a bone in the middle which = more flavor!  By slow roasting the pork, the fat just melts into the meat, making for juicy, tender, yumminess.  I put it on a platter surrounded by colorful root veggies and it looks oh, so festive!  Nobody would ever guess that this was budget friendly meal…and really, nobody needs to know!

Here’s what you do.

 

Prepare the rub by adding, to a small bowl the seasoned salt, 1 tsp. of the fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.

 

My pork had a thick skin on the fat cap; I removed it, but not the fat!

 

 Rub the seasoning all over the pork.  

If you do this the night before and leave the seasoned pork in the fridge overnight your pork will be ultra-flavorful.  If you do season the pork right before cooking, it will still be very tasty.

Preheat the oven to 325 degrees.

 

Get a skillet really hot.  Add a little canola oil and brown the pork on all sides, about 3 minutes a side.   

See the beautiful color?

 

Place the browned pork fat side up in a roaster.  Sprinkle another tablespoon of chopped rosemary over the top of the fat.  The flavor will melt down into the pork as it cooks.

Put the roast into the oven.

While the pork is roasting get the veggies prepared.

 

Slice the onion into wedges.

 

The carrots and parsnips are cut the same size, about 1 ½ inches.

 

This is a rutabaga for those who weren't sure.

Peel and cut it into about 1 inch cubes.

Slice the apple, but don’t bother peeling it.

 

Leave the rosemary sprigs whole.   

The sweet and tart flavor of cranberries compliments both the veggies and the pork, so if you have them go ahead and throw a handful in. 

Toss with olive oil, salt and pepper.

 

After the pork has been in the oven for an hour, remove it.   

Add the veggies, white wine and stock to the pan.  

Put the pan back into the oven for another 1 ½ to 2 hours.  Until an instant read thermometer reads 170 degrees.   

Remove the pork to a platter, cover it with foil and allow it to rest for about 15 minutes before slicing.

Remove the veggies and keep them warm while you make the gravy.

 

These are the pan juices.  See all that fat on the top, skim that off, using a spoon.  If you like, you can serve the pan juices as is.

 

 

Or you can thicken it with a roux.   

Use 1 or 2 tablespoons of the fat you skimmed off.  Whisk it with 2 or 3 tablespoons of flour (depending how thick you like your gravy) and cook it for about 2 minutes to remove the raw flour taste.

 

Now whisk the pan juices into the roux.  Bring it to a boil, and whisk for a couple of minutes.  

That’s it!  Just keep it warm until service.

I like to arrange the roast pork on a platter, surrounded by the root vegetables.

This will be my last post until after Christmas, so I would just like to tell you Merry Christmas! Frohe Weihnachten! Feliz Navidad! Joyeux Noel! Buon Natale!  (I didn’t mean to leave anyone out, that’s just all that I know)

Serves 6 adults

For the Pork

1              tsp.        Seasoned salt

1 Tbsp. +  1 tsp.       Fresh Rosemary, finely chopped (divided)

¾             tsp.        Dry mustard

½             tsp.        Sweet paprika

½             tsp.        Chinese 5 spice

½             tsp.        Black pepper

¼             tsp.        Garlic powder

5               lbs.        Pork shoulder roast (aka picnic)

1               Tbsp.      Canola oil

      1 ½           cup         Dry white wine

1               cup         Chicken or beef stock, low sodium

For the veggies

1                           Medium onion, sliced into wedges

6                           Carrots, peeled and cut into about 1 ½ inch pieces

3                           Parsnips, peeled and cut into about 1 ½ inch pieces

1                           Small rutabaga, peeled and cut into about 1 inch cubes

1                           Apple, cored and sliced into wedges

1/2           cup        Dried cranberries (optional)

1              Tbsp.      Olive oil

½             tsp.       Salt

¼             tsp.       Pepper

4              sprigs    Fresh rosemary

For the Gravy

1 ½          Tbsp.     Pork fat (that you skimmed from the top of the pan juices)

2              Tbsp.     Flour

                          Pan juices from the roast

 1.        In a small bowl make a rub by combining the seasoned salt, 1 tsp. of the finely chopped fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.

