Roast Pork & Pan Sauce

with Mashed Purple Potatoes & Sautéed Green Beans

50 MIN

4 Servings

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From the Test Kitchen

In this recipe, vivid purple potatoes, mashed with tangy crème fraîche and savory Parmesan, make for an eye-catching side dish. (Their striking color comes from a pigment that’s also found in black rice and blueberries.) We’re serving these flavorful potatoes together with garlicky green beans—sautéed briefly to enhance their crispness—alongside a succulent pork roast. A simple pan sauce provides a welcome layer of richness, while a smattering of chives completes the dish with delicate pops of herbal flavor.

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Nutrition

PER SERVING
Calories

735 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

Cook Along

1 Sear & roast the pork:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon 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 the prepared sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Snap off and discard the stem ends of the green beans. Peel and finely chop the garlic. Thinly slice the chives.

3 Cook & mash the potatoes:

Once the pork has roasted for about 10 minutes, add the potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the crѐme fraîche, cheese and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in warm place.

4 Make the pan sauce:

While the potatoes cook, heat the pan of reserved fond on medium-high until hot. Add the demi-glace and ¼ cup of water. Cook, whisking constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Add the remaining butter; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place. Rinse and wipe out the pan.

5 Cook the green beans:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until bright green and slightly softened. Add the garlic and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until fragrant and the water has cooked off; season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place.

6 Serve your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Transfer to a serving dish. Garnish the sliced pork and mashed potatoes with the chives. Serve with the cooked green beans and pan sauce on the side. Enjoy!