Pork Roast & Thyme Gravy

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Pat the pork dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to the center of a sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven.

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place in a bowl; add the maple syrup and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Medium dice the potatoes. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. Pick the thyme leaves off the stems; place in a bowl. Add the broth, vinegar, half the milk, and 1/4 cup of water. Season with salt and pepper.

Transfer the dressed carrots to the sheet pan of partially roasted pork; arrange in an even layer. Roast 16 to 18 minutes, or until the carrots are browned and tender and the pork is cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. To the same pot, add the remaining milk, garlic paste, and spinach. Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the milk is heated through. Turn off the heat; add the cooked potatoes and grated cheese. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

While the pork rests, in the pan of reserved fond, heat the butter on medium-high until melted. Gradually whisk in the flour. Cook, whisking frequently, 1 to 2 minutes, or until combined. Add the gravy (carefully, as the liquid may splatter); season with salt and pepper. Cook, whisking frequently and scraping up any fond, 2 to 3 minutes, or until thickened (if necessary, gradually add 1 teaspoon of water at a time to reach your desired consistency). Turn off the heat. 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. Serve the sliced pork with the roasted carrots and spinach and potato mash. Top the pork and mash with the finished gravy. Enjoy!