Pork roast with sweet balsamic glaze and pressed potatoes
5 tablespoons dry mustard, divided
1 1/2 teaspoons kosher salt
1 teaspoon pepper
3 tablespoons olive oil
1 pork loin or crown roast (4-5 lb)
1 cup dark brown sugar
1/2 cup Dijon mustard
1/2 cup balsamic vinegar
1/4 teaspoon ground cloves
2 tablespoons apple cider
•Preheat oven to 450°F. Line roasting pan with foil.
1.Combine 3 tablespoons dry mustard, salt, pepper, and oil; rub mixture evenly over pork. Place pork in roasting pan (wash hands); roast 20 minutes to brown.
2.Reduce heat to 400°F; roast 55 minutes.
3.While pork cooks, prepare glaze. Combine in small saucepan on low: remaining 2 tablespoons dry mustard, brown sugar, Dijon mustard, balsamic vinegar, and cloves; simmer 7-8 minutes or until sauce thickens. Remove from heat.
4.Brush pork with 1/3 cup of sauce; roast 20-25 more minutes or until pork is 145°F. Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10-15 minutes before slicing.
5.Stir cider into remaining 2/3 cup of sauce. Slice pork and serve with sauce.
3 tablespoons fresh thyme leaves, finely chopped
3 tablespoons fresh chives, finely chopped
1 (3-lb) bag baby red potatoes
6 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
•Preheat oven to 400°F. Chop thyme and chives.
1.Place one-half of the potatoes in a microwave-safe dish and cover; microwave on HIGH 10-12 minutes or until tender when pierced with a fork. Repeat with remaining potatoes.
2.Coat two baking sheets with 2 tablespoons oil; place potatoes on baking sheet (3 inches apart); press lightly with potato masher (leaving somewhat intact).
3.Drizzle remaining 4 tablespoons oil over potatoes; season with salt, pepper, and herbs. Bake 15-20 minutes or until edges are browned and crispy. Sprinkle with cheese and serve.
First Coast News