Garlic and Herb Pork Roast With Potatoes, Wilted Spinach, and Cooling Cucumber Cream
Then I spread it liberally along what will be the inside of my meat-wad. See the strings laid out below? I’m going to fold this slab in half, encasing my herbaliciousness in the inside.
I even brown each tip, like so.
Oh, I’ve nestled a few thick slices of white onion under my pork roast, because I don’t want the bottom to oversear before the meat can release some juices, and then I don’t want the bottom to stew in those juices too much. The onion elevates the roast while adding flavor. I wrap this in foil paper, and set into a…
Then chopping my cucumber.
When my roast is almost done (pretty much right at the 1:45 mark), I prep my spuds by splitting them into quarters, and tossing them with lots of EVOO, sea salt, cracked black pepper, and another 1/2 cup of chopped fresh rosemary and oregano. We’re bringing the scent and savory of the pork and potatoes together by lacing them both with the same herb blend.
I had set aside the large bowl in which I’d tossed my spuds; it was still coated with residual herbed EVOO, salt, and pepper. I’ve sliced my white onions into strips, and I toss them into this reservoir with another few healthy glugs of oil, and another handful of oregano leaves. Here’s where my vinegar comes in; I douse a healthy serving over this beautiful blend, stirring it all up very very well, soaking each each crisp slice of white root with dressing. Every few minutes or so, I toss it afresh; this reactive base quick-pickles my onion slices transforming the flavor from pungent to perky sweet.
For the last 10 minutes of cooking my roast, I remove the foil from the top to expose the skin to the heat. I can easily twist a wee bit of meat off with my fork, letting me know it is tender and perfectly ready to serve. I set the heat to 425°, then stick my roast back in the oven so the skin can crisp.
Meanwhile, my onions have pickled…
And I’ve layered my baby spinach over them…
Before I pour my spuds, sizzling oil and seared spices and all, over the whole pan.
My pork is ready to go: the fat cap is crisped and blistered, and the meat is fork-tender.
Topped with a cool cucumber cream, my thick, tender slabs of herbed rolled pork roast with crispy, savory skin are perfectly partnered with my snappy spuds and buttery greens. This is an elegant, delicious dinner that welcomes the first breezes of early spring through freshly re-opened windows. Light, fresh, and fantastic: I wish I could have you all over for dinner, because this was a company meal!