Spicy Pork Roast with Rosemary Potatoes

By tammy1365

Ingredients

• 1 tablespoon cumin seeds
• 1 tablespoon red pepper flakes
• 1/2 tablespoon whole black peppercorns
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
• 2 tablespoons vegetable oil
• 3 russet potatoes, cut into 1-inch pieces
• 2 sprigs rosemary, stripped
• 2 tablespoons vegetable oil
• Salt
• 3/4 cup sugar
• 1/2 cup red wine vinegar
• 1 cup orange juice
• 1 tablespoon butter

Details

Servings 4
Preparation time 85mins
Cooking time 125mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 400 degrees F.

To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.

Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.

In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.

Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

Recipe courtesy of Sunny Anderson

CATEGORIES:

Pork

Lunch

Roast

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