 2.       If there is a thick skin on the fat cap of the pork, remove the skin, but not the fat (fat equals flavor).

 3.       Rub the seasoning on all sides of the pork.  For maximum flavor do this the night before and leave the seasoned pork overnight in the refrigerator.  If you do this step right before cooking, it will still be tasty.

 4.       Preheat the oven to 325 degrees. 

 5.       Heat a large skillet over medium high heat.  When the skillet is hot, add the 1 tablespoon of canola oil to the pan.  Brown the pork on all sides; for about 3 minutes on each side.

 6.       Put the browned pork roast fat side up, in a roaster.  Sprinkle the remaining 1 tablespoon of chopped rosemary over the fat.

 7.       While the pork is roasting toss the veggies, apples and dried cranberries (optional) with olive oil, ½ teaspoon salt, ¼ teaspoon pepper and the rosemary sprigs.

 8.       After the pork has roasted for 1 hour, remove it from the oven and pour the white wine, and the stock into the bottom of the roasting pan.  Distribute the veggies around the bottom of the pan.  Put the pan back into the oven and roast for about another 1 ½ to 2 hours.  Until an instant read thermometer reads 170 degrees. 

 9.       Remove the roast to a platter or cutting board, and cover with foil to rest for 15 minutes or so before slicing.

 10.    Remove the veggies, and keep them warm.

 11.    Use a spoon to skim the fat from the top of the pan juices from the roast.  Reserve a couple of tablespoons of the fat. 

 12.   In a medium pan or skillet, over medium heat whisk the 1 ½ tablespoons of pork fat with 2 tablespoons of flour.  Whisk and cook for about 2 minutes. *This makes for a thin gravy, for a thicker gravy add 3 tablespoons of fat and 3 or 4 tablespoons of flour.

 13.   Whisk in the pan juices and bring to a boil, whisk and for a couple of minutes.  Then keep warm until service.
14.  Arrange the roasted vegetables around the perimeter of a platter, put the pork slices in the middle of the platter, and serve with the gravy on the side.

 **Note.  This Festive Roast Pork with Root Vegetables can be made in a slow cooker, but please do not skip the browning of the meat.


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ROASTED BUTTERNUT SQUASH SOUP

 Update: I put a note at the end of the recipe about the amount of squash that you need to buy in order to double this recipe.

 I did it!  I did it all by myself!  I changed my URL over successfully!  Of course I followed the directions from Google; but I didn’t have to call anyone, I didn’t lose my blog, and I didn’t cry.  I am quite pleased with myself y’all.

Enough about my technological triumphs and on to my culinary triumphs! (Nice segway, huh?)

I’ve been making this soup for about 15 years.  We love it so much that it has become a tradition for me to make it at least once during the fall and winter season.  I like to eat this soup just because, but I’ve made a big batch of it and served it with Virginia ham and rolls for Christmas dinner.  

Roasted Butternut Squash Soup is also terrific as an appetizer for Thanksgiving dinner; in fact, this is the kick off to my Thanksgiving menu!  Over the next couple of weeks I will be posting all kinds of delicious Thanksgiving recipes…stay tuned!

I actually roasted a large butternut squash (3 1/2 pounds) and used some of for Roasted Butternut Squash Soup, and some for Butternut Squash Raviolis (coming soon).  You could just peel all the vegetables and add them to the soup pot (I’ve done that too), but roasting the vegetables gives an added depth of flavor.  I like to add sweet potato to give the soup a smoother texture, and parsnip gives an interesting flavor to the soup.

If you want to get ahead of the game, make the soup now and freeze it, then just pull it out of the freezer on Thanksgiving and heat it up!

Here’s what you do.

Preheat the oven to 375 degrees.

 

This is butternut squash.

Cut the butternut squash in half, and scoop out the seeds.

Place the squash on a sheet pan cut side up. 

