Roast Pork & Braised Endive with Green Apple & Endive Salad

Roast Pork & Braised Endive

with Green Apple & Endive Salad

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 675 Cals/serving

Braising—a cooking method in which an ingredient is first seared at a high temperature, then stewed in a flavorful liquid—produces exceptionally delicious results. Here, we’re using it to achieve meltingly tender texture in the endive we’re serving with our hearty pork roast. We’re braising the endive in the same pan used to sear the pork. This allows the vegetable to adopt the robust, savory flavors of the meat. A crisp apple, mint and raw endive side salad and a garnish of aromatic fennel pollen complete this well-balanced feast.

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Roast Pork & Braised Endive with Green Apple & Endive Salad
Title
  • 1 Pork Roast
  • 2 Yellow Endives
  • 1 Granny Smith Apple
  • 1 Lemon
  • 1 bunch Mint
  • 3 Tbsps Pork Demi-Glace
  • 2 Tbsps Crème Fraîche
  • 1 Shallot
  • 1 Tbsp Whole Grain Dijon Mustard
  • ⅛ tsp Fennel Pollen
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instructions
Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 400°F. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 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 the seared pork 10 to 12 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven.

Prepare the ingredients:
2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Cut 1 of the endives in half lengthwise. Cut off and discard the root end of the remaining endive; cut in half on an angle and separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge. Pick the mint leaves off the stems; discard the stems. Peel and mince the shallot; place in a bowl with the juice of the remaining lemon wedges.

Start the endive:
3 Start the endive:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the halved endive, cut sides down; season with salt and pepper. Cook 1 to 3 minutes, or until browned. Flip and add 1 cup of water; season with salt and pepper. Cook, loosely covering the pan with aluminum foil, 8 to 10 minutes, or until very tender and most of the liquid has evaporated.

Finish the endive & pork:
4 Finish the endive & pork:

To the pan of endive, add the roasted pork, crème fraîche, lemon zest, demi-glace, half the mustard and ¼ cup of water; season with salt and pepper and stir to combine. Cook, occasionally spooning the sauce over the pork and endive, 3 to 4 minutes, or until the sauce has thickened. Remove from heat. Transfer the finished pork to a cutting board and let rest for at least 5 minutes, leaving the finished endive and sauce in the pan.

Make the vinaigrette:
5 Make the vinaigrette:

While the endive and pork cook, add the remaining mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

In a bowl, combine the apple, raw endive leaves, mint and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Divide the finished endive and sauce, sliced pork and salad between 2 plates. Garnish with the fennel pollen. Enjoy!

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1 Sear & roast the pork:

Preheat the oven to 400°F. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 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 the seared pork 10 to 12 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven.

2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Cut 1 of the endives in half lengthwise. Cut off and discard the root end of the remaining endive; cut in half on an angle and separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge. Pick the mint leaves off the stems; discard the stems. Peel and mince the shallot; place in a bowl with the juice of the remaining lemon wedges.

Start the endive:
3 Start the endive:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the halved endive, cut sides down; season with salt and pepper. Cook 1 to 3 minutes, or until browned. Flip and add 1 cup of water; season with salt and pepper. Cook, loosely covering the pan with aluminum foil, 8 to 10 minutes, or until very tender and most of the liquid has evaporated.

4 Finish the endive & pork:

To the pan of endive, add the roasted pork, crème fraîche, lemon zest, demi-glace, half the mustard and ¼ cup of water; season with salt and pepper and stir to combine. Cook, occasionally spooning the sauce over the pork and endive, 3 to 4 minutes, or until the sauce has thickened. Remove from heat. Transfer the finished pork to a cutting board and let rest for at least 5 minutes, leaving the finished endive and sauce in the pan.

Finish the endive & pork:
Make the vinaigrette:
5 Make the vinaigrette:

While the endive and pork cook, add the remaining mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

6 Make the salad & plate your dish:

In a bowl, combine the apple, raw endive leaves, mint and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Divide the finished endive and sauce, sliced pork and salad between 2 plates. Garnish with the fennel pollen. Enjoy!

Make the salad & plate your dish: