Saturday, July 30, 2011

Spicy Roast Pork with Rosemary Potatoes

Sunny Anderson from the Food Network's Cooking for Real is the television chef that I'd most love to cook with.  She whips up the most awesome looking food and seems to have so much fun doing it.  Cooking is definitely a passion for her.

I love the idea of using a boneless pork roast and cutting it into little pork steaks . . . and you can never go wrong with rosemary potatoes.  I'm not sold on the sweet and sour sauce though . . .


For the pork:

  • 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

For the potatoes:

  • 3 russet potatoes, cut into 1-inch pieces
  • 2 sprigs rosemary, stripped
  • 2 tablespoons vegetable oil
  • Salt

For the Sweet and Sour Sauce:

  • 3/4 cup sugar
  • 1/2 cup red wine vinegar
  • 1 cup orange juice
  • 1 tablespoon butter


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.

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