Drizzle a little olive oil over the squash, season with salt and pepper.

Pour a cup of water in the bottom of the pan.

Roast the squash for about 20 minutes.

While the squash is roasting peel and dice the sweet potato, parsnip…

 

…onion and garlic.

I’m not sure why I don’t have photos of this but, toss the sweet potato and parsnip with olive oil, salt and pepper.   

After the squash has roasted for 20 minutes, add the sweet potatoes and parsnip the same pan as the squash (you know I’m not big on dishses) in a single layer.  Roast in the oven for another 25 minutes, or until the vegetables are tender.

 

See that liquid?  I poured that into a cup and added it into the soup later.  It’s flavor!

 

Sweat the onions and garlic in olive oil over medium heat.

 

While the onions are sweating, score and scoop the flesh of the squash from the skin.

 

When the onions are translucent add the spices to the pan and cook, while stirring for 2 to 3 minutes.  

This toasts the spices a little; to once again, add more flavor.

 

Add the roasted vegetables to the pan,

as well as the liquid from the squash...

 

 …the stock and water.

 

 Taste for seasoning, add salt and pepper to taste.  Simmer the soup for about 20 minutes.

 

I used the boat motor (aka, immersion blender) to puree the soup.   

If you don’t have a boat motor, then pour the soup into a blender, but be sure to remove the center from the lid and put a towel over the top.

Now you could serve up the soup with just the way it is, or with a splash of cream.  It doesn’t especially need the cream, but I like it.

 

You can also; allow the soup to cool, put it in a freezer proof container and freeze it for up to 2 months.

Serves 6 as an appetizer, or 4 as an entree

                             

2 ½         lbs.           Butternut squash
                              Olive oil
                              Salt and Pepper
2            cups         Water, divided

1                            Small sweet potato, large dice

1                            Parsnip, large dice                            

½                            Large onion, small dice

2              cloves      Garlic, minced

1              tsp.         Ground cumin
1/2           tsp.         Dry mustard

¼             tsp.         Cayenne pepper

¼             tsp.         Allspice

1              pinch       Ground cloves

2              cups        Vegetable or chicken stock, low or no sodium

¼             cup         Heavy cream *optional

1.        Preheat oven to 375 degrees.

2.       Cut the butternut squash in half and scoop out the seeds. 

3.       Place the squash cut side up on a sheet pan.  Drizzle a little olive oil over each squash half, season with salt and pepper.  Add a cup of water into the bottom of the pan.  Put into the hot oven.

4.       Toss the diced sweet potato and parsnips with about a tablespoon of olive oil, salt and pepper.

5.       After the squash has been in the oven for about 20 minutes, remove it from the oven.  Add the sweet potatoes and parsnips to the sheet pan in a single layer.  Return the pan of vegetables to the oven to roast for about 25 minutes more; until the vegetables are tender.

6.       When the roasted vegetables are done, pour any liquid that has accumulated in the center of the squash into a bowl, reserve it for later.

7.       Score and scoop the flesh of the butternut squash from the skin, set to the side.

8.       In a Dutch oven, over medium heat, sweat the onions and garlic in about a tablespoon of olive oil.

9.       When the onions are translucent add the cumin, cayenne, dry mustard, allspice and cloves to the pan.  Cook and stir for 2 or 3 minutes.

10.   Add the roasted vegetables to the Dutch oven.  Pour the reserved liquid from the squash into the pan, as well as the stock and the remaining 1 cup of water.

11.   Taste for seasoning and add salt and pepper as needed.

12.   Simmer for about 20 minutes.

13.   Puree the soup with either a hand held immersion blender, or pour the soup into a regular blender.

14.   If desired add the heavy cream to the soup; or to be fancy drip a couple of teaspoons of cream into each bowl of soup.

**Note: this soup can be frozen for up to 2 months; just don’t add the heavy cream.
***This recipe is easily doubled; however, you do not need a 5 lb squash only a squash that is between 3 1/2 and 4 pounds, or a couple of 2 pounders.