Glazed Pork Roast with Buttermilk Mashed Potatoes & Sautéed Kale

Glazed Pork Roast

with Buttermilk Mashed Potatoes & Sautéed Kale

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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To complement the flavors of the sweet and smoky glaze on our pork roast, we’re making a topping of onion cooked in savory chicken broth until irresistibly tender and sweet. Sides of creamy mashed potatoes and kale tossed with bites of piquante peppers round out the dish.

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Make the glaze & roast the pork:
1 Make the glaze & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. In a bowl, combine the ketchup and spice blend. Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on all sides. Transfer to the sheet pan. Roast 25 minutes. Remove from the oven. Carefully top with the glaze. Return to the oven and roast 12 to 14 minutes, or until the pork is cooked through (an instant-read thermometer should register 145°F). Transfer to a cutting board and let rest at least 5 minutes. 

Prepare the ingredients:
2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Halve, peel, and thinly slice the onion.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the pork continues to roast, add the diced potatoes and whole garlic clove to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk (shaking the bottle before opening) and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the kale:
4 Cook & finish the kale:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; stir in the chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Make the onion topping:
5 Make the onion topping:

While the pork rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the broth (carefully, as the liquid may splatter), butter, and vinegar. Cook, stirring frequently, 2 to 3 minutes, or until the onion is softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the mashed potatoes and finished kale. Garnish the pork with the onion topping. Enjoy!

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Make the glaze & roast the pork:
1 Make the glaze & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. In a bowl, combine the ketchup and spice blend. Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on all sides. Transfer to the sheet pan. Roast 25 minutes. Remove from the oven. Carefully top with the glaze. Return to the oven and roast 12 to 14 minutes, or until the pork is cooked through (an instant-read thermometer should register 145°F). Transfer to a cutting board and let rest at least 5 minutes. 

2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Halve, peel, and thinly slice the onion.

Prepare the ingredients:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the pork continues to roast, add the diced potatoes and whole garlic clove to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk (shaking the bottle before opening) and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook & finish the kale:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; stir in the chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook & finish the kale:
Make the onion topping:
5 Make the onion topping:

While the pork rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the broth (carefully, as the liquid may splatter), butter, and vinegar. Cook, stirring frequently, 2 to 3 minutes, or until the onion is softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the mashed potatoes and finished kale. Garnish the pork with the onion topping. Enjoy!

Slice the pork & serve your dish: