Recipe: Yummy One pan roasted pork, potatoes, mushrooms, kale and pan gravy

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

One pan roasted pork, potatoes, mushrooms, kale and pan gravy One pan roasted pork, potatoes, mushrooms, kale and pan gravy very diverse and own mind flavor that unique. Some types of One pan roasted pork, potatoes, mushrooms, kale and pan gravy recipes are also enough simple to process and do not pick up long. Although not everybody likes One pan roasted pork, potatoes, mushrooms, kale and pan gravy food, now some people are get attached and like the sundry One pan roasted pork, potatoes, mushrooms, kale and pan gravy foods available. This can be seen of the number of restaurants that provide One pan roasted pork, potatoes, mushrooms, kale and pan gravy as one of the serving. You can have One pan roasted pork, potatoes, mushrooms, kale and pan gravy using 9 ingredients and 4 steps. Here is how you cook it.

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

  1. You need 2 kg of pork blade roast.
  2. It's 500 g of baby potatoes, halved.
  3. Prepare 500 g of crimini mushrooms, halved.
  4. It's 4 of kale stalks, leaves trimmed and cut into strips.
  5. You need 1 of large shallot, thinly sliced.
  6. Prepare 6 tbsp of balsamic vinegar.
  7. Prepare 6 tbsp of extra virgin olive oil.
  8. Prepare 2 tbsp of soy sauce.
  9. It's 2 tbsp of fish sauce.

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

  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..

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