One pan roasted pork, potatoes, mushrooms, kale and pan gravy

Name: One pan roasted pork, potatoes, mushrooms, kale and pan gravy
Total time: 15300 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 kg pork blade roast; 500 g baby potatoes, halved; 500 g crimini mushrooms, halved; 4 kale stalks, leaves trimmed and cut into strips; 1 large shallot, thinly sliced; 6 tbsp balsamic vinegar; 6 tbsp extra virgin olive oil; 2 tbsp soy sauce; 2 tbsp fish sauce

Robert Gonzal @robert

Vancouver BC

This is a slow but super easy and really delicious meal. For the veg marinade, I slightly modified Nom Nom Paleo's sauce from her chicken and mushroom tray bake. When added to the roast, it transforms into a fantastic pan gravy.

Robert Gonzal @robert

Saved

Ingredients

4 hrs 15 min

6 servings

2 kgpork blade roast
500 gbaby potatoes, halved
500 gcrimini mushrooms, halved
4kale stalks, leaves trimmed and cut into strips
1large shallot, thinly sliced
6 tbspbalsamic vinegar
6 tbspextra virgin olive oil
2 tbspsoy sauce
2 tbspfish sauce

Saved

Steps

4 hrs 15 min

1

Preheat your oven to 325 F. Season the roast with salt and pepper and rub it with a little olive oil. Lay the pork into a large roasting dish. Let roast uncovered for 3 hours.
2

Add the potatoes, mushrooms and kale leaves to a large mixing bowl. Whisk together the shallot, balsamic vinegar, olive oil, soy sauce and fish sauce and pour it over the veg. Toss to combine.
3

Pull the roast from the oven and remove the pork. Scrape up any bits stuck to the bottom of the roasting dish and drain all but 1/4 cup of fat. Pour the veg and sauce in and toss it with the pork fat. Replace the pork on top of the veg and put the roast back in the oven. Turn the heat up to 425 and continue roasting 1 hour.
4

Pull the pork out of the oven to rest. Leave the veg in and turn up the heat to 450. Roast 15 more minutes to toast the veg a bit. To serve, carve up the pork, pile the veg on top, whisk the sauce and pour it over everything.