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Pork Roast & Maple-Peach Compote
with Green Beans & Mashed Potatoes
with Pork Roast
Butter, juicy peaches, worcestershire sauce, and maple syrup roast in a foil packet to make a fruity, decadent topper for roasted pork. A side of green beans completes the meal.
Details
Butter, juicy peaches, worcestershire sauce, and maple syrup roast in a foil packet to make a fruity, decadent topper for roasted pork. A side of green beans completes the meal.
Nutrition per serving
Ingredients
1 each
Pork Roast
1 each
Peach
12 oz
Potatoes
2 tbsp
Vegetarian Worcestershire Sauce
1 tbsp
Maple Syrup
6 oz
Green Beans
2 tbsp
Crème Fraîche
1 oz
Salted Butter
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Halve, pit, and small dice the peach(es). Place a medium piece of foil on a work surface. Place the diced peaches(s), butter, maple syrup, and half the worcestershire sauce on one side of the foil; season with salt and pepper. Fold the foil in half over the peach mixture. Fold the three open edges inwards to completely seal the packet.
step 2
Roast the pork & foil packet
Line a sheet pan with foil. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Transfer to one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness and the peach is tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. Carefully open the foil packet of roasted peach(es); stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.
The USDA recommends a minimum safe cooking temperature of 145°F for pork.
step 3
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
step 4
Cook the green beans & serve your dish
Meanwhile, in a medium nonstick pan (or large for 4 servings) heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Carefully add the remaining worcestershire sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Turn off the heat. Serve the sliced pork with the cooked green beans and mashed potatoes. Top the pork with the maple-peach compote. Enjoy!
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Halve, pit, and small dice the peach(es). Place a medium piece of foil on a work surface. Place the diced peaches(s), butter, maple syrup, and half the worcestershire sauce on one side of the foil; season with salt and pepper. Fold the foil in half over the peach mixture. Fold the three open edges inwards to completely seal the packet.
step 2
Roast the pork & foil packet
Line a sheet pan with foil. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Transfer to one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness and the peach is tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. Carefully open the foil packet of roasted peach(es); stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.
The USDA recommends a minimum safe cooking temperature of 145°F for pork.
step 3
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
step 4
Cook the green beans & serve your dish
Meanwhile, in a medium nonstick pan (or large for 4 servings) heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Carefully add the remaining worcestershire sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Turn off the heat. Serve the sliced pork with the cooked green beans and mashed potatoes. Top the pork with the maple-peach compote. Enjoy!
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