Roast Pork & Mashed Potato

Preheat the oven to 450°F. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board; let rest for at least 5 minutes.

While the pork sears, wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potato. Peel and small dice the carrot. Remove and discard the collard green stems; roughly chop the leaves.

While the pork roasts, add the potato to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter; using a fork, mash the mixture to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Once the potato has cooked for about 5 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the collard greens, demi-glace, vinegar, molasses and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Divide the mashed potato, stewed collard greens and sliced pork between 2 dishes. Top with any remaining sauce from the pan of collard greens. Enjoy!